Carrot Fritters

Screen Shot 2018-08-22 at 9.27.23 amINGREDIENTS
large eggs
Kosher salt and pepper
12 oz. carrots (about 3 large)
1/4 c. panko bread crumbs/ gluten free BC / Polenta/Buckwheat Flakes /Quinoa Flakes 
scallions, thinly sliced
red chile, seeded for less heat and thinly sliced
1 c. fresh cilantro
2 tbsp. fresh lime juice
3 tbsp. olive oil
2 oz. feta cheese, crumbled
Green salad, for serving

 

DIRECTIONS
  1. In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.
  2. Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile, and cilantro.
  3. In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.
  4. Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
  5. Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.

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Winter Chicken & Egg Soup

thumbnail_IMG_3369Ingredients

1Kg Chicken drumsticks or Thighs

1 carrot diced

1/4-1/2  Leek chopped

1 red Capsicum diced 

1 1/2 Tablespoon chicken Stock

1 Beaten egg

Method 

1:  Place chicken and all other ingredients into a saucepan and fill with filtered water and  bring to boil and then simmer.

2: When ready  take the drumsticks out and then shred or slice thigh. Add back to the  soup and simmer.

3:Add beaten egg  and stir through until egg is cooked.

Serve with slice of lemon and  fresh piece of fermented Sour dough with some yummy Grass fed butter !!!!