Thursday, January 30, 2020

7 Reasons Why an Air Fryer Is the Ultimate Game Day Sidekick

Easy Grilled Buffalo Wings

For game-day “fried” foods that are big on flavor but not on fat and calories, check out the best healthy air fryer recipes for Super Bowl Sunday.

Whoever invented the air fryer probably did so looking around their oil-soaked kitchen in those dispirited moments after hosting a big game day bash. Sink teeming with dirty pots and pans, a river of canola snaking its way across the stovetop, dripping down to the linoleum floor below.

There’s got to be a better way…

There is. A good game day spread relies on the presence of at least some fried food—this is America after all—but frying can be a messy, not to mention, unhealthy affair. Enter the air fryer which uses super convection heat technology to achieve similar results as frying, where the outside of the food is baked to a crisp but done fast enough that the insides stay moist—with far less oil (if any). 

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Plus, when you air fry everything is cooked in a (dishwasher safe) basket so there’s almost nothing to clean up after, and certainly no nasty oil reservoir to dispose of and that means more time to taunt your opponents or sulk over your own team’s loss.

From game-day classics like buffalo wings and french fries to a few less obvious but equally genius party snacks like empanadas and Japanese fried chicken, these are the best game-day air fryer snacks you can—and should—make on the biggest Sunday in sports.

Air Fryer Buffalo Chicken Wings 


These are classic game day food. Its wings, man. You gotta have wings. There are countless schools of thought on how to get the best wings: oven on high heat, low and slow, Crock-Pot. But don’t sleep on air frying for truly one of the moistest inside, crispy outside methods with very little mess and oil to worry about. Get the Air Fryer Chicken Wings recipe.

Air Fryer Buffalo Cauliflower Bites


To get our buffalo fix without the meat we turn to cauliflower as we have so many times before. This popular recipe keeps things simple, especially if you’re using store-bought wing sauce. Just four ingredients and your vegetarian friends will be in hot “wing” heaven. Get the Air Fryer Buffalo Cauliflower Bites recipe.

Air Fryer French Fries


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If you wake up to a brand new air fryer this Christmas, you need to check out my husbands recipe for the best crispy air fryer French fries!! He developed a knockout baked French fry recipe back in 2011 on my site that has been hugely popular since – and he just converted it to work in an air fryer! Trust me when I say these are the best homemade fries ever – not exactly encouraging for my New Years diet plans 😂😂. ❤️🍟❤️ Get the recipe – head to@my bio for a clickable link! #airfryer #imsomartha #foodwinewomen #foodandwine #Delishious #TheFeedFeed #FoodLife #FoodAddict #foodblogfeed #foodanddrink #foodfeed #foodfest #f52grams #foodmakesmehappy#foodnation #foodamology #foodblogeats #MyOpenKitchen #HeresMyFood #OnMyTable #InTheKitchen #DevourPower #EatFamous #sweetcsdesigns #sweetcsloves #sweetcseats #saveur

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French fries are one of the world’s most perfect game day foods but you don’t see them at house parties very often. Unless said host operates a deep-fryer, good homemade french fries are pretty hard to pull off. That is until now. Air frying these beautiful sweet russets (always russets) not only means crispy and delicious fries but none of the oily mess. Get the Air Fryer French Fries recipe.

Air Fryer Japanese Fried Chicken


Just be conscious this recipe post has two versions: one deep-fried and one air fried. The key to this heavenly appetizer is finding a good Japanese seven spice seasoning (Shichimi Togarashi) and making or buying wasabi mayo for serving. Fresh lemon cuts through all the salt and spice when serving. Get the Air Fryer Japanese Fried Chicken recipe.

Air Fryer Turkey Taco Empanadas


These guys are a hand-held home run (wait…no, touchdown?). Use either lean turkey, ground beef, chicken, beans, or even plant-based alternative meat for these pockets. The air fryer makes them all kinds of crispy without saturating them with oil. Get the Turkey Taco Empanada recipe.

