Archive for the ‘Vegetarian’ Category

The best avo dip in the universe

January 2, 2012

I saw Carol Selvarajah make this on SBS at least 15 years ago and wrote down the recipe. It’s MUCH nicer than guacamole, IMNSHO and a great way of getting a lot of healthy foodstuffs into your family.  MissN knows that I will make it on request, ripe avocadoes being available.  I usually have all the other ingredients.  We are growing our own chillies and I look forward to using them.. maybe my next dip.

“Asian type” avocado dip

Whizz together in a food processor (a stick blender works well too)
1 avocado
1/2 granny smith apple, core removed
bunch coriander (cut off roots, use stems)
small brown or white onion, chopped
1 clove garlic, peeled
some ginger – about a half inch square piece or the equivalent (peel it with the back of a teaspoon)
some green chillies (one long green one, seeds removed is a good base to work from)
1/2 cup coconut milk powder
a dollop of tamarind paste (HP sauce is a good substitute)

This is wonderful! We like it with corn chips.

Jude 2

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Climate Change – Food should not be from afar

October 15, 2009


In the interests of climate change, Food from Afar is not to be taken literally!  My commitment is to exotic food and the food of the various cuisines of the world but not to imported or processed food, both of which add considerably and unnecessarily to the expenditure of fossil fuels and the emission of greenhouse gasses, which speed up climate change!

Aug09 008My passion is for simple, nutitious, delicious, frugal food (like this miso soup), bought in as unprocessed a condition as possible, mainly vegetarian,  cooked or prepared simply from fresh, mainly unprocessed ingredients with as little waste as possible.  My reasons – health, frugality, reducing our carbon footprint, reducing waste. And the results – delicious.  No cardboard food!

Our next step is the development of an organic vegetable garden.  We have a tiny backyard but one big enough to grow some vegies.  The biggest challenge is the lack of sun.  We did grow some vegies in pots last summer.  The next step is setting up some no dig beds.  Suggestions for shady gardens welcome!

Why is it so important to do what we can to halt or slow down climate change? Have a look at the top 100 effects of climate change. Consider how it will affect the poor of our planet and what responsibility we have to be stewards of the planet God has entrusted to our keeping.

For those who deny climate change is caused or exacerbated by man: it’s easier to argue against the evidence for climate change and our role in it and how that is connected to how we care for (or NOT care for) our planet and it’s
peoples, animals and lands than to change our wasteful and harmful practices.  It comes down to selfishness not to change or ant to change.

Conversely – what will it cost our descendants if we don’t act collectively NOW?  God will call us to account for our materialism/selfishness/wastefulness. I am convinced of that.

Take a can of beans

October 21, 2008

open it, mix with some yummy fresh ingredients and you have a delicious, frugal, quick, easy, healthy, summery meal.  You can’t beat that!  And it meets my criteria of no preservatives or chemicals.  It’s Italian in inspiration (the cuisine I could live on if I had to choose one and one only for the rest of my life).  Add fresh bread and you have lunch or dinner.  And C and MissN love it!

I use cannellini beans but borlotti beans are good too.  You can use any beans you like.  Or have.  You can even cook your own. I do sometimes, when I am organised.

My basic (flexible) recipe is

Mix together:

chopped garlic

finely sliced red onion

green beans, cut into short pieces and briefly boiled, then refreshed in cold water and drained

1 tin drained cannellini beans

olive oil

white wine vinegar or lemon juice

season with salt and freshly ground black pepper

Spoon onto a bed of green salad leaves

Top with a quartered hard boiled egg, tomatoes and black olives

Italian bean salad

Italian bean salad

Potatoes make a good replacement for the beans.  Add whatever ingredients you have to the bean mixture.  Tonight I added finely sliced celery.  Capers and anchovies add a Nicoise touch but the salad is quite tasty enough without them.

Regular readers and friends know that I am a bit of a healthy food fanatic.  My first criteria though, before healthy food, is delicious food.  Life is too short to eat food that doesn’t taste good.  And my family is less likely to be keen on it if it doesn’t taste wonderful.  God has blessed us with such an abundance of variety that there is no reason not to eat delicious food that is actually good for you too. And we owe it to our bodies to feed them the very best ingredients we can.

So why do we short-change our bodies with processed junk that sabotages our health?

