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
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.
This is a perfect weekday treat. Why? Because it is easy to make, a joy to eat and (wait for it) healthy. So healthy in fact, that I even had one for breakfast one morning. Need I tell you it was nice then too?!
The pannacotta needs to be prepared in advance and you can prepare the baked apples too if you like. Just refridgerate after baking them, then heat them up until lukewarm before serving and add the rosemary then. I actually made mini pannacottas, and the recipe below made about 7 mini ones, but it serves 4 if normal sized portions.
Yoghurt pannacotta with baked apples, serves 4
300 ml natural yoghurt
100 ml milk
100 ml single cream
50 ml caster sugar, maybe a tad more
1 tsp gelatine powder
2 locally sourced apples
2 tbsp butter
2 tbsp caster sugar
2 tsp chopped fresh rosemary
Add yoghurt, cream and milk to a saucepan. Add the sugar and gelatine and bring to the boil. Remove from heat and leave to cool for a few minutes. Pour into ramekins. Leave to cool then refridgerate for at least 4 hours for the pannacotta to set.
Wash, core and dice the apples. Place in a buttered ovenproof dish and add the butter in dollops and sprinkle in the sugar. Bake until soft, for about 30 minutes in 180C. Stir occasionally. Leave to cool until room temperature. Add the rosemary and top the pannacottas with the baked apples.