Vegetable Pakoras

It's Back! I have "Vegetarian" by Alice Hart in my possession again for a few weeks.


I picked up where I left off (see earlier post) and made her "Spring Vegetable Pakoras" last night. I intended it to be a nibble before dinner, but it made a lot and we scoffed them all down and didn't actually need a dinner after that.
I have made very minor modifications to her recipe.
* I used cauliflower, broccoli, snow peas and Spanish/red onion because that's what I had - she used broccolini (tenderstem broccoli), shelled peas and spring onions.
* I made the batter her way but have now quadrupled the cumin seeds for next time as they were the highlight flavour and I love them.



Ingredients


2 teaspoons cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon of chili powder
1/2 teaspoon salt
1/4 teaspoon baking powder
200g chickpea flour (also known as gram or besan depending where you are)
1 litre vegetable oil for frying
1/2 a cauliflower, separated into florets
1 head broccoli, separated into florets
1 Spanish onion, cut into small wedges
100g Snowpeas, tops and strings removed


Method


Quickly Blanch or microwave the broccoli and cauliflower to par-cook it a little (about 30 seconds in boiling water or 1 minute on high) 
Mix the cumin seeds, coriander, turmeric, chili powder, salt, baking powder and flour together in a large bowl and gradually whisk in 200g cold water to make a batter.


Heat the oil in a deep saucepan or wok until it reaches 180C/350F. If you don't have a thermometer try a little batter in the pan and it should sizzle, but not burn, immediately if it is around the right temperature.


Add the chopped vegetables to the batter, stirring to coat well. 


Gently drop pieces of vegetable (or tablespoonfuls of any little bits) into the hot oil a few at a time, being careful not to splash yourself or overcrowd the pan. 


Deep fry for 2-3 minutes or until golden brown. Lift out with a spider or slotted spoon and drain on paper towel.


Serve immediately.


Alice suggested an optional fresh herb chutney to serve with them.  (mint, coriander/cilantro, red onion, green chili, lime juice and a little water) We simply squeezed lime on them and were very happy!!

 Enjoy!
 Nicola

Gorgeous Mother's Day

I had a gorgeous Mother's Day.


Mother's and Father's Days around here normally concentrate on sleep-ins and breakfast in bed made by the kids.


This last year both girls have done a lot more cooking and it really showed how much their skills have improved in the meal they produced yesterday. Makes me wish I'd kept a record of what they made each year. I do remember a few tea and toast years, some french toast, and quite a bit of Dad help but can't remember much more.


Anyway this year there was a cup of tea followed by a delicious banana and oat smoothie in bed. 
After leisurely getting up and ready there was a brunch of pumpkin, fakin (vegetarian bacon) and caramelised onion mini quiches and salmon, dill and cream cheese finger sandwiches,    

lemon and cardamon bun and chocolate pastry swirl with a latte to go!

Finally an early afternoon sweet course of lemon and cardamon buns and chocolate pastry swirls with coffee. 


Fabulous! 

And done with no help - (and all went smoothly except the spilling of milk all over the laptop with the recipe on it which was sitting on kitchen bench!! We need to rethink this habit!! Insurance claim in, fingers crossed!)






I suspect you may see their recipes if you follow Mia's Blog. 

In the afternoon friends lent us their season passes to the netball and we saw our first professional level netball match - NSW Swifts vs Melbourne Vixens. What a game! Swifts won - just - and it was very exciting with a great atmosphere. Always good to try something new. Ian even one a lucky door prize at the after match members event. 







Thank you Gorgeous Girls and Lovely Husband. It was a great day!
Nicola / Mum

Quick, Vegetarian Finger Food!

On Sunday afternoon we had a tight time frame to make nibbles for a last minute "welcome home" party for  friends who've had a tough time lately. We came up with ideas in the car, popped in for a few extra ingredients at the local shops, though mostly used the contents of our vegie co-op bag. Then Mia, Eva and I spent about an hour preparing.


This is what we came up with:-




Beetroot and Cumin Dip with Greek Pitta and Carrot Sticks.

• Place a large Fresh Beetroot into a pot of cold water full enough to cover it and bring to boil, cook , covered, until tender (approx 45min - depending on size) 
• Peel Beetroot while still warm (skin should slip off easily - gloves may help with heat.)
• Puree beetroot in a food processor.
• Add Greek Yoghurt (about 1/2 cup), Ground cumin (about 2 tspn) and some salt and pepper and puree further.
• Taste to see if more yoghurt or salt needed.
• Serve beautiful coloured dip with bright accompaniments.

Asparagus Spears Wrapped in Smoked Salmon and Nori and a Lemon Mayonnaise
This one we googled while looking for asparagus ideas (and have included the link). Rolling Stiff Nori was harder than I thought so they look a bit rough - but the taste was great. We added a lemon mayonnaise (Good Mayo with fresh lemon juice and pepper stirred through it which went very well)










Goats cheese, roasted cherry tomato and parsley mini-toasts.

• Halve and roast cherry tomatoes (tossed in Extra Virgin Olive Oil, A little Balsamic Vinegar and some salt and pepper) until soft (about 20 min)
• Spread toasts with some goats cheese, a parsley leaf and a roasted cherry tomato and serve soon afterwards.
• I meant to use pesto but didn't have basil - it would have been tastier, but these were good and quick. 

It was all eaten and enjoyed!

Nicola