Zucchini & Sweetcorn Fritters

Zucchini & Sweetcorn Fritters

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You can be as creative or boring as you want with this recipe.

Substitute any vegetables and spices you don’t want or have available with something else that will taste good!

Great for breakfast and brunch, I cooked them for my girlfriends and served with a range of yummy foods shown below.

Ingredients:

1 cup flour

1 tsp baking powder

2 eggs

1/2 cup milk

1 red onion (finely diced)

2 grated zucchini (grated)

1 tin sweet corn kernels

1 pkt halloumi (half in mixture, half to serve with)

1/2 bunch corriander (finely chopped, stems and all)

half a small red chilli (no seeds)

1/2 tsp smoked paprika

salt & pepper

1/2 cup of vege oil

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Method:

You can take the easy road and put all of the  ingredients in a blender and be done with your mixture.

However, I prefer to dice everything up…this gives your fritters more texture.

Mix together flour, baking powder, milk and eggs

Dice up half the halloumi and add to mixture

Add in all other finely diced and grated ingredients

Mix in spice, season well with salt and pepper

Heat some of the oil in a frying pan

About a tablespoon of mixture makes a good sized fritter

Shallow-fry for 1-2 minutes each side or until golden and cooked through

Transfer to a plate lined with paper towel

Serving suggestions

I served with bacon & avocado salsa, cream cheese & smoked salmon and halloumi

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You can replace the milk with buttermilk and the halloumi with feta or another delicious cheese.

You could make gluten free by using a different flour

Use different fresh herbs that you have available – thyme, parsley etc

And be creative with using a different spice if you do not have smoked paprika in the cupboard

Its all about the flavour with these fritters

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Homemade Pizza Dough Recipe

Homemade Pizza Dough Recipe

Prep Time: 2 hours

Cook Time: 30mins

Ingredients

1 1/4 Cups warm water

1 Package of active dry yeast (2 1/4 teaspoons)

3  Cups bread flour (can use plain, bread flour will make the crust crunchier)

1 Tbsp olive oil

2 Teaspoons salt

1/2 Teaspoon sugar

Method:

 Run your bowl upside down under hot water, until it’s warm

 Put warm water in bowl

Sprinkle in the dry yeast

Sprinkle in the sugar

Set mixture aside for 2 minutes

Put in olive oil & salt

Mix gently with a wooden spoon

Slowly stir in your flour (this bit is a good workout…push through the pain)

As you pour in your last cup of flour, use your hands to mix…don’t knead too much, but make sure ingredients are incorporated.

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Mixing the dough

Make your dough into a ball, put a damp cloth over the bowl, and put it to sleep in a warm corner for 30-45mins….until its doubled in size

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Leave the dough to rise

Once it has doubled in size, punch it down

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Once dough has doubled in size…punch it down

Take dough out of bowl and place on flour dusted counter

Knead til smooth and make into two balls

  Roll out your dough ball into your preferred size pizza base

 Lightly dust your baking sheet or tin, place the pizza base on and pinch the edge up for your crust

 Leave the dough for 5-10mins at this stage, it will plump up a little more

 Top the pizza as you like and bake at 200°C for 30mins (keep your eye on it as every oven is different)

Serve, eat & enjoy!

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Anchovy, Mozzarella & Chilli Oil
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Pepperoni & Mozzarella Pizza
Honey & Thyme Crusted Lamb Cutlets

Honey & Thyme Crusted Lamb Cutlets

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I found these in a Donna Hay cookbook…they are super easy, quick and delicious.

Depending on the size of the lamb cutlets, I usually serve up 2 or 3 per person.

 Ingredients

 12-15 Lamb Cutlets

 2 Cups Fresh Bread Crumbs

 1 Tbs Thyme Leaves

 60g Butter

 1/4 Pine Nuts

 1 Tbs Honey

Method

Preheat the oven to 200°C

Process the breadcrumbs, mix through the pine nuts, thyme leaves & season with salt and pepper

Melt the butter, once melted – stir in the honey20130531-132715.jpg

Combine the butter and honey with the dry ingredients, make sure all of the crumbs are now moist

Spray a baking tray and lay out the cutlets

Place about a tablespoon of the mixture on top of each cutlet and press down so that it’s compact (easier to do this with your hands)

Bake in the oven for 12-15 minutes, rest for a few minutes before serving.

I usually serve these with grilled asparagus and roast potatoes

Enjoy!

 

 

 

Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

20130528-104936.jpg   Ingredients

Olive Oil

2 Cloves of Garlic, crushed

2 x 400g tins of  Tomatoes

2 x 400g Butter Beans, drained

5 slices roasted Capsicum – jar, sliced

1 Tbs chopped fresh Oregano

2 Bay leaves

Method:

Heat a generous amount of olive oil in a medium saucepan

Cook garlic for a few minutes, add tinned tomatoes and bay leaves

Put the lid on and simmer for 15mins

Stir in the butter beans and capsicum and simmer for 10mins

Remove from heat, season, stir through oregano – Serve!

The Best Mushroom Sauce

The Best Mushroom Sauce

This sauce is great with steak, i would eat it with pasta….or just crunchy bread.

Ingredients

30g Butter

1 Brown Onion, finely chopped

1 Garlic Clove, crushed

200g Button Mushrooms, thinly sliced

1/2 cup White Wine

300ml Pure Cream

 

Melt butter in saucepan over a medium heat, add onion and cook for  5 mins until soft

Add garlic and mushrooms, cook for 5 mins until soft

Add wine, bring to the boil, reduce heat and simmer for a few minutes

Stir in cream, bring to the boil and then simmer until reduced by half – i left to simmer for about 30mins while i cooked the steaks and veges, 10-15 mins would do.

 

 

Hasselback Potatoes

Hasselback Potatoes

 Ingredients

4 Large Potates – brushed, cleaned, skin on

1 stick of butter – softened

Fresh herbs, chopped – I used Rosemary & Thyme

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Method

Preheat the oven to 210 Celsius

Mix the soft butter with the herbs and a good bit of salt

 Slice the potatoes 5 mm across and 3/4 deep

Brush the bottom of the tin with the butter, give each potato a good slathering of butter, making sure you get some into the slits

Roast for a total of 45-60mins, basting the potatoes with the butter mixture every 15 minutes

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Great with any meat dish, crunchy on the outside and soft on the inside – full of flavour.

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Nana Burns’ Anzac Biscuits

Nana Burns’ Anzac Biscuits

20130523-095246.jpgIngredients

Makes 32

1 Cup Brown Sugar

1 Cup Plain Flour

1 Cup Rolled Oats

3/4 Cup Dessicated Coconut

125g Butter

1 Tbs Treacle (golden syrup)

2 Tbs Boiling Water

Preheat oven to 160 degrees Celsius 20130523-095233.jpg

Melt Butter, syrup & water on the stove

Mix all dry ingredients together in a big bowl

Once butter mixture is boiling, add to dry ingredients, mix til combined

Roll into small balls, put on oven tray, push down slightly with fork

Bake for 8-12 mins, until golden brown

Leave to cool and set on tray for 10 mins before moving..but of course taste test one as per picture above.