Crispy Corn Fritters

1/4 cup flour
1/4 cup cornflour / cornstarch
1/4 tsp baking soda
1 egg
2 Tbs milk
2 cups fresh corn kernels, raw (2 cobs)
1/2 cup parmesan , finely grated
3/4 cup green onions, sliced
1/2 cup coriander, roughly chopped (sub more green onion)

Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and milk, mix until incorporated (batter will be lumpy and thick). Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter. Add enough oil into a pan so it just covers the base. Heat over medium high heat. Spray the underside of a spatula with oil (so batter won’t stick when you flatten). Place 1/4 cup batter into pan, then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the pan. Cook 3 mins until deep golden and crisp, then flip and cook the other side for 2-3mins. Serve with avocado, sour cream, relish or even poached eggs.

via Recipe Tin Eats

Lemon and Herb Risotto with Fried Mushrooms

1.5L chicken or vegetable stock, hot
2 Tbs olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups risotto rice
2-3 tsp lemon zest, finely grated
2-3 Tbs lemon juice
2 Tbs parsley, chopped
2 Tbs chives, snipped
2 Tbs oregano, chopped
3/4 cup parmesan cheese, grated
100g mascarpone cheese
30g butter
1 Tbs olive oil
200g mushrooms
1 Tbs balsamic vinegar

Heat oil over medium heat. Add the leek, cook 5mins, add garlic and cook further 5mins or until golden. Add the rice and stir until well coated. Add half the lemon zest and juice, then 1/2 cup hot stock. Stir constantly over medium heat until the liquid is all has been absorbed. Continue adding more liquid, 1/2 cup at a time until all the liquid id absorbed and the rice is tender and creamy (25-30mins). Remove the pan from the heat and stir in herbs, parmesan, mascapone and remaining lemon zest and juice, then cover and keep warm.

To cook the mushrooms, melt the butter and oil in a frying pan, add the mushrooms and vinegar and cook, stirring over high heat for 5-7mins, or until the mushrooms are tender and all the liquid has been absorbed. Serve risotto topped with mushrooms, garnish with fresh herbs.

Beetroot & Feta Quiche With Sweet Potato Crust

400g sweet potato, peeled, cut into 2mm-thick rounds 

olive oil cooking spray 

120g baby rocket leaves 

7 eggs 

1 1/4 cups lite milk 

125g whole cooked beetroot, drained, cut into thick wedges 

1 red onion, cut into thin wedges 

80g Greek-style feta, crumbled

Preheat oven to 180°C. Grease round pie dish. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil. Bake for 10 mins or until potato has softened. Scatter half the rocket over base. Whisk eggs and milk together in a medium bowl. Season with pepper. Pour egg mixture over rocket. Arrange beetroot and onion over top. Bake for 35 mins or until egg mixture has set. Cool for 20 mins. Top with feta and remaining rocket, season with pepper and serve.

Via Woolies

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Fritter recipes

Ricotta Fritters

1 cup fresh ricotta 

3 eggs, separated 
2 tbsp grated parmesan 
⅓ cup plain flour 
30g unsalted butter, melted, plus extra for frying 
⅓ cup chives, chopped 
⅓ cup mint
⅓ cup flat-leaf parsley, chopped
pepper and salt

Combine the ricotta, egg yolks, parmesan, flour, melted butter and herbs in a bowl. Season, then beat with a fork until all ingredients are evenly distributed. Place the egg whites in a separate bowl with a pinch of salt. Whisk until soft peaks form and then fold, one spoonful at a time, into the ricotta mixture until just combined. Heat a little butter in a frypan over medium-high heat. Add spoonfuls of the ricotta mixture to the pan and cook for 1-2 minutes each side until golden. Serve warm with beetroot relish and crème fraîche, garnished with a side salad of watercress, snow pea sprouts or rocket.

