Tuna and Corn Fritters with Yoghurt Sauce

Fritters. Something that I thoroughly enjoy eating but have struggled to get 100% right. I’m either putting too much flour, or adding milk when I don’t have to or just the combination of flavours doesn’t work out.

Ages ago when I was super lazy but hungry for something healthy, I would just eat tinned tuna, corn kernels with salt and pepper. It served its purpose but was just not enough to make a meal and so stemmed the idea to incorporate this flavour combo into fritters.

This recipe has just four ingredients + any additional seasoning you want to add. I decided to serve this up with a quick yoghurt sauce I threw together. I will provide the recipe for the sauce I made as well.

Here it is if you want to have a go! Fritters are dairy free but can be made gluten free with a simple flour swap.

Tuna and Corn Fritters (yields 2 large or 4 small fritters)

what you’re going to need

Fritters

1 x 75 g tinned tuna

1 x 75 g tin corn kernels

2 tablespoons plain flour (or gluten free alternative)

1 egg

salt and pepper, to season

1 tablespoon olive oil for frying

Yoghurt Sauce (serves 2) 

1/4 cup plain greek yoghurt (I use Jalna)

1/3 cup cucumber, grated and squeezed to remove as much liquid as possible

1/2 tablespoon extra virgin olive oil

generous squeeze fresh lime

pinch of mixed herbs

sea salt, to season

Method

  1. In a small bowl, add all ingredients for the yoghurt sauce and mix until well combined. Place in the fridge ready for serving
  2. In another bowl, add all the ingredients and mix until well combined.
  3. Heat up olive oil in a fry pan on a medium heat. Using a ladle or large spoon, place even amounts of batter into the pan. Cook for about 2-3 minutes per side or until golden brown.
  4. On a plate, place a large dollop of the yoghurt sauce then the fritters on top. Garnish with additional lime juice and parsley. Serve immediately.

Tuna and Corn Fritters

I am submitting my recipe today as part of the Our Growing Edge monthly food sharing community. The theme this month is Family Favourites and is hosted by Mark and Susan over at Simple Sundays. If you are interested in sharing your Family Favourites creations this month, check out the instructions on how to submit over at Our Growing Edge.

Pearl Couscous Salad with Chunky Tomato Sauce

The daily dilemma…figuring out what to have for lunch. I was fortunate to be off work when I thought up this recipe so conveniently had an open pantry to work with. Even so, many find themselves swamped with ingredients and not a clue how they fit together.

Lucky for you, one of my favourite pastimes is picking an assortment of ingredients, throwing them together and hoping they will taste amazing.

Pearl couscous is such an interesting grain. It works as a really good filler for salads and an accompaniment to a stew and the like. My original intention for this was to pair it with leftover roast lamb but there was a miscommunication in the kitchen and so my father took it with him to work instead. Alas, crisis management kicked in and I worked with what I had to still make something tasty.

My favourite part of this dish is the crispy fried capers! I’ve seen chefs on cooking shows use this technique numerous times and have always been keen to try it out myself! Super easy and result is definitely worth the minimal effort required.

Pearl Couscous Salad with Chunky Tomato Sauce

What you’re going to need

1/4 cup pearl couscous

a generous handful cherry tomatoes, sliced in half (I used Perino tomatoes for this recipe)

one slice shortcut bacon, sliced into small pieces

6 kalamata olives, sliced in half

teaspoon baby capers

fresh basil leaves, roughly chopped

salt and pepper to season

olive oil

Method

  1. Cook pearl couscous to packet instructions.
  2. Whilst the couscous is cooking, fry up the bacon in a small pan until crispy. Set aside.
  3. In the same pan, add a splash of olive oil and heat the oil to a medium heat. Place capers in the pan and fry until aromatic and the colour has darkened (max 30 seconds). Remove from pan and set aside on paper towel to drain.
  4. In a saucepan, add the cherry tomatoes with salt and pepper. Mash up the tomatoes until a relish like texture forms.
  5. Add in the couscous, bacon and fresh basil and mix until well combined. Take off the heat and mix in the olives. Place in a bowl and top with the capers!

pearl-couscous-salad

 

 

 

Quinoa Tuna Bake

I am a massive fan of pasta bake. Creamy, cheesy pasta bake. Having IBS and being mildly lactose intolerant doesn’t mean one of my favourite dishes is ruined. As this was intended for work lunches, I wanted it to be lighter and healthier than the original pasta bake.

