Category Archives: Recipes

Protein Pancake Recipe

PROTEIN PANCAKES

Who doesn’t love a pancake? With a healthifying makeover, you can have these any day of the week rather than saving them for an indulgent Sunday brunch. When you are wiped out at the end of the day, you can even whip these up for dinner and not feel the slightest bit guilty about it…

6 tablespoons plain flour
1 scoop of protein powder of choice
1⁄2 tablespoon xylitol or stevia, or other granulated sweetener
1⁄2 teaspoon baking powder
pinch of salt
1 small banana, peeled
1 tablespoon non-dairy milk of choice
1 teaspoon vanilla extract
1⁄2 teaspoon coconut oil
berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve

SERVES 1

In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

In a separate bowl, mash the banana until no lumps remain, then add the milk and vanilla extract.

Mix the wet ingredients into the bowl of dry ingredients until combined.

Melt the coconut oil in a frying pan/skillet over a medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath. Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

Serve with berries and a touch of maple syrup for a healthy option, or dark/bittersweet chocolate chips for a treat.

If this mouth-watering recipe has inspired you to try some more recipes from ‘Modern Panckaes’ then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery.

PORK & RICE-STUFFED VEGETABLES

 

PORK & RICE-STUFFED VEGETABLES
gemista

There is nothing quite like a slow-cooked pepper filled with an aromatic stuffi ng of rice, meat, herbs and spices. When developing this recipe, I did what any self-respecting cookbook author should do – I phoned my mum. This was a staple dish when I was growing up and, a true amalgamation of our life in the UK and our Greek heritage, as it was always served with gravy. I love this recipe for its flexibility. You can stuff whatever you want: peppers, courgettes, beefsteak tomatoes, with whatever you like – minced pork, beef or lamb, or even leave it out for a vegetarian version. Have fun, cook it to your way and always, always, serve with gravy (and if you really must, a green salad as well).

6–8 vegetables for stuffing,
I used 2 red (bell) peppers,
2 courgettes/zucchini,
2 beefsteak tomatoes,l
1 aubergine/eggplant

1 onion, diced
250 g/9 oz. minced/ground pork
2 generous pinches of ground cinnamon
1 tablespoon tomato purée/paste
150 g/generous 3/4 cup basmati rice
200 ml/scant 1 cup chicken stock
a small handful of toasted pine nut kernels
250 ml/1 cup canned chopped tomatoes or passata/strained tomatoes
a few handfuls of fresh herbs, always flat-leaf parsley, then whatever else you fancy, coriander/cilantro, mint, basil…
1 tablespoon Greek dried oregano
salt and freshly ground black pepper
olive oil, for cooking and drizzling
instant gravy, to serve (optional)

MAKES 6–8

Preheat the oven to 180°C (360°F) Gas 4.

Cut the top off each of the vegetables (save the tops for later) and scoop out the flesh inside. Place the vegetable bottoms into a roasting pan snug enough to hold them (I use a little crumpled foil underneath each vegetable to hold it upright).

To make the stuffing mixture, fry the diced onion in a pan with a little olive oil for 5 minutes until it softens and is cooked through. Add the minced pork and cook until done; if there is a lot of liquid, keep the heat on to reduce some of this.

Add the cinnamon, tomato purée and rice, and cook for a minute before adding the stock. Simmer gently until it is all absorbed – you’re not cooking the rice, just giving it a little helping hand. Once the liquid has been absorbed, add the pine nuts, chopped tomatoes or passata and all the herbs. Season with salt and pepper and stir through. Turn off the heat.

Spoon this mixture into each of the hollowed-out vegetables stopping about 1.25 cm/1/2 inch from the top. Place the reserved top of each vegetable back where it came from (so no putting the pepper top on the aubergine – they’re unsociable and don’t mix well!).

Pour in 250 ml/1 cup cold water into the base of the roasting pan and then cover the vegetables with foil. Bake in the preheated oven for about 11/2 hours, after which time remove the foil, drizzle a little olive oil over the top, season, and pop back in the oven for about 10 minutes until they take on some colour. Let them rest while you whip up some gravy!

Credit info:

Orexi! Feasting at the Modern Greek Table