Valentine's Day

I'm not much for Valentine's Day... but Jo just loves it. Do you know she makes lunchbox treats and notes for her boys and the whole shebang dinner. Me, I don't get it. Next Monday night will pass like any other, Pib and I will swear we won't drink a bottle of red - but we will anyway, and dinner will be great but not covered in hearts... Tuesdays and Thursday mornings start VERY early here. Our eldest rows and has to be somewhere by 5.40 - except for tomorrow when it's 5.15....

Anyway, we do have some lovely ideas for Valentine's Day breakfast that you might like to try on Sunday morning when you'll have more time to sit and enjoy a lazy breakfast. That's what we love to do.

 

Sweetcorn Cakes with Bacon and Avocado Serves 2

1 (420g) can corn kernels, drained

1 spring onion, finely sliced

1 egg

3 tablespoons flour, plain or use Gluten Free flour or Rice flour

1 teaspoon sweet chilli sauce

S&P (that’s salt and pepper!)

To serve -

4 rashers bacon (GF if required) cooked crisply

1/2 avocado, sliced

2 tablespoons Ricotta or sour cream

Sweet Chilli Sauce to garnish

Spinach or Rocket leaves drizzled with a 1/2 teaspoon olive olive oil to garnish

Place half the corn, spring onion, sweet chilli, egg and flour into a food processor and blitz for 10 seconds to combine. Remove to a bowl. Add remaining corn. Stir to combine. Heat a non-stick pan over medium heat, spray with oil, place spoonfuls into pan - you’ll need 4 even cakes. Cook until golden underneath and set on top, about 3 minutes, carefully turn over using an eggslide (or Barbie mate!) Cook about 1 minute on the second side. Plate by placing one cake on each plate, place 2 slices of  bacon on each, top with sliced avocado then add another cake. Top with a teaspoon of ricotta or sour cream and garnish with a drizzle of sweet chilli sauce. Place salad greens on plate like the photos above. Clever huh? We'd love to hear what you think.