THE SUN­DAY COOK

The Sun­day Tele­graph EX­TREME REMEDIESIES This is a take on Floren­tine pizza. The bright green top­ping is made from spinach and but­ter beans, with a baked egg to fin­ish.

The Sunday Telegraph - Sunday - - Front Page -

Sun­day 30 De­cem­ber 2018

hot, then spoon about half a ladle­ful of the pan­cake mix­ture into the pan.

Swirl the pan in a cir­cu­lar mo­tion to evenly dis­trib­ute the mix­ture – you’re aim­ing for small, thick, Amer­i­can-style pan­cakes. Cook for two to three min­utes and then shake the pan. When the pan­cake comes away from the bot­tom eas­ily, flip it over and cook on the other side for two min­utes, un­til golden.

Trans­fer to a plate and cover with foil to keep warm. Re­peat the process with the rest of the pan­cake mix­ture.

Di­vide the pan­cakes be­tween two plates and serve topped with the slow-roasted toma­toes and avo­cado cream.

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