Zucchini Fritters

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Ingredients

• 1 1/2 pounds zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Instructions

• Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
• In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
• Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
• Serve immediately.

Chocolate Chocolate Chip Zucchini Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup cocoa (I used Hersheys)
• 1 teaspoon Baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce or 1 cup applesauce)
• 2 cups packed grated zucchini, I left the skin on
• 1 1/2 cups chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.
3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
4. Fold in zucchini and chocolate chips.
5. Pour batter into 2 greased or sprayed loaf pans.
6. Bake in a preheated 350 degrees over for 50-60 minutes. Test for doneness using a toothpick.
7. Let cool for 20 minutes in pan before removing to rack to cool completely.
8. Sprinkle with powdered sugar, slice and serve.

Lentil, sweet potato and coconut curry

Author: Detoxinista.com

Serves: 4

 

An easy and filing vegetarian curry dish, featuring lentils and sweet potato.

INGREDIENTS

• 1½ tablespoons coconut oil
• 1 cup diced onion
• 1 cup dried red lentils (<--i also="" green="" lentils="" li="" used="" which="" worked="">
• 1 medium sweet potato, cut into 1-inch cubes
• 1 large carrot, sliced lengthwise and chopped
• ½ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1 teaspoon ginger powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3½ cups vegetable broth or water
• ½ cup coconut milk

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

Creamy polenta with garlic and basil butter

1 bulb of garlic

olive oil

200 ml milk

200 g polenta

1 large bunch of fresh basil

125 g butter

1 whole nutmeg , for grating

75 g Parmesan cheese , plus extra to serve

Method

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Peel away all but one of the papery layers from the garlic bulb, then slice off the top centimeter, revealing a cross-section of the cloves.
3. Place the garlic on a sheet of tinfoil, drizzle with oil and rub it into the bulb. Wrap it up, pop it on a baking tray and roast in the oven for 30 to 35 minutes, removing the foil after 20 minutes, until it’s soft. Leave it to one side to cool a little.
4. Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil.
5. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.
6. Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the pan, stirring every 5 minutes to stop it sticking.
7. Melt the butter, then pop half of it into a blender with the basil. Squeeze all of the garlic cloves out of their skins (discarding these) and add them to the basil, along with a good grating of nutmeg.
8. Blitz to a vibrant green butter, then pour it into a small pan. Warm it through gently over a low heat, then set aside.
9. When the polenta is ready, finely grate in the Parmesan and stir in the remaining butter. Serve immediately with the basil butter drizzled over the top, finished with an extra grating of Parmesan.

Read more at http://www.jamieoliver.com/recipes/cheese-recipes/creamy-polenta-with-garlic-and-basil-butter/#8ja1eZpkBt6zYqEv.99

Panang Curry

Ingredients

• 1 1/2 cups (10 oz, 300 grams) beef, pork fillet or tenderloin, thinly sliced
• 2 cups (16 floz, 500ml) thick coconut milk - reserve 2 tablespoons (30 mls) to use as a garnish
• 4 tablespoons (100 grams) homemade panang curry paste or ready-made
• 2 tablespoons (40grams) palm sugar
• 2-3 tablespoons (30-45 ml) Thai fish sauce
• 7 kaffir lime leaves - 3 torn into pieces, discarding the stem and 4 finely shredded
• 1/2 cup (1/2 oz, 30-45 ml) fresh sweet basil leaves
• 1 big red chilli, sliced
• 4 tablespoons roasted ground peanuts (optional)

Preparation

1. Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces. Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.

Serves 4.