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Cooking, Recipe and Food Blog

Zucchini and Carrot Fritters

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Zucchini or courgette is one vegetable that many people use as a healthy alternative snack for kids and adults alike. Instead of indulging in ever popular high calorie potato fries, health buffs can enjoy the same delicious taste with zucchini and potato fritters but with less guilt. Here is an easy way to prepare a wonderfully low calorie snack for the whole family.

 

Ingredients:

1 lb. of zucchini, coarsely grated

3 medium sized carrots, coarsely grated

Salt and pepper to taste

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup grape seed oil or olive oil

Sour cream or plain yoghurt

 

Salt the zucchini using approximately a pinch of salt. Using a potato ricer or plain paper towels, try to remove excess moisture from the zucchini.

In a large bowl, whisk the egg. Add the zucchini, carrots, flour, scallions and 1/4 teaspoon of pepper. Mix to combine well.

In a large skillet, heat oil over medium heat. Divide the mixture into two batches to cook the fritters well. Once the skillet is hot enough, drop 2 mounds, about 2 tablespoons of the batter. After, slightly flatten the mounds using a spatula. Allow the fritters to cook for around 4-6 minutes or until it turns golden brown. Flip them over to cook the other side. You can also bake the fritters if you want a healthier dish.

Transfer the fritters to a plate lined with paper towels. Let the fritters set until the paper towel has absorbed the excess oil. Sprinkle with salt and repeat the procedure for the remaining batch.

Serve hot with sour cream or plain yogurt on the side.

 

Photo Courtesy Of:  Ned Raggett

 

Zucchini Alfredo Pasta

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Zucchinis are a type of summer squash and it is also known as a courgette. It is low on calories, but it is a good source of folate, magnesium, potassium and vitamin C.

It is one of my favorite vegetables. You can fry, grill or use it in stews and salads. Here is a delicious meatless recipe. If you are a die-hard meat lover, you can add some sweet ham or crunchy bacon. It also tastes good with chicken.

Ingredients:

1 (12 ounce) package spaghetti or fettucini noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

salt and pepper to taste

1 cup Parmesan cheese, grated

 

In a large pot of boiling water, cook the pasta according to package instructions or until it is al dente. Drain and set aside.

In a saucepan, heat the vegetable oil over medium flame. Sauté the garlic until it is fragrant and light brown. Add the zucchini and cook for 10-15 minutes or until the vegetables are soft. Pour in the milk and stir in the cream cheese. Simmer for 15 minutes or until the cheese melts. Stir occasionally. Season it with salt and pepper.

Combine the pasta and the zucchini sauce in a bowl. You may serve it on individual plates or bowls if desired. Sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of: mary_thompson

 

Scallop and Bacon Kebab

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Very simple, very elegant, and very fast to prepare – this is a great starter for so many meals, and served with the Coconut Rice, it can make a more filling dish.
Scallop and Bacon Kebab
The presentation of this dish is very easy to adapt to suit the uses more than you’d think – serve on the bed of Coconut Rice to add more colours to this dish.

To Serve 2

4 Large Scallops
8 Streaky Bacon Rashers, derinded
1 Large Courgette, trimmed
1tsp Balsamic Vinegar
1tsp Olive Oil
1tsp Lemon Juice
1tsp Dried Thyme
1tsp Turmeric
Salt and Pepper
1tbsp Desiccated (shredded) Coconut
100g Long-Grain Rice

1. Cut the Scallops into bite-sized pieces, and wrap a rasher of Bacon around each one – you may need slightly more Bacon, depending on the size of the Scallops.
2. Cut the Courgette into diagonal slices about one centimetre thick, and wash under running water. Pat dry with some kitchen paper
3. Thread the Bacon-wrapped Scallops and Courgettes onto Kebab Skewers, alternating between the two. If you’re using Wooden Skewers, leave them to soak In Water for about thirty minutes before using, and if you’re using Metal ones, you may want to slightly grease them first to prevent anything from sticking.
4. Combine the Vinegar, Oil, Lemon Juice, Thyme and Pepper, before brushing over the Kebabs. Leave to marinade for about fifteen minutes, or whilst cooking the Rice.
5. To prepare the Rice, bring a small pan of water to the boil, add the Salt and Turmeric. Add the Coconut and Rice, before bringing back to the boil, and simmer (uncovered) for twelve to fourteen minutes, or until tender.
6. Heat a grill up, and then place each Kebab under it, cooking for two or three minutes on each side, until the Scallop is cooked and the Bacon is slightly crisp.
7. Drain the Rice thoroughly, and serve on a warmed plate.

Photo courtesy of: Fuzzy Gerdes

Vegetable and Apple Stir Fry

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This Vegetarian dish is a fast dish to make – taking only half an hour to prepare and cook. To make sure that the Vegetables don’t burn, keep them moving when stir-frying them – it’s a good habit even with meat so that they’ll cook evenly.

Vegetable Stir Fry

If you’re creating this as a side, try serving with some freshly Grilled Pork Chops – the Apple and range of Vegetables compliments the dish greatly.

