Recipe: wild garlic fritters


Wild garlic season is almost over now, but luckily there were a few leaves left when I was in Sweden last and I used them wisely by trying a completely new recipe!


As you may know by now, I love fritters and have a few recipes on the blog already, but when I saw this recipe in Bon Appetit I couldn’t resist trying it. Wild garlic is my favourite flavour in spring (together with asparagus and rhubarb) as it’s less pungent than garlic. It seems fresher somehow. But it also reminds me of my childhood, of going for walks in the woods and sensing that onion-y smell when they were first in season, and later spotting the pretty white flowers.


The fritters turned out really well, even though I tweaked the recipe a bit, and both my parents gave them the thumbs up. I thought the fritters needed a sidekick and served my parmesan crème alongside them. Yum!

Wild garlic fritters, serves 4 as a starter

Adapted from Bon Appetit’s recipe.

a bunch of wild garlic, approx 8 cm in diameter

135 g plain flour

120 g potato flour or rice flour

1 tsp baking powder 

1 tsp sugar

1 tsp salt

100-200 ml sparkling water 

approx 200-300 ml vegetable oil for frying 

lemon wedges to serve 

Rinse the wild garlic and pat dry with kitchen towel. Remove the coarse part of the stems. Cut into 1 cm long pieces and put to the side. 

Mix flour, potato flour, baking powder, sugar and salt in a mixing bowl. Add the sparkling water until you have a batter that isn’t too thick or too thin. Add the wild garlic and mix well. 

Pour the oil into a high-sided frying pan until it is about 1 cm deep. Heat on medium-high heat until warm enough for deep-frying (it’s ready when a small piece of bread comes out golden). 

Add spoonfuls of the batter to the hot pan and fry until gold first one one side and then the other. Drain on kitchen towel. Serve with lemon wedges and parmesan crème. 




Recipe: courgette and chilli fritters


Sometimes I forget how genius some dishes are. Like fritters. They’re always satisfying to eat (any time of day) but never too heavy. And they contain vegetables which basically means they’re healthy right?!


Courgette fritters, makes approx 10

Adapted from Smitten Kitchen’s recipe.

2 medium courgettes

1 tsp sea salt flakes + extra to taste

1/4 red chilli, finely chopped 

1 egg

black pepper

72 g plain flour

1/2 tsp baking powder

oil for frying

Preheat the oven to 180C. Cut the ends of the courgettes and grate coarsely. Place in a bowl and mix in 1 tsp salt. Leave for 10 minutes the wring out the courgette either using your hands or a clean tea towel. 

Mix the grated courgette with a bit more salt for seasoning (1/4 tsp is perfect), the chopped chilli, black pepper and egg. Mix flour and baking powder and stir into the courgette batter. 

Heat up a frying pan on medium heat, pour in oil. Drop dollops of the mixture into the pan and fry on both sides until golden brown. Drain on kitchen towel and place on a parchment paper lined baking tray. Bake for 10 minutes until crisp and cooked through.  

Parmesan yoghurt crème

200 ml Greek yoghurt

1/2 lemon, zest only 

2 tbsp grated parmesan

salt, black pepper

Combine the ingredients in a bowl. Season to taste. 



Summer supper

On Wednesday I had some friends over for dinner and because of the gorgeous weather of late I decided to keep a summery and fuss-free approach to the food.


We started with a pre-dinner drink from Germany, called Hugo, that my bestie Emma introduced to me. It is so refreshing with elderflower, bubbly and mint.


I kept the starter simple and served it on a large plate. Scattered on a bed of rocket, these little Parma ham parcels are filled with sundried tomatoes and cream cheese and drizzled with a good olive oil and crema di balsamico.


For the maincourse we had caramelised pork tenderloin slices with an amazing all-in-one potato salad with new potatoes, asparagus, cherry tomatoes and water cress and a lovely (yet incredibly simple) parmesan and lemon crème.

As I was short of time prepping that evening, I had the pudding already sitting in the fridge as I made this stunning dulce de leche cheesecake the night before.

We had such a fun evening with the wine flowing, lots of laughter and fun conversation. Thanks guys!

Hugo, per drink

1 part elderflower cordial

3 parts sparkling wine

1 part sparkling water

fresh mint

lime wedge


Mix and serve. 

Parma ham parcels with sundried tomato crème and rocket, serves 4

200 g rocket

12 slices Parma ham or similar

100-150 g Philadelphia

4-5 sundried tomatoes in oil, chopped

olive oil

crema di balsamic

fresh basil

Spread out the rocket on a large plate. Mix the chopped tomatoes with the cream cheese. Season to taste. Place a dollop of the mixture onto each ham slice and fold into a parcel. Place the parcels on the bed of rocket and drizzle with olive oil and crema di balsamico. Add basil leaves. Serve with bread and butter. 

Potato salad with asparagus, serves 4

about 800 g new potatoes

8-10 asparagus stalks

150-200 g cherry tomatoes

100 g watercress

2 tsp dijon mustard

2 tsp honey

50 ml good quality olive oil

1-2 tsp lemon juice

salt, black pepper

1 handful chopped chives

1 handful chopped parsley

Wash and cut the potatoes into large chunks. Cook, drain and leave to cool. Cut the asparagus into inch-long pieces, steam/boil for 2-3 minutes, drain and place in ice water. Drain. 

Cut the tomatoes in half and add to the potatoes and asparagus. Add the watercress. Mix mustard and honey in a bowl and add the oil while whisking season to taste with lemon juice, salt and pepper. Dress the salad and mix well.

Chop the herbs and scatter on top. Serve. 

Parmesan and lemon crème, serves 4

300 mlcreme fraiche (at least)

3 tbsp finely grated Parmesan 

1/2 lemon, grated zest

salt, black pepper

Mix all the ingredients and serve.