Cooking has been a great way to revisit foods I hated as a child. Corn fritters were one such food.
I didn’t start off hating them, in fact, I loved them. After they appeared on our plates every day for a week though, the novelty wore off. This may be an exaggeration but, I never wanted to see another corn fritter in my life. This is why, now, when I plan I plan meals, I try to have at least three different meals worked into the week. Variety is the spice of life people!
Obviously, I decided to try corn fritters again, otherwise, I wouldn’t have a recipe to share today. I’m glad I did, because these are amazing; they definitely make up for the lack of corn fritter in my life.
We’ve had them twice, so far. This time around, they were served with a thoroughly unhealthy salad (so much maple syrup). I’ll share the recipe for the salad with you if I make again (sans goat cheese; it turns out Phillip REALLY hates goat cheese).
If you guys decide to make these, let me know what you think.
Add corn, egg yolks, rice flour and baking powder to a medium bowl. Mix gently until just combined.
In a separate bowl, beat egg whites until soft peaks form; fold into the corn mixture, with the red and spring onions.
In a medium frying pan, heat some oil and add 1 tablespoon of batter per fritter. Cook fritters for about 1 - 2 minutes on either side (they should be a little puffed and starting to colour before flipped)
Add strawberries and sugar to a large saucepan and bring to a medium heat. Stir constantly until the sugar has dissolved (at this point you can mash the fruit with a potato masher or a spoon).
Once the sugar has fully dissolved, increase the heat to a medium high temperature and bring to the boil. Boil for about 5 - 10 minutes, until the jam has reached 105˚C on a preserving thermometer***
Once ready, pour the hot jam into sterilised jars using a metal funnel, and seal with sterilised lids (we sterilise ours by placing them into the oven and heating them up in the oven beforehand****)
* About 445 ml
** If using frozen strawberries, make sure to defrost them before use. Learn from my mistakes!
*** If you don't have a thermometer, to see if the jam is ready, while it is still on the boil, use a teaspoon to place a bit onto a small plate. Leave it for about 30 seconds, then push the jam with your finger. If it doesn’t flood to fill the gap it's ready. If not, keep it on the boil and repeat this step after every minute or so, until it has set.
**** Pouring hot jams into cold jars will cause the jars to crack/smash, if you want to pour the jam into cool jars, bring the jars and the jam down to room temperature.
Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.
I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).
Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.
Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
To serve spoon chickpea stew into bowls and top with a fried egg.
Hey guys! it’s been a while since I last posted a recipe on here for you, and so today I thought that I would to share a meal with you that we’ve been eating quite a bit lately: gluten free mac and cheese.
We’re heading into winter in New Zealand and it’s getting a little chilly, and I find mac and cheese incredibly comforting when it’s cold and gloomy out; I don’t know what it is, but you really can’t beat melted cheesy, carby goodness when the weather it’s shitty outside (yes, I know I’m lactose intolerant..)
Gluten Free Mac and Cheese
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Preheat your oven to 200 degrees Celsius. Fill a saucepan with water, and bring to the boil. Once boiling, add the pasta and cook until just tender (about 5 - 6 minutes), stirring occasionally. Once cooked, drain and set aside (if you want, drizzle with oil, so the pasta doesn't stick).
Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
In a large saucepan, melt the butter on a low - medium heat, then add the cornflour and paprika (feel free to use nutmeg instead of paprika, it works amazingly well), stirring until caramelised (around 2 - 3 minutes). Remove from the heat and add in the mustard and stock powder, gradually pour in the milk, whisking continuously until smooth.
Return the pot to the heat and bring to a simmer, whisking until thickened. Stir through half the cheese and whisk until smooth. Remove from the heat and set aside
Add the pasta and onion to the cheese sauce, and stir until well combined. Pour everything into a large baking dish, and combine the panko with the remaining cheese and sprinkle over the pasta. Bake for 15 - 29 minutes, or until the topping is golden and crispy.
Feel free to add ham or bacon into the mac and cheese when combining everything in the pot. We usually add about 250 grams of ham, and it's amazing.
I tend to eyeball the amount of cheese I use for this recipe, it turns out I use way more than a cup - I probably use closer to three or four.... Hey. I love cheese.
This recipe covers dinner for about two days for us, although it would probably last longer/serve more people if we also had it with a salad on the side.