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DRIZZLE AND DIP

12 Jul 2012
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In our July issue we dished up a five-page ELLE feast by asking seven top South African food bloggers to create a dinner just for us. Go to page 127 to get your fix! One of the bloggers is Sam Linsell, who is a food stylist and recipe developer. Her first cookbook, Drizzle and Dip, is out this month and here’s one of the tempting recipes from it. If you need a little motivation to get back in the kitchen, this is it!

RICOTTA CRUMPETS WITH WARM STRAWBERRY SAUCE

I love crumpets. If you add ricotta to the batter you’ll get a much richer, fluffier and not as sweet result, which is perfect for this warm strawberry sauce. Crumpets go beautifully with honey and yoghurt, or maple syrup and cream.
Fresh fruit and nuts wouldn’t go amiss either.

Serves 4

3 large free-range eggs, separated
1½ cups flour
1½ t baking powder
1 cup buttermilk
½ cup milk
2t vanilla extract
200g ricotta
butter for frying

For the sauce
400g (about 3 cups) strawberries (fresh or frozen)
½ cup sugar

Whisk the egg whites until they form stiff peaks and set aside.
Place all the remaining ingredients, except the ricotta and butter, into a separate bowl and lightly whisk to form a batter. Gently stir the ricotta and beaten egg whites through the batter.

Heat a non-stick frying pan and add a knob of butter.
Drop generous tablespoons of batter into the pan, turning them as the surface starts to bubble. Drain on kitchen paper.

To make the strawberry sauce, heat the strawberries and sugar in a small pot and cook for 8 to 10 minutes, stirring occasionally, until the mixture is the consistency of a chunky sauce. Allow the sauce to cool slightly and pour generously over the crumpets.

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Sam had us drooling with this recipe, so much so that non-cook and online editor Jenna is inspired to give it a go! Watch elle.co.za to see this ELLE belle cooking up her own batch of Drizzle and Dip ricotta crumpets next week.

Drizzle & Dip

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Drizzle and Dip (R195) is published by Eat the Book.

PS We spotted a recipe for spinach and feta pies similar to the traditional Greek spanakopita that Sam cooked up. Do try it!

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