What’s for Breakfast? Sweetcorn Fritters With Roast Tomato.

Recipe of the Day

corn

This time when we returned from Canberra the boot of our car  was filled with plums, tomatoes, sweetcorn, spinach, sweet basil, capsicum, cucumbers and zucchini. All freshly picked from my father’s garden. And two enormous bunches of hydrangea in hues of pink, lilac and blue.

Our holidays are well and truly over and we are getting back into the swing of things. School might not start until next week, but my daughter is back into her swimming routine. I picked her up from the pool this morning. As usual she was absolutely ravenous. “What’s for breakfast?” she asked.

She particularly loves sweetcorn. Especially from her grandfather’s garden. Not surprisingly this is one of her favourite breakfasts. Sweetcorn fritters with roast tomato. Another classic from Bill Granger. It’s still on the menu at Bill’s Cafe. All day. Served with bacon. We decided to give the bacon a miss today. Putting the focus entirely on our beautifully fresh produce.Somehow things always taste better when you grow them yourself.

roasted tomato

Sweetcorn Fritters With Roast Tomato

Serves 4

For the roast tomatoes

4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

For the fritters

1 cup plain  flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
2 eggs
1/2 cup milk
2 cups fresh corn kernels from the cob
1/2 cup diced fresh capsicum (pepper)
1/2 cup sliced spring (green) onion
1/4 cup chopped coriander and parsley
4 tablespoons vegetable oil

For the roast tomatoes

PREHEAT the oven to 180 C. Place tomatoes on a baking tray cut side up,and drizzle with olive oil. Sprinkle liberally with sea salt and pepper.
ROAST in oven for 20 minutes.

For the fritters

SIFT flour, baking powder, salt and paprika into a large bowl and make a well in the centre.
IN a separate bowl, combine eggs, and milk.
GRADUALLY add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.
PLACE corn, capsicum, spring onion and herbs in a mixing bowl and add just enough of the batter to bind them.
HEAT 2 tablespoons vegetable oil in a non-stick frying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.
COOK for 2 minutes or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.
SERVE with roast tomatoes and rocket.

Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette

salad

If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6

Ingredients:

Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup

Skirlie stuffed savoy cabbage – total comfort food

stuffed cabbage

I’m on a bit of a veg kick at the moment, when I’ve got loads of work on I tend to cut out meat, pasta and potatoes as I find it gives me much more energy and focus. Every Sunday, if I’m home, I head to my local car boot sale to buy the week’s veg from Maureen and Bridget. I’ve spoken of these two wonderful ladies quite often on here, they live just over the border in Lincolnshire and Bridget grows the most impressive veg and Maureen is the queen of pies, fruit vinegars and lemon curd.

The weather is dreary and wet today which leaves me craving comfort food. Off I went as usual in the driving rain to get my veg and came back with a mountain for less than £10: purple cauliflower, romanesco cauliflower, cavelo nero, green and purple kale, red cabbage, purple sprouting broccoli, bunched…

 

Chicken Carrot Coconut Curry

coconut curry

I make a coconut carrot soup and its one of my fave’s! It has a slightly sweet taste and wonderful creamy texture, which led me to experiment with turning it into a healthy alternative curry dish.

Trust me, this dish will not disappoint you! Please experiment with it, add your favourite complimentary flavours like ginger, oranges or just more spice! Take out the chicken and add more veggies for a vegan dish! Its so simple yet packed with flavour and all guilt free! I may have licked my plate!

coconut curry2

Ingredients

2 cups diced carrot

1 diced onion

2 stalks of celery diced

2 cloves of garlic diced

2.5 cups of water

1 can of regular coconut milk

1 tablespoon curry powder or more if you like a bigger kick!

1 tablespoon coconut oil

2 chicken breasts-diced

1.5 cups of fresh pea pods

Chives for garnish

Salt & Pepper to garnish

Directions:

Step 1. Add your diced onion, celery and garlic to stock pot and sauté with half of your tablespoon of coconut oil & half of your curry powder. Sauté until the onion is soft.

coconut curry3

Step 2. Add in your diced carrots and water to the stockpot and simmer for about twenty minutes on medium heat until the carrots are soft.

Step 3. Remove your stock pot from the heat and let it cool to a temperature that is safe to purée  in your blender. Once cooled blend on high to create a creamy sauce without any clumps. Do your taste test now and see if you need to add more spice or salt & pepper.

Step 4. In a separate pan sauté your chicken with your remaining coconut oil & curry powder until it is cooked throughout and the chicken is coated. Add to your stock pot along with the puréed carrot sauce.

Step 5. Serve over rice and steamed green peas, garnish with fresh chives!

coconut curry4

Farro salad with pomegranate

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

This is a farro salad rich in healthy ingredients as pomegranate seeds, arugula and extra virgin olive oil. This is one of my favorite fall recipes, because is a fresh meal and a rich source of dietary fiber. Pomegranate is a super food rich in antioxidants, vitamins and minerals, and it adds an elegant touch to the farro salad.

Serves 2-3

INGREDIENTS

100 g of whole grain farro or pearled farro (remember that whole grain farro is the richer in fiber content but it must be soaked for 12 hours prior to cooking)
30 g of arugula
40 g of pecorino cheese shavings
2 pomegranates
Salt.

Salad dressing

35 ml of pomegranate juice
2 tablespoons of extra virgin olive oil

PREPARATION

Cook farro in boiling salted water for 20- 25 minutes. Drain the farro and put it in a bowl, add a tablespoon of extra virgin olive oil. Stir and let the farro cool.

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

Cut a pomegranate in half, and remove all the seeds using your fingertips, discard the  white attached membranes.

With the second pomegranate prepare the juice using a manual juicer, as if you are squeezing  an orange.

Pour the juice through a strainer.

When the farro is cold add a tablespoon of olive oil, 60 g of pomegranate seeds, 35 ml of pomegranate juice. Add the pecorino cheese. Season with salt to your liking. Only before serving, add the arugula.

Are you a pomegranate lover? Please suggest your favorite pomegranate recipes!

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