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Recipe: Swiss chard fritters

Swiss chard fritters on white plate

We get a lovely weekly veggie box delivered to our doorstep by Oishimon Organic Farm and I love the surprise factor – you just never know what’s in it! Swiss chard and other greens feature regularly and I love making this yummy Swiss Chard Fritters recipe from one of my favourite cook books:  “Jerusalem” by Yotam Ottolenghi & Sami Tamimi.
**vegetarian**

Ingredients:
– 400g Swiss chard leaves, stalks removed (I usually use a mixture of Swiss chard & other greens)
– 30g flat leaf parsley
– 20g fresh coriander
– 20g fresh dill
– 1.5 tsp freshly grated nutmeg
– 1/2 tsp sugar
– 3 tbsp plain flour
– 2 garlic cloves, crushed
– 2 eggs
– 80g feta, crumbled
– 60ml olive oil
– Lemon wedges, for serving

Get cooking:
– Bring a pan of salted water to a boil and simmer the chard leaves/greens for 5 minutes.
– Drain and squeeze well until completely dry.
– Whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some black pepper.
– Fold in the feta by hand.
– Pour a tablespoon of olive oil into a frying pan over medium-high heat and spoon in a heaped tablespoon of the mixture for each fritter.
– Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for 3-4minutes, turning once, until they take on some colour.
– Transfer to kitchen paper and repeat with the remaining fritter mix and oil.
– Serve hot with a wedge of lemon.

Bon appetite!


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Recipe: My go-to German bread recipe

German Bread Recipe

I’ve been making this bread for years & I have yet to meet someone who doesn’t like it 🍞 

Ingredients:
– 500g rye, wholemeal or spelt flour
– 15g salt
– 7g dry yeast
– 5g bread seasoning (If you can’t find any: there are lots of recipes online. Can be made in batches; it lasts a while)
– 70g sesame seeds
– 70g sunflower seeds
– 70g pumpkin seeds
– 15g caraway seeds (whole, not ground)
– 500ml tepid water

Get baking:
– Mix all dry ingredients
– Knead in water (by hand or stand mixer)
– Cover dough and let rise for 30min
– Preheat oven to 190 degrees celsius, line baking tin with non-stick paper & put a pot with water into the oven (bottom shelf)
– Add dough and bake for 75 min (leave the pot of water inside the oven)

Bon appetite!

Fancy something a little sweeter? Check this one out: My quick banana bread


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Recipe: Corn fritters

Corn fritters recipe

I love fritters. In any shape and form. These ones feature quite frequently on our weekend brunch menu:

Ingredients:
– 30g butter
– 450g chopped onions
-1 egg
– 1 tbsp water
– 125g flour
– 1 tsp baking powder
– pinch of salt and pepper
– 1 can (410g) creamed corn
– 2-3 tbsp vegetable oil 

Get cooking:
– Lightly beat egg with the water.
– Sift in flour and baking powder, add salt and pepper and stir to achieve a medium batter (add more water if needed) and make sure the mixture is not too thin.
– Add the can of cream corn, season and stir.
– Heat half the oil in a frying pan to a medium heat and add spoonfuls of the batter in the pan.
– Flip the fritters when they start to bubble on the top (1-2 min), but test they are cooked through before removing them.
– You may need to add a little more oil after each lot is taken out of the pan.

I like to serve the fritters with cherry tomatoes, avocados, sour cream & Thai sweet chilli sauce.

*vegetarian

Love cooking & baking? Click HERE for more recipes.


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Recipe: Quick carrot & sweet potato soup

I love soups. And winter is the best time to cook & eat lots of them. 
This one is a winner: quick to make, nutritious and full of flavour.

Ingredients:
– 30g butter
– 450g chopped onions
– 450g peeled & cubed sweet potatoes
– 450g peeled & cubed carrots
– 1 tbsp ground cumin
– 1 litre of veggie stock
– 120ml cream
– Salt & pepper
– Crushed pepper flakes

Get cooking:
Heat butter in a large pot, add onions and sauté for 2-3 min.
Add sweet potatoes & carrots and cook for around 2 min.
Add ground cumin, stir well and cook for another 2 min.
Add veggie stock, stir & bring to a simmer and simmer for around 30 min until the sweet potato is tender.
Blend until smooth (blender/food processor/stick blender).
Add cream, stir well and season with salt & pepper.
Ladle into bowls, add a sprinkling of crushed pepper flakes and enjoy.

*Recipe from “Soup for Syria : Recipes to Celebrate Our Shared Humanity” by Barbara Abdeni Massaad

Love soups? Also check this one out: Quick chickpea, kale & chorizo soup


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Recipe: Homemade granola

I shared pictures of the granola I made over on my Instagram and Facebook stories at the weekend and received a number of messages asking for the recipe.
So here you go!

