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Recipe Claudia Gian­noc­caro

House and Leisure Food - - CONTENTS -

for the pan­cakes

150g self-rais­ing flour 1t salt 25g caster sugar 4 large eggs, sep­a­rated 185ml but­ter­milk 65g un­salted but­ter, melted 375g ri­cotta cheese 200g fresh, cooked corn ker­nels 1 green chilli, de­seeded and

finely chopped a large hand­ful of co­rian­der

leaves, chopped 2 spring onions, finely sliced

for the salsa

100g co­rian­der leaves,

roughly chopped 3 long, green chillies,

roughly chopped ¼ red onion, thinly sliced 1 spring onion, chopped 1 gar­lic clove, roughly chopped 6T lime juice 1t palm sugar 10 cherry toma­toes, finely

chopped ½ cu­cum­ber, de­seeded and diced salt and pep­per to taste

to serve

1T sour cream 1 av­o­cado, sliced

Serves 6

Sift the flour, salt and sugar into a bowl. Whisk the egg yolks, but­ter­milk and melted but­ter, and beat into the dry in­gre­di­ents. Fold in the ri­cotta, corn ker­nels, chilli, co­rian­der and spring onions.

In a sep­a­rate bowl, whisk the egg whites un­til soft peaks form. Fold the egg whites into the bat­ter in three batches.

To make the salsa, blend the co­rian­der leaves, chillies, red onion, spring onion, gar­lic clove, lime juice, palm sugar, toma­toes and cu­cum­ber in a food pro­ces­sor un­til com­bined but still a lit­tle chunky. Sea­son to taste and, if nec­es­sary, add more chopped co­rian­der.

Heat a pan­cake grid­dle or non­stick fry­ing pan and brush with but­ter. Pour spoon­fuls of the bat­ter onto the grid­dle and cook un­til lit­tle holes ap­pear on the vis­i­ble side. Turn the pan­cakes over and cook on the other side un­til golden brown. Serve topped with the co­rian­der salsa, a dol­lop of sour cream and slices of fresh av­o­cado.

Let­tuce and sor­rel soup (recipe on page 32)

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