Corn fritters with salmon

I love a good corn fritter! Such a simple dish and it’s got my mouth watering right now. You can add any vegetable to a fritter really and it’ll taste so damn good. To spice them up I like to add chili and top with either Greek yoghurt and smoked salmon, or a tomato chutney! The salmon adds another element of flavour and the combination is perfect – although I may be bias…

Ingredients

  • 1 cup plain flour
  • ½ cup milk
  • 3 eggs
  • 1 tsp salt
  • 1 can corn, drained
  • 4 shallots, chopped finely
  • 1 zucchini, grated
  • 1 carrot, grated
  • basil, torn finely
  • 2 tsp chilli
  • olive oil, for frying
  • salt and pepper
  • natural yoghurt, smoked salmon, dill and lemon to serve

Serves 3

Method

Combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.

To cook the fritters, grease a non-stick frypan with olive oil over medium heat. Ladle the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges.

Keep the cooked fritters in the oven to stay hot then serve with yoghurt, salmon, dill and lemon. One word – YUM!

Alternatively if vegetarian serve with a sweet tomato chutney – https://morefoodblog.wordpress.com/2014/11/29/sweet-tomato-chutney/

Happy cooking, love Jem x

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Raspberry, coconut and pear loaf

loaf

Raspberry, coconut and pear ahh what wonderful ingredients to make a healthy yet scrumptious afternoon sweet. I personally adore banana bread, but every time I finish a generous slice I feel like I’ve just eaten a huge piece of cake – the beauty about this loaf is that it’s butter free, light and fluffy, and the pear just adds another texture and sweetness. This is the perfect recipe to take to afternoon tea (like I did today – and my grandparents loved it), or just to keep in the fridge as a healthy dessert option.

Ingredients

  • 2 pears, peeled, and core removed
  • 2 cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 270g can light coconut milk
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup frozen raspberries

Method

Preheat oven to 180°C. Line a loaf pan with non-stick baking paper.

Cut the pear into small pieces. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.

Gently stir in the pears and frozen raspberries make suring you don’t over mix. Spoon into the pan and smooth the surface.

Bake for 1 hour or until a knife inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Serve warmed up with a dollop of natural yoghurt, or toast a piece with a smear of butter.

Happy baking, love Jem x

Banana, oat and Greek yoghurt muffins

image2

Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).

Ingredients

  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12

Method

Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x

Tom Yum Goong

tom yum

Earlier this year I had an absolutely amazing trip around Asia, and on my last day in Thailand I spent the afternoon at Silom Cooking School in Bangkok. I learnt the art of making traditional Thai dishes, and my favourite dish of the day was Tom Yum Goong – hot and sour prawn soup. This recipe is simple to make and takes no time at all to cook. It is healthy, bloody delicious and you can play around with the ingredients too – for a vegetarian alternative just replace the prawns with mushrooms, or for chicken just add chicken breast and use chicken stock.

Ingredients

  • 4 cups of water
  • 2 stalks fresh lemongrass, trim off the very end of the root and cut into 1 inch pieces
  • 3 slices fresh galangal root, smashed
  • 3 fresh kaffir lime leave
  • 1 tbl tamarind paste
  • 1 tsp fish sauce
  • prawns, shelled and de-veined
  • 12 fresh Thai chili peppers, cut lengthwise into strips
  • 1/2 white onion, sliced
  • 1 can straw mushrooms, drained and rinsed
  • 1 small ripe tomato, cut into wedges
  • 1 small lime, squeezed
  • 2 sprigs fresh cilantro
  • coriander, to garnish

Serves 4

Method

Bring the water to boil over high heat in a medium-sized saucepan. The add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste.

Add the prawns, bring to a boil and cook for three minutes. Add the onion and mushrooms. Boil for another seven minutes until the prawns are cooked through. Add the chili peppers and tomatoes.

Turn off the heat and then add the lime juice. Garnish with cilatantro, roasted whole chili peppers, coriander and serve hot.

Happy cooking, love Jem x

The besto pesto couscous

image (5)

I’ve only just recently gotten back into couscous, and oh my I forgot how bloody wonderful it is! It literally goes with every ingredient, it’s healthy, easy to make and pretty damn tasty. This little recipe I made up a few weeks ago and have eaten it about five times since – it’s the perfect mid week dinner. You can spice this dish up with capsicum, pumpkin, eggplant – the list is endless… You’ll always want to keep couscous in your cupboard after this. The roasted cherry tomatoes with balsamic are definitely the star of the dish.

Ingredients

  • 1/2 punnet cherry tomatoes
  • 1 tsp balsamic vinegar
  • 1/2 sweet potato, peeled and chopped into small chunks
  • 1 tbl olive oil (1/2 to drizzle on tomatoes, 1/2 for cooking)
  • cloves garlic, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup vegetable stock
  • 1/2 cup water
  • 1 1/2 cups couscous
  • 2 tbl pesto
  • 1 tsp dried herbs

Serves 3

Method

Preheat the oven to 180 degrees and place tomatoes on a tray lined with baking paper. Drizzle some olive oil and balsamic on top then cook for about 15 minutes.

Boil the sweet potato in a small saucepan until tender, then drain.

Heat the oil in a medium pot and add the onion and the garlic. Then pour the stock and water and bring to the boil. Remove from heat, add the couscous then cover with a lid.

Once the couscous is cooked add the sweet potato, pesto and mix.

Serve the couscous with cherry tomatoes and a sprinkle of dried herbs. A cheeky drizzle of balsamic vinegar on top tastes a treat too!

Happy cooking, love Jem x

Banana muffins

banana muffins

Gluten free, sugar free and tastes amazing? Yes it is true, these scrumptious little bites of heaven are in fact healthy and delicious! I personally love banana bread and these muffins come a close second. This winner recipe is short, simple and sweet. There’s nothing I dislike more then reading a “paleo recipe” with about 40 steps and including ingredients you probably haven’t even heard of, well I haven’t heard of anyway… These muffins are a perfect healthy treat for the 5:2 diet, a snack in the old work lunch, or even a little dessert after dinner.

Ingredients

  • 1/4 cup butter
  • 2 large bananas
  • 1 egg
  • 2 tsp honey
  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1 tsp vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 cup walnuts, chopped finely

Makes 9

Method

Preheat oven to 180 degrees and prepare a muffin tray.

Place all ingredients in a large bowl and mix until smooth and creamy.

Then pour the batter into prepared tray, filling each about 3/4 full.

Bake for 10-12 minutes, or until the tops of the muffins are set and a knife inserted into the middle comes out clean.

Allow muffins to cool before removing.

Store in an air-tight container after sneaking a few of course…

Happy baking, love Jem x