Gado gado and emigration

October 11, 2008

My first exposure to Indonesian cooking was in 1981 when my friend Shirley cooked me some Indonesian food.  She had done a Indonesian cooking class in Johannesburg, and I was entranced by nasi goreng and mie goreng and a dish she made with meatballs (this in the days when I ate meat).  I was also introduced to Conimex products and I bought ketjap manis and sambal oelek, galangal and lemongrass. 1981 was a significant year in my culinary education – it was also the year that Carrier’s Kitchen reached South Africa.  Carrier’s Kitchen changed the way we cooked and ate forever).

In 1985 C made a business trip to Australia.  We had been set on emigrating for a few years by then (and were awaiting his graduation so we could formally apply) and it was a good opportunity for him to get the feel of Sydney.  He came back convinced we were doing the right thing emigrating to Australia.  He brought back a gift for me from his friend Mike who had moved to Australia 8 years before and his Australian wife Carolyn (whom I hadn’t met yet).  The book is A Taste of Summer by Beverly Sutherland Smith.  I loved it then (how did Carolyn know I was into food?) and I love it now.

Gado Gado was one of the first recipes I made from the book and a dish I make regularly in the warmer months.  It’s basically a mixture of fresh and cooked vegetables, cold boiled eggs and peanut sauce served at room temperature (though you can have the sauce warm).  It’s a substantial salad meal, and you can use whatever vegies you have.  Tofu is a good addition too (cubed, either fresh or deep fried).  I love how the sauce, eggs and raw and cooked vegies taste together.  The vegetables in Beverly Sutherland Smith recipe are small potatoes, green beans, carrots, mung bean sprouts, cucumber, wombok (Chinese cabbage), onion and watercress.

Last night I used wombok, potatoes, green beans, sugar snap peas, broccoli, cucumber, mung bean sprouts, sliced mushrooms, halved grape tomatoes and radish.  Potatoes, cucumber and  green beans are the essentials for me.

Here is her sauce recipe:

2 TBS peanut oil

125g (4 oz) raw peanuts

1 whole small dried red chili

2 cloves garlic

1white onion, finely chopped

1 tsp shrimp paste (blachan)

1TBS brown sugar

2 TBS lemon juice

1 tsp salt

1 cup water

3/4 cup coconut milk

Heat the oil, and cook the peanuts until they are golden brown in colour.  Drain on kitchen paper and then grind them finely in a food processor. (I usually dry fry them)

Heat a little fresh oil in the pan, and add the chilli.  Cook, turning, until it is puffed and crisp.  Remove it from the pan.  When cooled, chop or crumble it finely, removing most of the seeds.  Cut the garlic into fine slices and add to the same pan, along with the onion.  Cook until golden and slightly crisp.

Mix in the nuts, brown sugar, lemon, salt, the pieces  of chilli and the water.

Place in a small saucepan, return it to the heat and cook gently until lightly thickened.

Add the coconut milk and simmer for a couple of minutes.  The sauce will keep for about 5 days in the fridge.  Serve the sauce cool or slightly warm, NOT chilled.

(There are simpler recipes for peanut sauce!)

Pour or dollop (it should be thick) the sauce over the vegetables and egg and you have gado gado!

gado gado

gado gado

Or you can use a can or jar of satay sauce like I did last night.  Yes, I do use packaged and processed foods, if there are no nasties (ie preservatives, flavourings, colourings) and the taste of the product is equal to that of home made.  This sauce was a little spicier than I liked but it was still good.

I have never been to Indonesia.  I don’t know if I will ever get there, even though it’s our closest Asian neighbour.  But eating gado gado, as well as being delicious and healthy, evokes memories of friends and conjures a world of islands called Kalimantan and Sulawesi, the Moluccas, the Sundas,  Komodo and Flores, a world I first read about in Marika Hanbury-Tenison’s A Slice of Spice, a world from where the spices of Cape Malay cuisine travelled to South Africa and infused Cape Malay cooking with a sweet and spicy combination of turmeric, chili, ginger and cloves, tamarind and garlic, galangal and lemongrass, cassia and cinnamon.