So… I switched out the pasta for quinoa. This was definitely an experiment. I have cooked with quinoa numerous times and have a good feel about what flavours work best with it. And since tinned tuna has basically become a staple part of my diet, I have incorporated tuna into the dish as well (over the usual BBQ chicken and bacon). I also figured if I was trying to “healthify” my favourite dish to this extent, I should add broccoli as well.

Now to the sauce. I went for more of a buerre blanc style sauce instead a bechamel style sauce which is what the pasta bake I have at home normally consists of. Definitely losing health points here but hey, the flavour needs to come from somewhere.

In conclusion, I only post food that I believe is worth trying out for yourself so if i wasn’t happy with this, I would not have shared. Be brave and see how you go.

Quinoa Tuna Bake (serves 6, or 6 work lunches for 1)

What you’re going to need

1 cup quinoa, cooked to packet instructions

1/2 broccoli, roughly chopped in small pieces

2 tins 75g tuna (I used Greenseas Tuna in Oil but you can use the Springwater one as well)

cheddar cheese, for grating on top

Sauce

1/3 cup white wine (I use Sauvignon Blanc for cooking but up to you)

150ml cream (I use lactose free)

1-2 tablespoon butter (to taste)

sprinkle nutmeg

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. In a saucepan on a medium heat, add the wine and cook out the alcohol. Add the cream and butter and stir until well combined. Add the nutmeg and any seasoning.
  3. Add the cooked quinoa, broccoli and tuna to the sauce or vice versa (you will need a big saucepan for this) and mix until all the added ingredients are coated in the sauce.
  4. *** Add mixture into a large baking dish and distribute evenly. Top with grated cheddar  (i’ll leave you to decide how much cheese you want to add).
  5. Pop in the oven and bake until the cheese has melted and darkened slightly. Serve warm.

quinoa-tuna-bake

*** If you don’t want cheese on top, then you can skip the oven steps. Another option for extra flavour is a homemade chunky breadcrumb to give the dish more texture.

 

Our Growing Edge December 2016 Round Up

Happy 2017! Hope everyone enjoyed the festive season. As part of celebrating the holidays as well as giving the blogging community a chance to share their creations, this month’s growing edge theme was Festive Feeds. As part of the community, we want to encourage everyone to get creative in the kitchen as well as share their marvellous creations to inspire others.

This month, we were lucky to have 18 submissions! Thanks so much to all the bloggers who submitted their creations.

Here is a showcase of all things festive by our community:

First up we have Terri’s Roasted Turkey & Black Current Brie Bites! These look so quick, easy and of course delicious! Also from Terri, we have some butter tarts which look divine!

The holiday fever continues with Cheat Sheet Home Maker’s North Pole Latte! I can imagine this being a perfect fit for a white Christmas! In the same league, another idea from Cheat Sheet Homemaker is using your leftover candy canes in your tea or coffee! A great way to add a minty sugary hit!

Next up, some more fruity flavours from Corina with her Apple Carpaccio.  I especially like this because it includes my current favourite food – pomegranate! For more fruit fusion during the holiday season be sure to try out candied orange peels by Ms Frugal Ears! Absolute genius idea.

This one is for the popcorn obsessed people (me) out there! From Julianna we have Coconut Curry Caramel Corn. Cannot wait to try this one out! Another great hit by Julianna is her Cranberry Pistachio Pate! Pate has become a recent fave for me as well and this looks delightful!!

