Friday, August 28, 2015

Mediterranean Zucchini Fritters

Last week, when I was visiting my parents my mom gave me a giant zucchini from her friend's garden. It was the first time in my life that I saw such a big vegetable. It was at least 5 times the size of a normal zucchini. But well.., I thought, with more zucchini you can try out more new recipes. I was first hesitating whether I should experiment on a new version of zucchini fritters or give the zucchini crust pizza a try. As you can see, the fritters outpaced the pizza. 

The good thing about zucchini fritters is that you can play around with ingredients. The first time I prepared them I added a lemony note. This time I choose to get them all cheesy. At first I was not sure if I didn't exaggerate a bit with my double cheese creation, but in the end, the answer was clearly NO. Another positive aspect of these fritters is that you can easily prepare them ahead. They make a nice low carb dinner or a perfect side dish to co with salmon for instance. 

For 10 fritters you need:

400g zucchini
2 garlic cloves
60g grated Parmesan 
90g feta
1 egg
olive oil
1 pinch of nutmeg


Wash the zucchini and cut them lengthwise in two parts. Grate the veggies on the coarse patch. Then peel and finely chop the garlic cloves. Now mix the zucchini with the garlic and the Parmesan cheese and finely crumble the feta cheese into the bowl.

In a large frying pan heat some olive oil. Form your fritters with two tablespoons. Carefully drop the mixture into the pan. 4 tablespoons form 4 fritters, which you can easily place into one frying pan. Cook the fritters until golden and then turn them.

Place the fritters on paper towels to absorb the fat.


Monday, August 24, 2015

Pina Colada Smoothie

Summer, sun and loads of fruits, was definitely my motto of the last few months. I really really love fruits, but over the first half of the year, I have not eaten many of them. It might seem crazy what I am about to say, but sometimes I just don't have enough time to prepare myself a whole plate of different fruits. At some point I got a juicer and had all kind of different juices in the morning or after lunch. I really love my new juicer and I will definitely keep using it, but sometimes, all I do is crave a yummy smoothie. They are way more filling and you can easily play around with dairy products or plant-based alternatives. 

Only three weeks ago I discovered coconut milk. Not the one you'll find in the foreign products area of the supermarket. The one I found is placed next to the plant-based milks. After almond, oat and hazelnut I finally tried coconut. First, the coconut milk gave my daily muesli an exotic flair. Then, out of a sudden, two days ago over breakfast, the idea of this Pina Colada smoothie came to my mind. I really like the coconut-pinapple combo. And that's when yesterday morning I went to the supermarket to get all the ingredients for my new recipe. 

For 4 servings you need:

1 large fresh pineapple (around 850g)
300ml coconut milk or 170ml coconut cream
3 tbsp fresh lemon juice
8 ice cubes
4 tbsp liquid sugar (optional)
grated coconut

Peel the pineapple and cut it into little cubes. Pour 2 tbsp of lemon juice, the ice cubes, pineapple, liquid sugar and coconut milk into your blender and mix until smooth. Pour the remaining lemon juice into a small bowl and the grated coconut on a small plate. Turn the glasses around and place them upside-down in the lemon juice, then in the grated coconut. Pour the Pina Colada smoothie into the glasses.


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