RECIPES WITH COTTAGE CHEESE AND FRUIT RECIPES
COTTAGE CHEESE AND FRUIT RECIPE | MYRECIPES
Select a cottage cheese made with whole or 2% milk; babies need the extra fat now for proper growth and development. Also, baby may tolerate the texture of small curds better than large-curd varieties. We do not recommend freezing this recipe.
Provided by MyRecipes
Yield 1 cup or 2 (1/2-cup) servings (serving size: 1/2 cup)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a small bowl, stirring well. For a smoother texture, place all ingredients in a food processor, and process until desired consistency.
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!
Total Time 25 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Halve, destone, 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 spring onions and pick in the coriander 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.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and 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.
- 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
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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
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
- Halve, destone, 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 spring onions and pick in the coriander 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.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and 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.
- 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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