September 17, 2017 / Lyn Jones / 0 Comments
If you are busy but need to prepare for visitors, how about something super easy, decadently delicious (gluten free) and that you can make in advance. It also only takes TEN MINUTES hands on time. Then you plop them into your refrigerator to set up.
Ingredients
375ml cream
35g castor sugar
1 vanilla bean, split in half and seeds scraped out
2.5 gelatine leaves soaked in cold water
325ml Greek yoghurt
2 tablespoon honey
20g ground pistachios
juice 1/2 lime
Put cream, sugar and vanilla in a saucepan and bring to the boil. Remove from heat.
Squeeze the excess water from the gelatine and add to the hot cream, whisking until it dissolves.
Combine yoghurt, honey, lime juice and nuts in a bowl and strain the hot cream mixture onto the yoghurt mic, whisking well. Cool for 30 minutes.
Pour into lightly oiled small moulds. Refrigerate for at least 3 hours until set.
July 8, 2017 / Lyn Jones / 0 Comments
The spicy ‘mayo’ is a lighter version of mayo as it’s actually made with greek yoghurt. I love the greek yoghurt in it as it’s so cooling it balances the spice. These are a great thing to make with any shredded leftover veges, I’ve put kale in before as well as grated zucchini & sweet potato. I’ve also added finely sliced calamari before and that was super yummy but maybe not for breakfast. As long as you have the quantity of liquid, flour, egg and vegetables right then you can muck around with them as much as you like.
Makes 8 fritters
Ingredients1 cup flour (I used a mixture of buckwheat and chickpea in these ones)
1 cup dashi/water/stock (if using water add a tsp of soy)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tbs oil (rice bran works well)
SPICY MAYO
1 cup greek yoghurt
1 Tbs mayonnaise
1 Tbs sirarcha sauce (chili sauce – easy to make
TO SERVE (optional):
Radish, spring onion and coriander finely sliced
Directions:
1. Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.
2.Heat your oil in a large heavy based fry pan. Drop 1/3 cup scoops of the mixture into the pan, do not crowd, do two batches if you need to. Press your fritters down with a spatula. Cook for 3 minutes then flip, cook another 2-3 minutes or until golden. Drain on a wire rack to keep crispy.
3.Make mayo by combining all ingredients in a bowl and stirring vigorously.
4.Serve with radish, coriander and spring onion sprinkled over the top and the mayo drizzled generously. Yum!