Potato and Zucchini Waffles

Ever since I was recently gifted a waffle maker, I seemed to have stumbled across so many creative things you can do with it!

The waffle maker has been proving to be incredibly handy in the kitchen. It’s one of those ‘leave and forget’  for a while gizmos. Using the waffle maker too means that less ingredients are involved for holding the mixture together!

Lunch today was these tasty potato and zucchini waffles. These are super duper quick and easy and require very minimal preparation. They are also conveniently dairy free, gluten free and egg free.

Potato and Zucchini Waffles (yields 2)

What you’re going to need

1 medium-large potato, peeled and grated

1/2 zucchini, grated

fresh rosemary, roughly chopped with stem removed

fresh thyme, stems removed

salt and pepper to season

Method

  1. Using a tea towel or your hands, squeeze out as much of the liquid from the potato and zucchini as you can (the drier the crispier they will go)
  2. Once squeezed, place in a bowl with rosemary, thyme, salt and pepper. Mix through until evenly distributed.
  3. Prepare your waffle maker. (My waffle makes two square waffles at a time and still has functioning non stick but if yours doesn’t, I’d suggest a light spray of oil). Add even amounts of mixture making sure it is packed in really tightly.
  4. Close and lock the waffle maker and cook for approximately 10 minutes or until they are crispy brown on the outside and lift out with ease.
  5. Serve with sauce of your choosing (I went with sweet chilli)

Potato Waffles

 

 

 

 

Zucchini and Corn Fritters

It’s the weekend and I’m feeling a bit lazy today. I still wanted to cook (shocker) and make something delicious and healthy so I whipped these up! Ensuring that you are always stocked up on kitchen essentials like flour, eggs and your milk of choice, you can mix and match these with whichever flavours you like! We always have corn kernels at home because they taste amazing and are super convenient. I found half a zucchini in the fridge and wanted to boost these up with more fresh produce so there this dish came to life for my lunch today!

If you are time poor, these are great because they can be made and cooked in 10 minutes. They would also work great as a prepared work lunch which you could reheat later on.

Zucchini and Corn Fritters (yields 3 fritters)

What you’re going to need

1/3 cup self raising flour

1 egg

1 tablespoon soy milk

1 75g tin corn kernels

1/4 zucchini, grated

salt and pepper

Method

  1. In a small bowl, sift the flour. Mix through the egg and milk until a uniform non lumpy batter forms.
  2. Mix through the corn and zucchini with a wooden spoon or spatula.
  3. Heat up a non stick fry pan on a medium to high heat. Add equal amounts of batter onto the pan. Cook for 2 minutes on each side.
  4. Serve hot with a side salad and sweet chilli sauce!

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Twice Cooked Potato and Carrot Latkes

I hope that everyone is having a great holiday season at the moment! I had a great day yesterday seeing both sides of my family and indulging in more food than I thought possible for me. Since it is the holidays, every bit of the internet is covered with holiday themed food and traditions. I have previously made an attempt at making a potato pancake style dish but was not happy with the consistency at all. I have had some time to think about it and have made something I am 100% happy to present.

Here I have my Twice Cooked Potato and Carrot Latkes. A twist on the traditional Latkes and accompanied with one of my favourite dips Tzatziki. I made my mixture and lightly pan fried them to give them their crispy outside and to seal everything in . I then baked them to finish off the middle.

I wanted to incorporate more vegetables into this dish so I chose to mix through some carrot in with my potatoes! Also, serving these up with Tzatziki gives some extra freshness from the cucumbers. I also just love yoghurt so any excuse to put it in my cooking and I will use it.

This dish is great as a lunchtime recipe or even as a side dish with dinner to add some pizzazz to your potatoes!