Air Fryer Mini Mediterranean Meatballs


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Crispy on the outside, juicy on the inside Air Fryer meatballs! Click @myforkinglife for the link in bio. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ These meatballs are freezer friendly too. I like to make a huge batch and freeze the leftovers for later. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://www.myforkinglife.com/quick-and-easy-air-fryer-meatballs-recipe/ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #recipe #quickrecipeideas #myforkinglife #cltfood #charlottefood #charlottenc #pursuepretty #eatpretty #heresmyfood #whatimeating #blackgirlswhoblog #forkyeah #f52grams #foodblogeats #essenceeats #healthyeats #eatingfortheinsta #forkfeed #forkyeah #airfried #meatballrecipe #freezerrecipes #airfryerrecipes #airfryer #chocolatebrownies #kindahealthy #thebestrecipes

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Mini meatballs are a high-protein, low-carb snack you can make in your air fryer with no mess and far fewer calories than pan-frying. Some fresh herbs and tangy feta give these balls some fresh flavor. Serve on their own or with a creamy red pepper sauce. Get the Air Fryer Mini Meatballs recipe. 

Air Fryer Churros


And don’t sleep on dessert for your game day spread. After all that salty and spicy tongues will be craving a little sweet so hit them with these light and crispy churros with a dusting of cinnamon sugar and serve with some melted nutella or a homemade chocolate sauce. Get the Air Fryer Churros recipe.



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The Ultimate Guide to Pulled Pork

spicy slow cooker pulled pork sandwich

Pulled pork seems easy—and it is!—but there are certain guidelines to follow for truly perfect pulled pork. We break down the art and science of the best pulled pork for you.

Is there any food more versatile than pulled pork? Barbecue platters, pulled pork sandwiches, and tacos around the world would answer with a strong no. Unlike its peers, pork loin and pork tenderloin, it rarely runs bland and dry, and while it has a richness to it, there’s no fear of eating yourself sick with too much of a good thing (fatty pork belly, we’re looking at you). Pulled pork is also large enough to feed a crowd, freezes well, costs little to make, and is pretty darn tough to completely mess up. We think that’s reason enough to master it.

A Primer on Pulled Pork

From Louisiana to North Carolina and as far north as Tennessee, in the part of the United States known colloquially as the “barbecue belt,” pulled pork reigns supreme. There, it means whole smoked pork shoulder (or sometimes, a mix of meat cuts) that have been pulled apart, shredded, or chopped. It arrives at the table with bread and barbecue sauce, and sides—an invitation to be eaten as a sandwich.

Related Reading: How to Smoke Meat Like the Pros

But plenty of other cultures rely on pork shoulder, too. In Michoacán, Mexico, pork shoulder is covered in lard and braised in a copper pot to become meltingly soft carnitas. The Mayans traditionally did the same by wrapping the same cut of meat in banana leaf and burying the meat in a fire pit in the ground until it became cochinita pibil (our modern adaptation pictured below). Today, we love it with everything from grits to nachos.

how to make cochinita pibil

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Adapting Pulled Pork For the Home Kitchen

Smokers, Slow Cookers, or Ovens All Work

Commercial barbecue pulled pork is always cooked in a smoker, but you don’t have to have experience as a pitmaster or access to a smoker in order to enjoy pulled pork at home, even if you do want it eat it barbecue-style. (If you are interested in learning how to smoke with a basic barbecue, here’s a good place to start.) Otherwise, it’s just as possible to enjoy a variation of Southern-style pulled pork using a basic oven or slow-cooker. It’s worth adding that we love other variations of pulled pork—many of them inspired by Mexico and the Southwest—just as much, too.

spicy crock pot pulled pork recipe

Chowhound

Pork Shoulder vs Pork Butt (& Bone-In vs Boneless)

Pulled pork is made using pork shoulder, and the vast majority of commercial barbecue pits smoke the entire pork shoulder, which weighs in at 12 to 18 pounds. That isn’t widely available at most supermarkets and butchers; instead, it’s available as two different parts of the shoulder: the fattier, more marbled Boston butt (or butt) and the leaner, tougher picnic (or picnic shoulder). Opt for the Boston butt whenever possible, with the bone in, which helps keep things moist.

