Stacks of veggies (Carrot Fritters)

I recently discovered Nigel Slater. And his corn fritters. They are light and fluffy with very little flour and they don’t end up thick and doughy in the middle.

Since then I have been experimenting with vegetable fritters. 

I particularly like zucchini fritters so I dressed the fritters up with some spices from a recipe I found on the Jamie Oliver site. I've tried beating the egg white for these fritters (as Nigel  Slater does for his corn fritters) but they end up quite soft and fragile and I wanted these to be a bit more like hash browns.

Oh, and I ran out of zucchini so I made them with carrots: I think they might be even better!

Serves 2 people as a main

Ingredients

6 large carrots peeled and coarsely grated. Or zucchini. Or a mixture.

1 egg

3 tablespoons flour

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon dried chilli flakes

10 fresh mint leaves, chopped

2 pieces (+/- 50-70g) feta, crumbled

Salt and pepper to taste

Olive oil for frying

Tzatziki (see recipe below) and plum tomatoes to serve.

Place the carrots, flour, cumin, paprika, chilli, mint, feta, egg, salt and pepper into a bowl.

Mix together.
 

Heat a pan over medium-high heat. Add some olive oil. Place a heaped tablespoon of fritter mixture in the pan and flatten with the back of the spoon.

 

Flip when the underside is cooked and starting to brown.

Serve as a side dish or as a stack with Tzatziki and plum tomatoes.

 

Tzaztiki

Ingredients

½ English cucumber

250ml plain yoghurt (Greek if you have it)

1 clove garlic, crushed

10 mint leaves, chopped

1 tsp lemon juic

Salt and pepper

Olive oil

Grate the cucumber.

Add salt, let rest for a few minutes and squeeze out the extra water.

Mix with the yoghurt, garlic, mint, lemon juice, pepper and a dash of olive oil. Place in a cheesecloth and refrigerate for an hour.

(You are supposed to drain the yoghurt first, I think. I was a little lazy so I didn’t strain the yoghurt  but decided to strain the whole thing. Not sure what the pros and cons of this approach are but seem to work.)

 

Serve with carrot fritters (above)

Just like a chocolate milkshake only healthy (Chocolate and Banana Smoothie)

Nobody could accuse me of disliking yoghurt. There were times in my not too distant past where I (and my accommodating flatmate) would buy three different types of yoghurt for me to eat. One for breakfast (plain, large container), one for work (plain, small containers) and for desert after dinner (flavoured, large container).The same goes for chocolate (although I have never purposefully bought 3 types of chocolate for 3 different meals I cannot guarantee I haven’t had it with all those meals).

However, I think chocolate and yoghurt should (for the most part) stay far away from each other. Especially in smoothies.I have never quite understood the urge to mix them together and then add a whole heap of sugar to make up for it.

This divinely chocolatey smoothie (or should it be a frappe, or milkshake?)  satisfies my chocolate craving and contains no added sugar. I like to add whey protein as I have this early in the morning when I wake up and it keeps me fuller for longer. The protein also thickens the milkshake and it ends up nice and creamy as well.

I’ve played around with this over the years and have two versions: 5.23 am and Top Deck.

Version One (5.23 am)

Serves One

Ingredients

1 ripe banana (this is important – bananas that are still green will not puree smoothly   so you’ll have a weird texture and an unsweet smoothie)

125mL low fat milk

2 tablespoons Whey Protein (check that the protein content is >80%), (optional)

1 tablespoons good quality cocoa (I use Nomu)

1/tsp vanilla extract

 Add all the ingredients into a blender.

 

 

Blend.

Drink. 
(Try not to be late for work)

Version Two (Top Deck) 

Serves 2

Ingredients

As above but use 250ml milk

8 ice cubes, crushed

Add the banana, half the milk, whey powder, cocoa and vanilla into your blender. Blend as above and pour into two glasses.

Rinse the blender and blend the remaining milk with the ice cubes.

 Pour this carefully into the glasses on top of the chocolate mixture. Serve with a long spoon for stirring.

It's too darn hot...(Affogato)

There is something wonderful about the southern Hemisphere at Christmas time. Everything slows down to a standstill and life becomes about picnics, beaches, friends and [insert cold alcoholic drink of choice here]. Unfortunately, it also becomes too hot to have coffee after lunch.

Luckily, the Italians have a ready made solution which I discovered one summer on Norton St in Leichhardt: Affogato. Italian for drowned, it's simple to make with the right ingredients: espresso and good gelato (vanilla is traditional but I do like hazelnut or chocolate too). If you're planning to have a nanna nap after lunch, why not add a shot of liquer, e.g. Amaretto or Frangelico.