Ingredients:
– 3 tbsp sunflower oil
– 150ml date molasses (substitute: maple syrup)
– 2 tbsp honey
– 3/4 tsp vanilla extract
– 350g jumbo rolled oats
– 1 large pinch sea salt
– 25g sunflower seeds
– 25g pumpkin seeds
– 35g pistachios, roughly chopped
– 35g flaked almonds
– 50g mixed, dried fruit, roughly chopped, such as sour cherries, raisins, apricots, mulberries and figs

Off you go:
– Pre-heat the oven 170 degrees Celsius.
– Add the sunflower oil, date molasses, honey and vanilla extract to a small bowl and mix very well.
– Mix all dry ingredients, expect the almond flakes and dried fruit, in a large bowl, add the sticky mixture and stir well to coat everything.
– Spread mixture onto a large baking tray, pat down with a wooden spoon and bake for 12 min.
– Gently stir in the almond flakes and bake for another 10-15 min until the granola is evenly toasted. Don’t let it burn!
– Leave to cool on the tray before stirring in the dried fruit.
– Store in an airtight container for up to 2 weeks.

Enjoy!

*Recipe from “The Saffron Tales | Recipes from the Persian Kitchen” by Yasmin Khan

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Recipe: Mango Lassi Bowl

Weekend breakfasts are a delicious affair in our home and this mango lassi bowl is a yummy refreshing dish for the current hot temperatures. Plus mango is my favourite fruit 🤤

This is for one portion:

Blend 

  • a large handful of frozen mango pieces (ca. 100g)
  • a small handful of frozen banana chunks (ca. 50g)
  • 100g natural unsweetened yogurt
  • 50ml milk
  • the ground seeds of 3 cardamom pods
  • ¼ tsp ground turmeric and
  • splash of orange blossom water (optional)

in a blender until smooth.

Decorate with 

  • diced fresh mango
  • chopped pistachios and
  • chia seeds

Bon appetit!

*Recipe from Olive Magazine

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Tokyo Food: My favourite Thai restaurant

After many average Thai food experiences, we tried our luck with Bangkok Oriental and haven’t looked back since.

Even though the restaurant is in walking distance to our place, we have actually never been inside, but get to enjoy the food thanks to Uber Eats.

The soft shell crab stir-fry and the glass noodle salad are firm favourites! 

Facebook page: Bangkok Oriental
Address: 1-3-1 Shimomeguro, Meguro-ku

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Cookbook recommendations

Cook book Jerusalem Ottolenghi

Along the lines of my last blog post about my favourite local food-related small businesses, these are a couple of favourite cookbooks in our home:

Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi

I’m a big fan of Yotam Ottolenghi’s cooking and own quite a few of his books. This one’s my favourite – beautiful story telling interwoven with scrumptious recipes and stunning food photography. 

The Roasting Tin Around the World: Global One Dish Dinners
by Rukmini Iyer

This one is my husband’s favourite cookbook. Simple recipes packed full of flavour and cooked using only a roasting tin. He’s probably made 1/2 of the dishes and we have just ordered the next of the 4 Roasting Tin books the author has written. 

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Tokyo Food: Some of my favourite local food-related small businesses

If you follow my Instagram / Facebook Stories, you might have noticed my slight obsession with food.

These days it’s more about food we consume at home rather than out & about, so I thought I share some of my favourite local food-related small businesses with you:

Oishimon Organic Farm 

Oishimon in Saitama is run by Simon, a Dutch farmer. We subscribed to the weekly organic veggie box about a year ago and I still look forward to every delivery. Lots of leafy vegetables, salads, herbs, root veggies etc arrive every Tuesday on our doorstep.

Eco Hachi Living

Marisa of Eco Hachi Living makes beautiful reusable beeswax food wraps using Japanese fabrics. They are pretty much in daily use I our kitchen and make great gifts too!

Punk Doily

Pies – glorious pies! And sausage rolls.
Savoury antipodean style. 

These tasty beauties are a staple in our freezer. Yummy buttery crust, juicy fillings – each one of Punk Doily’s pies is a savoured treat in our house.

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Recipe: Orecchiette with garlicky prawns & basil

One of my go-to pasta recipes for a quick & yummy meal.
I have also served this dish numerous times as a starter at dinner parties.

Feeds 2 people as a main dish or 4 people as a starter.

Ingredients:
– 150g orecchiette
– 50g butter
– 1 crushed garlic clove
– 150g peeled raw prawns
– Shredded basil leaves, a handful 
– Lemon

Get cooking:
Cook the orecchiette according to the packet instructions and drain.

In a pan, melt the butter and cook the garlic for a couple of minutes. Take care not to brown the garlic.

Add the prawns and quickly cook until pink. 

Take pan off the heat, add the drained pasta, shredded basil leaves and a good squeeze of lemon. Mix it all together and enjoy!