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Related Reading: The Best Meat Delivery Services to Try in 2020

How to Pick Pork Shoulder (& How Much You Need)

When shopping for pork shoulder, avoid any packaged cuts that have been enhanced with water, salt, and sodium phosphate. Instead, look for meat that isn’t too wet, and has a pleasant rosy color with even fat marbling. If you’re cooking for a crowd, factor in about four to six ounces of finished meat per sandwich.

pulled pork tips and tricks

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How Pulled Pork Goes Wrong

In general, pulled pork is forgiving; the most important thing to remember is that it needs love and time. But it is possible to run into pulled pork problems; here are two of the most common:

The Pork Isn’t Tender (You Can Fix It!)

Common pulled pork problem #1: The pork isn’t “fall-off-the-bone” tender. If the pork is moist but not tender, then it needs more time. Put it back in the oven, barbecue, or slow cooker. If you’re oven-roasting, aim for a temperature of 190°F for a fall-apart-tender state; one easy guideline is to allow one hour per pound of meat with the oven set at 325°F. If you’re barbecuing, a general rule is to get the barbecue to about 220°F, and allow 90 minutes per pound. With a slow cooker, where overcooking is less of a concern, give the meat an extra hour or two before checking on it.

bbq pulled pork recipe

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The Pork Is Dry (You Can Kind Of Fix It)

Common pulled pork problem #2: The pork winds up dry and stringy. Make sure you’re using the right cut. Pork shoulder’s filled with connective tissue and striations of fat, which means it’ll break down nicely when cooked low and slow. Other cuts, like pork loin or tenderloin, don’t have enough fat in them, and are pretty much guaranteed to wind up dry. This can also happen if you leave the pork on at too high a temperature for too long. To remedy the problem, pull apart the pork, and use the pan juices to moisten the meat. Adding a thick barbecue sauce will help add moisture back in, too.

Pulled Pork Recipes

If you’re hoping to hone your pulled pork skills, these braised shoulder recipes are a nice jumping-off point.

Easy Slow Cooker BBQ Pulled Pork

easy slow cooker pulled pork recipe

Chowhound

A slow cooker’s the most convenient way to make pulled pork (as an added bonus, it freezes nicely, too). This recipe starts with a dark brown sugar spice rub; add your choice of barbecue sauce and buns at the end for BBQ pulled pork sandwiches. Get our Easy Slow Cooker BBQ Pulled Pork recipe.

Related Reading: How to Make a Perfect Pulled Pork Sandwich

Beer-Braised Pulled Pork & Pulled Pork Nachos

pulled pork nachos recipe

Chowhound

Begin with boneless pork butt, browning it in a Dutch oven and scraping up the flavorful bits left behind in the pot before letting the meat braise in the oven. There’s no sugar in this recipe; instead, habañero slices guarantee plenty of heat. Get our Beer-Braised Pulled Pork recipe.

Once you’ve mastered making our beer-braised pulled pork, give these elevated nachos a shot. Skip the ubiquitous ground beef and instead use that beer-braised pork as a more exciting topping for nachos. Get our Pulled Pork Nachos recipe.

Slow-Cooked Carne Adovada

slow cooked pork shoulder with red chile paste

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This might have a fancy name, but it’s basically pulled pork with a toasted New Mexican chile paste that adds smokiness with a bit of heat at the end. Serve it with hominy, polenta, or a steamed corn tortilla. Get our Slow-Cooked Carne Adovada recipe.

Yucatecan-Inspired Pulled Pork

spicy slow cooker pulled pork sandwich

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This variation of slow cooker pulled pork takes inspiration from Mexico’s Yucatán, with tomatillos, orange juice, garlic, and achiote rojo, a Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Get our Yucatecan-Inspired Pulled Pork recipe.

Pulled Pork Poutine

pulled pork poutine recipe

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Or take your pulled pork up north, at least in spirit, and pile it on one of Canada’s greatest gifts to the world: poutine. Usually topped with beef gravy, the crisp fries and melty cheese curds marry just as beautifully with tender, saucy pulled pork. Get our Pulled Pork Poutine recipe.



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How Does Packaged Guacamole Stay Green?

tomatillo guacamole recipe

If you’re watching the big game, guacamole is non-negotiable, and homemade is always best. But how do you prevent the dreaded brown guacamole—and how does packaged guac stay bright green?

