Feta and Courgette Fritters

Ahh, proof that fried things can be kind of healthy!

These fritters contain wholemeal flour for extra nutrition, but you can use all white flour if you prefer - the resulting fritter will be a little lighter in texture, so it may be worth the nutritional sacrifice.

I made about 12 fritters but they were quite large, so you may get more like 16 if you're a little less generous with your portions. I've adapted various other recipes to make this one, taking  my favourite aspects of each.

3-4 courgettes (approx 600g), coarsely grated

60g self raising flour

40g strong wholemeal flour

2 eggs, beaten

3 spring onions, chopped

150g feta cheese, crumbled 

1 garlic clove, finely chopped

1 tsp paprika

zest of 1/2 lemon

2 tbsp dill, if you have it 

olive oil for frying

To make the fritters:

Put the grated courgette into a large mixing bowl and sprinkle with salt. Leave for 10 mins. Drain off any liquid that has left the vegetables, then transfer them onto a clean tea towel to squeeze out any more liquid. This step is important - no-one likes a soggy fritter.

Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, paprika, lemon zest and seasoning (go easy on the salt as you have already salted the courgettes).

Mix once more. 

Heat the oil in a frying pan over a medium heat.

Carefully drop spoonfuls of batter into the oil, using approx 2 tbsp batter for each fritter. Pat each one down slightly so they flatten in the pan. 

Fry gently for about 3 minutes each side, until golden brown. 

Drain on kitchen paper and keep warm in a low oven.

Repeat the process until all the batter has been used.

I served mined with a side salad with some chilli jam alongside. They would be great as part of a mezze dinner with perhaps some houmous and falafel, or as finger food with drinks. Or even cold for a picnic lunch. 

Or even for breakfast. No? I went too far.

Butter Bean Dip

Subtle hints of garlic, chilli and lemon transform the humble tinned butter bean into a creamy yet healthy dip. It's delicious as a starter with crudities or toasted pitta, and if you have any you leftover it also makes a great sandwich filling!

1 x 410g tin butter beans
1 x clove garlic – minced
juice and zest of  lemon
salt and pepper to taste
1/2 a chilli, chopped
approx 60 ml extra virgin olive oil

Place all the ingredients in a food processor and blitz  until you reach the desired texture and consistency.  Taste and adjust seasoning. Spoon into a small bowl and drizzle with olive oil. Serve with warm pitta breads.

Try This..

Broaden your mind! Expand your horizons! Throw caution to the wind!

Seriously though you need to try this chocolate/sea salt combination from Lindt, recommended to me by a friend. It's pretty intense and slightly strange at first, but if you leave the chocolate to savour in your mouth then the salty flavour comes through gradually, leaving a bizarrely pleasant savoury taste. You won't be able to resist another piece. Then you'll eat most of it, leave the wrapper torn and messy looking on the coffee table and therefore totally unphotogenic for your blog. Ok well that's just me, but you get the idea..

Spicy Sweet Potato Fries

Does it count as dinner if you just eat a massive plate of these? Well that's what happened in my kitchen tonight. And I highly recommend it. I accompanied them with mayonnaise and ebay-scouring, but this is definitely optional.

To re-create this, simply cut a medium-sized sweet potato into fries. Lay onto a baking tray. Drizzle with olive oil. Season. Sprinkle over 1/2 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp curry powder if you have it. Cook in an oven pre-heated to 220'C for about 40 minutes, turning halfway through.

Devour.

Red Pepper Houmous

I used up some roasted red peppers from a jar, to make this delicious houmous. I had it for lunch at work today, with some ryvita, oatcakes, avocado and mange tout for dipping. This is a great storecupcoard recipe and is way cheaper and healthier then buying an overpriced baguette!

2 roasted red peppers from a jar, deseeded and chopped

400g tin chickpeas

1 tbsp sesame seeds (optional)

1 large garlic clove, crushed

1tbsp lemon juice

2 tbsp quality olive oil

1 tbsp natural yoghurt

1/2 tsp chilli powder

salt and pepper

Rinse and drain the chickpeas. Tip the into a food processor or blender. Add the garlic, salt and pepper. Whizz briefly.

Add the peppers, lemon juice, chilli, yoghurt and olive oil. Blitz again until really smooth. Taste, and add more chilli or seasoning if needed.

If you're having it at home, serve in a bowl drizzled with some more olive oil.

Hangover Cure-Part Two

More yummy food and laziness. We had stuffed olives, cheese, salad, vegetable crisps and lemonade. Oh, and then we had chocolate covered raisins and brazil nuts. And more lemonade.

You may notice I'm not in these pictures...trust me, you don't want to see how rough I look today! Not a pretty sight.