#MeatFreeMonday :Spring Veggie Fritters with Cucumber Yoghurt – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

 Green Fritters 
“Fritters are a bit of a fave for us. I like them because I can cook a ton of them for dinner and then chuck the leftovers in the girls’ lunchboxes the next day. The girls like them because they’re fried and have a dipping sauce. I like them for that reason too, actually.”p202

220 g green beans, quartered
220 g fresh or frozen and thawed peas
220 g podded and peeled broad beans
4 spring onions, green andwhite parts, sliced
1 garlic clove, crushed
finely grated zest of 1 lemon
salt and pepper
1 free-range egg
300 g (2 cups) plain flour
560 ml (2 ¼ cups) sparkling water
sunflower or vegetable oil, for shallow-frying
pinch of sumac
your choice of fresh herbs,

to serve (optional)
For the cucumber yoghurt:
½ Lebanese cucumber, coarsely grated
salt
500 g (2 cups) plain yoghurt
3 tablespoons extra-virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
handful of mint leaves, roughly chopped
salt and pepper

To make a start on the cucumber yoghurt, pop the grated cucumber in a colander over a bowl. Add a big pinch of salt and rub it into the cucumber, then leave for about an hour to get rid of the excess water.

While that’s happening, make the fritter mixture. Combine the green beans, peas, broad beans, spring onion, garlic, lemon zest, salt and pepper in a large bowl. In a separate bowl, mix together the egg and flour, then slowly
whisk in the sparkling water. It should be the consistency of thick cream so take it slowly – you may not need all the water. Pour the batter into the bowl with the veggies and mix well.

Preheat the oven to its lowest setting. You just need it to keep
the fritters warm.

Heat a generous amount of sunflower or vegetable oil in a large heavy-based frying pan over medium–high heat.
It’s ready when you pop a piece of veg in there and it sizzles. Add heaped tablespoons of batter to the oil and be careful not to get spattered.

Fry the fritters for 2–3 minutes each side or until golden brown and cooked through. Remove with
a slotted spoon and drain on paper towel. Keep warm in the oven while you cook the remaining fritters.

To finish off the cucumber yoghurt, give the cucumber a squeeze to remove the last bits of water. Place in a mixing
bowl with the yoghurt, olive oil, lemon juice, garlic and mint and stir well. Season with salt and pepper.

To serve, spoon the cucumber yoghurt onto plates and pop the fritters on top. Sprinkle with sumac and top with
some fresh herbs, if you like.

MAKES 16-18 FRITTERS

 

 

SPRING VEG FRITTERS-

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

Yoghurt Blueberry Pikelets: The Smart Baby Cookbook – Lauren Cheney

SmartBabyCookbook_cover_SML

Smart Baby Cookbook by Lauren Cheney (Murdoch Books RRP $24.99)

Yoghurt blueberry pikelets

Making time: 5 minutes
Cooking time: 10 Minutes
Serves: 4

I don’t think there is a kid in the world who doesn’t love pikelets, and that includes all of us big kids too. Yoghurt, cinnamon and blueberries make this a nutritious breakfast or afternoon snack. p120.

 

Yoghurt Blueberry Pikelets

150 g (5½ oz/1 cup) plain (all-purpose) wholemeal flour (GF if desired)
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
2 eggs
390 g (14 oz/1½ cups) Greek-style yoghurt
2 teaspoons natural vanilla extract
155 g (5½ oz/1 cup) blueberries

Butter, for cooking
Maple syrup, to serve

 

Sift together the flour, bicarbonate of soda and cinnamon in a large bowl.
Add the eggs, yoghurt and vanilla and whisk to a smooth batter. If lumpy, strain through a sieve.
Fold in the blueberries, then set aside to rest for at least 10 minutes.
Melt 1 tablespoon of butter in a non-stick frying pan over low heat. Pour in a cupful of mix to make your pikelet. Cook until air bubbles start to appear on the surface. Flip the pikelet and cook until golden brown on both sides.

FOR BABY:
Cut up for finger food.

ALL GROWN UP:
Drizzle with maple syrup.

SMART TIP
An important probiotic, Greek-style yoghurt has more protein and less sugar than regular yoghurt.