Quinoa Fritters

2-4 tablespoons oil
1 cup of cooked quinoa
3 medium eggs
1 medium carrot, grated
1 small onion, finely chopped
1 tablespoon chives, chopped
1 tablespoon coriander, chopped
1/4 cup of almond meal 
Salt & pepper, to taste

Mix all the ingredients together in a bowl. Add 2 tablespoons of oil to a medium frying pan on moderate heat. Scoop out the fritter mixture into frying pan and flatten a little. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Serve with green salad and sour cream.

Spicy Thai Noodles

500g linguine 

2 Tbs olive oil

2 large eggs, lightly beaten

1-2 zucchini, sliced in half circles

1 Capsicum

200g mushrooms, chopped

3 cloves garlic, minced

2 Tbs brown sugar

1/3 cup soy sauce

1/2-1 Tbs Sriracha hot sauce

2 inches fresh ginger, grated

1 handful fresh coriander, chopped

4 spring onions, chopped 

1/4 cup peanuts, chopped

Cook linguine according to package directions. Drain and set aside. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside. Heat large pot over medium heat, add 1 Tbs olive oil. Add beaten eggs and stir to scramble. Once cooked, set aside with pasta. Heat remaining oil over medium heat. Add zucchini, capsicum, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and coriander; stir to combine. Serve immediately.

via Domestic Superhero

Oven Roasted Corn

Corn on the cob
Butter

Preheat oven to 230C. Remove husks and silks from corn. Butter corn and wrap in foil. Place on cookie sheet and roast for 20 to 25 minutes.

Easy Pad Thai

150g thick rice noodles
1 zucchini 
1 red capsicum
1 onion 
2 carrots 
2 Tbs oil 
1 egg, beaten
½ cup peanuts, chopped 
½ cup fresh herbs (coriander, basil) chopped 

Sauce 
3 Tbs fish sauce
3 Tbs brown sugar
3 Tbs chicken or vegetable stock 
2 Tbs white vinegar 
1 Tbs soy sauce 
Pinch chili flakes

Soak noodles in a bowl according to packet instructions. Thinly slice the zucchini, capsicum, carrots and onion. Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry for 3-4 minutes or until tender. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles and add to the pan and stir fry for 1 min. Add the sauce and stir fry for another 1-2 mins, until the sauce starts to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

15mins

Serves 4

via

Garlic Roasted Potatoes and Capsicum

1kg potatoes
1 large red capsicum
1 large yellow capsicum
2-3 red or white onions, peeled and cut into wedges
2-3 large cloves garlic, finely sliced
6 thyme sprigs
1/2 cup olive oil
1/4-1/2 tsp paprika

In a saucepan, cover potatoes by 10cm in water. Salt and bring to the boil. Steadily simmer for 20mins. Drain. When cool enough to handle, peel and cut into bite-sized chunks. Preheat oven to 220C. Core, deseed and slice capsicum into 2-3cm chunks. Add to the potato, along with the onion, garlic, thyme leaves, olive oil, 2tsp salt and paprika. Mix. Spread evenly onto baking tray. Roast for 40mins, stirring in-between, until veggies are golden and caramelised.

The Salad Book, Belinda Jeffery

Quinoa, Black Bean and Corn Tacos

1 1/2 cups cooked quinoa (1/2 uncooked)
1 Tbsp olive oil 
1 medium onion, diced 
3 cloves garlic, crushed 
1 cup vegetable or chicken stock
400g can diced tomatoes
1 tsp chilli powder 
1 tsp ground cumin 
1/2 tsp paprika 
1/4 tsp cayenne pepper 
1/4 tsp ground coriander 
Salt and pepper, to taste 
1 1/2 cups frozen corn 
800g can black beans, drained and rinsed 
juice of 1 lime 
1/2 cup fresh coriander, chopped 

Toppings:
Corn or wheat tortillas 
Lettuce
Cheese 
Avocados
Tomatoes 
Hot sauce
Sour cream

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in stock, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 mins, until mixture has thickened. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and fresh coriander. Serve warm over tortillas with desired toppings.

