Pete went back to Adelaide to watch cricket for four days - not exactly my idea of fun! So I opted to stay home and grasp the opportunity to test some recipes that I love the sound of (and Pete, not so much) with both hands!
One of my favourite snacks - plain greek yoghurt with frozen raspberries!
Bill Granger's sweetcorn chowder - perfect bowl of comfort food for my sore tummy. So quick and simple to make using only a handful of ingredients. Mine didn't end up looking quite as nice as the recipe (but when do they?!) but it still tasted deeelish!
Bill Granger's sweetcorn chowder
Ingredients
1 tablespoon olive oil
2 bacon rashes, chopped
1 onion, roughly chopped
Sea salt
Ground black pepper
1.5 litres chicken stock
500g potatoes, peeled and diced
600g corn kernels, cut from the cob
To serve
Coriander leaves
2 tablespoons thinly sliced spring onions
Method
1. Heat the olive oil in a large saucepan over medium-high heat, add the bacon and cook for about 5 minutes until crisp. Remove the bacon from the pan.
2. Add the onion, salt and pepper to the pan and cook for 6-7 minutes, stirring occasionally.
3. Add the stock and potatoes and bring to the boil. Cook for 5 minutes, then add the corn and cook for another 5 minutes, or until the potatoes and corn are tender.
4. Puree half the soup and return to the pan. Bring back to the boil before serving. Scatter with bacon, coriander and spring onion.
Serves 4-6
Source: Granger, B Everyday, Murdoch Books Pty Limited, New South Wales, 2006, p 246.
Prawn fettuccini - something I just put together myself.
- 1 teaspoon olive oil
- 2 ripe tomatoes, skinned and crushed
- 1 clove of crushed garlic
- 1/4 red onion, chopped
- 1 tablespoon tomato paste
- Sprinkle of mixed herbs
- Sprinkle of sugar
- Prawns, tails off
Donna Hay's chickpea, fetta and carrot fritters. I was really excited to make these and as I was about to cook them, I had a frightening feeling that I was going to be let down. Fortunately not! Crispy outer with a moist centre, and complimentary tang with a squeeze of lemon on top.
Chickpea, fetta and carrot fritters
Ingredients
2x440g cans chickpeas, drained and rinsed
4 carrots, peeled and grated
1 cup chopped coriander leaves
300g firm fetta, crumbled
4 eggs
1/2 cup rice flour
2 teaspoons baking powder
sea salt and cracked pepper, to taste
vegetable oil, for shallow frying
Method
1. Place the chickpeass in a bowl and roughly mash with a fork. Add the carrot, coriander and fetta and mix to combine.
2. Add the eggs, rice flour, baking powder, salt and pepper and mix well.
3. Heat 1cm of oil in a large frying pan over medium heat. Add large spoonfuls of the mixture to the pan and cook, in batches, for 2-3 minutes on each side or until golden.
4. Drain on absorbant paper.
5. Serve the warm fritters with lemon wedges, minted yoghurt and baby spinach leaves.
Serves 4.
Source: Hay, D Simple dinners, Harper Collins Publishers Australia Pty Limited, New South Wales, p 68.
