Courgette/Zucchini Feta Cheese & Mint Fritters

                                              Courgette/Zucchini Feta & Mint Fritters

Yes, it's not long until the time of the year again when there's plenty of courgettes ...they taste so much better when they're in season, grown locally and not air-freighted in from the continent.  I found mine in the local farm shop..grown in their poly tunnel and picked that very morning. Couldn't be fresher...that along with mint from the garden,  free range eggs and tangy Greek Feta cheese they certainly make a delightfully healthy starter or snack ...make them smaller to serve at drinks parties and accompany them with a simple Greek Yoghurt & Mint dip...perfect.

This recipe will make around 14/16 medium sized fritters or 24/30 canapé sized bites


The ingredients:-

2 medium sized courgettes/zucchini either coarsely grated or finely chopped
1 red onion finely diced and sauteed in a little oil until soft
2 large eggs...separate the whites & yolks
2 heaped tablespoons of self raising flour
grated zest of half a lemon
1 heaped tablespoon freshly chopped mint leaves
125gms/4oz Greek Feta cheese crumbled
Freshly ground black pepper
Around 1 tsp sea salt (to taste)
oil for shallow frying (I used vegetable oil)

Optional  Greek Yoghurt, mint and few chilli flakes, mixed well together ... seasoned with salt & pepper for the dip ( mint sauce works well for this) 


Method:-

Place the Grated/chopped courgettes in a colander ...sprinkle over some salt and leave to one side for around 10 minutes
Rinse under a cold tap then squeeze out as much water as you possibly can... I place mine into a clean tea towel and squeeze until no liquid is seen
Place all the ingredients in a bowl minus the egg whites & frying oil
Mix together well 
Whip the egg whites until until light & fluffy and fold gently into the courgette mixture 

Pour the oil into a deep frying pan to the depth of around 1" and heat on a medium flame 
it'll be hot enough when a teaspoon of the mixture sizzles as soon as you add it. Don't put it on a high flame as the fritters will burn before being cooked through too cool and the fritters will be soggy.

Place dessert spoons of the batter ...around 6 at a time into the oil, fry for around 2 minutes then flip over and repeat... they should be crisp & golden brown,  
Place on paper kitchen towel and keep warm while you continue to fry the rest of the batter.

Arrange on a warm plate and serve with a bowl of minted yoghurt or sweet chilli sauce.

If you would like more posts like this then please help &  leave me a comment below 

Roasted Cauliflower Tikka

This lovely cauliflower dish makes a perfect side for curries, grilled meats, chicken and fish dishes.

I shared it on the same post as my  Coconut Beef Curry but I thought it deserves it's own little blog.

The cauliflower is simply coated in a yoghurt & a lemony Indian spice marinade then roasted ...so easy... I do hope you'll try it.



Roasted Cauliflower Tikka

This delicious side dish couldn't be easier to make

Ingredients:-

a large cauliflower leaves & stems removed and cut into bite sized florets

for the marinade:_
6 Tbsp  Greek Yoghurt
the zest & juice of 1 large lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot chilli powder
½ tsp Turmeric
2 cloves of garlic crushed
1 tsp sea salt

a tsp or 2 of Garam Marsala or curry powder to sprinkle over before baking

Method 

In a large bowl mix all the marinade ingredients together
Add the cauliflower and mix well until it it's coated in the marinade
Transfer to an oven proof ceramic dish ( I used my Pyrex tray)
Sprinkle over with the Garam Marsala or curry powder

Heat the oven to 175c approx 350 f 

Bake for around 20-25 mins until the cauliflower is tender but still has a little bite and the top is beautifully golden

If you prefer your cauliflower soft with no bite then I  suggest you steam it for a couple of minutes then cool it thoroughly at stage 1 of the recipe.

Chicken Waldorf Salad

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A great use-up of any cooked chicken in your fridge.  So very quick & easy

For 2 people you will need a large breast of chicken or it's equivalent.

Ingredients for 2 lunchtime portions

2 tender Sticks of Celery  chopped

6 radishes                          "  

half a red onion               diced
few radishes sliced

Handful of toasted Walnuts

1 large eating apple  I used Pink Lady  chopped into chunks

A few grapes ....any colour

1 tbsp low fat Mayo  ( I used Hellmans)

2 tbsp either 0% Greek Yoghurt or 0% Quark

1 tsp Dijon mustard

Seasoned to taste

& the chicken

Combine everything together saving a few walnuts to finish

Just pile on top of some mixed salad leaves and serve pronto

I told you it was easy !!!!

Blueberry and Yoghurt Scones with Lemon Curd



Blueberry & Yoghurt Scones with Lemon Curd

Don't you just love scones. As a child our Sunday tea always had a plateful along with a Victoria Sandwich or a fruit cake.  I really should make them more often. These quite literally took me all of 5 minutes to throw together and another 10 minutes to bake. Such little effort but everyone thinks I've been slogging away in the kitchen all day when I do make them.
The lemon curd is also a quick cook. You really don't have to stand over a simmering pan for ages, just keep a very keen eye on the microwave as the curd cooks, it will burn if you're not vigilant. 
These Blueberry, Yoghurt scones are just delicious. The Yoghurt in the dough gives them such a good rise while keeping them lusciously moist. Lemon & Blueberry is such a fabulous combination and this will make a complete change from the regular Devon or Sultana scones that accompany afternoon tea. I really hope you enjoy them

For the Lemon Curd
this is a very quick recipe using the microwave.

zest of 3 lemons
250 ml lemon juice
100g melted unsalted butter
200 g caster sugar
3 eggs

In a microwavable bowl
Whisk the eggs & sugar, add the lemon juice & zest & stir
Add in the melted butter
Cook on a medium heat for 1 minute blasts and give a good stir after each minute
When the mixture is thick enough to coat the back of a spoon it is ready.
Pour into sterilised jars.
Can be kept in the fridge for up to a month.

For the scones. set the oven to 220c/7gas/425F

225g / 8oz Self raising flour
half a teaspoon of baking powder
a pinch of salt
sieve these dry ingredients together
1.50 oz/40g  butter or margarine
1 and a half tbsp caster sugar
zest of 1 lemon
2 tbsp plain yoghurt & 1 egg beaten together
around 3oz/75 g Blueberries

Rub the butter into the sieved dry ingredients until it resembles breadcrumbs
Add the lemon zest and sugar and mix through.
add the Blueberries
Make a well in the centre of the bowl and add the egg & yoghurt
Gently bring together to form a soft dough.
Flour your work surface.
Gently press down the dough & roll lightly until it is around 1" 2.5 cms thick
Cut out with a 2"/ 5cm into around 12 scones
Place on a greased oven tray.
Brush with a little milk.

Bake at the top of the oven at 220c/ gas 7/425f for around 10/12 minutes

Serve with the lemon curd, whipped cream or as I like them with Thick Greek Yoghurt


http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-36.html