via

Crispy Baked Garlic Tofu

400g block firm tofu, cut into bite-sized cubes
4 garlic cloves, minced
2 tbsp soy sauce
1/2 tbsp cornstarch + 5 tbsp water
1 1/2 tbsp light brown sugar
1 tsp sriracha sauce

Preheat oven to 200C. Place tofu pieces on a lined baking sheet. Bake tofu for about 35-40 mins until golden and crisp around the edges, flipping tofu halfway through. To make the sauce add garlic, soy sauce, onion powder, brown sugar and sriracha in a small saucepan over medium heat. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add to the saucepan. Bring to a gentle boil and stir until everything is completely mixed and sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water to thin it slightly. Add tofu to saucepan and coat with sauce. Serve while warm with rice and asian green stirfry.

Cauliflower Rice with Middle Eastern Roast Veges

1 large head (about 1.2kg) cauliflower, cut into small florets 
olive oil 
1 eggplant, cut into 3cm pieces 
1 red capsicum, cut into 3cm pieces 
1 large zucchini, cut into 3cm pieces
1 red onion, cut into small wedges 
400g pumpkin, trimmed, cut into 3cm pieces 
1/2 tsp paprika 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp chilli flakes 
1/3 cup mint leaves 
1/3 cup coriander leaves 
1/3 cup feta, crumbled 
2 Tbs toasted pine nuts

Preheat oven to 200C. Grease and line 2 large baking trays with baking paper. Place cauliflower on one of the prepared trays. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Place eggplant, capsicum, zucchini, onion and pumpkin on the remaining tray. Combine paprika, cumin, coriander and chilli with 2 tablespoons of olive oil. Season with salt and pepper and drizzle over the mixed vegetables. Roast cauliflower and vegetables for 30 mins or until tender. Process the cauliflower in a food processor and until very finely chopped. Transfer to a platter. Toss vegetables with mint and coriander and arrange over the cauliflower. Top with feta and pine nuts.

via taste.com

Spinach, feta and semi-dried tomato pull-apart

2 1/2 cups (375g) plain flour 
2 teaspoons (7g sachet) dried yeast 
2 teaspoons sea salt flakes 
1 teaspoons caster sugar 
1/4 cup (60ml) olive oil 
1 cup baby spinach, shredded 
100g feta, crumbled 
1/2 cup (75g) semi-dried tomatoes, finely chopped
Olive oil, extra, for brushing 
Sea salt flakes, extra, to sprinkle

Spinach Pesto
1 cup baby spinach leaves 
1/2cup basil leaves 
1/4 cup (40g) pine nuts, toasted 
1/4 cup (20g) Parmesan, finely grated 
1 garlic clove, crushed 
2 tablespoon olive oi

Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add 3/4 cup (185ml) warm water and the oil. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
To make the spinach pesto, place the spinach, basil, pine nuts, parmesan, garlic and oil in a food processor and process until smooth.
Grease a 10cm x 21cm loaf pan. Gently punch down dough. Knead for 2 mins or until dough returns to its original size. Divide into 8 portions. Roll 1 portion into a 5cm x 20cm rectangle. Spread with a little pesto. Sprinkle with spinach, feta and tomato. Starting from 1 short end, roll to enclose. Repeat with remaining dough portions, pesto, spinach, feta and tomato. Place rolls, side by side, in the pan. Cover and set aside in a warm, draught-free place for 30 mins to rise.
Preheat oven to 200C. Lightly brush the rolls with a little extra oil and sprinkle with the extra sea salt flakes. Bake for 10 mins. Reduce oven to 180C and bake for a further 20 mins or until golden.

via

Spinach and Ricotta Lasagne

White Sauce
225g butter
16 Tbs plain flour
2L milk, warmed
1/2 tsp salt
White pepper

Melt butter in a saucepan and then remove from heat. Add the flour, stirring with a wooden spoon. Cook over a low heat for 1min, stirring continuously. Remove from the heat. Gradually add the milk and stir until smooth. Return to a medium heat and stir until boiling. Lower the heat and stir for 1min. Flavour with salt and pepper.

