One thing I always like to keep in my fridge is a pack cooked beetroots because in the end they always come in handy as side dish, a dip, with some pasta or some cheese. Continue reading
Hanging in my fridge was a pack that would soon go past its consumption date and so when my mother came over I decided I’d use them to make some beet and feta fritters. As a base for this recipe I found a simple fritter recipe I liked on the justataste
blog and adapted it to my version, which aside from the veggies also contained cheese. We really enjoyed the taste of these fritters; the only critique I would make to myself is that I could have let them brown a little more; next time I’ll try not to get stressed about being late for preparing lunch…
In the end we had a nice lunch combination as the fritters went well with our usual smoked salmon aperitif.
Beet and Feta Fritters
Recipe for 4
Prep time : 15 min
Cook time: 4-6 min per batch
440g cooked beets without skin
2 large egg
a handful chopped spring onions
Salt and pepper
Grate the beets with a large holed grater and then transfer them to a sieve (with a bowl underneath), season them with a little salt and let them rest for 10-15 min to remove the liquid. Once the time has passed, using the back of a tablespoon or your hands, press on the beets to remove as much moisture as possible. Transfer to a bowl.
Roughly chop the spring onions, crumble the feta cheese and add them to the beets along with the flour and the egg. Mix until evenly combined.
Line a dish with kitchen paper.
Coat the bottom of a pan with oil and place on a medium-high heat. Once the oil is hot, take a heaped tbsp. of the beetroot fritter mix and place it on the pan, slightly press it down and shape it into a round. Repeat the operation with as many fritters you can fit, remembering that they should be a 4-5 cm apart from one another. Let the fritters cook for 2-3 minutes and once they are brown flip them and cook until the other side is brown too. Once done place them on the kitchen paper, optionally sprinkle some salt and do another batch.
Serve them by themselves or with some yoghurt or sour cream.
I love fritters. They are easy to make, delicious and adaptable to many flavour combinations. Continue reading
I had some nice organic cauliflower and decided to make these fritters and combine them with one of my favourite Swiss cheeses: Gruyere. To make this recipe I also used some fresh cheese, which in my region we call “Büscion” (which means cork in our dialect). These are popular in my region but surely, wherever you live; you can find your own version of fresh cheeses made with cow’s milk.
As a starting point for this recipe I took a recipe from Jamie Oliver’s site.
Recipe for 8 pieces / 3-4 p.
Prep time: 10 min
Cook time: about 10 min (per batch)
200 g blanched cauliflower
100 g fresh cheese
50 g grated Gruyere cheese
¼ – ½ tsp. chilli powder
½ tsp. garlic powder
2 heaped tbsp. flour
Salt and pepper
In a bowl combine the eggs, fresh cheese, Gruyere cheese, chilli powder, garlic powder and flour.
Roughly chop the cauliflower and add it to the rest of the ingredients with a little pepper and salt to taste.
Heat a little rapeseed oil (about a tbsp.) in a pan on a medium high fire. For each fritter pour the amount of a large tbsp. of mixture and cook for 4-5 min per side, until nicely browned. Do it in more batches if you can’t cook all the fritters at once. Serve ASAP.
I’m happy because lately I am back to eating more healthy foods. In the book The Flavour Thesaurus, there was a flavour combination I was curious to try: beetroot and coconut. Continue reading
I tried this recipe also because I found some raw beetroot and wanted to make something new. It was one day my mother came over and since it had been at least two weeks we had not shared a moment together I wanted to use ingredients I know she really likes. In front of the fireplace, with a glass of wine we had our lunch on the coffee table. When I was small this used to be our lunch style when my father was away for either work or a golf trip with his friends. I always found it fun to eat, once in a while, in relaxed way.
Quinoa Beetroot and Coconut Cakes
Recipe for 4
Prep time : 10 min
Cook time : 25-30 min
140 g quinoa
80 g raw beetroot
2-3 red chillies
4 tsp coconut cream
Cook the quinoa in two times its amount in water for 15 minutes and until water is completely absorbed.
Grate the beetroot and the onion and finely chop the chilli.
Once the quinoa is cooked remove from heat and add the coconut cream while still warm and mix. Add the beetroot, the onion, the chillies, the salt, the eggs and mix all together well.
On a medium heat add a little oil to a non-stick pan. Take a heaped tablespoon of the quinoa preparation and place it in the pan. Repeat with the rest of the portions. You will probably have to make this in batches like I did (in case keep them warm in the oven). Cook the cakes for 3-4 min, turn them and cook for another 2-3 min.
Serve warm with sour cream with some coriander in it.