Vegetarian – Page 10 – The Food Wife

Courgette and Halloumi Fritters

10th September 202310th September 2023
by thefoodwife

Makes approx 16

Iâ€™ve still got courgettes coming out of my ears, and this recipe is a delight. Adapted from several recipes I found, these little patties are gluten-free thanks to the gram flour (ensure the baking powder is also gluten-free if necessary). The fresh mint in these give a really vibrant flavour and the chilli gives a good kick. If you donâ€™t fancy chilli, try grating the zest of a lemon in its place.

You can make these in advance and simply reheat in the oven before serving. Theyâ€™re also great as a little lunchbox filler if youâ€™re after some new ideas.

Ingredients:

2 medium courgettes, coarsely grated

150g halloumi, coarsely grated

5 sprigs of mint, leaves only, shredded

1 red chilli (optional), finely chopped

100g gram flour

1 tsp baking powder

1 egg

Salt and pepper

Vegetable oil

Step 1: In a bowl, sprinkle the courgette with a large pinch of salt and allow it to sit for five or so minutes, then squeeze out the excess water.

Step 2: Next add the grated halloumi, chopped mint, chilli, flour, baking powder, a grind of pepper and the egg. Stir until combined.

Step 3: In a large, heavy bottomed frying pan, heat vegetable oil (about 3mm deep) over a medium high heat. Once hot, use two dessert spoons to scoop and scrape little patties of the batter neatly into the oil. Allow a little space between each fritter and cook for a few minutes on one side until golden brown, then carefully flip each one over and cook the other side. You will probably need to cook these in a couple of batches so if serving straight away, keep warm, or cook them earlier in the day and reheat them for 15 minutes at 150c (fan) just before serving.

Serve with tzatziki and salad, or stuffed in a pitta or wrap.

Cannellini Bean Hummus

2nd September 20232nd September 2023
by thefoodwife

Iâ€™m making a lot of my own hummus at the moment. Iâ€™m whizzing up lots of variations with chick peas but this cannellini bean version is silky smooth and delicious. Iâ€™ve made a very loose hummus by using all the liquid in the tin of beans but you can of course drain them and make a thicker hummus. Also if you want a garlic hit, add a clove to the ingredients list.

Ingredients:

1 tin of cannellini beans (including their liquid)

1 heaped tbsp tahini

1 large pinch of ground cumin

Juice of half a lemon

Pinch of salt

Drizzle of olive oil

Step 1: Place all ingredients in a blender, and blitz until smooth. Check the seasoning, add more salt/cumin/lemon as desired.

Step 2: For extra silkiness add an ice cube and blend until fully incorporated – itâ€™s worth it, I promise!

Store in a sealed container in the fridge and it should be good for the next 4 days.

Beetroot Risotto

31st August 202331st August 2023
by thefoodwife

Serves 2 (but easily scaled up)

Iâ€™ve been making a version of this for a while now, Iâ€™ve made it with vacuum packed pre-cooked beetroots (which I simply dice small and cook in with the rice) but the best version is with fresh, raw beetroot. The flavour and colour is unmatched.

I make this in my Instant Pot pressure cooker, but could be cooked traditionally or as an oven-baked risotto. It can easily be made vegan (see alternative ingredients below).

Ingredients:

1 tbsp Olive oil and/or butter

1 onion, finely diced

1-2 large raw beetroot, cleaned and coarse grated (or one pack of pre-cooked vacuum packed beetroot, finely diced)

150g arborio risotto rice

350ml vegetable stock (gluten-free/vegan as required)

Salt & Pepper

2 tbsp finely grated parmesan or nutritional yeast flakes

Step 1: Set the Instant Pot to sautÃ© mode and add the oil/butter and onion to the pot. Stir frequently, until softened. Add the beetroot and rice and stir again for about a minute, before adding the stock along with a pinch of salt and pepper.

Step 2: Switch sautÃ© mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 6 minutes.

Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan/nutritional yeast. Serve immediately.

A leftover BBQ bread roll ideaâ€¦

2nd July 20232nd July 2023
by thefoodwife

We had three hot dog rolls that were left over. I turned them into a cheeky breakfast treat for the boys and me.

Splitting each in half and spreading with Nutella, and then cutting each filled roll into three pieces.

I then whisked two eggs with a splash of milk in a wide bowl, and began soaking the Nutella rolls, ensuring they were turned so each side got a good soaking.

I heated a little oil and butter over a medium heat, and then put all the pieces in to the pan, turning every couple of minutes until each side was golden and slightly crispy.

Pile them high on a plate and let everyone dig in!

This works on the basis of one roll per person (2 eggs will be enough for 3-4 rolls).

Tomato and Burrata Salad

1st July 20231st July 2023
by thefoodwife

Serves 8

Is this even a recipe? Itâ€™s more a list of ingredients you put on a plate, but it is delicious. You can scale up or down, and use whatever tomatoes you fancy (I used a mix of regular salad tomatoes and fancy patterned tomatoes which provided both volume and something a little more interesting without breaking the bank).

Use the best EVOO and Balsamic you can and always make sure your tomatoes are at room temperature if you want them to taste of anything. The fridge here is not your friend.

Ingredients:

800g Tomatoes, sliced as you like, at room temperature.

2 Burratta

10-12 basil leaves, torn

Flaky sea salt

Extra Virgin Olive Oil

Balsamic Vinegar

Step 1: Arrange the tomatoes on a platter, around the Burratta.

Step 2:Just before serving adorn with the torn basil leaves a scrunch of flaky salt and a drizzle of the oil and vinegar. Serve.