If you’ve ever cut open an avocado, you know it’s only a matter of time before it starts to turn brown. Even your homemade guac will discolor after a while. Why is that? Oxidation. In the same way sun exposure ages our skin, oxygen is the enemy of fruit that doesn’t want to brown.

Specifically, avocados and other fruits have an enzyme called polyphenol oxidase. When it consorts with oxygen, brown pigments form in the green flesh. Hence, when you leave out freshly made guacamole or a cut-up avocado, it turns brown pretty quickly. But packaged guacamole always seems to be bright green upon purchase, despite having sat on the shelf for countless days. What’s up with that?

Tricks of the Trade

Manufacturers have to make sure there’s no oxygen present in their packaging if they want the product to stay green, says Ardy Haerizadeh, the CEO of guacamole manufacturer Yucatan Foods. They can do this by vacuuming the oxygen from packages, having plastic film in contact with the top of the guacamole, or filling the headspace of tubs with nitrogen gas.

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The polyphenol oxidase enzyme is also sensitive to temperature and acid, so manufacturers can maintain the green color of their guacamole by refrigerating the product and by adding citric acid and/or ascorbic acid, says Diane M. Barrett, director of the Center for Fruit & Vegetable Quality at the University of California–Davis. Acids lower the pH “to the point that the enzyme is not that active,” explains Barrett, who adds that enzymes are also “less active at cold temperatures.”

Nachos with Guac

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While not a concern with packaged guac (that we know of), it may even be possible that there are no avocados in the mix: read more about mock guacamole.

DIY

Refrigeration, adding lemon or lime juice, and limiting exposure to oxygen can also help keep homemade guacamole from turning brown; before you pop it in the fridge, just press a layer of plastic wrap fully onto the surface of the guac. Chowhounds offer a helpful guacamole timetable for a seven-layer dip.

On a related note, if you do buy commercially prepared guacamole, read the ingredients carefully. Haerizadeh says the FDA hasn’t created a standard of identity for the dish, so manufacturers can label pretty much anything they want as guacamole, whether it’s 95 percent avocado, or a “guacamole flavor” dip that contains less than 2 percent avocado.

As long as you have a ripe (slightly soft to the touch, and if it’s a Haas avocado, black on the outside) avocado, guacamole is simple to make yourself. Try some of our recipes, from classic to quite alternative.

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And you know what’s great to wash down all that guacamole? Something a little sour, a little sweet, and a little salty, like a margarita (bet you couldn’t see that one coming).

1. Guacamole

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Homemade guacamole is as easy as chopping and peeling a few ingredients and then mashing it all up. Here, you’ll need a tomato, lime juice, chiles, cilantro, scallions, and salt—in addition to the avocados, of course. Get our Guacamole recipe.

2. Guacamole Taquero (Tomatillo Guacamole)

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This tart-tasting blended version is a mix of avocado, tomatillos, epazote (or you can use cilantro), chiles, garlic, onion, and lime juice. Get our Guacamole Taquero recipe.

3. Bacon and Tomato Guacamole

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The only other ingredient that could possibly make guacamole more decadent than it already is with all that creamy goodness, is bacon. Yeah, there’s tomato in there too, and that’s nice, but you know why you’re making this one. Get our Bacon and Tomato Guacamole recipe.

4. Dungeness Crab Guacamole with Endive

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Garlic is roasted until it’s sweet and jalapeños are all blistery-good in this recipe that’s quite an indulgent appetizer when you’re entertaining guests. Two of everyone’s favorite flavors—crab and guac—combine for a terrific start to a special meal. Get our Dungeness Crab Guacamole with Endive recipe.

5. Pineapple and Cucumber Guacamole

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On the other end of the guac spectrum, there’s this sweet, fresh, creamy, crisp (thanks to the cucumber), and acidic version. Diced instead of smashed or blended, it’s more salsa-like than the others. Get our Pineapple and Cucumber Guacamole recipe.

6. Toasted Almond Guacamole with Apricots

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Now here’s a guacamole with not one, but two unexpected twists. Celebrated Chef Rick Bayless came up with this nutty, sweet incarnation. Get our Toasted Almond Guacamole with Apricots recipe.

