Posted at 5:30 pm
Breakfasts after a night out. Critical question – are you part of the oily/carby/shove-anything-remotely-unhealthy-down-your-gullet crew? Or do you fit in the slightly more uncommon category and, like me, shy away from any thought or smell of grease? Either way, these Apple Fritters will lure you out of bed…crisp rings of apple, encased in a sweet batter and topped with copious amounts of cinnamon sugar. Pair with a strong coffee and your day’s off to a fine start. More or less. Let’s not kid ourselves too much. The batter can be prepared ahead of time (up to twelve hours ahead) so if you’re super organised you can simply roll out of bed – quite literally if need be – dunk the apple rings in the batter and get frying. Alternatively, if you’re in no rush to head to uni/work/other such mundane obligations, the batter can be prepared on awakening and you’ve got yourself half an hour to potter about, take a dip and attempt to re-establish some sense of decorum. You really can’t go wrong with fritters. Continue reading
Posted at 7:46 pm
I’ll forgive you for jumping to the conclusion that these are vegetable fritters and therefore they must be boring. I’ve come across some simply dreadful creations in the past. Stodgy, rubbery, bland, mushy. No thank you. These fellows are different. Sure, sure there’s still the bog-standard carrot/zucchini combination. Can’t help that – they grate up a treat and there’s almost always a few floating around the refrigerator. But then things start to get a little more funky. A bland vegetable fritter is the pits. It puts vegetarian cooking to shame. We’re going to spice ‘em up with ground cumin, paprika and fennel seeds. We’re going to bypass dreary old plain flour. Exchange it for something with more excitement factor. Something more nutritious. And that, ladies and gents, is besan flour. Continue reading
Posted at 8:07 pm
These past two weeks I have been doing work experience at a café in Newtown. I chose Gather on the Green due to its sustainable and organic ethos. Additionally, their menu has an array of good quality vegetarian meals. I had a wonderful time there and learnt many tricks of the trade, one being to work efficiently in a very small space! Additionally, I was able to pick up a few vegetarian ideas to try at home.
One of my more regular tasks was to prepare an industrial sized batch of corn fritters and then cook them off. A very hot and sweaty job, resulting in hands that are now far hardier towards hot frypan handles than before. Despite it being a slightly painful job at times it was well worth it. The fritters were layered with wilted spinach, slabs of grilled haloumi and Gather’s homemade tomato relish. Apart from looking very effective on the plate, they were pretty popular and I knew that I had to try them at home. Continue reading