Ready, Steady, Cobb!
Frozen berry yogurt ice cream
Ingredients:
250g frozen mixed berry
250g Greek yogurt
1tbsp honey
x 2 shortbread biscuits (crushed)
Method:
Blend berries, yogurt and honey in a food processor for 20 seconds, until it comes together to a smooth texture. Pop in a container in the freezer until frozen and then scoop into bowls and serve with the crushed shortbread.
Korean pancakes
Ingredients:
500g of chosen veg
125g of plain flour
180ml water
Pinch of salt
1tbsp miso paste
Soy sauce for dipping
Method:
Chop the veg into thin strips. Then mix the flour, water, salt and miso paste into a batter and add the veg. Put into a frying pan with oil in patty shapes and fry until golden on each side.
Cheese and bacon hash browns
Ingredients
4 medium potatoes
2 rashers of bacon
1 medium onion
1 egg, beaten
salt and pepper
50g grated cheese
vegetable oil for frying
Method:
Fry the bacon and onions in a pan. Coarsely grate the potatoes into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the grated potato in a large bowl and add the egg, salt, pepper, cheese, bacon and onion and mix well. Heat some oil in a frying pan on a medium heat and add spoonfuls of the mixture to the pan and flatten into patties about 1cm thick. Cook for about 2 - 3 minutes each side until browned and crispy.
