Spring is here! Fajitas and pancakes for Everyone’s kitchen from home

# Download recipes below

Birds are tweeting, daffodils blooming and sun heating. Yes spring is here. We have the perfect recipes for you to celebrate it.

Fajitas and pancakes

As usual recipes are vegetarian (or plant based), easy to adapt depending on your taste and what’s available in your fridge.

Fajitas x2 

Ingredients (Cost per serving £0.47 – Lidl)

  • 1 tbsp vegetable oil
  • 1 red or yellow peppers , cut into strips
  • 1 onion , sliced
  • 1 garlic clove , crushed
  • ½ tsp chilli powder or chilli flakes
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 400g can kidney/black beans , rinsed and drained
  • 8 small tortillas
  • 1 avocado , sliced
  • Optional: lime, fresh coriander or parsley
  • Add cheese, mince meat, …

Different styles for amazing results !

Add more spices, cream, coconut milk, meat … Make it your own.

Method

Heat the oil in a frying pan and fry the peppers and onions over a medium high heat until tender and starting to turn golden brown, about 6-8 mins. Add the garlic and spices and fry for 1 min more until fragrant. Transfer to a serving dish and keep warm while you heat the beans.

Tip the black beans into the same frying pan. Season well, and stir until warmed through and coated in any remaining spices from the pan. Stir in some parsley/coriander

Warm the tortillas in the microwave for a few seconds, then cover with a tea towel to keep them warm. Fill in your tortillas with the mixture and serve with extra coriander/parsley, yogurt, lime …

Pancakes x2

Ingredients (Total cost £0.75)

  • 135g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

What would you add to your pancakes?

Chocolate and bananas – Rosemary and lemon – Jam and apple?

Method

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Serve with lashings of real maple syrup and extra butter, if you like.

Thank you to Duncan, Fiona G, Fiona M, Frances, Ian, Marnie, Marta and Ula for the amazing pictures and dishes you’ve made !!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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