This is the third stylish and inspirational book by Donna Hay. It is a guide to eating well without compromising nutrition or time. Chapters on 10-, 20-, and 30-minute recipes emphasize stress-free cooking. Also included are a guide to tools of the trade and a checklist to ensure that your home is well-stocked with the gourmet essentials!
125 g (4 oz) baby English spinach or rocket ( arugula) leaves
1/2 cup semi-dried tomatoes, with oil
12 slices proscuitto
cracked black pepper
Place the corn in a saucepan of boiling water and cook until tender. Remove corn kernels from the cob. Place the flour, eggs, coriander, cumin, baking powder, and salt into a food processor and process until corn is roughly chopped.
Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden. Keep warm and repeat with the remaining mixture.
To serve, place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, proscuitto and pepper. Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.
