Chickpea, veggie and mint fritters

Makes 12, serves 6 as a starter or 3-4 as a meal

Ingredients

1 400g tin chickpeas, drained
1 onion, peeled and quartered
2 cloves garlic
1 carrot, roughly chopped (no need to peel)
1 zucchini, chopped
Big handful of fresh mint, plus more to serve
50g plain flour (can use besan flour to make it gf)
1 egg
freshly ground salt and pepper
1 tbs olive oil plus 1/2 cup for frying

Put onion and garlic in tm and chop for 2 secs on spd 7. Add olive oil and cook for two minutes @ 100 degrees on spd 2.
Throw in drained chickpeas, carrot, zucchini and mint and blitz on turbo 2-3 times or until roughly chopped and coming together.
Add flour, salt and pepper, and egg and blitz again on turbo 1-2 times until you have a chunky batter.
Heat oil in a non stick pan over medium heat. Drop heaped tablespoons of the batter into the oil and flatten slightly. Cook for 3-4 minutes each side or until golden and cooked through.
Serve with tm yoghurt, sweet chilli sauce and scatter with mint leaves.


Great to throw together for unexpected guests, as a vegetarian / gluten free option, or for kids lunchboxes.

With tomatoes not at their best, and plums out of season I decided to give the EDC tomato ketchup a go using 100% tomato passata and preserved plums (preserved in TM in summer). I also find the EDC ketchup consistency a bit runny so I give it a couple of minutes on varoma for the perfect consistency. Best tomato sauce ever!

INGREDIENTS
400g tomato passata
1 clove garlic
55g sugar
120g preserved plums (or bought plums in syrup)
50g white wine vinegar
1 bay leaf
2 cloves

METHOD
Pop garlic into TM bowl and chop for 3 secs on speed 7. Add passata and plums and mix for 30 secs on speed 7,
Add remaining ingredients and cook for 30 mins @ 100 degrees on speed 1. Then finish it off on Varoma temp for 8 mins speed 1.
Remove bay leaf and cloves and blend for 1 minute on speed 8.

Nearly the same as the EDC version but winter friendly (especially if you can find passata for 79 cents) and the consistency is much more like the stuff that comes out of the squeezy bottles. I put it back in the squeezy bottles and my kids are none the wiser!

Next time I'm going to give it a go with apples instead of plums

Nectarine crostata (open pie)

Adapted from the recipe in the Coles summer magazine

Serves 6

1 cup plain flour
1/4 cup caster sugar (made from raw sugar in TM)
75g butter
2 tbs orange juice
50g almond or hazelnut biscotti
2 nectarines (I used yellow flesh)
1 tsp icing sugar (made from raw sugar in TM)

1. Place flour, sugar and butter and OJ into TM and pulse on TURBO 3 times or until dough comes together.
2. Turn onto lightly floured surface and bring dough together into a disc shape. Wrap in plastic wrap and refrigerate for 30 mins.
3. Pop Biscotti into TM and pulse on TURBO once or until crushed.
4. Preheat oven to 200 degrees. Line a pizza stone or baking tray with baking paper. Roll dough to a circle about 8mm thick. Place onto prepared tray. Roll pastry edges over to form a shell. Scatter over biscuits and top with nectarine wedges. Bake for 25 mins until crisp and golden.
5. Sprinkle with icing sugar and serve with warm double cream.

I made this tonight and it was a huge hit. I cooked it until the outside was quite brown and crispy and it was just delicious. The original recipe called for half polenta and half flour but I had run out of polenta so just used all flour and it was perfect. There is a picture in the current Coles Summer magazine and mine came out just like the pic - but was eaten before I had a chance to get a photo. You can lay the wedges in a circular pattern or random. Both look great.

Hi. This is my first recipe post so I hope I'm doing it right! I've converted my all-time favourite, never fail brownie recipe - so here it is

INGREDIENTS

200g block good quality dark cooking chocolate
200g butter
25g good quality cocoa
250g caster sugar (made with raw sugar in TM)
3 eggs
50g plain flour (can use wholegrain)
25g self-raising flour
200g premium white chocolate, chopped
100g walnuts (optional)

METHOD

1. Preheat oven to 180 degrees. Grease and line a 3cm deep, 16 x 25.5 lamington pan.
2. Pop dark chocolate in TM and grate for 10 seconds on speed 8. Add butter and melt for 2mins @ 50 degrees on speed 3.
3. Add cocoa and caster sugar and mix for 5 seconds on speed 7.
4. Add eggs and mix for another 5 seconds on speed 7.
5. Add flours and mix for 20 seconds on speed 7.
6. Add white chocolate (and walnuts if using) and stir for 1 minute on reverse speed 2.
7. Spread mixture into prepared pan and bake for 35 mins or until a skewer inserted into the centre comes out clean. Allow to cool completely in pan. Cut into squares to serve.

Really yummy dusted with cocoa and served with whipped cream and the raspberry coulis from Everyday Cooking.

Hope you like this recipe as much as my family does!

members' comments

NICKY 74 - absolutely delicious. I can't believe how much fat is in this recipe though, compared to the meagre 75gr total of flour!
thought it might not cook and that the flour quantity was a mistake but it cooked perfectly, needed maybe an extra 5 to 10 mins cooking time though! Thanks hana well done for your first recipe post!

Hally - The mixture  tasted delish, very rich but very nice. Love these, very easy & quick.

Obbie - Made these on the weekend too.