7. Avocado Crema

Avocado Crema recipe

Chowhound

Not quite guacamole, this blend of avocado, sour cream, cilantro, and lime juice (made in a food processor) is nonetheless good anywhere you would use traditional guac, but also works as a sauce. Get our Avocado Crema recipe.

Related Video: Beware Avocado Hand

— Original article by Roxanne Webber on May 8, 2009; updated article by Amy Sowder.



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Korean Anchovy Knife-Cut Noodle Soup (Myeolchi Kal Guksu)

Korean Anchovy Knife-Cut Noodle Soup (Myeolchi Kal Guksu)Get Recipe!


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Le Creuset’s Two New Colors Have Us Dreaming of Springtime

Le Creuset—the French cookware company known for colorful Dutch ovens and cast iron pans—has released two new colors to add to its ever-growing collection: nectar and artichaut. Starting Jan. 30, the two colors will be available for purchase on Le Creuset, Sur La Table, and Williams Sonoma, in a slew of items.

Related Reading: Le Creuset’s New Truffle Color Is Perfect for Fall

Nectar and artichaut are a welcome change from the ubiquitous pastels that are often released for springtime. The nectar is a more muted honey, draped with both dark and light yellows, while the artichaut—inspired by the colors of an artichoke—boasts a mix of deep green and sea glass green/blue.

Le Creuset

Both colors are available in enameled cast iron and stoneware products—with the nectar painted on 10 enameled cast iron pieces and artichaut on nine—from the covered rectangular casserole to the signature braiser. Plus, there’s a host of accessories as well, like a honey pot (in nectar, of course), tea mugs, ramekins, salt and pepper grinders, and kettles.

While both colors can now be purchased on Le Creuset’s website, Williams Sonoma will only be adding nectar to its collection, and Sur La Table will only offer artichaut. And if you already own a handful of Le Creuset’s other colors and don’t think nectar or artichaut will match what’s in your kitchen, Le Creuset guarantees that you can mix and match these two colors with any of the brand’s other options—these two can complement just about everything.

Round Dutch Oven, $350 at Le Creuset

Le Creuset

There’s nothing quite like Le Creuset’s round Dutch oven. The enameled pot can move effortlessly from the stove to the oven, perfect for soups, stews, and even baking bread. Buy Now

Signature Braiser, $179.96 at Sur La Table

Sur La Table

Whether you want to poach, sear, roast, stir-fry, slow cook, simmer, or braise, the all-in-one braiser does it all.Buy Now

Honey Pot, $45 at Le Creuset

Le Creuset

Honey deserves to fill this nectar-colored pot. The stoneware pot comes with a silicone honey dipper. Buy Now

Signature Cast Iron Skillet, $99.96 at Sur La Table

Sur La Table

Cast iron skillets are a staple in kitchens, so why not eschew the traditional black for this lovely artichoke? The round skillet is ideal for stovetop frying and oven baking, plus the slopped sides make it easy to pour out excess oil or drippings. Buy Now



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The Absolute Most Popular Game Day Recipes, According to Google

Baked Artichoke Spinach Dip

Wondering what to make for the Super Bowl on Sunday? Get inspired by the five most popular game day recipes, according to Google Trends. 

When it comes to hosting—and cooking—for the big game, there’s no reason to get too cute. Go ahead and experiment with a new recipe or two that you’ve been eyeing, but you’d also be wise to have a few classic crowd-pleasers on hand. 

hosting hubHow to Throw an Epic Big Game PartyWith lots of jumping, screaming, and general nervous pacing around the living room, appetizer-style food generally works best for game-watching and that definitely means dips. Don’t believe me? Google Trends looked at the most popular game day recipes over the past 15 plus years and it turns out four out of the five are indeed dips. 

But we’re not talking about a simple salsa or basic guacamole here. These dips have substance. These dips have agency. These dips could walk into a bank and get a loan, no questions asked. 

So in honor of football and the biggest dip day on the calendar, here are the top five most-searched game day foods, according to Google Trends. With recipes, of course.

