members recipes

I got some peaches from the fruit van by the beach I normally go to (Balluta the queen of beaches). I was actually up for some tomatoes as they looked like they were about t be chucked. I asked the green grocer if I could have some then, he told me to wait and gave me peach supply for the week and only couple of tomatoes, which I used for the chickpea salad by the way (see next post). I suppose my point here is that I had lots of peaches that I needed to do something with. I was actually inspired by a Mowielicious Bill Granger\\\'s Ricotta Hotcakes (www.mowielicious.com), which I adapted as a recipe to go with my afternoon ice coffee and to include peaches.

Ingredients
1 cup of flour
½ cup of milk
2 eggs
5 tablespoons of sugar
2 ripe peaches
75g ricotta
1 teaspoon of vanilla extract
sunflower oil

Method
First chop the peaches into 1.5cm cubes or small chunks. Separate the egg yolks from the whites. Mix the yolks with the milk and vanilla extract. Sift the flour into a bowl and gently pour the egg and milk mixture mixing continuously until smooth. Now whisk the egg whites until stiff, add the sugar and continue to whisk until completely dissolved. Fold the egg whites into the butter adding only couple of spoonfuls at a time. Add the chopped peaches and crumble in the ricotta. I find it nicer when the crumbs are quite large so you can bite into them. Mix everything gently together.

Heat the oil in a frying pan and pancakes on both sides until golden. It’s better to make them rather small as they are quite delicate so it may be tricky to turn them over. I believe in your skills though, so enjoy!