1kg Spinach

500g ricotta cheese

2L white sauce (as above)

2 cups grated cheddar cheese

Nutmeg

2 Tbs grated parmesan

Salt and Pepper

Lasagne sheets

Wash spinach and drain. Put spinach in boiling water and cook for 2mins. Strain water off and refresh the spinach under cold water. Squeeze out most of the water. Chop it up and set it aside. Place the ricotta in a bowl and combine with 1.5L white sauce, 1 cup grated cheese, nutmeg, parmesan, salt and pepper and spinach. In a lasagne dish, layer spinach-rocotta mix with lasagne sheets (plenty of spinach-ricotta mix per layer). Cover the top layer with the remaining white sauce, sprinkle with 1cup shredded cheese and bake in a moderate oven for 45mins, or until golden brown.

From The Kinglake Cookbook, Chris Owen

*Can be bland (need lots of pepper, maybe relish to serve?)

Gnocchi with Summer Vegetables

1 tablespoon olive oil
1-2 zucchini, halved and sliced
equal amount of summer squash, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (500g) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice 

Garlic Bread

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 mins. Add tomatoes and cook, stirring occasionally, until juicy, about 2mins. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice. Serve with garlic bread.

Sub butternut pumpkin or other veg instead of squash.

from Martha Stewart

Basil Pesto

45g (1/4 cup) toasted pine nuts
1 1/2 cups fresh basil
2 cloves garlic
60g (3/4 cup) shredded parmesan
5 Tbs olive oil

Place the pine nuts, basil, garlic and parmesan in a food processor and process until finely chopped. Gradually add the oil while processing until combined.

Vegetable Momos

Filling
Onion, cabbage, green beans and cauliflower all finely chopped and lightly steamed or blanched until slightly limp, enough to make about 3-4 cups.
Season with minced garlic, ginger, soy sauce and salt
1 teaspoon garam masala optional
Oil to moisten

Dough
3-4 cups flour and enough cold water to make a smooth dough. Knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter.

Put a heaping teaspoon of the filling in the middle of each dough round. Form the momo in a pleated half moon shape, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out. Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes. Serve with a dipping sauce. Such as Soy sauce mixed with a little rice vinegar and sugar or chilli paste.

Risotto

1 onion, diced

1 clove garlic
2 tsp marg

2 cups arborio rice

6 cups (1 1/2L) stock
2 stock cubes
1/3 cup white wine
3 Tbs parmesan cheese

Vege risotto
2 cups mushrooms
1 cup beans
1 cup corn
1 red capsicum

Chicken and Spinach
500g chicken breast
250g pkt frozen spinach, thawed and drained

Cook onion and garlic with marg. Add rice and cook 2mins stirring frequently. Add 2 cups stock liquid and cubes, bring to boil, reduce to simmer, stir frequently, until absorbed. [Add raw chicken] Add wine and 2 cups stock liquid, boil. [Add veges] until absorbed. Add final 2 cups liquid stock, stirring frequently until absorbed. Stir in cheese [spinach] and pepper.

Mushroom Risotto (Mum's)

550g uncooked rice
50g butter
100mls white wine
70mls chicken stock
2 chopped shallots
6 mushrooms (pref. oyster)
1 Tbs olive oil
1 clove garlic, chopped
1 sprig thyme

Fry garlic and shallots in butter and oil. Add mushrooms till soft. Add wine and stock. Bring to boil, add rice and cook on low heat till rice is cooked. Add more stock if gets too dry. Garnish with parmesan cheese.

Sherpa Stew

2 cups cavatelli or other thin tube-shaped pasta
1 Tbs oil
2 onions, thinly sliced (about 1 1/2 cups)
8 garlic cloves, thinly sliced
1 Tbs minced fresh ginger
2 tomatoes, cut into 1/4 inch dice
4 cups Chicken Stock or Vegetable Stock
3-4 Tbs soy sauce
2 tsp hot paprika
4 cups stemmed, washed spinach leaves

Cook the cavatelli in 4 litres of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in tomatoes and cook about 2 minutes. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.