Fried Yoghurt Flatbreads Filled with Cavalo Nero and Fontina: The Great Australian Bake Off Companion – BBC Worldwide

great-australian-bake-off-the

Extracted from The Great Australian Bake Off Companion (Hachette Australia November 2016)

Fried Yoghurt Flatbreads Filled with Cavalo Nero and Fontina

p207-fried-yogurt flat breads

For the dough

350g self-raising flour

pinch of sea salt

1 teaspoon baking powder

350g natural Greek yoghurt

1 bunch flat-leaf parsley

 

For the filling

100g pine nuts

1 leek

2 garlic cloves

olive oil for frying

50g salted butter

1 bunch cavalo nero, finely chopped (if not available use kale)

200g fontina cheese, grated

100g Greek sheep’s milk fetta

pinch of sea salt

cracked pepper

olive oil and balsamic vinegar (to serve)

 

  1. For the dough, place all the ingredients in a mixing bowl and stir together. Bring together using your hands. Tip out the dough onto a floured surface and gently knead to bring together. Place in a floured bowl and cover.
  2. For the filling, place the pine nuts on a baking tray and roast in the oven until golden. Finely slice the leeks and garlic and sauté in a frying pan over medium–high heat with a splash of olive oil and the butter. Once the leeks have caramelised, add the chopped cavalo nero and roasted pine nuts to the pan. Leave the mixture to cool slightly. Finely grate in the fontina and crumble in the fetta. Season with salt and pepper and stir to combine.
  3. Flour your hands so the dough doesn’t stick. Take a tennis ball-sized piece of dough, approx. 100g each, and make a hole in the centre. Using your thumbs, stretch the hole and stuff 2–3 tablespoons filling inside. Pinch the dough to enclose the filling, then gently roll on a floured surface until flat.
  4. Using a non-stick frying pan, over medium–high heat, fry the flatbreads in a good splash of olive oil for approx. 90 seconds on each side or until golden and crispy. Drain on paper towel. Slice into wedges and serve with leftover filling in a small bowl and a mix of balsamic vinegar and oil in another (to taste).

 

 

 

Yellow Peach Crunch: Baby Pip Eats – Amie Harper

Baby Pip Eats

Recipes and Images from Baby Pip Eats by Amie Harper (Murdoch Books) available in all bookshops and online.

YELLOW PEACH CRUNCH

Y IS FOR YELLOW PEACH

 

eat me from: 7–8 months (once chewing developed)
Source of: DIETARY FIBRE, VITAMIN A & C

Serves: 1 BABY AND 2 ADULTS FOR BREAKFAST

 

Steam 3 halved and de-stoned yellow peaches in a steamer for 5 minutes or until soft. Remove the peaches from the heat and allow to cool slightly. Place a peach half into each bowl, top with natural yoghurt and muesli (granola), then top with
another peach half and more yoghurt and muesli. Serve and enjoy immediately.

 

Yellow Peach Crunch

Post Script: Real Food Projects – Kate Walsh

I think this cookbook was written just for me!

Real Food Projects

Real Food Projects

30 Skills. 46 Recipes

Kate Walsh

Murdoch Books

ISBN: 9781743364215

Description:

From churning your own butter and baking no-knead bread to making your own sausages for the barbecue, here are all the skills you need to break up with your supermarket and eat real food!

 

Real Food Projects is your handbook to 30 essential cooking skills that will connect you with your food again. Even if you’re a kitchen rookie, you’ll soon be churning your own butter and slathering it on your own no-knead bread, barbecuing your own homemade sausages or using the season’s freshest fruits to make your own cordials.

 

Step-by-step instructions and photographs guide you from start to finish. For too long we’ve been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system. Better yet, it tastes delicious!

 

Get involved and get stuck into some real food projects today.

 

 

My View:

I think this cookbook was written just for me! There are so many projects listed here that I am already experimenting with in my own kitchen and more I want to try.

 

This is another winner in the real food movement, a book I am proud to have in my kitchen library.

I think the big tick items of this book are as follows:

√ Step by step instructions and photographs are included for all 30 projects.

√ Promotes start from scratch and waste less cooking.

√Promotes the use of fresh local seasonal ingredients.