Malaysian inspired tofu curry

September 10, 2008

I have a lot of cookbooks.  Over 200, I think (and that’s without the magazines).  I haven’t had a less than delicious experience cooking from Vegetarian Cooking for Everyone, and I have made quite a few of the recipes recipes.  It’s the most amazingly comprehensive recipe book, with over 800 recipes and won the some prestigious awards, including the Julia Child Award for the best cookbook of the year.  I was first introduced to Deborah Madison’s recipes in the magazine Eating Well, and I still make a few of them.  I subsequently bought (all on ebay) The Greens Cookbook and The Savory Way, as well as Vegetarian Cooking for Everyone.  Deborah Madison combines flavours and spices you would not have thought would work – and they do!  And she has some very simple combinations that astonish.  She isn’t a vegetarian herself but is the author of the best veggie book I know of (and I have a few vegetarian cookbooks and have a few more on my wishlist.)

This meal has it all, it’s quick, easy, frugal, delicious, healthy…  and exotic.   All the things I value in food. Some of you would have gathered that I like exotic.   If I find an exotic ingredient, I buy it and then search out a recipe.  But there is nothing too elusive in this one – tamarind paste can be found in most Asian stores, and HP sauce can be substituted if tamarind paste is not available.

I have spent time in Kuala Lumpur airport on the way to Europe and back, but that is my extent of a Malaysian experience.  Way back in 1982 (when South Africa was persona non grata to much of the world) C made a business trip to Singapore and Malaysia from South Africa and I wasn’t able to go with him on my (then) South African passport.  (He had a British passport – we are both now Australians).  My not being able to go made Malaysia seem all the more exotic and glamorous.  C doesn’t remember much except that it was VERY humid.  He did make a trip to the Cameron Highlands which he enjoyed.

Malaysian food is often overlooked for the more popular Thai or Vietnamese cuisines here in Australia.  But I love the combination of influences that make up Malaysian food, and nasi lemak and laksa are two of my favourite dishes.  Be brave and try this one – even though it’s not a traditional dish!

Malaysian-Inspired Tofu Curry

Ingredients

350g firm tofu
400ml unsweetened coconut milk
2 tsp light brown sugar (10ml)
1/2 tsp salt (2.5ml)
1 tbs ground coriander (15ml)
2 tsp curry powder (10ml)
1/2 tsp turmeric
1/4 tsp cayenne or to taste
1 tsp tamarind paste (substitute HP sauce if tamarind paste is unavailable)
2 large cloves garlic; finely chopped
1 tbs finely chopped fresh ginger
4 roma (egg) tomatoes; seeded and diced
4 spring onions; including the firm greens, chopped
1 lime; juice of
cilantro (coriander); chopped

Instructions

1. Drain then dice the tofu into 1/2-inch cubes. Combine the coconut milk, sugar, 1/2 teaspoon salt, spices, tamarind paste, garlic and ginger in a medium pan. Boil for 1 minute, then add tofu. Lower the heat and simmer 10 minutes.

2. Add the tomatoes and green onions and simmer approximately 10 minutes more. Add the lime juice and salt for taste.   Vegetarian oyster sauce makes a nice addition here too.

Serve garnished with chopped cilantro (coriander) over Chinese egg noodles, linguine or rice.

Serves: 4-6
from Vegetarian Cooking for Everyone by Deborah Madison

Far for lunch (well – just 91kms!)

July 8, 2008

St Albans is not THAT far from where we live, but from suburban Sydney it seems another world away.  Google maps tells me its 91.2 km away and the time estimated to get there is 1 hour 44 minutes.  It took us just on 2 hours on Sunday (it was quicker getting home) because I didn’t consult Google maps before we left (having been there maybe 5 0r 6 times before) and we have some new freeways that don’t appear in my street directory (ie we took a few wrong turns getting out of Sydney) and it’s some years since we were last at the Settlers Arms for lunch.  I should have just let C decide the route – he knows the way to Riverside Oaks well!  He enjoyed his first long drive since his recent eye surgery.  Four weeks without driving got to him!

The Settlers Arms is one of my favourite places.  It is a atmospheric convict built sandstone inn, dating back to 1836, it’s in a remote and unspoiled valley reached by crossing the Hawkesbury River by vehicular ferry,

it’s almost a given to spot at least one kangaroo in the MacDonald valley (I saw several), the birdlife is amazing – and the garden setting is quite lovely.  I took my mom there when she visited us – it’s a lovely place to take overseas visitors.

