Veggie fritters with fresh vegetables from my garden!
Follow this easy recipe to make your own spinach and green pepper fritters.
Ingredients 2 eggs
some salt and pepper
one clove garlic
one green pepper
3-4 cups fresh spinach leaves, chopped
half a cup of plain flour
Method In a frying pan, fry the garlic, green pepper and onion for 3-5 minutes. Set aside. Cook the spinach in the pan for 5 minutes until cooked.
In a bowl, whisk the eggs together and add the fried onion mix and the cooked spinach. Add the flour to form a medium thick batter, it should still be a bit runny, but not too much. Add more flour if necessary. Add the salt, pepper and dried herbs and stir well.
Add some olive oil to a pan and spoon spoonfuls of batter into the pan. Fry on both sides until brown. Serve with cream cheese or grated cheese.
A yummy, any time of day quiche which is super easy to make and very tasty. With a variety of flavours, sweet, sour and savoury. Sun dried tomatoes, vienna sausages, caramelised onions and of course some cheddar cheese on top to make the quiche extra yummy. I even included some herbs in the crust to enhance the saltiness of the quiche.
For the crust:
1 to 1 and a half cups flour
half a cup butter
a pinch of salt
a teaspoon of mixed dried herbs
3-4 tbs cold water
For the filling:
half a cup of full cream milk
a pinch of salt
some pepper to taste
4-5 sun-dried tomatoes
one onion – caramelised
2-3 vienna sausages, cut into small pieces
half a cup grated cheddar cheese
Method To prepare the crust, add the flour, butter, salt and dried herbs to a bowl and mix and rub the butter with your fingertips until it looks like breadcrumbs. Add the cold water and form a ball with the dough. Wrap the dough with cling film/glad wrap and refrigerate for 10-15 minutes.
When the dough is ready, add to a round quiche dish, pressing the dough down in the bowl to cover the bottom and the sides of the dish.
In a new bowl whisk the eggs with the milk. Add some salt and pepper.
Add the onions to the unbaked crust, then the sun-dried onions and pieces of sausage. Then pour the milk and eggs mixture over the ingredients. Lastly, sprinkle the cheddar cheese over the dish.
200 g chicken breast
half a red pepper
half a green pepper
one medium sized onion
1 tin pineapple pieces
some kebab skewers(+-10)
For the marinade:
half a cup soy sauce
the liquid/juice from the pineapple tin
14 inch piece ginger – cut into pieces
one garlic clove
half a tsp coriander spice
half a tsp cumin spice
half a tsp salt
half a tsp pepper
a sprig of thyme
Method: Start by making the marinade. Cut the ginger and garlic into small pieces. Put the ginger and garlic in a bowl together with the soy sauce, thyme and all the dry spices. Cut the chicken into small pieces to fit onto the skewers. Let the chicken marinade for about 30 minutes or longer.
Now cut the veggies into small pieces to fit unto the skewers with the chicken. Thread pieces of chicken, onion, carrot, pepper and pineapple unto the skewers, leaving a bit of space open on each end as to prevent some pieces from falling off.
Cook on your grill or open fire on medium heat for about 20 minutes or until chicken and veggies are cooked and a little bit blackened from the fire.
Have you ever tried making your own basil pesto? Here is my basil pesto recipe as well as a recipe for an Asian inspired basil pesto pasta dish.
Ingredients for the basil pesto 3 cups of basil leaves
half a cup of olive oil
3 tablespoons pine nuts
1 teaspoon salt
1 teaspoon black pepper
1 garlic clove
Method Blend everything until smooth.
Ingredients for the pasta about 400 g spaghetti pasta
1 large green pepper, sliced
black pepper feta for garnish
1 tin coconut milk
half a chili or half a teaspoon chili flakes
extra salt and pepper to taste
Method Cook the pasta as instructed (I took spaghetti but you can also take any kind). Fry the green pepper slices in some olive oil for about 3 minutes. Add the chili, salt and pepper. Now add the tin of coconut milk and cook on high heat until boiled through (about 5 minutes).
Now mix the basil pesto with the pasta in a bowl. Add the coconut milk mixture and serve in a bowl with feta for garnish. Et voilà!
1 cup flour
pinch of salt
some olive oil
150 – 200 g broccoli
half a cup feta
1 clove garlic
some rosemary spice
1 tin tomatoes for a sauce
Method In a mixing bowl, add the flour, salt eggs and olive oil. Knead until the dough is smooth and refrigerate, wrapped in cling film, for 30 minutes.
Meanwhile prepare the filling. Add the garlic, salt, pepper and rosemary spice to a heated pan with some olive oil. Fry for 2 minutes on medium heat. Add the finely chopped broccoli and steam, covered with a lid, for about 5 – 8 minutes. Let the filling mixture cool down a bit if you like and mix with the feta.
Get the dough from the fridge. Cut the dough in half and roll the 2 balls of dough out on a lightly floured surface. roll out as thinly as possible!
Put teaspoon-fulls of the filling on the dough, leaving gaps in between of the same size.
When all the filling has been used – cover with the 2nd piece of dough. then, cut along each spinach and feta patch to make a square. Press down hard on the edges – use a fork to press the 2 pieces of dough tightly together.
Now, boil water in a pot. Add some salt to the water. When the water is boiling, add the ravioli squares to the water. Cook for 5 minutes or until they rise to the top to float.
Take them out with a slotted spoon. Serve hot with some tomato sauce and some grated cheese.