This recipe is based on a lentil soup recipe I found in Thug Kitchen: eat like you give a fu#K which I happened to flip through at a friend’s place. The “thugs” are an interesting couple whose mission is to verbally abuse you into eating […]
This recipe is a tweaked version of Chimichurri Sauce (Argentinian Pesto) from Simply Recipes. The original does not have cilantro, mine does. Ingredients 1 bunch fresh flat-leaf parsley, trimmed of thick stems 1 bunch fresh cilantro trim the bottom stems off but use the tender […]
This long weekend my friend Annabel and I made Pan Fried Zucchini Flowers Stuffed with Ricotta and Oregano. They were phenomenal, but we had left over batter so we decided to mix in some cooked corn and chopped green onions and make fritters. We used the left over filling from the zucchini flowers as a slather. Pretty damned delicious for something made up on the fly.
- 1 C self-raising flower
- Healthy pinch of salt and a good grind of fresh black pepper
- 1 1/4 C sparkling water
- 1 cob’s worth of cooked corn cut off the cob
- 3 green onions, whites and greens, chopped
- 1-2 Tbsp light tasting oil for frying
See the Pan Fried Zucchini Flowers recipe for the Ricotta slather, or you can make your own topping. We thought they’d be good with a light crab salad (next time!).
- Make the Ricotta slather to let the flavours meld.
- Mix the flour, salt and pepper together.
- Whisk in the sparkling water until you have a batter like heavy cream.
- Stir in the corn and chopped green onion.
- Heat the oil in a medium to large sized saute pan.
- Aim for about a 1/4 C of batter per fritter and leave enough space between them so you can flip them easily.
- Saute until golden on both sides.
- Drain on paper towels.
- Top with Ricotta slather or anything you like.
Makes 8-10, 3″ fritters.
My friend Annabel likes to cook new things (aside from daughters who used to be in dance together, we also have this in common). This week she picked up some lovely zucchini blossoms at the farmer’s market and we decided to have a go at […]
The original recipe is from Simplysated.com. I made a couple minor changes here and there. It was delicious!
Sometimes simple is best and this recipe for roasted potatoes, tomatoes and red onion fits the bill. (more…)
Have brown bananas? Yay! Make these banana apple sauce muffins. I used the recipe for Quick & Easy Banana Muffins from Sally’s Baking Addiction as a base and swapped apple sauce for the milk and threw in a cup of chocolate chips. The apple sauce […]
I happen to love rice pudding. There’s something nostalgic from my childhood about it that says comfort food to me (ok, I’d had kind of a bad day). Anyway, I found myself with six cups of cooked basmati rice (don’t ask, I forgot about a bunch I’d tucked in the fridge) and I thought I’d give this a whirl. It’s based on Simply Nourished Livings’ Slow Cooker Rice Pudding Using Cooked Rice recipe (thank you Martha) with some substitutions.
- 6 C cooked rice (I happened to have Basmati)
- 2 eggs beaten
- 1 400 mL can of coconut milk
- 400 mL milk (I just filled up the empty coconut milk can with 2%)
- 1/4 C coconut sugar
- 1 tsp sea salt
- 1 large cinnamon stick
- 1 tsp vanilla
- Put the cooked rice in the slow cooker.
- Add the coconut milk and stir.
- Fill the empty can with 2% and beat it with the 2 eggs until well combined.
- Add the egg and milk to the slow cooker.
- Stir in the coconut sugar, sea salt and vanilla.
- Add the cinnamon stick and cook on low for 2 hours until the liquid is mostly absorbed. Give it a stir now and then if you need to break up the rice.
This started out as a hunt for the best gluten-free brownie recipe. I started with Simply Recipes Gluten-free Fudgy Chocolate Brownies and ad libbed a little because I thought the batter looked a little too thick and I opted to leave the chocolate chips whole […]