Serves 2

Ingredients

175mL -250mL good quality gelato or ice cream

2 shots espresso.

 

Place a scoop of ice cream in a teacup/bowl/glass.

Pour over espresso.

 
Drowned:

Enjoy.

After Sunrise II (Granola)

I much prefer my oats toasted but the amount of sugar and fat used to make store bought granola is astounding. Even homemade varieties often have a lot of sugar and fat and often contain rock hard sultanas and other slightly squishy things which claim to have been fruit in a previous life. 

David Lebowitz's recipe is very tasty but still uses quite a bit of sugar  and apple puree which is a little difficult to come by. I use my sister’s idea of apple juice which seems to work just as well and doesn’t leave you with a whole lot of leftover apple puree.

As the photographer now makes me a pre-breakfast smoothie in the hours before sunrise (recipe coming soon), I keep a stash of this at work now so I can breakfast at a reasonable hour. It’s great with apples and plain yoghurt.  If you want to add dried fruit, it’s best to do it just before eating otherwise the granola sucks out the little bit of moisture left in the fruit.

(Serves many).

Ingredients 

2 cups large flake rolled oats

½ cup oat bran

½ cup sesame seeds

½ cup flaxseeds

½ cup pumpkin seeds

½ cup sunflower seeds

½ cup desiccated coconut

250g mixed roasted unsalted  or raw nuts (optional)

2 teaspoons cinnamon

2 tablespoons honey

175mL apple juice

Preheat the oven to 160⁰C.

In a large ovenproof dish place the oats,

  

oat bran,

cocount,

pepitas,

sunflower seeds, 

 sesame seeds,

flaxseeds,

cinnamon,

In a heatproof jug microwave the honey on high for 20 seconds (to make it runny). Add the apple juice and microwave another 20 seconds.

Add to the dry mixture until evenly coated. It should be moist but not too wet.

 

Divide amongst oven trays (I used 2 large casserole dishes and my oven tray). Bake in the oven until golden and almost dry (around 35-45 min depending on how thick the layer of granola is on the tray). Stir every 15-20min with a spatula. If you're using unroasted nuts, add them to the baking trays about 20min into baking. Allow to cool. 

Store in an airtight container. Other granola recipes say you can store for a month but there's never any left after a few weeks.

PS. (The Photographer's New Blog)

Although The Photographer left me to my own devices while he went to Namibia, he took photos of more exciting things than white bean soup (I know it's hard to imagine). Luckily, he has a blog now too, check it out here....

Dinner for one (White Bean and Bacon Soup)

I love creamy soups, like the creamy potato and bacon soup my brother-law makes or the white bean and chorizo soup at the Common Ground Cafe in Rondebsoch. But I don't really like to cook with cream if I can help it. It  makes the food so moreish that I never stop eating and end up looking like that child in Charlie and the Chocolate Factory. No, not the fat boy - the one who gets blown up like a balloon. That's also the only reason I don't have a chocolate river flowing through my flat.

The Photographer is currently away - somewhere in Namibia taking photos of wild horses and quiver trees. So I wanted to make something quick, easy, nutritious and preferably only enough for one. This also explains the lack of photos. (The only camera I have in the house is the one on my mobile phone and I have to press the button so hard that the picture is always fuzzy.)  But this recipe is really so good that I didn't want to wait to share it.

Ingredients  (serves one)

1 can butter, cannellini or other white beans
1 small or half a medium/large onion, chopped finely
1 tsp thyme
1 cube/tsp chicken stock powder
2 rashers bacon, pancetta or similar
White pepper
A splash of olive oil
Approx half a cup of water

Heat a small pot over high heat. Add the bacon and fry until crispy. Place on a paper towel to drain the excess fat. Chop once cool.

Use the same pan to fry the onions - if there is a lot of fat in the pan you may want to wipe some away with a paper towel. If there is very little, add some olive oil.

Return the pan to medium heat. Add the onions.Sauté until see-through.

Meanwhile, drain the beans well. Once the onions are see-through add the beans, thyme, chicken stock and enough water to cover the beans. Don't add anymore at this stage otherwise your soup may end up too thin. Cover and bring to the boil.

Once it has boiled switch off the plate and take off the heat. Add a pinch of white pepper.

Blend until smooth (I like to use a handheld immersion blender so it can be done directly in the pot).

At this stage you can decide on how thick you want your soup...add more water until you reach the desired consistency and add stock to taste.

Serve in bowl topped with chopped bacon and a side of crusty bread.