Zucchini Fritters

These are my favourite latke inspired zucchini side dish. I usually serve these with lamb or on their own as appetizers with yogurt. Or I really spice them up and throw in a green chili or 2 and serve with Indian fritter batter (pakoras) - but that's another recipe. This is an easy, quick and healthy (I only use eggwhites) way to get in some veggies. Enjoy!

Recipe serves 4:

3 zucchinis, coarsely grated
1 small onion, coarsely grated
1 large egg white
1 tablespoon flour (can be omitted)
3 tablespoons chopped chives
1/2 teaspoon paprika
salt, to taste
pepper, to taste

1 tablespoon butter
2 tablespoon oil

1 cup of full fat yogurt
salt, to taste
pepper, to taste
paprika, to taste
chopped chives (or dill)

Place zucchini and onion in colander; let drain 1 hour.

In a large bowl, combine egg white, flour, paprika, salt and pepper. Mix well.

Squeeze any excess liquid from zucchini and onion and transfer to bowl. Add chopped chives and gently mix to combine.

In large skillet, over medium to high heat, heat 2 tablespoons oil and 1 tablesppon butter. Spoon in fritters batter and flatten slightly. Cook 3 minute on each side, until golden brown. Transfer to baking sheet.

Preheat oven to 200ºF. Place baking sheet in oven for 10 minutes until ready to serve.

Can be served with plain or spiced yogurt.

* For appetizer: Use 1 tsp batter for each fritter and serve with yogurt mixed with salt, pepper, paprika and chives or dill.

Lemon & Basil Lamb Loin Chops!

For dinner tonight I am making Lamb Loin Chops with lemon, garlic, shallots and basil. I thought I might experiment with a few fresh flavours - something light and easy. This recipe doesn't require too much time but the longer you can marinate the chops, the better the flavour will be. I usually make an accompanying side dish of zucchini fritters served with yogurt but you can also serve this with lemon roasted potatoes. Enjoy!


Lemon & Basil Lamb Loin Chops Recipe Serves 2:

Marinade:

2 Lamb Loin Chops

1/4 cup lemon flavoured olive oil

1/2 fresh squeezed lemon juice

1 garlic clove, minced

1 shallot, minced

1 tablespoon of fresh basil, chiffonade

1 tsp sea salt1 tsp fresh ground pepper

1/2 tsp dried herbs de provence

zest of half a lemon

Combine minced garlic, minced shallot, salt, pepper, dried herbs, lemon juice and lemon zest in a small bowl. Slowly add the oil, gently mixing (do not emulsify) and add in fresh basil.

Spoon marinade over each side of lamb chop, ensure it is well coated and then place coated side down onto a large plate. Spoon over remaining marinade on the top, ensuring its evenly coated.

Leave uncovered in the fridge for 4 hours or overnight.

Place lamb loin chops on grill pan over medium high heat. Grill about 5-6 minutes per side until browned on both sides. Serve immediately.

Sunday Brunch - Baked Eggs!

I've decided to start blogging recipes again, especially since I have more time on my hands and after all, I am in Paris! I made eggs for breakfast the other day, I was really craving my favorite brunch place in Toronto - wishing I had my usual poached eggs with spinach and some crunchy toasted dark rye or other nutty bread and a yummy smoothie! So I thought of making something quick and voila! My version of spinach and eggs with cheese, of course - Yum! If you don't like spinach, you can substitute with pitted baby tomatoes and finely chopped onion. It's healthy, no fuss, no mess and great for entertaining! Enjoy!

Recipe Serves 2:

4 eggs
1 1/2 cups baby spinach
bunch of chives, chopped
1 cup shredded mix of cheeses (gruyere, mozzarella, cheddar, emmental)
salt, to taste
pepper, to taste
2 tblsp heavy cream

2 ramekins
butter/oil spray
sliced bread, toasted

Preheat oven to 350°F. Butter ramekins or spray with oil lightly.

Gently press 3/4 cup of baby spinach in the base of the ramkein.

Crack 2 eggs into each ramekin, over top the baby spinach. Sprinkle with salt, pepper and chives.

Drizzle 1 tblsp onto each ramekin and sprinkle 1/2 cup of shredded cheese on top and place on baking sheet. Bake at 350°F until egg whites are opaque and the yolks are soft and the cheese is lightly browned. Approx 15 min.

Serve immediately - Enjoy!