Loved this winter warmer from Elaine which is a Pumpkin Pie. Have only eaten this dish once but I loved it and really want to eat it again. Fabulous! For more of your baking desires, you will want to whip up these Cinnamon Rolls from Maja! I know if I made these at home they would gone as soon as left the oven! Delicious.

For those who love roasts regardless of the temperature outside, please join me in admiring Patricia’s Roast Pork which looks so succulent and tender! Mmmmm. Another grand roast idea is From the Terrace Baker with Roasted Gammon 2 ways. The honey and mustard glaze looks completely on point and I would devour it all immediately.

Anyone who knows me personally will know that I love miniatures! From dosirakbento we have some beautifully decorated Christmas Cakes including one with a mini dining table Christmas setting including a turkey and mini bon bons!

As a chocolate fiend, I loved Tess’ Chocolate Crinkle Cookies made with Hershey’s! Hitting the sweet spot that’s for sure. From Tracey we have some Traditional German Christmas Ginger Butter Cookies! A great staple cookie recipe to have on hand whenever the sweet cravings kick in!

From the Our Growing Edge leader Genie, we have an incredible, fresh and vibrant Festive Lamb Salad ! Salads are perfect for a Summery Southern Hemisphere Christmas! Keeping on with the light and healthy approach to the festive season, we have Nicole’s collection of Christmas cooking! I really enjoyed her idea of stuffed mushrooms which serve as a perfect healthy side dish at a festive gathering!

And last but not least. for those who love the holiday spirit (as well as alcoholic spirits), you will enjoy Chandler’s Holiday Spirit Exchange providing an opportunity to share the merriment over good quality liquor.

Thank you again for your submissions! It was a pleasure being host this month and getting to share some really fabulous ideas and getting some inspiration for my own cooking! If you would like to know more about Growing Edge and be part of our monthly blogging event, check out Genie’s blog Bunny Eats Design for more info!

Our next month’s theme is Healthy Starts and is hosted by Terri over at Food Meanderings.

our-growing-edge-banner

 

 

 

 

 

Homemade “Cocoa Pops”

Cocoa pops have been a childhood favourite for years. However they have been banned from my house since I was about eight years old! Recently, I haven’t really been the biggest fan of cereal but I figure that I may as well create one of my old faves with the abundance of puffed rice I had around the house today (which is super cheap by the way, only about $3 a bag).

So commenced the experimentation of making these tasty treats. I followed the same kind of approach as I would with making a baked granola just without the nuts. Super easy and simple with only 4 ingredients which are all conveniently gluten, dairy and refined sugar free. I reckon that these matched up with vanilla unsweetened almond milk are a match made in heaven so be sure to try that.

Homemade “Cocoa Pops”

What you’re going to need

3-4 cups of puffed rice

2 tablespoons organic cacao powder

1/4 cup maple syrup

pinch sea salt

Method

  1. Preheat oven to 140 degrees Celcius.
  2. In a large bowl, add the puffed rice, cacao powder and salt and stir until well combined
  3. Add the maple syrup and stir through until it all comes together and the mixture is wet. (if there are parts that are dry and you bake it, it will not taste great…)
  4. Place on a lined baking tray and bake for 20-30 minutes on a low shelf in your oven.
  5. Leave out to cool completely before storing in an airtight container.

cocoa-pops

In other news, I am lucky to be the host of this month’s Growing Edge blogging community event themed “Festive Feeds”. If you would to share your creations, please submit your post via the following link: Festive Feeds Submission. Looking forward to seeing all the wonderful festive inspired creations for both the summer and also from my friends in the Northern Hemisphere. I will be sharing a compilation of all the submissions in early January. Merry December everyone!

Sweet Potato and Quinoa Salad

It’s my first week in Sydney for work in what seems like ages! This means meal prep is back on to start saving my coin for my holiday to New York City early next year. I do like salads for lunch, but only if they’re filled with lots of good carbs! A bowl of lettuce and raw vegetables can fill me up for a total of about 45 minutes.

My favourite salad bulky items I love to use are quinoa and sweet potato. It’s amazing how much you can stretch one medium sized sweet potato. This batch of salad I’ve made is enough food for three days worth of lunches! Perfect.

