I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on […]
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven.
These little vegetable patties are so delicious, crisp and crunchy on the outside but lovely and soft in the middle. The earthy beetroot goes wonderfully with the salty tang of the halloumi cheese and the delicate aniseed flavour of the dill.
The rosti are very versatile too, Mr Colonial Cravings likes them crowned with a soft poached egg, which would be a breakfast to really set you up for the day. I like mine with a dollop of creamy yoghurt and mint dressing and some avocado accompanied by a big handful of fresh green leaves.
makes about 10
350g raw beetroot
3 heaped tbsp chopped dill
salt and pepper to taste
butter and oil for frying
Start by grating the spuds, don’t bother to peel them, just give them a good scrub. Pile the shredded potato into a clean tea towel and try to wring out as much moisture as possible. Pop the potato in a bowl and microwave it for three minutes. This is the best way that I’ve found of starting to get the starches to break down and become sticky without adding any extra moisture.
Grate the halloumi and the beets and mix them with the potato. I find it easiest to let it cool a bit and get stuck in with my hands. Add the dill and the salt and pepper to taste (remember the cheese is quite salty) and mix them through too.
Squeeze together handfuls of the mixture to make patties about the size of a burger and fry them in batches in a heavy frying pan in a mixture of butter and vegetable oil (one stops the other from burning).
Use a spatula to press, coax and cajole the rosti into holding its shape and sticking together. Cook the rosti for 3-5 minutes over a medium heat until they are a deep golden colour before carefully turning them over to cook the other side. Serve hot with your favourite topping.
I’m not really a fan of smoked salmon. I’m not really a fan of anything smoked (except maybe chili) and I’ve made these a couple of times but I think that the salmon I used the first time I made them was a little milder then the latest ones because I really quite enjoyed them. (To tell the truth these ones got passed to Mr Colonial Cravings after a couple of mouthfuls,but he really enjoyed them so that makes it okay!)
Baking the salmon gives it a really nice flaky texture whilst the creamy filling keeps everything nice and moist.
It’s quite important to chill these before you bake them, otherwise they lose their shape a little. That does mean that you can make them well in advance and leave them in the fridge until you’re ready to bake them.
Feel free to adjust the amount of horseradish to suit your own tastes. I love it but if you want to tone it down a little then that’s fine by me!
300g smoked salmon slices
zest of 1 lemon
1 1/2 tablespoon horseradish sauce
big pinch of black pepper
Wilt the watercress either in a steamer or with a quick blast in the microwave and then roughly chop it.
Beat together the ricotta, lemon zest, horseradish and black pepper. Fold the watercress into this.
Lay out the smoked salmon, using about three slices per parcel and overlapping them to make a wheel/star shape. Spoon a dollop of the filling into the middle of each one and then fold over the edges to create a little parcel. Flip them over so that the neatest side is on top and then put them in the fridge to chill for at least 15 minutes.
Pre-heat your oven to 180°c and lightly grease a baking tray. Pop the parcels on the tray and bake them for 10 minutes before serving warm on a bed of dressed mixed leaves.
Just because a meal is quick and easy doesn’t mean that it can’t be packed with flavour. Soft, creamy cheesy polenta and sweet plump prawns in a rich smoky tomato sauce. What could be better on a chilly evening?
I never tried shrimp and grits when we were living in the States, it was always made with bacon and I think the lack of a real sauce with it meant that it was never that appealing. A steaming bowl of this though? There’s a chance that I could eat that every night for dinner.
1/2 onion (any type)
1 fat clove of garlic
1 tbsp tomato puree
big handful of cherry tomatoes
1/2 sweet pepper (red, orange or yellow)
red chili (optional, as much or as little as you like)
1/2 tsp chipotle powder or smoked paprika
150g cooked large prawns
knob of butter
salt and pepper
olive oil for frying
Slice the onion and gently fry it in a little olive oil. Finely slice the garlic and add this to the pan once the onion has become translucent. Slice the pepper and quarter the tomatoes. Stir the tomato puree and the spice into the onion mix and add a splash of water to help it blend. Toss in the pepper and tomatoes and cook over a moderate heat for a couple of minutes until the tomatoes start to break down a little. Toss in the prawns and cook until they are just warmed through. Season to taste.
Meanwhile bring the water to boil in a medium pan. Reduce the heat and whisk in the polenta, cover and leave for 2-3 minutes to cook. Beat in the parmesan, butter and salt and pepper to taste.
Pile the polenta onto a plate and top with the tomato sauce and prawns before garnishing with a little chopped coriander and freshly ground black pepper.
This tasty little vegetarian number makes a fairly regular appearance on our week night dinner menus. It’s a really quick and easy one pan wonder. It’s not limited to dinner time either, this is a great dish for brunch or lunch too. And it’s not […]