Coriander Zucchini and Corn Fritters

Stop fretting, just eat a fritter…

While we were in India among other things one of the big things to happen was, Samuel Kabir eating solids. Yes my little boy is growing up way too quickly but I couldn’t be more excited. I was so eager for him to start solids, so I could cook some real tasty treats for him.

I adopted the ‘baby led weaning’ approach for introducing SammyK to solids. I’m not going to bore you with the details of baby led weaning. In essence there are no purees, no ice-cube trays, no food processor, no potato masher, no baby rice, no weird fruit and veg combos. It’s just you and your child, eating food that you enjoy with you and your family.

So today I made my little prince zucchini and corn fritters for breakfast. There was a salt free baby version and a salted adult version with lemon chaat masala yogurt aioli. 

  

 
Ingredients: 10  Cooking time: 15 minutes

Serves : 2

  • One zucchini, grated
  • One small can of creamed corn
  • Half a bunch of coriander, finely chopped
  • One egg
  • One heaped tablespoon plain flour
  • One heaped tablespoon breadcrumbs
  • One teaspoon garam masala (optional)
  • Half a teaspoon chilli flakes
  • Salt to season
  • Olive oil to pan fry

Begin by squeezing out all the water from the zucchini and transfer it to another bowl. In the same bowl add all the other ingredients and mix well using your hands.

  
Heat olive oil in a non stick pan. Now pour one tablespoon per fritter in the pan. Let them cook on a medium heat. Flip over gently to the other side once the edges are browned.

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Cook on both sides until golden brown. The key to a good fritter is crispy on the outside and yet moist (sorry, for lack of a better word) on the inside.  

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To make the aioli to go with the adult version – In two tablespoons of Greek yogurt add quarter teaspoon on chaat masala, one teaspoon lemon juice and one teaspoon extra virgin olive oil. Voila done! 

Your lip smackingly delicious fritters are ready to be served. 

 

Green Goddess Pasta

It’s going to be an evergreen summer…

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One of the best things about living in Australia is the amazing community support. Since having baby SK we have had midwives visit us at home, periodic visits to check on his development by the maternal child health nurse and finally being connected to other mothers with babies of similar age.

Baby SK and I have a great time at our mothers group. Little people all intrigued by each other and mums who are going through the same trials and tribulations and celebrating the same milestones. It’s a perfect setup for new friendships. 

I invited one of my friend and her gorgeous baby girl from mothers group for lunch. The weather gods were not going to be kind I already knew. It was going to be 37 degrees so lunch had to be refreshing but also easy to eat. So I decided to make a pesto pasta and a salad.

Last thing I wanted on a hot day was a greasy oily pesto. Adding lemon juice took the pesto a gazillion notches up. So without further ado, here’s the recipe.

Ingredients: 10   Cooking time: 15 minutes

Serves: 4

  • 400 gms of pasta (I used farfalle pasta)
  • One bunch of basil
  • 100 gms of toasted pine nuts
  • 125 gms of grated Parmesan cheese (extra for garnish)
  • 150 ml of extra virgin olive oil
  • Juice of one lemon
  • Two pods of garlic
  • One globe of broccoli, cut into small florets
  • One large zucchini, peeled into ribbons
  • Salt to season

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For the pesto, use fresh basil.  Wash the basil leaves and pat them dry. Drying the basil leaves maintains the green colour of the pesto.

In a food processor combine basil, pine nuts, Parmesan cheese, olive oil and lemon juice. Blitz all the ingredients until smooth, add more oil and lemon juice if needed. 

Cook the pasta as per packet instructions and keep aside.

Heat two tablespoons of olive oil in a pan. Add minced garlic, cook until aromatic. Now add the broccoli florets, cook until slightly tender. Then add the zucchini ribbons. Cook for another three to four minutes. 

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Now add the pasta and toss all the ingredients. Then add four to five tablespoons of pesto and mix well. Season with salt as required. 

Your lip smackingly delicious green goddess pasta is now ready to serve. Delicious to eat and so simple to make. Try this on a busy weeknight or a lazy weekend, you won’t be disappointed. 

