I hope you’re well even though we’re quickly approaching autumn and the weather is getting colder. With the days getting shorter, we need some comfort food to warm our body and soul. This month’s recipes are all about rich, feel-good food. Keep warm and take care of yourself and family. Remember a simple smile doesn’t cost anything and can brighten someone’s day.
Crispy Vegetable Fritters
How delicious are fritters? I love them. They can be a starter or snack in the afternoon, served on their own or with a sauce. This recipe is a veggy version with some lovely, healthy vegetables. If you want to add a protein, feel free to tweek it.
Ingredients for 12 fritters:
200g courgette
200g carrots
200g potatoes
100g plain flour
¼ tsp baking soda
1 tsp sweet paprika
2 sprigs thyme
Fine salt to taste
Black pepper to taste
Preparation
1. First wash courgette and carrots. Remove the ends of the courgette and carrots, peel the potatoes and grate each with a coarse grater.
2. Place the grated courgette, carrots and potatoes in a bowl. Mix well then add paprika, baking soda and flour. Mix by hand or a wooden spoon.
3. Add salt, pepper and thyme leaves. Knead with your hands to get a compact mixture. Form balls with the mixture and slightly flatten with your hands, until you get 12 in total. Pour the oil into a non-stick pan and when it’s hot, place the fritters inside. If the pan isn’t large enough, do not overcrowd it, just cook the balls in batches.
4. Cook the fritters for 5 minutes, turning occasionally. When they are golden brown, drain and transfer to a tray with paper towels to remove excess oil. Salt and serve your crispy fritter. Enjoy!
Suggested Wine – Pinot Noir (NZ)
Stuffed Squid with Feta and Cherry Tomatoes
This recipe contains 2 of my favorite ingredients – squid and feta cheese. I love both of them and to be able to combine them is just amazing. I had this dish in a Greek restaurant in north London many years ago and I’ve never forgotten it. I went home thinking I had to recreate it and after a couple of tentative goes I think I’ve got it right. I hope you enjoy it as much as I do.
Ingredients – serves 4:
800g (2 large) calamari (squid)
100g feta cheese
120g cherry tomatoes
½ clove garlic
Parsley to taste
3tbsp (40 g) extra virgin olive oil
Fine salt to taste
Black pepper to taste
Preparation
1. First of all clean the squid (if you ask our lovely Cranleigh fishmonger, he’ll be more than happy to do this). Remove the skin, then separate the tentacles from the body. Rinse both the body and tentacles and chop the latter.
2. Cook the tentacles in a skillet with 1.5tbsps of oil for about 4 minutes over medium heat. Meanwhile, wash and chop the cherry tomatoes into pieces.
3. Chop the parsley and garlic, then crumble the feta and combine all the ingredients in a bowl. Also add the cooked tentacles and mix well.
4. Fill the squid bodies with the stuffing and seal the opening with a toothpick. At this point, place the stuffed squids on a well-heated cast iron grill and cook for 4 minutes each side.
5. Transfer the squid to a baking sheet lined with parchment paper. Season with salt, pepper and the other 1.5tbsps of oil and bake at 240oC for 5 minutes in conventional oven . Your stuffed squids with feta and cherry tomatoes are ready to be served!
Suggested Wine – Albarino (Spain)
Egg White and Cocoa Cake
The egg white and cocoa cake is a soft, delicious and fragrant dessert… a perfect cake for the whole family. You can have it after dinner, for breakfast or at the weekend. Serve it with hot custard or cream.
Ingredients:
4 egg whites
1 pinch fine salt
180g sugar
240g plain flour
1 bag powdered yeast for sweets
40g unsweetened cocoa powder
350g natural plain yogurt
100g vegetable oil
Preparation
1. First place the whites in a large bowl. Add a pinch of salt and beat with an electric whisk until it forms stiff peaks.
2. In a separate bowl, sift the flour and baking powder. Then add sugar and mix in the dry ingredients.
3. Then add the cocoa powder and mix again. Pour in the oil, yogurt and mix with a spatula into a smooth and homogeneous mixture. Then incorporate the egg whites little by little, mixing from the bottom up.
4. When finished, pour the batter into a 9-inch springform cake tin lined with parchment paper. Bake in a preheated conventional oven at 170oC for about 40 minutes, always performing the toothpick test before removing the cake from the oven.
5. Allow to cool completely in the cake tin before transferring to a plate and enjoy!
Suggested Drink – A nice cup of coffee
