On open letter to cauliflower. Ugly words, ugly fritters.

IMG_2712 Oh cauliflower why do you bore me so?

With your pasty, lumpy  motionless moonface. You don't sway your leaves in the vegepatch or even attract the caterpillars. Such is the sad miserable fate of your rotund little self.

Does anyone get passionate about your ho-hum beige-ness?

You need some serious jazzing up that only a little bengali spice and a frypan can do. I apologise for the blistering baptism of oil you are about to endure. Nevermind the food processor. Eeek.

I quite like you in a salad, raw and unsullied, but it's cool outside and I need some naughty in my life. Somehow I see that your bumpy, lumpy self still manages to show it's head even with all my chopping and changing.

I remember how my granny boiled you into submission served with corned beef and (I think) PVA glue. Urgh. You tasted like an old musty Tshirt that was left in the rain. I shan't be sayin' "Don't go changin."

You need some serious wrangling.



Cauliflower bhaji

½ head cauliflower

½ cup caramelised onions

handful of spinach

handful parsley

1 clove garlic and a little knob of ginger (2cm) grated

1 tablespoon Panch Phoron (bengali spice mix) toasted

2 eggs

1 cup rye bread crumbs (you can use ordinary crumbs)

3 heaped T yogurt

salt and pepper

Grab a food processor and blitz your cauliflower into a chunky crumb.

Add the rest of the ingredients and mix well. Season generously with salt and pepper.

Heat a frypan on medium heat with a little oil (I use rice bran)

Fry on both sides until toasty and crunchy. Serve with Spinach leaves, mango chutney and minted yogurt.


A serious lesson in corn cakes.

IMG_1805Next week my eldest child is flying the coop for a week in Canberra. Is it that time already? So fast the passing of the last thirteen years. Could it be that this is the same small babe that walked me past the point of sleep deprivation and led me up the path to crazy love? I'm quietly nervous, having never had my boy so far from my side.

I console myself with breakfast. The small one mixes corn fritter batter and picks rocket flowers to decorate the plate. She says that corn cakes are ugly food but they're delicious on the inside. She's right.

I remind her that it's whats inside that matters.

She agrees but voices her concern for mushrooms. Ugly inside and out says she in a serious voice.

No flowers will help the poor mushroom. :(

Corncakes (for my baby cakes)

1 tin corn kernels

½ red onion chopped

½ small red capsicum

small bunch coriander chopped

1/2 cup SR flour

⅓ cup milk

1lightly beaten egg

1 t curry powder

1 t sweet paprika

salt and pepper to taste

* mix everything until combined.

* heat a small amount of oil over medium heat and place 2 tablespoons of mixture per fritter into pan.

* Wait until edges start to crisp and bubbles appear, then flip.

*cook for two minutes or until centre of fritter feels firm.

* Serve with homemade houmous (recipe in my lunch recipes), rocket leaves and tomato chutney

* Eat outside in the sunshine with your small ones. :)


Tales of terror in waxed paper.

IMG_1702 When I was a girl my mother would turn all leftover food into sandwiches.

Whatever and all, regardless of it's sandwich filling suitability, got slapped between two slices of wonderwhite and wrapped in waxed paper. Fried rice, savoury mince, spaghetti sauce, sloppy oozy things that just didn't belong. Every item in the fridge shared the same fate and as a result I have some serious sandwich issues!

For me a sandwich must never be on square bread and it's fillings require serious consideration. The French do a smashing baguette and the Italians have their focaccia, I love a greek yiros and I'm even quite partial to a campfire bacon roll. Sandwiches deserve invention leftovers need other ingredients to be reinvented.

Which brings me to my refrigerator. I have the dubious talent of being able to turn almost anything into a fritter. One day when my children are old, they will probably bang on about the cold patties of disguised broccoli that they got in their lunch boxes. (I promise they're delicious).

Who doesn't love crispy fried goodstuff?? Whats not to like about lemony salty feta and some crunchy homegrown greens? Make a big batch and serve in the sunshine with lemon wedges and salad. Sure beats a minestrone sandwich.

I'm not kidding friends, I don't know how, but she did.

Chicken and Broccoli Fritters

1 ½ cups cooked chopped chicken

1 cup chopped broccoli

100g crumbled feta

1T pinenuts

1 egg lightly beaten

1 cup self raising flour

1 cup milk

handful chopped shallots

1 T chopped mint

zest of one lemon

* Place everything in a big bowl and mix until combined.

* Heat a frying pan on medium heat with a tablespoon of oil and fry in batches until golden.

* Don't complain when you get them tomorrow in your lunchbox. :)