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Cretan Omlette

One bite and you may find yourself in Greece…

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During my travels around Greece I was completely floored by the fresh ingredients, simple flavours and effortless cooking of the locals. The Mediterranean diet is definitely one to reckon with, principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products.

Today’s recipe comes from the island of Crete in Greece. I relished this beautiful dish almost everyday for brunch while I was in Crete. This beautiful omelette is a perfect dish for weekend brunches or mid week dinners, easy to make and so full of flavour – you may just be teleported to Greece with one bite.

Ingredients: 7   Cooking time: 10 minutes

Serves: 2

  • Six eggs
  • One zucchini, finely sliced
  • One onion, finely sliced
  • Two green chillies, finely chopped
  • 1/4 cup of crumbled feta or goats cheese
  • Two tablespoons of olive oil
  • Salt to season

In a bowl whisk the eggs and keep aside.

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Heat olive oil in a non stick frying pan. Add the onions and green chillies and cook the onions until they are translucent. Now add the sliced zucchini and cook until soft.

Transfer the onion zucchini mix into the bowl with the beaten eggs and give the eggs a good whisk.

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Add the egg mixture back into the pan, rotate the pan in a circular motion to spread the eggs evenly. Lastly, add the crumbled feta or goats cheese.

Cook on a low to medium flame for 8 to 10 minutes until the omelette is cooked. I like my omelette a bit runny but you may choose to cook it through completely.

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If you are serving this omelette for brunch you can serve it with a side of some crusty bread and if you are serving it with dinner, a simple green salad will be a great accompaniment.

I hope you enjoy this dish, I find myself teleported to Greece just writing this recipe up for you.

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Zucchini and Gruyère Crumble

Midweek meals don’t get easier than this…

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The combination of long hours at work and elaborate meals for dinner just don’t go together, unless of course you are eating out. 

What if I told you the next recipe uses all of five utensils from your kitchen, seven ingredients from your fridge/pantry and about 20 minutes of your time, without compromising on great flavour. This recipe just reaffirms my favourite Leonardo Da Vinci quote “Simplicity is the ultimate sophistication”. Yes its true!

Hope this recipe brightens your midweek meals, it was a hit in my house…

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Ingredients: 7     Cooking time: 20 minutes
Serves: 2
  • Two to three zucchinis sliced or chopped
  • 200 ml of cream
  • 1/2 cup of breadcrumbs
  • 1/2 cup of finely grated parmesan cheese
  • 1/2 cup of coarsely grated gruyère cheese
  • Two eggs
  • Two pods of garlic minced

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Preheat the oven to 180 degrees celsius.

In a bowl mix the breadcrumbs and grated parmesan cheese. In another bowl add cream and minced garlic, then add the eggs and whisk into the cream. Season with salt as desired, but remember not to put too much salt as the parmesan and gruyère cheese are quite salty. 

Time to assemble the dish! Bring out two ramekin bowls and add one layer of zucchini, followed by a layer of breadcrumbs and parmesan cheese. Save some of the breadcrumbs mix for putting on top of the final gruyère cheese layer.

Once you have successfully finished layering, pour the cream and eggs mix into the ramekin bowls. Add the coarsely grated gruyère cheese on the top, followed by the final sprinkle of breadcrumbs. This makes the dish crispy and crumbly.

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Place the ramekin bowls in the oven and bake for 20 minutes. Let the crumble rest for five minutes. While the dish is resting, let’s make a simple salad to go with it. I served this beauty with a simple cherry tomato and parsley salad with an olive oil and balsamic dressing.

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Slice the cherry tomatoes into halves and finely chop the parsley, put them in a serving bowl. In another bowl mix one tablespoon of extra virgin olive oil, one tablespoon of balsamic vinegar and 1/2 teaspoon of crushed pepper. Drizzle the dressing on the tomatoes and give them a good toss. Your salad is ready! You can replace the tomatoes with lettuce as well.

Serve the warm, gooey, crunchy crumble with a cool and clean side salad. Be amazed by the simplicity and flavour packed goodness of this dish…Enjoy!

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