Zucchini and corn fritters
2 zucchini , grated
2 potatoes, grated
2 carrots, grated
2 cobs corn, kernels removed
4 eggs, lightly beaten
1 cup self raising flour
1 tablespoon parsley, chopped
oil for frying
Sweet chilli sauce to serve
Place all ingredients in a large bowl. Mix until well combined.
Heat oil in a large fry pan.
Place spoonfuls of mixture into oil and flatten slightly with back of spoon.
Cook for 2 minutes on each side or until golden
Drain on paper towel.
Serve with sweet chilli sauce.
2 tablespoons olive oil
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish
Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens.
Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.
Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes.
Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper.
Garnish with chopped parsley.
Fried eggplant with Napoli sauce
4 eggplants, sliced width wise into 2 cm slices
6 eggs, lightly beaten
1 cup flour
Oil for frying
30-40 cherry tomatoes (blitzed in a food processor)
I onion, finely chopped
2 teaspoons olive oil
Pinch brown sugar
1 teaspoon salt
Pepper to taste
Cut eggplant into slices. Dip into egg. Dust each piece with flour. Lightly fry until golden brown. Drain on absorbent paper.
Place on a platter and dollop some sauce on each slice.
Heat oil in a pot. Fry onion until glassy. Add tomatoes sugar and salt and simmer on a low heat for 15-20 minutes.
½ wombok shredded finely
¼ purple cabbage, shredded finely
3 spring onions, finely chopped
2 carrots, peeled and grated
Fried noodles to garnish
½ cup light olive oil
¼ cup white vinegar
¼ cup castor sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
Mix wombok, purple cabbage, carrot and spring onions in a bowl.
Whisk dressing ingredients and pour over salad.
Garnish with fried noodles.
Chocolate and beetroot muffins
1 large beetroot, peeled and grated (about 200g beetroot grated)
11/2 cups self raising flour
1 teaspoon baking powder
½ cup cocoa
150g butter, melted
1 egg, lightly beaten
1 cup sugar
1 cup chocolate chips
1 cup milk
Preheat oven to 180.
In a bowl combine flour, baking powder, cocoa and sugar. Mix.
Add beetroot, egg, milk, butter and chocolate chips. Gently combine together with a fork.
Fill patty pans with mixture.
Bake for 20 minutes or until cooked.