A perfect Sunday … and Quinoa Fritters

After a very strange week weatherwise [ T-shirts one day, winter woollies and a wood fire the next …

close to zero overnight and large swathes of the eastern side of the country actually had SNOW ]

today turned into one of those beautiful, balmy Spring days that make one glad that daylight Saving has started.

Off with the flannel jammies, and the cardi only lasted till mid morning.

David and I had breakfast on the verandah with assorted small animals

and later we rambled around the block [ keeping a watchful eye out for brown-and-wrigglies ]

and indulged in a spot of block clearance-by-goat


About mid afternoon, and despite a healthy breakfast and lunch, I found myself with a major case of the munchies, and casting hungry glances at all the luscious recipes on Pinterest.

Funny how many of them seemed to feature large amounts of chocolate [ hello migraine ], pumpkin, and peanut butter.

anyway, I decided to be good, and we had these cheesy zucchini quinoa patties/pikelets/fritters instead.

Of course my version was a little different to the original because , after all, it IS Sunday afternoon and there are no 24 hour supermarkets in the middle of the bush.

So here’s the original

and these are my modifications.

I have no idea what Fontina cheese is like. My choices were sliced Bega Strong & Bitey vintage tasty, Danish feta and ¬†Perfecto Italiano’s Perfect Pizza [ grated Parmesan, Mozzarella and Cheddar ] I went with the grated pizza mix.

I used fresh garlic chives from the garden in place of the spring onions

and I added about a half a grated zucchini just because.

I’m not big on fried food so I used just the tiniest spray of Canola oil and a non stick pan.

Australian measures are not the same as US ones, but I basically went ahead with cups and spoons as stated and just added a wee bit more flour. I figure these sort of recipes are more of a guideline anyway. My eggs may be a different size. Did I pack down the grated cheese as firmly? ¬†It’s all an experiment, right ?

Oh, and for the record, they were delicious. Served with sweet chilli sauce and a dab of Lite Sour Cream. Moist in the middle and crunchy on the outside. Perfection.



Wednesday Night fly-by

Just in case there are any poor deprived sods out there who have never experienced the mouthful of heaven that is a mini plum pud, I present herewith the annual posting of same:

This is the world’s easiest christmas ‘recipe’ – and I’m using the term in its loosest sense – and great fun to make with any available little people.

Step 1. Buy the cheapest no-name brand Christmas cake that you can find.

You will also need some white chocolate for melting and some red and green glace cherries. If, like me, you’ve become tired of finding the mummified remains of the rest of the packet of cherries at the back of the pantry a year later, you can substitute any slightly gelatinous sweets in red and green. This year we tried Gummi Bears. They worked just fine … with the added bonus that David ensured there were no leftovers.

Step 2. Moosh up the cake with a half cup of liquid. This can be orange juice, brandy, or whatever you find at the back of the liquor cabinet. This year we used orange juice with the addition of a teaspoon of aged Bundy rum.

Step 3. Roll mixture into small balls and pop into the fridge to firm up while you chop the cherries/ gummi bears into very small pieces [ we’re trying for the impression of holly here ]

Step 4. Melt white chocolate in a microwave safe bowl or over a double boiler, and working in small batches unless you’re wicked fast, dribble a quantity of choc onto each pudding and decorate with pieces of the red and green whatevers.

Neatness does not earn you extra points.

You can substitute white icing [ frosting ] if you must … but chocolate is better.