Saturday, September 12, 2015

Heyyyyy!!!!!

OMG - I can't believe its mid September already!

I've been super busy life and all :)

Hope everyone who's reading is well and eating well ..

I will be back soon - promise! :)






Heres a photo from Orpheus Island, where my then boyfriend became my bestfriend for life :P

Quote of the Day:

"You know when you're in love when you can't fall asleep because reality is finally better than your dreams." — Dr. Seuss" 

Warmest, 
Dolly 

Saturday, March 14, 2015

Corn Fritters with Guacamole

Can you guys believe its mid March already?

We are 1/4 of the way though 2015. Time flies when you're having fun right?

I know I've been very non-existent on this blog lately, but since it's a new year - why not have a new writer? I have recruited a new writer aka 'the boyfriend'. He'll slowly update my blog in my absence.

Anywho, here's to a quick an easy brunch recipe to WOW your plus one, your friends or family! :)



This recipe is from Julie Goodwin. I've also added home made Guacamole for extra flavour!

Serves 4
Prep & cooking time: 30 minutes
Corn fritters are not only a great brunch dish, they also go well with grilled chicken breast and avocado for an easy weeknight dinner.
Ingredients
3 cobs fresh corn, silk and husk removed
2 eggs, whisked
1/3 cup milk
¾ cup (115g) self-raising flour
¼ cup shallots (green onions) finely sliced
¼ cup coriander leaves, chopped
Salt and ground white pepper to taste
Olive oil for frying


Method
Cook the corn cobs either by boiling or microwaving until the kernels are tender but still al dente. Boiling will take 5 minutes, microwave time will depend on your machine but give it 1 ½ minutes per cob and then longer if required.

When the corn has cooled enough to handle, run a sharp knife the length of the cobs to remove the kernels. Season with salt and pepper.

Meanwhile mix eggs and milk together. Place flour in a bowl and add milk mixture gradually, ensuring there are no lumps. 

Stir in corn kernels, shallots and coriander. Set aside for 15 minutes to rest.

Meanwhile, cook some bacon rashers until done to your liking. These can be pan fried, and the fat added to the cooking oil for the fritter, or for crispier bacon cook it under a hot grill.

Heat 1 tablespoon of olive oil in a chef’s pan over medium heat. Drop 2 tablespoons full of the fritter mix in the pan. Give the fritters space to spread and yourself space to flip them. After about 2 minutes they should have bubbles appearing and setting on the upper surface, and be golden brown underneath. Flip and cook for another minute.

Serve the fritters with the bacon and a generous dollop of tomato relish.


Enjoy!


Quote of the Day -

"Happiness is making the most of what you have, and riches is making the most of what you've got" - Rosamunde Pilcher

With Love, 
Dolly