SUPER NON STICK FRYING PAN RECIPES

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SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES



Super spinach pancakes | Jamie Oliver vegetable recipes image

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!

Total Time 25 minutes

Yield 6

Number Of Ingredients 13

1 ripe avocado
350 g mixed-colour cherry tomatoes
100 g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime
extra virgin olive oil
1 large free-range egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300 g cottage cheese
hot chilli sauce

Steps:

    1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
    2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
    3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
    4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
    5. 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.
    6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Nutrition Facts : Calories 331 calories, FatContent 13.3 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 42.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3 g fibre

BUDDY'S SUPER-QUICK FLATBREADS | JAMIE OLIVER RECIPES



Buddy's super-quick flatbreads | Jamie Oliver recipes image

Quick and easy to make, the great thing about these flatbreads is you don’t need any fancy equipment, and the dough doesn’t need any time to rest before you cook it. When it comes to the toppings – use your imagination. Have fun with it!

Total Time 15 minutes

Yield 2

Number Of Ingredients 3

100 g self-raising flour plus extra for dusting
4 tablespoons Greek yoghurt
unsalted butter to serve

Steps:

    1. Pour the flour into a bowl, make a well in the middle, then add the yoghurt. Use your clean hands to mix it together, until you have a dough.
    2. Wash and dry your hands, then dust your work surface and hands with flour. Split the dough into 2 equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.
    3. Put a large non-stick frying pan on a medium-high heat – make sure you’ve got an adult around.
    4. Once the pan is hot, carefully add the dough to the dry pan and cook for 2 or 3 minutes, or until golden and puffed up. Use tongs to turn the flatbreads over, and cook for the same time on the other side.
    5. Remove the flatbreads from the pan and spread a little knob of butter on top, moving it about with the back of a spoon until it’s melted. You can have your flatbreads simply with honey or jam, you can top them with eggs, or serve them with a curry. You can do anything with them!

Nutrition Facts : Calories 258 calories, FatContent 9.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 6.8 g protein, CarbohydrateContent 43 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.53 g salt, FiberContent 2 g fibre

More about "super non stick frying pan recipes"

SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES
Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
    1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
    2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
    3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
    4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
    5. 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.
    6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
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