- -

+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +

- -

+ +

Quick Pumpkin and Ricotta Pancakes with Green Beans

- +

+ Quick Pumpkin and Ricotta Pancakes with Green Beans +

+ - +

- -

- - - +

+ +

- -

Ingredients

-                200g roast squash, skin on
2 eggs, separated
175g ricotta
100g plain flour
1 tsp baking powder
1 small handful fresh herbs, such as mint, parsley, chives, basil or coriander
2 spring onions, finely sliced
Zest of half a lemon
½ red chilli, deseeded and finely chopped
Salt and black pepper
1 knob butter
200g green beans

-            

Ingredients

+            
+              200g roast squash, skin on
+            

+            
+              2 eggs, separated
+            

+            
+              175g ricotta
+            

+            
+              100g plain flour
+            

+            
+              1 tsp baking powder
+            

+            
+              1 small handful fresh herbs, such as mint,
+              parsley, chives, basil or coriander
+            

+            
+              2 spring onions, finely sliced
+            

+            Zest of half a lemon

+            
+              ½ red chilli, deseeded and finely chopped
+            

+            
+              Salt and black pepper
+            

+            
+              1 knob butter
+            

+            
+              200g green beans
+            

+          

- + +

- -

- - +

+ + + - -

Directions

Remove and discard the skin from the roast squash and put the flesh in a large bowl. Lightly mash with a fork, then mix in the egg yolks, ricotta, flour, baking powder, herbs, spring onions, lemon zest, chilli and salt and pepper, until everything is combined but leaving a few chunks of squash.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In another bowl, and with a clean whisk, whisk the egg whites to stiff peaks, then carefully fold them into the squash mix, until fully combined, but not overmixed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat a little butter in a nonstick frying pan and, once hot, add a large spoonful of the mixture per pancake. Cook for one to two minutes on each side, until golden and fluffy. Serve with rocket and a herb oil, if you like.

Directions

+ Remove and discard the skin from the roast squash and put the + flesh in a large bowl. Lightly mash with a fork, then mix in the + egg yolks, ricotta, flour, baking powder, herbs, spring onions, + lemon zest, chilli and salt and pepper, until everything is + combined but leaving a few chunks of squash.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In + another bowl, and with a clean whisk, whisk the egg whites to + stiff peaks, then carefully fold them into the squash mix, until + fully combined, but not overmixed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat a + little butter in a nonstick frying pan and, once hot, add a large + spoonful of the mixture per pancake. Cook for one to two minutes + on each side, until golden and fluffy. Serve with rocket and a + herb oil, if you like. +

- + + - +

- +

- -

+ + - - + + + + - - - - - -