Twice Cooked Potato and Carrot Latkes (yields 8)

What you’re going to need

3 medium potatoes, peeled and grated

1 carrot, peeled and grated

1 egg

1 tablespoon flour

1 tablespoon olive oil

salt and/or pepper to season

Method

  1. Preheat oven to 140 degrees Celcius.
  2. After you have grated your potato and carrot with your preferred method, squeeze the mixture with your hands or with a tea towel and drain out as much of the liquid as possible.
  3. With your drained mixture, place in a bowl with the egg and sifted flour. Mix through with a fork and ensure egg has coated the potato mixture.  Season mixture here if you like.
  4. In a non stick fry pan, heat up the olive oil on a medium to high heat. Once hot, spoon even amounts of the mixture into the pan and lightly flatten with the spatula  (I did mine in two batches). Cook on one side for 2-3 minutes.
  5. Once you can glide your spatula easily underneath, flip over to crisp up the other side. After 2 minutes place on a wire rack and tray that will fit in the oven.
  6. Place the tray in the oven. Whilst in the oven cook the second batch in the fry pan (you do not need to add any more oil).
  7. Once the fry pan batch is done, place the oven batch on some paper towel and then cook the second batch in the oven. (leave in the oven for about 5 minutes)
  8. Serve immediately whilst hot with Tzatziki or any sauce of your choosing!

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Saucy Quinoa with Mushroom and Avocado

Bit of a long winded name but when there are so many good components I wanted to mention them all! I wanted something filling and healthy for lunch today. I also wanted something relatively straightforward and with ingredients in my immediate vicinity.

If you ever get the opportunity, you should definitely try your next tomato sauce based dish with oven roasted tomatoes! If you cook them enough and get a nice char on the top, they just give the dish this phenomenal flavour. If you don’t have home grown tomatoes, that’s okay just grab some Roma ones, they roast up real nice.

The avocado for this dish was a great addition. It provides a smooth, creamy texture without the heavy feeling you get with cream. It’s also a great way to get more vegetables on your plate.

This dish is dairy free, gluten free and entirely plant based.

Saucy Quinoa with Mushroom and Avocado (serves 2 or 1 very hungry person)

What you’re going to need

1/2 cup quinoa, cooked according to packet instructions

7 roma tomatoes, halved

2 mushrooms, sliced

1/2 avocado, sliced vertically

1 tablespoon Nuttelex dairy free spread

2 teaspoons pinenuts

small handful fresh basil, roughly chopped

olive oil

salt and pepper

Method

  1. Preheat oven to 200 degrees Celcius. Move shelf to the highest in your oven.
  2. In a small bowl, mix the tomatoes, salt and pepper and just enough olive oil to coat all the tomatoes. Place spread out on a baking tray with a wire rack. Bake until roasted to your liking.
  3. Whilst the tomatoes are roasting, cook your quinoa. Once cooked set aside.
  4. Once the tomatoes are done, blend them a little bit so as to maintain a slight chunky texture. Set aside.
  5. In a fry pan, melt the Nuttelex and cook the mushrooms until soft. Town down to the lowest heat and add the tomato sauce. Mix through then add the quinoa and mix through until completely coated.
  6. Serve straight away topped with pine nuts, basil and avocado. Yum!

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Peanut Butter Slice

The peanut butter party continues at my house this week with this super simple peanut butter slice. I really enjoyed this because I used crunchy peanut butter as opposed to smooth so you get bits of peanut throughout which I love. Another dessert where a bit of time waiting by the freezer is required but I assure you it is worth it!

These are dairy free, gluten free and refined sugar free!

Peanut Butter Slice

What you’re going to need

1/4 cup  almonds

4 dates, chopped

1/2 cup coconut cream

3 tablespoons crunchy peanut butter

1 tablespoon coconut oil

1 tablespoon maple syrup

Method

  1. In a small square tin or ceramic baking dish (my dish was about 10cm x 10cm), line with baking paper overhanging the sides
  2. In a pulse blender, blend the almonds into a coarse meal. Add the dates and pulse again until a crumb comes together.
  3. Press the almond crumb into the base of the dish making sure it is even. Set aside (outside the freezer)
  4. In a small bowl, whisk the coconut cream, peanut butter, coconut oil and maple syrup until well combined.
  5. Pour mixture over the almond base. Pop in the freezer for 1-2 hours. Slice into squares and store in the freezer until ready to eat.