√ Granolas, butter, cheeses, no knead bread, fruity cordials, sausages, kombucha, kefir, passata, jam, chutneys, yoghurt, nut butter…the list goes on.

√ Helps you rediscover the pleasure of cooking, eating and sharing homemade food.

√ Promotes “number free” cooking – the best way to ensure you know what goes into your food is to make that food yourself.

√ The projects in this book are designed for the home cook and the home kitchen so if you have a wooden spoon and a few bowls, you will be well on your way to making most recipes in this book.

 

Grilled Eggplant, Yoghurt And Rocket – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

Falafel for Breakfast cover

Recipe and images from Falafel for Breakfast by Michael Rantissi and Kristy Frawley from Murdoch Books

“Grilled Eggplant, Yoghurt and Rocket 

Serves 4 as a side dish

 

Eggplant is a staple in the Middle East and is used in many ways there. This is a lovely side dish to have at a barbecue or to serve
with grilled fish. You can also prepare it as a delicious salad (see note below).

 

2 large eggplants (aubergines)

100 g (3½ oz) rocket (arugula)leaves, torn

200 g (7 oz/¾ cup) Greek-style yoghurt

3 garlic cloves, finely chopped

4 tablespoons olive oil

 

Halve the eggplants lengthways and put them, skin side down, on a hot barbecue until their skins blacken, then turn and cook the cut sides for 3–4 minutes. This will give the eggplant a lovely smoky flavour. (You could roast the eggplant at 200°C/400°F for 30 minutes, though you won’t get the same smoky flavour.)

 

Place the eggplant halves, cut side up, on serving plates. Scatter the rocket leaves over.

 

Combine the yoghurt, garlic and olive oil in a bowl and spoon the mixture over the eggplant and rocket leaves. Season with salt and freshly ground black pepper.

 

NOTE

To make this as a salad in a bowl, leave the eggplants whole and roast on a hot barbecue until their skins blacken. Once the eggplants are cool enough to handle, peel the skins off and discard. Tear the flesh into chunks and put in a bowl with the rocket leaves. Season with salt and freshly ground black pepper. Combine the yoghurt, garlic and olive oil in a small bowl. Add to the salad, toss gently and serve.”p. 103

 

 

 

Grilled eggplant, yoghurt & rocket

Grilled eggplant, yoghurt & rocket

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breakfast Couscous Trifle – Falafel For Breakfast – Michael Rantissi & Kristy Frawley

Falafel for Breakfast cover

Recipe and images from Falafel for Breakfast by Michael Rantissi and Kristy Frawley from Murdoch Books

 

“Breakfast couscous trifle

 

Serves 4

 

An easy dish because each of the elements can be prepared in advance and assembled trifle-style when you’re ready for breakfast or brunch.

 

190 g (6¾ oz/1 cup) couscous

3 tablespoons light olive oil

½ teaspoon ground cinnamon

375 ml (13 fl oz/1½ cups) boiling water

200 g (7 oz) mixed berries (fresh or frozen)

½ teaspoon vanilla bean paste

1 cinnamon stick

½ teaspoon rosewater

80 g (2¾ oz) sugar

500 g (1 lb 2 oz) Greek-style yoghurt

3 tablespoons icing (confectioners’) sugar

100 g (3½ oz) Turkish delight, coarsely chopped

1 pinch of saffron threads

 

Put the couscous, olive oil and ground cinnamon in a stainless steel bowl and mix well. Pour over the boiling water and cover the bowl tightly with plastic wrap. Set aside for 10–15 minutes.

 

Put the berries, vanilla bean paste, cinnamon stick, rosewater and sugar in a medium saucepan over medium–low heat and bring to a simmer. Cook for 15 minutes. Remove from the heat.

 

When the water has been absorbed, remove the plastic wrap and fluff up the couscous with a fork.

 

Put the yoghurt, icing sugar, Turkish delight and saffron in a bowl and mix to combine.

 

Keep the elements in their separate bowls in the fridge until ready to serve. To assemble, use glasses or jars so that you can see the layers. Put 2–3 tablespoonfuls of the couscous in each glass, then spoon in the yoghurt mixture and top with the berry mixture.” p.37

 

 

 

breakfast-couscous-trifle

Breakfast-couscous-trifle