MissN still has an injured hand (torn ligaments which she hurt while playing goalkeeper) so no soccer yet.  Thus we were “free” from soccer commitments and could take a long drive for lunch.  The food is good quality pub food – not very innovative but fresh, tasty and so much nicer for being eaten in the sun.  I had a beer too – something I seldom drink.  Cascade Light, if you are interested…

Working clockwise, C had a chicken pie, I had a smoked salmon and potato salad and MissN had a spicy sweet potato soup.  It was a bit TOO spicy for her, and she is used to spicy food.  (I won’t share that both C and MissN had dessert!) So I thought I would share MY sweet potato soup recipe, photo below taken when I made it a week or two ago.

Roast Sweet Potato and Red Capsicum Soup with Rocket Pesto

Peel and dice 2 sweet potatoes,  deseed and dice 2 red capsicum (sweet/bell/red peppers), peel and quarter 2 red/Spanish onions and peel a few cloves of garlic (choose large cloves).  Toss all the vegetables in olive oil and place in a roasting dish.  Roast for about 20 minutes.

Tip all the vegies into a pot.  Pour some boiling water into the roasting dish to deglaze it, and add it to the vegies.  Cover the vegies with water and add some stock concentrate if you like (I use PlantaforceVecon is also good) and bring the soup to a boil.  Simmer for about 15 minutes.  Blend the soup.

Serve with a dollop of pesto.  I made rocket and walnut pesto, as rocket is a cheaper option in winter, and walnuts were on special too (I stocked up for my brownie cake!)

Pesto (from The Harvest Pantry by Barbara Beckett – a great recipe book I use for a lot of my basics)

2 cups basil (or rocket) leaves

half cup extra virgin olive oil

2 garlic cloves, crushed

2 tablespoons pine nuts (or walnuts)

1 teaspoon salt, optional

6 tablespoons freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino cheese (I omit this if I don’t have any)

about 2 tablespoons hot water

Put all the ingredients except for the cheese into a food processor (I use my hand-held Bamix) and blend.  Add the cheeses gradually.  Gradually add some water until is is a smooth thick paste.  Serves 6.

This will keep well in the fridge for some weeks or longer.  Make sure it is covered with a layer of oil.  Pesto originates in the Ligurian area of Italy where it was a way of preserving basil in the winter and adding some “fresh” greenery in winter when other greens are scarce. We had a magical 4 days in Liguria on our first trip to Italy in 1993 (C had been before but it was my first trip) when we stayed in Tellaro, visited Portofino, the Cinque Terra and ate at the wonderful Locanda Miranda.  Memories…

Our day on Sunday was special.  We laughed and talked, enjoyed great music in the car (a lot of Talking Heads), were refreshed, renewed and restored and nourished by food that was more than just physical.

Blessings…

Life wasn’t meant to be easy

July 5, 2008

It’s tough.  Health issues.  Relationship issues.  Emotional issues.  Financial stress.  Mortgage stress.  Fuel prices.  Rising prices.  Prices.  World food shortage.  Global warming.  The future.  Our kids. Their problems. Their future?

We were never promised an easy ride.    But I guess without trials and testing we don’t develop character, are never stretched to grow and learn and become more compassionate, more resilient, more loving human beings.  But that’s little comfort in the midst of hard times.

What can we do to get through the arduous times?  Live each day as a gift.  Each day IS a gift.   Talk, laugh, sing, dance, pray, enjoy the sunshine and the rain.   Nurture and value each other and ourselves.  Give thanks for our many blessings. Remember the hope we have.   Celebrate with each meal.

That sounds trite but the little pleasures do add up.  Real food.  Cooked with love.  Real coffee.  Music which lifts the spirits.  A fat sun-warmed purring cat. (Or dog or or child grandchild – but of course, children and dogs don’t purr!)  A hug and an encouraging word.  A meal eaten enjoyed outside in the sun, or the cool (whatever you need!)

I recently bought a 2kg bag of sweet potatoes and we have enjoyed a number of great dishes.  Some new, some family favourites.  I don’t recall where I got this recipe.  It’s a satisfying, healthy, honest, simple-to-make but complex-in-taste, delicious salad.  It’s a meal in itself but those of you who are meat-addicted could add some crumbled crisp bacon or a grilled minute steak or even some lamb kofte.

