I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
For Basil Chive Cream 3/4 c. sour cream 1/4 c. chopped fresh basil 2 tbsp chopped fresh chives salt to taste
For Pancakes 2 zucchini, grated 2 carrots, grated 1 1/4 tsp salt 1/4 c. all-purpose flour 1 1/2 tsp sugar 1/4 tsp black pepper 2 egg whites olive oil
Make Basil Chive Cream In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.
Make Pancakes Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper. Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture. Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.