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Spiced Potato Triangles

I feel like this recipe is perfect for when you just have odd ingredients left in your kitchen towards the end of the grocery week. Ideally, I try to utilise the ingredients I already have at home without needing to go out and purchase anything additional.

Today, I felt like Indian food. Naan with some curry was what I had in mind. However, I was pretty hungry and didn’t want to leave the house to get naan, so I decided to just use leftover wraps we had in our fridge.

So I was standing in my kitchen with two potatoes, a handful of chickpeas and my entire spice rack glaring back at me. I opted for a mild curry powder which actually went down a treat for this recipe!

This recipe is dairy free, meat free and will take you no more than 25 minutes to make.

Spiced Potato Triangles (makes 4 triangles)

What you’re going to need

2 small potatoes, chopped in equal sized pieces (about 1.5cm cubes)

1 clove garlic

1 teaspoon mild curry powder***

2 tablespoons water

salt and pepper

olive oil

1 tablespoon chickpeas

1 tablespoon green peas

1 tortilla wrap

Method

  1. Place your potatoes in a medium saucepan of water and bring to the boil. Total cook time for about 10 minutes or until tender. Drain and leave aside.
  2. In a small saucepan (that has a lid which you will need later), heat up the olive oil on a low-medium heat. Add the garlic and cook until fragrant. Add the curry powder and cook for another 2-3 minutes.
  3. Reduce heat and add 2 tablespoons water. Add salt and pepper to season and stir until well combined. Once combined, add the chickpeas and the peas. Stir through.
  4. Add the potatoes and mix well so that all the spice mix is coating the potato. Still on a low heat, continue to simmer for 5 minutes with the lid on the saucepan.
  5. Whilst that is cooking, slice your wrap into quarters.
  6. On a sandwich press whilst it is still off, place your quarters on the hot plate. Spoon the potato mixture onto half of the triangle and then fold the empty side over the top. Repeat.
  7. Toast on the sandwich press until a golden brown colour appears on the wraps. Remove with a spatula and serve immediately.

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***The curry powder I used was purchased from Herbie’s in Rozelle, Sydney. The ingredients in the mild curry powder are as follows: Coriander Seed, Cumin, Turmeric, Ginger, Cinnamon, Fenugreek, Paprika, Cloves, Pepper.

Quinoa Stuffed Mushrooms

So one of the first times I had stuffed mushrooms was at one of my favourite restaurants in Sydney. They were delicious but not something that you could eat on a regular basis. These ones I’ve whipped up are healthy enough that you can eat a heap in one sitting and not feel a) sick b) guilty and c) not pay the absurd price that I payed for the restaurant ones… A friend of mine gave me the idea of quinoa stuffed mushrooms! I had a play around with things I had in both my garden and the pantry to get some good flavour combinations going! Here’s what I came up with

Quinoa Stuffed Mushrooms

What you’re going to need 

6 cup mushrooms (the medium sized ones)

1/4 cup quinoa, cooked as per packet instructions

25 grams feta cheese (adjust this as much as you like!)***

2 teaspoons pine nuts

small handful basil, roughly chopped

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. Get quinoa cooking so you can do all your other prep at the same time.
  3. Peel and remove stalk from mushrooms.
  4. In a small bowl, combine the pine nuts, basil and feta. Once quinoa is cooked, mix through with the other ingredients. Season if required.
  5. On a lined baking tray, place the mushrooms evenly spaced apart. Spoon some of the quinoa mixture into the centre of each mushroom (they can be overfilled)
  6. Bake for about 20 minutes or until the mushrooms are baked to your liking.
  7. Serve and eat straight away!

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*** Feel free to omit the cheese for a dairy free and vegan friendly option. However, to alleviate the mixture being dry, I would suggest mixing through some olive oil for both moisture and another element of flavour!