Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had our evening meal. It was one such weeknight and around 9pm in the evening. I was tired and knew that we were going to have a heavy dinner the following day so I was looking for a light lunch recipe. I’d come across this recipe on taste.com.au and had stocked up on halloumi and zucchini/courgette earlier in the week. However, on that night I decided to jazz it up a bit and I don’t regret it at all! In fact, I declare it the ultimate savoury snack made with fridge leftovers – particularly veggies that are starting to look a bit sad. I’m sorry I didn’t take more pictures of the earlier steps. Hope you will give it a go and let me know what you think at email@example.com
Halloumi-veggie-fritters with a mint, coriander and yoghurt dip
Having lived in Melbourne for a while, I’d become used to the fact that a decent gnocchi was a tram-ride or a short walk away. Now having been in small-town England for a while, this is no longer true. I have to make what I want in my kitchen with what I can find here. It’snot too bad and thanks to food giants like Tesco, raw ingredients are easy to come by.
I came across this recipe one evening. I’d returned home from work as usual and my partner was going to be slightly late coming home so I thought “Why not make something a little more time-consuming?”. I can’t say I’ve eaten a gnocchi since I left Melbourne so I decided to query my fellow word-pressers for a recipe. Silvia’s recipe looked simple, achievable and tasty and that’ s exactly what it turned out to be. I passed it on to a colleague at work and I know she enjoyed it too.
When we were on holiday in France, I saw that we had potatoes and some parsley. It was very easy to find some dry white wine and a can of tomatoes and voilà, dinner was sorted for that evening. Where we were wasn’t parmesan territory so we used the same yummy sheep’s cheese as I did in the Summer spaghetti recipe. My partner’s mum made the sauce and I the gnocchi.
I’d like to dedicate this recipe to Aunty K. She was the awesome-est neighbour ever. When we first moved to New Zealand, she was one of the first few people to befriend us. With 2 lovely kids and one more on the way, she welcomed us to the neighbourhood in more ways than one. She was an amazing cooking and of the ilk that everything should/can be made from scratch at home. From Malaysian chilli sauce to steam dumplings to cakes and cookies, we got to try them all.
I’ve always liked cooking and once I started baking, mum left it to me to do so. However, she didn’t like it very much when I spent hours in her kitchen baking a cake which I’d usually take into work as no one at home (but for me) really enjoyed cake that much. So, more often than not, all my baking adventures would move to Aunty K’s house. She was definitely my baking guru. Not only did I watch her and learn but she held my hand through many a disaster. I got a lot of recipes from her that I use 8 years on and will continue to do so. Unfortunately, they had to move so we no longer had them as neighbours.
This carrot cake recipe is Aunty K’s and every time I bake it, it gets eaten within a very very short interval of time, at work and at home. Most recently, my partner’s friend was having a birthday dinner to which we were invited. I decided to take a carrot cake along as a surprise. The original recipe calls for a lemon-cream cheese icing which is delicious but I was trying to be healthy. I used lemon yoghurt instead and served it with the cake. The birthday girl was very pleased and the 10 of us polished it off in a matter of minutes. Unfortunately, I didn’t have a camera to take pictures of the cake while we were eating it. I promise you it was good!