Summer recipes: Keep cool this summer with breeze-easy kitchen appliances!

Ingredients 

• 5 tbsp coriander
• 3 jalapenos
• 1 lime
• 50g peanuts, toasted
• 4 tbsp vegetable oil
• 1 tbsp sesame oil
• 100g pumpkin seeds
• 50g sesame seeds
• 2 tbsp maple syrup
• 1 tbsp tamari sauce
• 300g butternut pumpkin
• Water as needed
• 100g quinoa
• Salt to taste
• 135g flour
• 1 tsp baking powder
• ¼ tsp cayenne pepper
• ¼ tsp ground paprika
• ½ tsp ground coriander
• 4 shallots 180ml milk
• 1 egg
• 2 tbsp butter
• 45g Greek yoghurt
• 2 tbsp grapeseed oil

Destem the coriander. Trim and roughly chop the jalapeno. Juice the lime. Peel, deseed and cut the butternut pumpkin into 2cm cubes. Roughly chop the shallots. Melt the butter. Preheat oven to 180°C. Line a baking tray with baking paper. Add the jalapeno and about half of the coriander to the chopper. Pulse until finely chopped. Add peanuts, vegetable oil, sesame oil, lime juice, and salt. Pulse until everything has combined and chopped but is not too smooth. Chill until ready to use. Add pumpkin seeds, sesame, maple syrup, and tamari to a medium bowl. Mix until seeds are coated

Spread in an even layer on the tray. Bake for 7 minutes at 180°C. Stir the seeds. Bake for 8 more minutes. Cool. Place pumpkin in a saucepan. Cover with water and bring to the boil. Reduce to a simmer and cook for 20 minutes or until soft. Drain and set aside. Add quinoa and 300ml water to saucepan. Bring to the boil, then reduce to simmer. Cook for 15 minutes until the water is absorbed and the quinoa is fluffy.

Leave to cool. Sift flour, baking powder, cayenne, paprika, and ground coriander into a large bowl. Set aside. Place cooked pumpkin in chopper and pulse until pureed. Add shallots and remaining unused coriander to a clean large bowl.

Add 100g of the quinoa. Add 150g of the pumpkin pu-rée. Mix until combined. Add milk, eggs, butter, and yoghurt to the chopper. Pulse until whisked and mixed. Slowly pour the milk mixture into the flour mixture while mixing. Carefully fold the pumpkin mixture into the batter using a spatula.

Add oil to frying pan and heat over medium-high heat. Spoon some of the hotcake batter into the saucepan, making a circle about 6cm across. Sprinkle some of the leftover quinoa on top of the batter. Cook the hot-cake for 4 minutes on both sides. Keep warm. Repeat with the rest of the mixture. Serve the hotcakes with a drizzle of pesto and a sprinkle of the seed mix.