Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 60g plain flour
· 90g cornflour
· ¼ tsp baking powder
· ½ tsp salt
· 1 tsp ground cumin
· 1 egg
· 125ml milk
· 350g sweetcorn kernels
· 16 baby plum tomatoes, halved
· 2 cloves garlic, crushed
· 1tbsp fresh thyme, chopped
· Olive oil
· Salt and pepper to taste
· 1tbsp balsamic vinegar
· 2 handfuls of baby spinach leaves
· Sunflower oil
Preheat the oven to 200°C. Sift the dry ingredients into a bowl. In a separate bowl, mix egg and milk, and add the mix to the dry ingredients. Whisk until smooth then add the sweetcorn and mix. Place the tomatoes on a baking tray and sprinkle over some olive oil, thyme, salt, crushed garlic and pepper. Bake for 20-30 minutes until tender. Remove from the oven and sprinkle with balsamic vinegar. Heat a little sunflower oil in a non-stick frying pan until hot, spoon in a tablespoon of batter at a time and cook the fritters on both sides, they should take about five minutes on each side, or until firm and golden brown. Place a couple of the fritters on a plate and top with the tomatoes and spinach, and serve.
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