To compliment the sweet potato and quinoa, I have paired it up with a balsamic mustard dressing. Homemade dressings are the way to go to avoid all the preservatives and other assorted ingredients that end up in off the shelf dressings.

So here it is!

Sweet Potato and Quinoa Salad

What you’re going to need

1 medium sweet potato, chopped into even pieces

1/2 cup quinoa (I used tricolour for this recipe but feel free to use white, black or red)

1/4 cup pistachios, shelled

50 grams danish feta, roughly chopped

fresh rosemary

fresh thyme

2 tablespoons olive oil

Dressing (to taste but here are some rough measurements)

1 1/2 teaspoons balsamic vinegar

1 teaspoon dijon mustard

1/4 cup olive oil

cracked salt and pepper

Method

  1. Preheat oven to 200 degrees Celcius.
  2. On a lined baking tray, add the chopped sweet potato, olive oil, rosemary and thyme. Season with cracked salt then place tray on a high shelf in the oven.
  3. Whilst the potato is baking, prepare quinoa according to packet instructions. In addition, prepare the dressing in a small bowl/measuring jug
  4. With ideal timing, the sweet potato and quinoa should be ready at the same time. Set aside and allow to cool for 5 minutes
  5. In a large bowl place the sweet potato, quinoa, pistachios and feta. Add dressing to taste.
  6. Serve immediately or store in the fridge for up to 3 days.

sweet-potato-and-quinoa-salad

Roasted Cauliflower Salad

So it’s the day that you’re due to do the weekly grocery shop, you open the fridge to what looks like a measly bunch of ingredients which will not pair up together. Wrong. Well let’s just say 85% of the time, I reckon you can still whip up something delicious even if it seems like all you have is the stuff that gets forgotten about in the fridge until the end of the week.

Of course, the dream would be plan meals so efficiently for the week that you end up with nothing left on grocery day. However, as most people work and have other activities planned for their days, there often isn’t much planning around this.

So instead of forcing yourself into planning your meals a week in advance which may not stick, try introducing yourself to the creative opportunity of leftover ingredients. (In saying that, if you are finding every week that you are throwing out the same unused ingredient, then cross that item right off your shopping list please).

Today, I was going in blind. I really hadn’t looked in the fridge properly for a few days and so it was very much a mystery as to what to create for lunch today. I had just arrived home from martial arts training so was craving something fresh and filling. I didn’t want to wait around all day for my food so I saw the cauliflower and used that as a base for the dish. The rest was just odd bits and pieces. Slowly, a dish was coming together.

Cauliflower. Check. Fundamental salad ingredients. Check. Dressing? It is always a satisfying feeling to make your own dressings from scratch. You know everything that goes into it, it will be fresh and most importantly, it will taste fabulous. With dressings I find measurements a little bit redundant at times, it’s a bit of a taste as you go experiment until the flavours match your palette.

Okay so let’s have a look at what I created today from a bits and pieces collection of ingredients.

Roasted Cauliflower Salad (serves 2) Cook + Prep time: 20 minutes

What you’re going to need

Salad 

1/4 floret cauliflower, cut into small pieces

generous handful mixed leaves/salad mix/lettuce

handful cherry tomatoes, sliced in half longways

1 medium cucumber, grated

2 teaspoons pine nuts

Dressing

1 tablespoon tahini

1 teaspoon honey

extra virgin olive oil, to taste

salt, to taste

Method

  1. Preheat oven to 200 degrees Celcius.
  2. Place the cauliflower on a lined baking tray with a small drizzle of olive oil and salt to season.
  3. Place in the oven and bake until golden.
  4. While the cauliflower is baking, prepare all the other ingredients and make the dressing. I decided to season my tomatoes with cracked pepper just for an added level of flavour.
  5. In a bowl, throw in the mixed leaves, tomatoes and cucumber. Place the baked cauliflower on top with the pine nuts and then drizzle the dressing over the top.

FullSizeRender