#Zuchinni and corn #fritters #spicy #lowcarb

These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.

I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.

Also if you want to make these really low carb then increase the amount of almond meal.

Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.

Ingredients:

1 cup self-raising flour

1 cup almond meal

2 eggs beaten

3 spring onions, white part only, finely chopped

2 Zuchinni grated finely

1 can (400g) sweet corn kernels drained

1/2 cup grated cheddar

1 cup of milk

1/4 cup melted butter

Handful of parsley or coriander finely chopped

1/3 teaspoon chilli powder or paprika

1/2 teaspoon cummin powder

2 tablespoons sugar

Salt and pepper

Oil for pan frying

Method

1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion

Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl

2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.

3. Mix wet ingredients into dry ingredients until well combined.

4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.

Serve with avocado salad or guacamole.

A festive starter combination #peaches #proscuitto #scampi #goatscheese

Peaches grilled on bbq (allow to cool) then rolled with goats cheese and prosciutto, drizzled with balsamic and roasted in the oven.

New Zealand Scampi (or split large prawns) with a Coriander(dhania), chilli and lime dressing grilled on the bbq, with extra dressing sprinkled on afterwards.


Such a delicious starter combination.

Catalan #Chickpeas with #spinach and #raisins

These chickpeas are great as a side salad or as part of a tapas spread. A traditional Catalan dish, it is often a feature on Barcelona tapas or pinxtos menus. It appears the trick is to boil them until much softer than normal, even boil canned chickpeas which allows them to absorb more of the flavours from the dressing and gives a velvety smoothness to the dish.

Ingredients:

2 cans of chickpeas

2 bags of baby spinach leaves

1 red onion finely sliced

3 cloves of garlic crushed

1/2 cup of toasted pine nuts

1/2 cup of sultanas or raisins

1 red chilli finely chopped (optional)

2 tablespoons olive oil

1/4 cup of white wine

Salt and pepper

1 teaspoon paprika for sprinkling(optional)

Handful of parsley chopped

Method:

Boil canned chickpeas in 3 cups of water Until soft but not falling apart about 10 minutes, drain and set aside

Heat olive oil in a seperate pan over medium heat, then cook onions, chilli and crushed garlic until transparent and aromatic.

add raisins and spinach leaves and white wine to onion mixture and simmer until spinach wilts slightly

Toast pine nuts in seperate pan until golden

Mix through spinach mixture and chickpeas, sprinkle with paprika and pine nuts and serve.

Easy Homemade Sausage rolls

At this time of the year with friends and family popping over, having some of these homemade sausage rolls in the freezer is a great option for quick and easy but very yummy snacks.

They taste so much better than bought options, especially if you get your favourite sausages from the butcher. I like to use lamb merguez sausages with a bit of spice in them to make mine but you can use any sausage you like.

Ingredients:

3 sheets bought puff pastry

12 sausages cooked and cut into 3 pieces each (36 pieces)

1 egg beaten for wash

Method:

Cook sausages in a pan and cool completely

Cut sausages in thirds to make 36 pieces

Cut pasty sheet into thirds vertically and half across to make 12 bases from each sheet

Place cooled sausage on pastry and roll pasty over, seal with a fork, pressing down the tines to create a decorative edge

Freeze using plastic sheets from pastry to seperate the sausage rolls or,

Brush pastries with egg wash

Heat oven to 220 degrees Celsius fan forced

Bake for 10 minutes or so until pastry is puffed and golden.

Enjoy with your favourite sauce.

Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it.

My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end,

Splitting and flattening the king prawns before marinating them allows the flavours of the marinade to be absorbed by the prawns.

The addition of fish sauce to the marinade brings out the “prawnness” in the prawns when they are cooked, and using butter as well as oil to fry them in makes them super tasty.

In my simpler version, I don’t have some of the “fancier” ingredients such as kaffir lime leaves and perilla leaves which are a bit harder to get hold of. I substitute parsley or coriander to garnish, and add lime juice at the end. I also don’t bother to make the suggested vietnamese dipping sauce which is made from more fish sauce and lime juice as the juices from the pan are great with the extra lime juice added at the end.

Hope you like it!

Prep time including marination: 50-60 minutes Cooking time: 5 minutes
Ingredients:

1 kg green/raw king prawns
3 tablespoons olive oil
2 tablespoons butter
1 lemongrass white part only finely chopped
4 cloves of garlic finely chopped
2-3 red chillies chopped
3 tablespoons fish sauce
Juice of 1 lime
Parsley or coriander to garnish

Method:

1. Remove heads and veins from prawns but leave shells on. Split prawns down their backs using a sharp knife but make sure you don’t cut all the way through. You want to butterfly them so they can be flattened in their shells.

2. Put prawns flat with shell side up in a dish or tray and place baking paper over them and weigh them down to flatten. Leave in the fridge for 20-30 minutes.

3. Meanwhile make the marinade by crushing the lemongrass, garlic and chilli to a paste in a mortar and pestle or blender.

4. Combine paste with fish sauce and then coat both sides of the prawns in the mixture and leave to marinate for 20-30 minutes. (The prawns might close up a bit again when you do this.)

5. Heat oil and butter in a non-stick pan and add prawns cut side down first to cook over high heat, for 1-2 minutes pressing them down with a spoon or spatula to flatten them. Turn over and “scorch” the shells.

6. Squeeze over lime juice, transfer to serving dish with pan juices, sprinkle with garnish and serve with a salad and bread to mop up the delicious juices.

Roasted Cabbage “Steaks” with cheese and onion topping

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home.

Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat.

This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted.

Absolutely delicious and a great substitute for carbs with dinner.

I am already thinking about other basted and toppings for future versions.