Sweet potato and chickpea (garbanzo) salad

Peel and cube a couple of sweet potatoes, toss with oil and put in a baking dish.

Drizzle with sweet chili sauce, then roast.

Toss (when cooled a bit) with a tin of drained chickpeas, some onion (either finely sliced red or spring onions or shallots) and baby spinach leaves or other dark leaves (rocket is good too).

Add the dressing of your choice. I use extra virgin olive oil and balsamic vinegar with some chopped garlic.  The original recipe suggested a yoghurt dressing, but that would negate the taste of the caramelised sweet chili sauce, I thought!

Toasted pine nuts are a nice addition too!

More sweet potato recipes to come!

A song which has lifted my spirits this week is Love Came Down by Ben Cantelon.

For John and Maggy – soup and brownie cake

June 2, 2008

Hospitality is not one of my gifts. For various reasons related to my childhood and personality, I am not comfortable “entertaining” people in our home. But I am good at encouraging people, and I have been challenged to get out of my comfort zone with regard to extending hospitality to friends and to-be friends.

But – I can cook. I love cooking for my family and I do regard it as one of my gifts. If I could, I would bless John and Maggy Dobbs with some soup and my rich brownie flat cake.

I got this recipe from epicurious, one of my favourite recipe sources. It’s an intense flavoured soup (don’t leave out the anchovies and rosemary – they make the soup), but with a freshness and lightness that belies the fact this is a complete meal in a bowl. It conjures memories of a dinner in Monteriggioni on a cold night in ’93 (even though I have no memory of what we ate that night).

Bean and Swiss Chard (silverbeet) Soup
from: Soup: A Way of Life | November 1998
Barbara Kafka

Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.
Servings: Makes about 5 cups (1.25 litres); 4 first-course servings.

1/2 pound (225 g) Swiss chard (silverbeet) or kale, trimmed ( I remove the thick white stalks)
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil (I use much less)
2 medium garlic cloves, smashed and peeled (I mince them finely)
1 cup (225 g) cooked small white beans or drained and rinsed canned beans (chick peas are good too!)
4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup]
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni (I use Orgran rice and corn fusilli)
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard. (I don’t bother cooking the chard – I just add it raw)

Very finely chop anchovies together with the rosemary.

In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.

Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.

Pass Parmesan cheese at the table.

For dessert, I would serve rich brownie flat cake. I make this at least once a month. The recipe is apparently from Good Living in the Sydney Morning Herald. My friend Fiona gave it to me a couple of years ago, and it’s now the cake I bake most. It makes dessert when served with berries and cream or mascarpone.

Rich Brownie Flat Cake
125g butter
100g dark chocolate
3/4 cup sugar (I use castor – superfine to you North Americans)
2 eggs
1/2 cup plain flour (I use spelt or pharoah flour as I am wheat-free)
1 tsp vanilla
1 cup chopped walnuts

Melt butter and chocolate (I do this in the microwave). Cool.
Whisk sugar and eggs, stir into cooled chocolate mixture with the vanilla.
Stir in sieved flour and nuts.
Bake for 30 minutes in 170C (325-350F) oven in a 21cm lined round pan.

And I have been praying about a song for John and Maggy. I have been praying for them with most songs I have heard or sung the last week or so. But this is the one I offer them today. And tomorrow. And the next day. We sang it at “church” last night.  It’s one we sing often. This is a good version. I couldn’t find a Hillsong version on youtube, except a subtitled one. But this one should have you singing.

Love Wendy

Zucchini fritters and Ephesus

May 20, 2008

When I was growing up in conservative South Africa in the 60’s and 70’s, Istanbul seemed the epitome of exotic and part of a world I would only glimpse from afar.  How small the world has grown now!  In 2006 we spent 10 weeks in Europe and a couple of days in Istanbul and one in Ephesus on our Mediterranean cruise.  I have friends who moved to Istanbul a few years ago.  Hi Steve and Karen!  And we have wonderful Turkish food here in Sydney (on Mother’s Day I chose to eat here).

