Chickpea and Coriander Fritters

ChickpeaFritters

This recipe is healthy, delicious and very simple to make, especially when the pantry is running bare.

Chick Peas or Garbanzo beans (like most legumes) have long been valued for their fibre content and are great for weight loss. They can boost your energy because of their high iron content, are a good source of protein for vegetarians and can lower LDL (bad) cholesterol.

Coriander or Cilantro is fabulous for healing skin disorders and can also lower cholesterol and blood pressure.

Throw these tasty morsels together and serve with rocket, coriander and lemon wedges…oh, and Sweet Chilli Sauce is a must!

Ingredients:

      • 1 tin of mashed chickpeas (I use a potato masher so the chickpeas remain semi-whole and the fritters rustic)
      • 1/2 cup roughly chopped coriander
      • 1 roughly chopped onion
      • 1/2 cup flour
      • Cumin
      • Rock salt
      • 1 large egg
      • Coconut oil for frying

Lightly mix all the ingredients together, press a heaped tablespoon of mixture in pan to form patties, fry until golden brown on both sides, 4 to 5 minutes.

Enjoy!

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Simple & Creamy Leek and Potato Soup

LeekPotatoSoupPin

Only the pure in heart can make a good soup ~ Beethoven

Leeks

One of the best things about winter is hearty homemade soup as there’s nothing better to warm your soul on a cold day.  Soups are so simple to make and this one is no exception, in fact this recipe contains only leek, potatoes, stock and milk and yet it’s brimming with anti-oxidants, minerals and vitamins. The optional, naughty bacon and cheese topping gives the soup a decadent twist when serving.

Being pure in heart and all (according to Beethoven), I’m sure this fail-safe and delicious leek and potato soup will win the hearts of your loved ones and is the first of many great soup recipes I hope to share over the coming winter months.

LeekPotatoSoup

Ingredients:

60g Olivani margarine (or butter if you’re that way inclined)
2 chopped leeks
2 large potatoes, cubed
3 cups of chicken stock
1/2 cup trim milk (or cream)
salt and pepper
Crispy bacon bits and tasty cheese for garnish

  1. Melt margarine or butter in a large pot on the stove, add chopped leeks and cook until soft.
  2. Add stock and chopped potatoes – bring to the boil then simmer for 15-20 minutes until potatoes are soft.
  3. Stir in milk.
  4. Season with a decent amount of salt and pepper.
  5. Allow to cool and then use a stick blender to purée.
  6. Reheat to serve hot.
  7. Sprinkle with crispy bacon bits and tasty cheese for garnish.
  8. Serve with crusty bread ~ Enjoy!

LeekPotatoSoupWood

The Art of Sushi

Sushi

I suspect it’s my passion for art which draws me into sushi making. I enjoy working with my hands and experimenting with colour, texture, flavours and presentation and always leap at the opportunity to make sushi for family and friends. My tuna and avocado combination (pictured) is a family favorite and the perfect partner to Friday night drinks.

Making sushi is not nearly as intimidating as you may think and home sushi is actually amazing if done right. The key to good sushi is making good rice. I use the absorption method where the rice is boiled then simmered for 12 minutes and left covered to steam for a further 10 minutes. I also add decent amounts of vinegar powder which imparts a unique sweet flavour to the rice.

For the tuna filling I use canned tuna, lemon pepper, finely chopped onion and mayonnaise. Partnered with avocado and bean sprouts, you get a great balance between soft and crunchy which gives the roll character and depth. The contrasting colours of pink and green also makes the sushi appear vibrant and interesting. Serve with soy sauce, wasabi and pickled ginger on the side, and match with japanese beer or a good Pinot ~ Happy Friday!

Sushi

Cauliflower and Quinoa Fritters

Cauliflower and Quinoa Fritters

“Cauliflower is nothing but cabbage with a college education.” ― Mark Twain

Cauliflower

With the weather getting cooler and the evenings shorter, enter the cauliflower, one of the most classic winter vegetables which is both flavorsome and good for you. The humble cauliflower is high in antioxidants and contains a ton of vitamin C and manganese, as well as carotenoids. It also has omega-3 fatty acids, the same healthy fats found in salmon and flax seeds, but with the added bonus of practically no calories.

By pairing the goodness of cauliflower with super food quinoa, you have one of the most healthy lunches or side dishes on the planet. Quinoa (pronounced ‘keen-wah’) is a seed and a complete protein containing all eight of the essential amino acids. It’s packed with dietary fibre, phosphorus, magnesium and iron, is gluten-free and easy to digest. Not only that, it’s delicious.

Quinoa

For these cauliflower and quinoa fritters, I have used Donna Hay’s recipe featured recently in the NZ Herald, altering it just a tad to promote cauliflower as the hero.

Serves 4

Ingredients

1 cup of quinoa
1 1/2 cups of water
1 cup of ricotta
200 grams of finely chopped cauliflower steamed
1/2 cup of parmesan cheese
2 Tbsp dill
3 eggs lightly beaten
Sea salt and cracked back pepper
2 Tbsp olive or coconut oil

1. Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 12-14 minutes or until all the water is absorbed. Remove from the heat and allow to stand, covered, for 5 minutes to cool slightly.

2. Place the quinoa, ricotta, cauliflower, parmesan, dill, eggs, salt and pepper in a large bowl and mix to combine. Shape a 1/3 cup of the mixture, at a time, into fritters and refrigerate for 20 minutes.

Ingredients

QuinoaFritters

3. Heat the oil in a large frying pan over medium heat and cook fritters in batches, for 3-4 minutes each side or until golden. Serve with wasabi mayonnaise or a spicy fruit chutney. Enjoy!

QuinoaFinished2

Red Curry, Coconut, and Ginger Infused Steamed Clams

ClamsFinal

I stumbled across this delicious and fresh Thai inspired curry dish from Savory Sweet Life whilst surfing Pinterest and have since made it a number of times – my food photo attempt above.

The steamed clams are just amazing. The broth is made up of red curry, coconut milk, fresh ginger, coriander and garlic. Click here for the original recipe from Savory Sweet Life or follow my version with a few tweaks for personal taste.

Ingredients:

2 tablespoons coconut oil (Coconut oil is a healthy oil)
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken stock
1 cup coconut milk (I use Kara or Ayam brands)
1 kg bag of clams
3 heaped tablespoons chopped coriander
1 lime cut into wedges

  1. Heat coconut oil in a large pan.
  2. Add garlic and ginger. Cook for a couple of minutes.
  3. Add the red curry paste and the fish sauce.
  4. Stir the paste until it has thinned out with the oil.
  5. Pour the chicken stock and coconut milk into the pan. Stir the broth mixture until well mixed.
  6. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any unopened clams.
  7. Add the coriander and give the pan a quick stir. Transfer clams and broth to a large serving platter and squeeze fresh lime juice over the dish.
  8. Serve with additional lime wedges. Enjoy!