Sweetcorn-curry pancakes with avocado salsa

Auste and I have spent this morning rather productively: we had healthy breakfast, exercised, went to the market, enjoyed a coffee on a bench and absorbed the 5 minutes of sunshine we get in England each year.

We also went to a shop to refill our laundry liquid, but we saw the short-tempered lady behind the counter and decided to walk a further length to another shop. She didn't really like us last time we met her, or at least it seemed that way. Anyway.

When we got back we attempted to make this flour, butter and sugar free cake with avocado-chocolate icing. As an alternative to regular cakes, it did taste delicious. You can find the recipe on 'Green Kitchen Stories' blog.

After taking some photos of the cakes we got hungry so I made these quick and easy pancakes, and they were amazing!
I also made avocado salsa, which went well with these fritters.

As soon as I started writing this, I thought that it's Shrove Tuesday in a few days, what a perfect timing! Most people forget the beautiful tradition of making pancakes, especially when you can make them sweet, savoury, fluffy, wraps, etc.
 

For two stacks you need:

1 can of sweetcorn, drained
100 g flour
2 eggs
50ml milk
Small bunch of coriander, chopped
Small courgette, grated
Generous tablespoon of curry powder
Oil, salt, pepper, water

Mix all of the above ingredients, adjusting the water/flour ratio - the batter should be quite thick, not runny.
Fry ladles of batter in batches in oil, on medium heat until solid and brown on each side.


For the salsa:

Mash 2 ripe avocados with one chopped tomato, pinch of chilli, salt, pepper and a squeeze of lemon. Oddly they go well with English mustard too.

Tapas night: Easy patatas bravas

Es un plato tradicional la mayor parte de las regiones de España.

IF YOU HAVE AN OVEN AND SOME POTATOES, YOU ARE IN FOR A TREAT.

Ok, so the photo makes it look simple... and it is!  Simple, yet very tasty little dish for a cozy night in. My girlfriend has been insisting that I make these again and again. However I keep refusing just because I am afraid I am going to become addicted to it and not cook anything else...

I have tested this recipe several times and I can say that it has worked 100% of the time.

Ingredients:

For the sauce

• 3 tbsp oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 can chopped tomatoes (or 10+ ripe fresh tomatoes)
• 2 tsp sweet paprika (pimenton)
• 1 chilli, chopped
• pinch sugar
• chopped fresh parsley, to garnish

For the potatoes

• 900g potatoes, cut into small cubes
• 2 tbsp olive oil

Directions:

1. Fry the onion in hot oil for 5 minutes until softened.
2. Add the garlic, tomatoes, paprika, chilli, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes.
3. Roast potato cubes with oil and some salt and pepper in the oven for 40-50 minutes (200C/gas 6/fan oven 180C) until the potatoes are crisp and golden.
4. Serve the potatoes with the sauce. Sprinkle with parsley.

This is it, amigos, have a little fiesta and share the joy!

Weekend market special: fig, mozzarella and basil salad

I'm not sure what kind of markets do people go to on weekends, but when it is a Saturday - I'm at my local market in Leeds city centre. If you have ever been, you're familiar with the constant shouting of what seems to be "...all these [something] for a £1!!..." As this comes from proper Yorkshiremen I can never really understand what they're selling... until I see the sign "2 boxes of figs £1". I had never tried figs before...

So I found this recipe in a magazine and wanted to share with you all. Personally I would swap mozzarella for feta as it was lacking that savoury touch to the figs. Otherwise it is very refreshing and easy to make.


Ingredients:

1 lemon, juiced
5 tbsp oil
2 tbsp mint leaves
3 tbsp basil leaves
70g rocket salad
9 figs, halved/quartered
300g mozzarella, torn
squeeze of balsamic glaze


Directions:

1) Mix lemon juice and oil, add salt and pepper to make the dressing;
2) Toss everything together with the dressing and squeeze a bit of balsamic glaze on top.
Couldn't be more complicated!

This could serve up to 6 as a starter. Sharing is caring.