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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