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Sweet Potato Pancakes with Maple-Glazed Bacon

The batter can be made a day ahead, up to the stage before the egg whites are added.


450g sweet potatoes

85g plain flour

teaspoon baking powder

teaspoon ground cumin


2 eggs, separated

70ml whole milk

20g unsalted butter, melted, plus 50g diced, for frying

2 teaspoon maple syrup

4 spring onions, thinly sliced

1 green chilli, finely chopped

25g coriander leaves, roughly chopped

5g tarragon leaves, finely chopped

For the salad

250g long radishes, quartered lengthways

15g coriander leaves

15g rocket

2 teaspoon olive oil

1 tablespoon lemon juice

For the topping

8 slices smoked streaky bacon

2 tablespoon maple syrup

Preparation Method

Heat the oven to 220C / 425F / gas mark 7

Put the whole, unpeeled sweet potatoes on an oven tray and roast for an hour, until soft and browned, then remove and leave to cool

Peel and discard the skin, then put the flesh in a clean J-cloth or piece of muslin

Draw up the sides, roll into a ball and squeeze out any liquid: you should be left with about 180g of flesh

Turn down the oven to 160C / 320F / gas mark 2

In a bowl, mix the flour, baking powder, cumin and three-quarters of a teaspoon of salt

Put the egg yolks, milk, melted butter and maple syrup in a second bowl, whisk to combine, then stir into the dry ingredients

Add the sweet potato, spring onion, chilli and herbs, and stir until smooth

Whisk the egg whites in a separate bowl until stiff, then gently fold in

Melt half the diced butter in a large frying pan on a medium heat

When it starts to foam, spoon in three heaped tablespoons of the batter and gently spread out into a pancake 7-8cm wide and 1.5cm thick

Repeat until you have three or four pancakes in the pan, then fry for three to four minutes, turning halfway, when bubbles appear in the middle

Transfer to an oven tray lined with baking paper, and repeat with the rest of the batter, wiping clean the pan and adding butter as needed

You'll end up with eight pancakes

Mix all the salad ingredients with an eighth of a teaspoon of salt

Heat the grill. Place the bacon on a wire rack on top of a foil-lined tray and brush with half the maple syrup

Grill for two minutes, until the bacon starts to turn crisp, then turn, brush with the remaining syrup and grill for a minute or two, until crisp

Just before serving, warm the pancakes in the oven, then put two on each plate, topping each portion with two slices of bacon

Spoon the salad alongside and serve.


Serves 4

Recipe: Yotam Ottolenghi - chef/patron of Ottolenghi and Nopi in London.



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