I thought I would kill two birds with one post and recap some weekend fun with recipes for our weekend eats.
I’m telling fibs with the following pretty picture, as these Cheesy Corn Fritters were actually consumed cold on the ferry as we made our way to Stradbroke Island. Intended as a snack for Misty, Viper ended up eating at least half of them.
Cheesy Corn Fritters:
(Egg, gluten, nut and soy free)
(If you are making these just for adults totally crank up the seasoning, add some chilli flakes and extra salt/pepper/herbs for bite)
- 1/3C sweet corn kernels
- 1/3C root vegetable puree (I used sweet potato, but pumpkin or potato would be fine)
- 1/3C grated cheese
- 2T flax
- 3T milk ( I used rice milk)
- 2T brown rice flour
- 2T chickpea flour
- 1/8t baking powder (aluminum free)
- 1/8t ground coriander
- Pinch of sea salt
- Black pepper
- 1t fresh or dry herbs (I used fresh chives)
- Mix ground flax seed and milk together. Set aside for 10 minutes.
- Mix remaining ingredients together, and combine with flax ‘egg.’
- I cooked these by the spoonful in a hot pan for 2 minutes either side, then placed them on a lined baking tray. 10-12 minutes at 180 degrees C helped them to firm up nicely.
- Serve with a nice dollop of sour cream or guacamole (sweet chilli sauce is great for grown ups).
Short but oh so sweet.
A weekend island getaway, complete with family, friends, babies, beer and music (among other things).
Straight out front.
These were sampled, smooshed and smeared.
Stairs were discovered.
Sweet ride. Real sweet.
SNACKS: (vary seasonings according to your tastes)
Balsamic Baked Chickpeas
- 1 can chickpeas, drained
- 1 t sea salt + extra salt for seasoning after baking
- 1-2t garlic granules (optional)
- 3-4T balsamic vinegar (I like it vinegary)
- Toss chickpeas in vinegar, salt, garlic.
- Place on a baking tray that has been misted with olive oil spray.
- Bake for 1 hour at 150 degrees C – keep and eye on them and stir/rotate every 10 minutes or so.
- After 1 hour, turn off oven, leaving chickpeas inside to cool completely (helps dry them out further)
- Sprinkle with more salt (mmm) and a crack of black pepper for luck.
Strange beachy plant specimens.
Homeward bound… sleepy time.
We’re going here tomorrow:
North Stradbroke Island.
Last time we went here, it was a tad different (read: no child).
(read: many beers)
You don’t need beer goggles to appreciate that this place is beautiful.
I’ve been cooking like a crazy woman, creating a little stash of goodies for us to take along. This time we are not going to survive on beers alone.
Yes, that’s right – I’m going. I’m going, and I’m leaving you with just these photos for company.
When I get back from the white sandy beaches, warm blue waters…having had my fill of delicious food, cold beers and reggae tunes, I may fill you in with some recipes.
If I decide to come home.
I’m not sure what we were doing either.