To the base batter for the corn fritter recipe, add 4 grated zucchini (salted and squeezed of liquid as in the other zucchini recipe), and ¼ cup of parmesan cheese and 2 tbsp of pesto.
Ingredients 4 tbsn unsalted butter 6 tbsn flour 2 c vegetable or chicken stock, ½ kg button mushrooms, chopped 1 c sour cream Salt and pepper
Method 1. Melt butter in a small saucepan over medium heat. 2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes. 3. Remove from the heat. 4. Place mushrooms in a large … Read more »
Method 1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped. 2. Gradually add oil. 3. Process until well combined. 4. Cover and refrigerate.
Ingredients 1 x 400g can of chickpeas (reserve liquid and some chickpeas) 2 tbsn tahini 1 garlic clove, crushed ½ tsp salt 2 tbsn lemon juice 1 tsp cumin 1 tbsn olive oil Paprika, coriander or parsley chopped to sprinkle.
Method 1. Rinse the chickpeas in cold water and tip into a food processor. 2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »
1 c plain yogurt ½ cucumber with peel, grated and squeezed – this is important. 1 garlic clove, crushed 2 tbsn lemon juice and zest 2 tbsn olive oil salt and pepper
Method 1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl. 2. Add lemon zest, salt and pepper; whisk until smooth. 3. Pour into a serving dish, cover tightly, and refrigerate.
Zucchini Pesto Fritters
/in Mains, Recipes /by Debbie WorganTo the base batter for the corn fritter recipe, add 4 grated zucchini (salted and squeezed of liquid as in the other zucchini recipe), and ¼ cup of parmesan cheese and 2 tbsp of pesto.
Avocado salsa
/in Recipes, Starters /by Debbie WorganIngredients
1 large, ripe avocado
1 ½ tomatoes
2 tbsn coriander
2 tbsn lemon or lime juice
2 tbsn red onion, chopped
1 dash Tabasco sauce
Method
1. Combine all ingredients.
2. Mash and toss gently with a fork.
3. Cover and refrigerate.
Creamy Mushroom Dip
/in Recipes, Starters /by Debbie WorganIngredients
4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper
Method
1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a large … Read more »
Basil & cashew dip
/in Recipes, Starters /by Debbie WorganIngredients
50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil
Method
1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate.
Hummus
/in Recipes, Starters /by Debbie WorganIngredients
1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.
Method
1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »
Tzatziki
/in Recipes, Starters /by Debbie Worgan1 c plain yogurt
½ cucumber with peel, grated and squeezed – this is important.
1 garlic clove, crushed
2 tbsn lemon juice and zest
2 tbsn olive oil salt and pepper
Method
1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl.
2. Add lemon zest, salt and pepper; whisk until smooth.
3. Pour into a serving dish, cover tightly, and refrigerate.