The Baking Jogger Blogger

My first post. It has been a long time coming. Normally not a procrastinator, I have royally procrasticated in getting this first one out. I wanted it to be perfect (my wonderful perfectionism kicking in) and kept waiting for the right moment, right meal or right anything. So after 3 months of this, I have decided to kick myself into gear.. So here goes….

Last year (2012) the bf and I went on an amazing 6 week trip to Europe. We ate at some beautiful restaurants, went to some fantastic local farmers markets and saw some pretty amazing things. Whilst on holiday and with the space that holidays bring, it became very apparent to me that I am a foodie through and through. I was constantly on trip advisor researching where the best local eats were and excited most about trying out the local favourites. It was whilst on holidays that I decided it was time for me to start my own blog.

It was on this trip that I fell in love with Lebanese food. At the airport on the way home I found a  cookbook that featured some of my favourite lebanese dishes (hummus, falafel, fattouche and baklava) so I could cook them for myself.  Here is the first dish I attempted – Cauliflower Fritters with Yoghurt Mint Dip.

Cauliflower Fritters with Yoghurt Mint Dip – Recipe adapted from ‘Modern Flavours of Arabia: When Suzanne Cooks’ by Suzanne Husseini                       

Makes approximately 16

8 free-range eggs

1 medium onion, thinly chopped

4 cloves of garlic, crushed

1/2 cup parsley, chopped

1/2 cup corriander, chopped

2 tsp cumin

4 tbs rice flour

2 tbs flour

pinch of salt and pepper

1 head of cauliflower, cut into small chunks

1 1/2 tsp baking soda

 oil (I used olive oil)

 

Yoghurt Mint Dip

1 cup natural yoghurt

1/2 cup fresh mint

1. Steam the cauliflower florets  until tender. Remove and cool completely. Squeeze out as much of the water from the cauliflower as you can (use a clean tea towel or paper towel – this will ensure the fritters are crisp and not soggy).

2. In a bowl beat the eggs and add onion, garlic, herbs, spices, both flours and salt and pepper. Tumble in the cauliflower and mix well. Stir in the baking soda.

3. Heat oil in a large frying pan. Dollop tablespoons of the mixture in the hot oil. Cook for 2 minutes on each side until crispy golden and cooked through. Use a slotted spoon to remove the fritters and place on absorbent paper.

4. To make the dip, mix the yoghurt with the fresh mint.

To complete my dinner I served the fritters and yoghurt mint dip with a mixed salad and some homemade chutney. A delicious light meal.

The fritters also taste great the next day as leftovers and freeze well.  As I like to tinker with recipes I also tried these fritters using almond meal instead of the flours (in an effort to make them healthier). The fritters tasted just as great however were an off-white colour and don’t seem to freeze as well.

Enjoy. x