- 2 tazas de hojuelas de avena (no instantáneas), 1¼ taza de leche, 1 plátano, ½ cucharadita de canela, 3 gramos de stevia o 2 cucharaditas de azúcar, 1 pizca de sal, 1 cucharadita de vainilla, 1½ cucha
MethodEn primer lugar, ponemos la leche, el plátano, la vainilla, la stevia o azúcar, la sal y procesamos unos segundos.
- 100g plain flour
- 1 tsp baking powder
- 200g ricotta
- 4 large free range eggs, separated
- 2 tsp chopped fresh thyme
- 1 tsp English mustard powder
- 100ml milk
- 50g unsalted butter
- 12 rashers back bacon
- 1 tbsp balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 120g herb salad
- crème fraîche or mayonnaise mixed with grainy mustard, to serve
- Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.
- Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.
- When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don’t overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn’t burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)
- 50g melted butter, plus extra for greasing
- 50g plain flour, plus extra for dusting
- ¼ tsp baking powder
- 1 tsp mixed spice
- 50g dark muscovado sugar
- 1 egg
- finely grated zest 1 orange
- small handful dried berries and cherries
- vanilla ice cream and honey, to serve
- Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.
- Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.
- 1 1/2 cups cinnamon-flavored bear-shaped graham snack cookies
- 1/2 cup raisins
- 1/2 cup dried Tart Cherries
- 1/2 cup candy-coated Milk Chocolate Pieces or semisweet Chocolate Pieces
- 1/4 cup chopped dried pineapple
- In a large bowl, stir together all ingredients. Transfer to an airtight container; cover and store at room temerature for up to 24 hours or store in the refrigerator for up to 2 days. Makes 3-1/4 cups (4 to 6 servings).