C and Miss N at Ephesus

The day we spent in Ephesus was especially memorable.  We had had an organised tour to Ephesus booked, but the wonderful librarian on board ship assured me we didn’t need one, so I cancelled it.  C found our “tour guide” for the day when Rashid, a taxi driver, kindly rushed to point out to C that he had left his ATM card in the machine in Kusadasi just after we had disembarked.  (Of course I could be cynical and say that his kindness was prompted by the incentive of business from us, but I don’t think it was).  Rashid was a great guide – and amused us by producing a fair dinkum Aussie accent that he had perfected by watching “The Castle” which his cousin in Melbourne had sent him on DVD.  We had bought one of those 5 Euro (or was it 8 Euro?  I know they don’t use Euro in Turkey and all the currency conversions got complicated)  guide books in Kusadasi and got Rashid to drive us to the top entrance to the ruins and meet us at the bottom gate a couple of hours later.  We could have spent all day there!  How special to be in the amphitheatre where the apostle Paul had probably preached and walk the street where the silversmiths who caused the riot (Acts 19) had had their stores. 

Miss N at Ephesus

We were picked up at 1pm by our Rashid and we asked him to take us somewhere for lunch.  His family has a hotel in Selcuk (closest town to the ruins) so, of course, we went there where we had lunch on the rooftop balcony.  It has views of the St. John Basilica where the apostle John is buried (according to legend).  One of the ancient wonders of the world (or the one column of it which remains)  – the temple of Artemis was down the hill – and we had the place to ourselves!  John supposedly wrote “his” gospel on the hill you see below (which is where the St John Basilica is on the right behind the column).  

Ephesus was special – no wonder the apostle Paul spent 5 or 6 years there and John spent the last years of his life (apart from his exile on Patmos) there. Turkey is such a juxtaposition – the ancient ruins of the temple of Artemis dating back a couple of centuries BC, sixth century church ruins, Isa Bey mosque erected in 1375, fortress from the middle ages but begun in the fifth century – all on the one hill!

Temple of Artemis at Ephesus

Of course, there is a carpet shop downstairs and we bought a rug which now graces our entrance hall.  So pleased we resisted the hard sell in Istanbul! They also treated N and me to bags made from old woven table tapestries.

Our lunch was memorable – a selection of vegetable dishes from their kitchen, among them a sublime eggplant and tomato dish, tabbouleh, cacik (Turkish tzatziki), and a wonderful yoghurt and samphire (type of seaweed)  dish.  C and N had lamb and chicken kebabs too – N still talks about her chicken kebab (which was only very recently surpassed by one at Sofra on Mother’s day) 

We love Turkish food.  I make the following zucchini fritters a couple of times a month, and serve them with a yoghurt sauce, and some extra salad (last night’s was radicchio and rocket).  Both these recipes are from Turquoise by Greg and Lucy Malouf, a stunning Turkish travel/cookbook I received for my 50th birthday recently.  Enjoy!

Zucchini fritters with dill

600g zucchini 
sea salt
1 small onion, grated
1 small clove garlic, finely chopped
100g feta, crumbled
1/4 cup finely chopped dill
2 tablespoons finely chopped flat-leaf parsley leaves
2 eggs, well beaten
1/3 cup plain flour
2 tablespoons rice flour
freshly ground black pepper
olive oil

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini  briefly, then squeeze it to extract as much liquid as possible and pat dry with kitchen paper.

Mix the Zucchini with the onion, garlic, feta, herbs and eggs in a large bowl.  Sift on the flours, the season with pepper and stir to combine.

Heat a little oil in a non-stick frying pan over medium until sizzling.  Drop small tablespoons of batter into the hot oil and flatten gently.  (I cook mine oil free in a Scanpan – I make mine very flat – like pikelets).  Cook for 2 minutes on each side or until golden brown.  Drain on kitchen paper and serve piping hot. (Makes 16).  Serve with Cacik.

Cacik

1 clove garlic
sea salt
500g thick natural yoghurt
2 Lebanese cucumbers, seeded and grated (skin on)
1/3 cup finely chopped dill
1 teaspoon dried mint
squeeze of lemon juice

Crush the garlic with 1 teaspoon salt, then beat with the yoghurt, cucumber, and herbs in a large bowl.  Season with salt and lemon jice to taste.  Chill, covered, until ready to eat.

Love Wendy