Monthly Archives: September 2014

Beetroot Falafels

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I made some of these babies last week and they were good! I was a little sceptical but they were very nice. They go really good with potato bread and grated carrot, cucumber and lettuce! Just an FYI!

Here is the recipe:

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 2 tsp ground cumin
  • 2 x 400g cans chickpeas, drained
  • 500g raw beetroot, peeled, trimmed and coarsely grated
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tbsp tahini paste
  • vegetable oil, for brushing or frying

 

  • Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
  • With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.

 

Lychee Coconut Pie

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Litchis (or lychees) are my favourite fruit! Sadly you can only get the canned variety here in NZ. In South Africa I ate kgs of the delish things every week in summer as they were so plentiful!  I felt like making a fruit pie on Friday so I came up with my own recipe for a lychee coconut cream pie and let me tell you, it’s good!!

First of all you take a package of South African tennis biscuits (any other of your favourite tea biscuits) and put them in your food processor and process till fine. Then add in just enough butter (or margarine if you want to make it vegan) to make the mix stick together.  Press it into your oiled tart dish and chill in the fridge until your filling is ready.

Next pour 1 can of lychees and 1 can of coconut cream (I use solo’s) and 1/2 Cup cornflour into your blender and blend until smooth. Pour the mixture into a pot and heat over a low heat setting and whisk until the mixture thickens and bubbles. Pour the mixture into your chilled base and return to the fridge until you are ready to serve it. I didn’t decorate it this time but next time I might think up something to make it look prettier.

If you are feeling like something a little bit tropical then this is just the recipe for you!