Fresh corn straight for the cob make these delicious fritters absolutely awesome, and served with smoky crispy bacon and roasted tomatoes they are a great breakfast, brunch or light lunch dish, I adore them ♥

Ingredients:

• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp paprika
• 1 tbsp sugar
• 2 eggs
• ½ cup milk
• 2 cups fresh corn kernels – cut from the cob
• ½ cup red capsicum – diced
• ½ cup sliced shallots (green spring onions)
• ¼ cup fresh coriander & parsley
• 4 tbsp canola oil

Serve with:

• 4 tomatoes – halved & roasted or grilled
• 1 bunch of rocket
• 4 rashers of bacon – fried until slightly crispy
• olive oil for dressing

Method:

1. Sift flour, baking powder, salt & paprika into a large bowl, stir in sugar & make a well in the centre.
2. In a separate bowl, combine eggs & milk.
3. Gradually add the egg mixture to the dry ingredients & whisk until you have a smooth, stiff batter.
4. Place corn, capsicum, shallots & herbs in a mixing bowl & add batter to bind them (3/4-1 cup)
5. Heat 2 tbsp. of batter per fitter & cook about 4 fritters at a time.
6. Cook for  mins, or until the underside of each fritter is golden.
7. Turn over & cook fritter on the other side.
8. Transfer to a plate a& keep warm while cooking the remaining fritters.

To serve:

Place one fritter on each plate & top with two halves of grilled tomato, a few rocket leaves & a rasher of bacon.  Finish with a second fritter & drizzle olive oil around the base of the fritters.   Serves 4.

Please leave a comment if you have enjoyed this recipe as I like to know I’m making people happy ❤️

I love making these puddings, not quite a soufflé, but equally as delicious and light and airy.  I made them for my dessert in the ‘Come Dine with Me” cooking competition on Lifestyle television a few years ago…they were a hit!

Ingredients:

• 125g castor sugar
• 20g unsalted butter
• 40g plain flour – sifted
• 65g passionfruit pulp
• 185ml milk
• 2 eggs – separated

Method:

1. Preheat the oven to 180°C.
2. Beat the butter and sugar in a bowl until well combined.
3. Add the flour, passionfruit, milk and egg yolks and mix to combine
4. Whisk the egg whites in a clean bowl until stiff peaks form
5. With a large metal spoon, fold half the egg white through the mixture, then fold in the remaining egg white.
6. Pour into four greased 185ml overproof dishes and bake for 12 to 15 minutes, or until the top is golden and puffed.
7. Serve immediately as the soufflés deflate quickly.
8. I like to serve them with passionfruit ice cream.
9. Makes 4.

Please leave a comment if you have enjoyed this recipe so I know I’m making people happy ❤️

Chilli & Garlic Prawns with fried rice

I often make fried rice, but when I serve it with chilli and garlic prawns they really enhance each other.  I once served them with sautéed scallops to a client who could afford to eat anywhere in the world and he wanted to come back for more….I was so pleased, that’s what it’s about.

Ingredients:

• 500gms green prawns – shelled with tail left on
• 2 long red chillies – chopped finely
• 2 cloves garlic – crushed
• 2 tbsp olive oil
• Sea salt & pepper
• 25gms butter
• ½ cup chopped parsley

Method

1. In a bowl toss prawns, chillies, garlic, olive oil, salt & pepper.
2. Heat a large frypan, when hot add butter until it melts and foams, then and prawn & marinade and cook tossing often for 3 minutes until cooked.
3. Remove from pan and put into warmed serving dish, sprinkle with chopped parsley for freshness. The prawns are ready when they change colour.

Fried rice:

• 1 cup Basmati rice – rinsed
• 1 egg – beaten
• 2 green shallots – sliced
• 3 rashers of bacon – chopped and rind removed
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 2 tbsp canola or vegetable oil

Method:

1. Cook rice in a large pot of boiling salted water until just done, still slightly hard in centre.
2. Drain and place on a large plate to cool and dry out for 10 minutes.
3. Add a dash of canola oil to a non-stick saucepan and pour in in egg cook on low heat until set.  Remove from pan with spatula.  Wipe pan out.
4. Add another dash of oil and cook bacon until slightly crispy.
5. Add shallots and ginger and cook for 2 mins until soft.
6. Add rice and stir fry until heated through.
7. Add egg and soy sauce and toss through.  Make sure you stir often so it doesn’t stick, or become hard.

Serve with chilli and garlic prawns and enjoy!!!

Please leave a comment if you have enjoyed my recipe so I know if I am making people happy ❤️