Tuesday, April 22, 2014

Cabbage Potato Fritters

I've made potato fritters many times before and they will always remain my favourite. I've also tried cabbage fritters, but I've never attempted combining them together. Well, all I can say is that they match very well!
I made these fritters two ways: first I wanted to try out thick and then I finished making thin fritters. The verdict? I definitely preferred the thin ones. They held together much better and came out crispy (which was my favourite part). You can see the thin fritters in the above picture. 
Overall, this is a great recipe. These fritters are full of veggies and they're also quite easy to prepare. A keeper!

Cabbage Potato Fritters

480g cabbage, shredded
130g potatoes, shredded
60g onion, cut into small pieces
1 clove garlic, minced
2 eggs, lightly beaten
60g spelt flour (or all-purpose)
1/8 tsp chili powder
pinch salt
oil, for frying

1) Place cabbage, potatoes, and onion in your food processor and pulse until finely chopped. Take out of the food processor and use your hands to squeeze any extra liquid.

2) Transfer to a large bowl and mix in the garlic, eggs, spices and flour. Mix just until combined.

3) Heat 2 tablespoons of oil in the frying pan. Place 2 tablespoons of batter and flatten. Fry until browned on both sides.

Recipe by collecting memories

Friday, April 11, 2014

Broccoli Quiche

I've been dreaming of a cheesy quiche with buttery crust for a while already. So I was pretty happy when I finally decided to make one for myself. Yes, just for myself. Since I live alone, I have a privilege to eat the entire quiche. So I thought like, "yeees, I will make a quiche early in the morning and I will be eating it all day". Guess what? By the end of the day there was just one small peace left. Yep, it was that good. How can something be bad with broccoli? And cheese? Oh, and I cut broccoli into large chunks and I think it made the quiche look quite beautiful. This recipe is really easy so you'll not spend much time preparing this. Enjoy!

Broccoli Quiche

125g spelt flour (or all-purpose)
75g butter, cold
1 tbsp cold water

400g broccoli, chopped into chunks
1 small onion, finely chopped
150g cheese, grated
3 eggs, lightly beaten
240ml Milk

1) Preheat oven to 180C/350F. Lightly grease and dust with flour a 18cm round baking dish. Set aside.

2) To make the crust, mix together flour and salt. Cut in the butter (to save my time, I sometimes use grater). Add 1 tablespoon of water and, using your hands, knead the dough just until it comes into a ball. Wrap in a plastic wrap and refrigerate for 20-30 minutes.

3) Take out of the fridge and roll into a circle. Press into the prepared pan (use your fingertips). Make a few holes with a fork in the dough and place in refrigerator while you prepare the filling.

4) To make the filling, mix together milk, eggs, salt and pepper. In a small saucepan, lightly fry the onions until they soften a little bit. 

5) Take the dough out of the fridge. Sprinkle some cheese on it, then the onions, and half of the broccoli. Sprinkle more cheese, top with broccoli, and finally, sprinkle the remaining cheese (I like to reserve a lot of cheese for the top). Pour the milk mixture on top. Do not mix. 

6) Bake for 35-40 minutes or until set and golden brown on top. Let cool at least 10 minutes before serving.

Recipe by collecting memories


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