zucchinis

 

 

The first day of autumn and already the leaves are falling.  The garden is loving the rain, though.  Especially the zucchinis.  Which is good because  the more zucchinis the more I can make Zucchini and Haloumi fritters.  They're equally great for an evening meal, served with salad, or for a party served as tapas  - it's the same recipe though.  They are really delicious hot or cold.  The recipe is based on one from this book.

Zucchini and Haloumi Fritters
300g zucchini (i used 3 mid sized ones)
200g haloumi cheese
2 T chopped chives
1/4 cup flour (i used buckwheat coz it is gluten free)
2 eggs

coarsely grate the zucchini and the cheese (food processor makes this very quick)
combine all the above ingredients
heat a small amount of oil in heavy based frying pan
form fritters using heaped spoonfuls of the mixture and cook in batches - about 2 minutes each side or until golden and firm.  Drain on crumpled paper towel.

Delicious served with tomato relish and/or Greek style yoghurt.

For tapas make the fritters smaller.  decorate each with a wee dob or relish and a wee dob of yoghurt and a few sprinkles of chives.  Could also be made a bit more rectangular for dipping into an accompanying sauce

Can be served hot or cold.

today I'm making .... biscuits

Going to have dinner with friends tonight so decided to bake some bickies to take.  It's just a basic biscuit recipe to which I have added ginger and almonds ...'cause that makes them a bit more grown up.
Here is the recipe:
100g Buderim Naked Ginger (uncrystalized sweet ginger)
120g slivered almonds
process together or chop finely

125g butter
1/2 cup sugar (I used 1/3 cup Smart Sugar*)
1 egg
1 1/4 cup plain flour (I used organic wholemeal flour), sifted
1 teaspoon baking powder

Preheat oven to 180 degrees celsius.  Beat butter and sugar with electric mixer until mixture is light and creamy. Add the egg and mix until combined. Fold through the flour, baking powder  and chopped ginger and almonds.
Shape teaspoons full into rounds. press down with a fork. Place on silicone sheet  (or non stick paper) on baking tray. Bake for 10 - 12 minutes, until golden. Cool on wire rack.  Makes about 30 biscuits - depending on size.

*Smart Sugar is made by CSR and is natural sugar with Stevia and contains half the calories of ordinary sugar.  The stevia plant is native to South America, sweetness is extracted from the leaves and it can be up to 300 times sweeter than sugar - so not as much is required to get the same sweetness