David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
Tag: courgettes
two moroccan salads
This recipe for warm pumpkin salad with preserved lemon is from the food of morocco by Tess Mallos. Peel 1kg (2lbs 4oz) of pumpkin and cut it into 2cm (¾”) pieces; remove the pulp and pith from 1 preserved lemon and dice the rind finely; dice finely or grate 1 onion. Heat 3 tablespoons of…… Continue reading two moroccan salads
pumpkin wedges + grilled zucchini salad
Butternut pumpkin wedges served with sour cream and a zucchini hazelnut salad with blue cheese. Both of these vegetarian delights were inspired by and adapted from Yotam Ottolenghi recipes. Preheat your oven to 200ºC (390ºF). Peel and slice a small butternut pumpkin into thin wedges and lay them onto a baking sheet. Combine 50g (1¾ oz) of…… Continue reading pumpkin wedges + grilled zucchini salad
two dips
Serve these middle eastern dips with bread or as side dishes. To make this Turkish-style zucchini (courgette) dip shred 900g (2lbs) of zucchinis. Sauté them in some olive oil over medium heat adding 1 tablespoon of dried mint and 1 teaspoon of paprika. Allow to cook until all the moisture has gone and then add…… Continue reading two dips
pide
After a cheese-making day with friends I found myself with a few cheeses and a lot of whey! I set myself the challenge of using both cheese and whey in one meal. First I made Turkish bread or pide. I used an SBS recipe but replaced the warm water and milk with warm whey. While I was…… Continue reading pide
michelle picker cooks 