Tag Archives: Zucchini

Spring Zucchini Fritters

11 Mar

zucchini fritters

Can you see the daffodils popping out all over.. this is a sure sign of spring! One of my favourite,most beautiful seasons! Everything is new again and then I just want to start cooking light, fresh, good-for- you meals!

It sounds a little bit different, and for those that aren’t big fans of tuna, I’ll tell you, its a whole load of protein – you wont even taste the tuna, and the best of all,its gluten free! Sometimes you just have to take a different route with vegetables and it can be very refreshing!

Zucchini, feta & tuna fritters

zucchini

Ingredients

2 x fresh chives, finely chopped

2 x medium sized zucchinis, grated

150g of greek feta, crumbled

1 x tin tuna

2 x eggs

4 x strips of bacon

salt & pepper to taste

1 x tablespoon olive oil

handful of marinated artichokes

2 x teaspoons of red pepper pesto

2 x poached eggs

zucchini

When you have grated your zucchini, flavour it with salt and black pepper and mix through. The salt will draw the water from zucchini.

zucchini

Make sure you squeeze all the water out from the zucchini, or it won’t bind properly with the remaining ingredients. While you wait for this, in the meantime, you can fry your bacon in a pan.

zucchini

When you have squeezed the water out, place the zucchini in the bowl. Add all the ingredients to the zucchini, besides the bacon, pesto & olive oil and poached eggs.

chives

Mix together thoroughly, to allow the egg to bind properly with the other ingredients. Heat your olive oil in a pan and scoop the mixture in the pan with a tablespoon.

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Cook the fritters on medium heat. These should go for about 4 minutes on each side before you turn them over.

eggs

Make sure to fully scoop them, covering the whole spatula, or they will break when you flip them over. In the meantime, cooke your poached eggs.

zucchini

To plate up, place 2 strips of bacon on each plate. Place the fritters on top of the bacon and top each fritter stack with a poached egg.

eggs

Drizzle with a little pesto, grind some black pepper and add artichokes to the side (optional)

zucchini fritters

Hope you enjoy these fresh little fritters as much as I did!

zucchini fritters

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On the healthy “chicken” wagon

26 Sep

And that is just because I am feeling so exhausted as if I might have been pushing one around! Also the very lame excuse as to the reason why there have been almost NO posts! Yes I know, but what can I do, I can’t be superwoman every day, I have tried to be like my inspiring mother, but alas, I really don’t know where she gets it from!! Even if you have a slight flu over here, it knocks you back for weeks!!

So, firstly today, I wanted to play chicken with with my “much more fitted” clothes this morning and this is the reason for a warm chicken salad. Something light, but still full of crunch and happiness!! Still thinking how I am going to run this past my very, oh so beautiful, muscled man! ;-p Yes he is, and he is all mine.He’s just going to have to deal with this chicken salad. Luckily there are still some of my dauphinois potatoes left from yesterday, so I know those little buggers will fill him right up!!

Nothing exciting really, all I can say is that it is quick, light and still colourful to lift us into happiness in these glum, dark days that are sneaking into our London home. Also, if you were as lazy and exhausted as I was this weekend, it gives you enough time to still properly clean your house and do the washing that is still looking at you with a VERY angry face. So, all in all everybody is smiling!

Warm chicken & vegetable salad

2 to 3 chicken breasts

2 teaspoons of season all spice

2 roasted red peppers, roughly chopped

1 pack of French green beans

1 teaspoon of cumin seeds

3 tablespoons of toasted pine nuts

1 courgette, grated in ribbons, roasted

2 tablespoons of olive oil

1 handful of cherry tomatoes, halved and roasted

Salt & pepper to taste

1 tablespoon balsamic glaze

Put your oven on grill. Place your courgette ribbons on the tray, along with your cumin seeds sprinkled over and tomatoes, flavoured with salt and pepper, drizzled with 1 tablespoon of olive oil.  Grill them for 10 minutes.

Watch them, as they can burn very quickly. As this is cooking in the oven, sprinkle the season all over the chicken and rub and pat it slightly.

Now heat a frying pan, add the remaining olive oil to the pan and fry your chicken until brown. Watch it so that you don’t overcook it and it is then to dry. Turn then halfway, the season all will create a lovely, thin crispy layer.

Meanwhile, while this is cooking, boil your french beans in water for about 7 minutes, just so that they go slightly soft, but are still firm. Drain them. Remove your courgette & tomatoes from the oven.

Now take your chicken breasts from the pan and slice them into medium sized slices. Place your french beans, along with the tomatoes, roasted pepper & chicken pieces back in the pan the chicken was cooked in. Add your teaspoon of balsamic glaze. Cook for 4 minutes. Take off the heat.

Now take your pine nuts and toast them for 5-7 minutes in a warm pan.

Voila!! Take your warm chicken salad and dish up onto a plate. Sprinkle your salad with the pine nuts.

Lastly, crumble over your feta cheese and sit back, relax and enjoy my friends!

Red fiery chicken for a fiery lady…

10 Mar Red fiery chicken

You heard it!! Today, after we paid a reservation fee to put in an offer for the beautiful house we have our eye on, the landlord said it was too low. How greedy are these people? What if I deliver them some home made chocolate brownies? (Nadia daydreaming about delivering brownies and instantly recieving the keys to the house after the agents enjoyed a brownie!) Nope, no bribing here 😦

Then, after I recieved the bad news, add to this my “exciting” job for the day – phoning registars to confirm a client’s share certificates… all 22 of them, I started to conjure a little “fiery” recipe in my head for tonight’s dinner. Not to mention I still had to bake the cheesecake!

By the way.. while I am busy typing today’s blog, the cheesecake is baking in the oven, with the hubby laughing in the background for the “Mr T” add on tv! Yup, he loves that ad. Perfect housewife much? Wink wink!! So, this dish is a different take on butter chicken. It has a very mild flavour, with a little bite from the chilli – similar to my mood today ;-p However, it is the first time I thought of this and my man was the guinea pig! So if you make this dish, decide for yourself  🙂

7 Drumsticks

1 Leek, chopped

1 cup of ground almonds

1 chilli finely chopped

Basil oil / olive oil

2 bunches of fresh Coriander chopped

2 anchovies

1 tin of chopped tomatoes

1 tablespoon of tomato paste

2 teaspoons of garlic

1 teaspoon of cumin

1 handful of feta

1 tablespoon of cream / soya cream

Salt & black pepper

Served with rice and Zucchini ribbons

2 Zucchinis

1 teaspoon of butter

balsamic glaze

Heat a casserole dish and drizzle with your olive/basil oil. Add the garlic and chilli and fry for 2 minutes. Add your leeks and fry for 5 minutes. Now add your tomato paste,cumin and anchovies. Mix through and add your chicken and allow the chicken to brown slightly, but be careful for your garlic not to burn.  Add your ground almond and mix through. Now add your tin of tomatoes. Before throwing away your tin, half fill your can with water, mix around in the can so it catches the few juices still left in it and add to your casserole. Add half of your chopped coriander and mix through. Let it simmer for 40 minutes. Season with salt and pepper and add your cream and crumble in the feta. Remove from heat.

Now, as a topping, grate your zucchini. Take one teaspoon of butter and place in small frying pan and let it melt. Add your zucchini and fry for about 5 minutes. Slightly drizzle with balsamic glaze and mix through. Season with salt.

You can make jasmine rice to go with your dish ( I still do the cheat of the packet rice since I am not allowed to eat rice) Lazy!! I know. So, dishing up, use the rice as your base, place the chicken and sauce on top, sprinkle with some chopped coriander and top with your zucchini ribbons. Enjoy!!