Thursday, 24 November 2011

Cauliflower fritters

 I am planning an Italian themed luncheon and part of my antipasto platter I intend to include "fritelli di cavolfiore" or cauliflower fritters. So I gave these a trial run the other weekend.  They are very simple, but simply morish.  They can be made with most left over vegetables but I stuck to cauli and followed the recipe from "My Cousin Rosa's" book by Rosa Mitchell. The recipe makes 20 and are cooked in no time.
1/2 large cauliflower
300g self-raising flour
100g grated parmesan cheese
1 garlic clove crushed
3 tablespoons chopped parsley
3 eggs lightly beaten
olive oil for shallow frying.





Break up the cauliflower into small pieces.
Add to a pot of boiling salted water until soft.
Drain and cool in a bowl.
Mix together flour, cheese, garlic, parsley and salt and pepper.  Add lightly beaten eggs and mix.  If this looks/feels too dry add a little water to bring it together.  Mine was just right.
 Heat enough oil  to cover the bottom of a pan over a medium heat. when hot  add tablespoons of mixture.
Take care not to overcrowd.
Cook until golden, turn over and flatten with a fork, turn and cook the other side until cooked through to the centre.






Serve hot or at room temperature as pre-dinner snack
They were a hit with the neighbours next door (my daughter is a vegetarian).  I had a couple cold the next day but I have to say they are best eaten at least warm - which means I can prepare beforehand but will have to be cooked and served straight away. Anyone wanting to hide vegetables in food for children these could be a good foil.

Wednesday, 23 November 2011

Grapefruit Juice


My Grapefruits I picked some months ago have been stored in an outside fridge. Unfortunately the thermostat on this little fridge is sometimes unpredictable from being too cold (not always a problem) to not being cold enough. My poor beautiful grapefruits suffered both these conditions and so when I remembered that I still had some grapefruits left ( salvaged from being possum food) they were in a sorry state.



The man said "throw them out" ......his answer to most things - probably lucky I have survived this long! I hesitated -  I wanted to give them a second chance - "they might still be OK inside" I said. He rolled his eyes, sighed and walked away.

 Inside they were still edible - albeit not pretty on the outside - so I decided to juice them. I left them out over night at room temperature so I could extract as much juice as possible.

 Six made a nice glass full - I feel so much better now.  Nothing wasted! Next year I might watch them a little more carefully in storage. I took the juice to have at work in my great new tupperware mug - not a drop was spilled in this airtight cup. My vitamin C for the day.
























Tuesday, 8 November 2011

Tangy Lemon Tea Cake

My sister-in-law sent me home from her house recently with a big bag of the largest lemons I have seen for ages, she had picked them from her lemon tree in the garden that was groaning under the weight of the fruit. They were huge and smelt gloriously lemony.  They sat in my fruit bowl looking very pleased with themselves for a week – each time I looked at them I felt guilty – what could I cook that was easy but that would do them justice - A lemon tea cake of course!


An English friend of mine brought this cake to my house in a  "Random Bake of Kindness" (click on the site to take you to Prepped) and said the recipe was given to her by a friend of a friend of a friend but she thought it was originally published in an Australian Women’s Weekly .  
So I set to.....


The lemon zest smelt just as you expect lemons should and they were so big and juicy only half was needed for the ingredients.

Measuring cups at the ready


Prep and cook time 50 mins.
1 cup self raising flour (150g)
1/2 cup caster sugar (110g)
60g butter, chopped
1 teaspoon finely grated lemon rind
1 egg, lightly beaten

LEMON FILLING
1 teaspoon cornflour
t tablespoon water
1/4 cup (60ml) fresh lemon juice
1/2 cup (110g) caster sugar
1 egg lightly beaten
60g butter chopped








  1.  Preheat oven 180 C or 160 C fan-forced and grease a 18cm springform cake pan and line the base with baking paper.
  2. Combine flour and caster sugar in a medium bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir through lemon rind. Add egg and stir until combined.  
  3. Press 2/3 of the mixture over the base of the prepared pan.





 Lemon Filling

  1. Combine the cornflour and water until smooth. Place in a small saucepan with the remaining ingredients.  Stir constantly over low heat until mixture thickens and boils.
  2. Pour hot lemon filling over the base of the cake pan.  Crumble the remaining base mixture over the top of the filling. 
  3. Bake for 35 mins or until browned.  Cool cake in the pan.
  4. Serve at room temperature and serve with cream. 



The lemon zest smelt just as you expect lemons should and they were so big and juicy only half was needed for the ingredients
It is a fail safe cake – it doesn’t rise very much but is delicious in all its “lemoniness”. 

 I took this cake to another friend’s house last weekend -my “Random Bake of Kindness”.