These fritters are the business. They’re delicious and jam packed with nourishing goodness. The husband and I have decided to go on a bit of a health kick/ will power experiment and i’m really enjoying making us lots of plant based meals. I made cashew nut mayonnaise the other night and it was a bloody revelation! Mayonnaise out of nuts! I was convinced it was going to be dreadful but the stuff is gold! I have a production line on the go now!
Unlike many gluten-free vegan recipes out there I am going to be real with you. Nothing beats the binding power of wheat flour and eggs. So don’t expect this mixture to be your run of the mill fritter. You really have to coax these babies into submission. I mix the mixture by hand so that I can really squash the ingredients together and get the “flax eggs” evenly distributed. “Flax eggs” I hear you asking? What on earth? Well up until two weeks ago I had no idea that if you mix 1 Tbsp of flaxseed flour with 3 Tbsp of boiling water you’ll end up with a gloriously sticky egg like binding magic mixture. It’s rather splendid.
Once you’ve shaped your fritters there will be a few reluctant pieces of corn, kale and bit of the mixture that just didn’t want to become a fritter. This is my absolute favourite part. Fry these little bits off at the end. Get them super crispy and then top your fritters with these?little nuggets of joy.
Zucchini, Corn & Kale Fritters
- 400g grated zucchini, about 3 cups
- 125g fresh corn, 1 cob
- 50g kale, a large handful
- 1 x 400g tin organic lentils, drained and rinsed
- 1/2 red onion, finely diced
- handful fresh coriander, roughly chopped
- 2 tsp crushed garlic
- 1 tsp turmeric
- 1 tsp chilli flakes
- 2 “flax eggs”*
- 30g coconut flour
- sea salt & freshly ground black pepper
- coconut oil for frying
*1 flax egg = 1 Tbsp flaxseed flour mixed with 3 Tbsp boiling water. Mix well into a sticky egg like paste.
Place grated zucchini in a colander lined with a tea towel. Sprinkle with a generous pinch of salt and massage the salt into the zucchini. Leave for 30 min.
Squeeze all the water out of the zucchini and place in a large bowl.
Slice the corn off the cob and finely slice the kale. Add this along with all the other?ingredients except the flax eggs. Mix.
Make the “flax eggs”. Add them to the fritter mixture while still hot and mix them in. I find using your hands is the only way to go about mixing this homogeneously. Season the mixture well with salt and pepper.
Shape the mixture into fritters. I get 12.
Preheat oven to 180?C.
Fry the fritters in coconut oil until crispy on both sides. Transfer fritters to a baking tray and bake in the oven for 10 minutes.
Serve with a dollop of coconut yoghurt, fresh coriander and a crunchy green salad.
Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half?or drawing?a handmade card for your mom- that’s what Valentine’s Day is about for me.
These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker?it’s really not a bad little investment. It also makes a mean batch of french toast!
Fluffy Vanilla Waffles?
makes 3 large waffles
- 2 tsp baking powder
- 1/2 teaspoon salt
- 25g sugar
- 1 large egg, separated
- 1/4 tsp cream of tartar
- 1 tsp vanilla paste
- 340ml milk, warm
- 75g melted butter
To serve: ?fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly
Heat your waffle iron according to manufacturers instructions.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.
Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.
Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.
Ladle the batter?into the waffle iron and cook until golden brown and crisp.
Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.
*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.
One of my favourite chefs on earth is Yotam Ottolenghi and the man can write a seriously good cookbook or ten. Plenty?is a?vegetarian filled masterpiece with an entire chapter dedicated to ‘The Mighty Aubergine.” It is jam packed with inspirational ideas of ways to cook and serve veggies you would never have dreamed of. This fig and goat’s cheese salad hails from this recipe book and is one of the most beautifully simple but flavourful salads.
I’ve put my own spin on?this classic combination and it’s a winner. I also added some apple cider vinegar to his dressing as the acidity is perfectly balanced by the sweet figs and cuts through the richness of the goat’s cheese. This aint no ordinary goat’s cheese either. This is the good stuff. Super creamy and luxurious, Chavroux is my favourite brand of goat’s cheese. Treat yourself to the Aston Martin of goat’s cheeses! I’m a wee bit obsessed. Can you tell?
Fig & Goat’s Cheese Salad
- 80g mixed baby leaves
- 10 ripe figs
- 150g creamy goat’s cheese
- 20g mixed purple and green basil
- mixed sprouts
- edible flowers
For the dressing:
- 1 shallot, finely diced
- 1/2 tsp Dijon mustard
- 2 tsp pomegranate molasses
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- salt and pepper
Combine all dressing ingredients except for the olive oil.
Slowly pour in the olive oil and whisk until the dressing comes together homogeneously.
Mix the baby leaves and basil together in a large serving dish. Cut the figs into quarters and arrange over the leaves. Scatter dollops of goat’s cheese around the figs as well as the mixed sprouts and edible flowers.
Drizzle the salad with the dressing and some fresh olive oil. Season well with salt and pepper.
*Disclaimer: Sexy salad bowl courtesy of Sugar and Vice
Some meals are just special. Everything works in harmony. From the flavours and textures on the plate to the perfectly chilled wine in your ice bucket and expertly executed service. This was one of those meals.
Chef’s Warehouse at Beau Constantia is a sensory treat. Set in one of the most beautiful locations over looking the Constantia wine valley surrounded by vineyards, forest and wild proteas. The setting matches the food which is almost too pretty to eat. The attention to details is astounding. Each flourish adds flavour and texture and nothing is placed on the plate without careful consideration. The oysters were a major highlight for me. Just wow. What a way to start the meal. Adorned with flavours from the garden and a paprika oil drizzled over them. They were spectacular.
Here are some of the highlights from this utterly sensational meal:
Middle Eastern Beef Tataki, Buttermilk Dressing, Persian Dressed Cucumbers and Char Grilled Brick Pastry
Tomatoes on Toast, Confit and Pickled Tomatoes, Curds and Herbs
Linefish Escabeche, Pickles and Lime Labne
Saffron Risotto with Cajun Spiced Brisket, Sour Cream and Fried Onions
Char Grilled Blesbok, Pickles, Burnt Butter and Beetroot Sauce
Wild Honey and Lavender Crème, Honeycomb and Smoked Cassia Bark Ice Cream
Lemon Posset with Berry Coulis
The service is seamless. Just the right amount of attention without becoming overbearing. ?The courses are perfectly timed and plentiful. It really is exceptionally good value for money and you will not leave hungry. They also have a sublime cheese platter but by the end of lunch we had lost count of the amount of courses we’d had and needed to roll ourselves home.?I cannot wait to return for another spectacular meal.
Make it your next restaurant mission to dine at Chefs Warehouse at Beau Constantia.