Buffalo Chicken Dip

Buffalo Chicken Blue Cheese Dip recipe

Chowhound

This is a personal favorite of mine. Buffalo chicken is a bit of a cult in Rhode Island, but it seems we’re not alone as the spicy, creamy dip has taken the No. 1 spot of most-searched-for game day food since 2004. One good thing about this dip is how much you can do with it. Spoon over nachos, stuff into sandwiches or wraps. Heck, you could even drop some over greens if you’re trying to keep it low-carb. Get our Buffalo Chicken Dip recipe.

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Seven-Layer Dip

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This classic party food is always a hit and though it may seem like a beast to make (seven layers?!) It’s actually pretty simple to put together. Don’t be afraid to sub in or out a layer for it to fit your personal style and this Mexican-inspired dip is perfect to make the day before. Get our Seven-Layer Dip recipe.

Chili

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What can we say about this hall-of-famer except that we salute you. Not totally a dip and not totally not a dip, everyone seems to have their own favorite chili recipe, but I’ve grown into this chicken chile verde with tomatillos, poblano peppers, and russet potatoes. Get our Chicken Chile Verde recipe. 

Related Reading: Try These Secret Ingredients for Award-Winning Chili

Spinach Artichoke Dip

Baked Artichoke Spinach Dip

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There’s spinach in it, so it’s gotta be healthy right? No. No it’s not, but it is delicious and in high school, it was voted dip most likely to be forgotten about until it shows up at a party and everyone yells “spin’ dip, hell yea!” Get our Spinach Artichoke Dip recipe.

Taco Dip

Easy Taco Dip recipe

Chowhound

This is like nachos, but make it dip. Anaheim chilis, garlic, hot sauce, beans, and a blend of cheeses. Need I go on? I need not. Just make this and listen for the squeals of glee to rain down upon you. Get our Spicy Chicken and Chile Taco Dip recipe.

Looking for a state-by-state breakdown of Super Bowl snacks? See this map below for a regional snapshot of favorite foods for the big game.

Google Trends



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Jamie Oliver’s Super Spinach Pancakes Are Perfect Morning, Noon, and Night

Whether you’re familiar with Jamie Oliver from his years on TV or his many cookbooks, the British chef and restaurateur has long been considered an important voice in the food world. He’s published over 30 books—from comfort food to meals made with five ingredients or less—but his most recent cookbook is all about vegetables.

Related Reading: 5 Rules for the Best Tofu You’ll Ever Eat, According to Vegetarian Chefs

Ultimate Veg: $22.49 on Amazon

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“Ultimate Veg” showcases that eschewing meat for vegetables hardly has to be a punishment. Instead, adhering to a vegetarian diet (or at the very least omnivores eating vegetarian meals a few times a week) can still be plenty fun and delicious. Jamie’s book is filled with recipes that run the gamut from roasted black bean burgers piled high with cherry tomatoes, gooey melted cheese, and salsa to sweet leek carbonara twirled with heapings of fresh thyme, garlic, and parmesan cheese. There are healthy recipes mixed in with recipes that still boast not-so-good-for-you ingredients (we’re looking at you mac and cheese), so everyone can find something that’s appealing. 

Cuisinart Classic Nonstick 12-Inch Skillet, $33.49 on Amazon

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For a taste of Jamie’s cooking, test out his recipe for super spinach pancakes—a chameleon of a dish that could arguably be eaten for every meal of the day. The spinach pancake resembles the texture and thinness of a crepe—just blended with fistfuls of spinach. The soft pancake gets swiped with cottage cheese, an avocado salad studded with tomatoes, scallions, and cilantro, then finished off with a drizzle of chili sauce. Serve it in the mornings or even in the evenings—we guarantee it’ll be a crowd pleaser.

Excerpted Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2019 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. 

Super Spinach Pancakes Recipe

Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil, or tarragon—whatever you like!

Super Spinach Pancakes

Cook Time: 25 minutesServes: 6
Ingredients
  • 1 ripe avocado
  • 12 oz ripe mixed-color cherry tomatoes
  • 3½ oz baby spinach
  • 3 scallions
  • ½ a bunch of fresh cilantro (½ oz)
  • 1 lime
  • Extra virgin olive oil
  • 1 large egg
  • 1 cup self-rising flour
  • 1 cup reduced-fat (2%) milk
  • Olive oil
  • 10 oz cottage cheese
  • Hot chili sauce
Instructions
  1. Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
  3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
  4. Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!


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