To Serve 4
4tbsp Vegetable Oil
1 Garlic Clove, peeled and crushed
350g Small Leeks, trimmed and sliced
4 Sticks Green Celery, sliced
225g Courgette, sliced
1 Red Pepper, deseeded and chopped
2tbsp Medium Curry Paste
1tsp Ground Ginger
1tbsp Clear Honey
2 Green Eating Apples
50g Unsalted Cashew Nuts
Salt and Pepper
Juice of 1 Lemon

1. Heat the Oil in a large, non-stick Sauté pan, and cook the Garlic off for a few seconds over a medium heat, before increasing the heat, and adding the Leek, Celery, Courgette and Pepper to the pan, and cook for ten minutes, stirring throughout.
2. Add the Curry Paste to the pan, along with the Ginger, Honey and three tablespoons of Water, and stir until smooth. Make sure that all of the Vegetables are evenly coated with the flavours.
3. Roughly chop the Apples up – it’s personal preference for leaving the skins on. I do to give a mix of textures in the finished dish, but it is okay to remove them if you want. Add the Apple Chunks to the pan, with the Cashew Nuts and season to taste.
4. Cook for five more minutes, until the Vegetables are tender, but not soft. Squeeze the Lemon Juice, and stir one last time, before serving.

Photo Courtesy of: swanksalot

Baked Vegetables with a Spicy Sauce

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A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

Vegetables

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of ½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob

Courgette and Bacon Frittata

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A classic, simple dish, which is very useful and fast to make. It got a mix of textures and tastes, so can easily be adjusted to suit any palette if required. Serve fresh out of the pan, along with fresh bread or rolls to bulk up into a bigger meal.

There is a Cypriot Version of this dish, which is much simpler – no Bacon or Onion, and much fewer herbs, and served as part of a larger Meze, along with dishes like the Keftedes, Dolmades and Koftas.

To Serve 4
1tbsp Vegetable Oil
450g Courgettes, thickly sliced
125g Rindless Smoked Streaky Bacon, chopped
50g Onion, peeled and chopped
2tbsp Chopped Fresh Thyme
1tbsp Chopped Fresh Rosemary
2 Eggs
Salt and Pepper

1. Heat the Vegetable Oil in a medium sized pan over a high heat, and sauté the Courgettes, Bacon and Onion together for four to five minutes, until the Onions and Courgettes have softened, and the Bacon begins to brown off.
2. In a medium sized bowl, mix together the Eggs, along with the Chopped Thyme and Rosemary, before seasoning well with Salt and Pepper.
3. Lower the heat for the Pan, and pour the Egg mixture into the pan, and leave to set for around two to three minutes. When it begins to solidify, start to move around in the pan with a Fish Slice to change to a scrambled-egg texture.
4. Serve immediately, and garnish with fresh-chopped Herbs.

Photo Courtesy of: Girl Interrupted Eating

Fish Stock

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Fish Stock

A basic requirement for many fish-based recipes, this stock is based on a classic recipe, and is very easy to make – it can be used fresh, you could chill it for a day (make sure you bring it to the boil before use), or freeze it for up to six months, so you can make sure you always have enough for whatever you want to cook.

To Make 1.4 Litres
900g Fish Heads, Bones and Tails, without any Gills.
1.2l Water
500ml Dry White Wine
1 Onion, thinly sliced
1 Leek, halved, rinsed and chopped
1 Carrot, peeled and sliced
6 Fresh Flat-Leaf Parsley Sprigs
1 Bay Leaf
4 Black Peppercorns, lightly crushed

1.       Put the Fish trimmings, Water and Wine into a large, heavy-based Saucepan over a medium to high heat, and slowly bring to the boil, skimming the grey foam off the top.

2.       When the foam stops being produced, reduce the heat to a very low one, and add the Onion, Leek, Carrot, Parsley, Bay leaf and Peppercorns, before leaving the stock to simmer for thirty minutes, skimming the surface to remove any scum if required.

3.       Strain the stock, and discard the solid ingredients.

The stock can be either used straight away, or chilled for a minimum of a day before putting in the fridge – just make sure to bring it to the boil before using in any recipes.

Photo courtesy of: Simps

Simply Stunning Sides

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Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!

Potatoes and Onions

Roasted Onion and Potato Slices

1kg Baking Potatoes

2 Red Onions

3tbsp Oil

½ tsp Paprika

1.       Peel and slice the Onion and Potatoes – the Potato into rounds about 1cm thick, and the onion as thin or as thick as you’d like.

2.       Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.

3.       Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.

4.       Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.

Thyme and Lemon Courgettes with Fennel

3 Courgettes, Sliced

Juice and Zest of ½ Lemon

3tbsp Olive Oil

1tbsp Dried Thyme

1 large bulb of Fennel, sliced thinly

1.       Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.

2.       Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.

3.       Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.

Slow-Roasted Balsamic Tomatoes

450g Tomatoes

½ tbsp Thyme Leaves

2tbsp Balsamic Vinegar

1tbsp Olive Oil

1.       Heat the oven to 150 C or Gas Mark 2.

2.       Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.

3.       Bake for one to two hours until lightly caramelised.

Creamy Spinach with Cheese

40g Butter

2 cloves of Garlic, Sliced thinly

75g Grated Full-Flavour White Cheese

500g Spinach

Nutmeg

50ml Double Cream

1.       Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.

2.       Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.

3.       Stir in the Cream and Cheese, and cook for one minute until melted

Photo Courtesy of: Jon Mountjoy