Vegetable Ricotta Hotcakes with Salsa Romesco
You’ll need: 165g cooked mixed frozen vegetables, 90g cake flour, 1¼ tsp baking powder, 90g wholewheat flour, generous pinch of sea salt and a grind of freshly milled black pepper, 3 eggs – separated, 250ml low fat milk, 125g ricotta cheese and a touch of butter for frying.
Method: Sift the cake flour with the baking powder, and stir in the wholewheat, sea salt and freshly milled black pepper. Whisk the egg yolks and the milk together in a bowl, make a well in the centre and add the egg/milk mixture. Stir well and stir in the ricotta. Beat the egg whites to a stiff peak and fold into the batter with a metal spoon until just combined. Finally add the vegetables in a couple of stirs.
Heat a non stick frying pan and glisten with a little butter. Pour the batter into the pan in 80ml spoonfuls and cook for about 2 minutes, turn over and cook on the other side for a minute.
Serve hot with Salsa Romesco – see recipe below.
Serves: 4
Salsa Romesco
You’ll need: 125ml almonds – peeled & cut into slivers, 3 large red peppers – roasted & peeled, 1 egg yolk, 2 large garlic cloves – peeled & sliced, ½ tsp finely grated orange rind, sea salt and freshly milled black pepper, 125ml extra virgin olive oil, 4 Tbs orange juice, 1 Tbs sherry or red wine vinegar.
Method: Toss the almonds in a pan over medium heat until golden brown, which should take about 2 – 3 minutes, allow them to cool. In the bowl of a blender place the almonds, the roasted red peppers, egg yolk, garlic, orange rind, and season with sea salt and freshly milled black pepper. Blend for a short while until it reaches a paste. Put the blender on a low speed and slowly pour in the olive oil, much like you would if making a mayonnaise. When you have poured in about half of the oil, add the orange juice and your chosen vinegar. Slowly add the remaining oil. Retaste for seasoning.
