Beetroot Relish for Fritters Recipe / Jacqueline Alwill
If you’re a fritter lover, then this beetroot relish is definitely going to up your fritter game. Make it in advance so it’s ready for your next breakfast or brunch. Plus, this recipe stores well in the fridge for a month.
Makes: 1½ cups
2 tbsp extra-virgin olive oil ½ medium brown onion, peeled & grated 1 beetroot, peeled & grated 1 medium red apple, cored & grated 1 tsp mustard seeds 1 tbsp chopped fresh dill 2 tbsp maple syrup 2 tsp apple-cider vinegar
Place olive oil and onion in small saucepan, cover and cook for 3–4 mins.
Add remaining ingredients. Bring to boil, reduce heat and simmer for 30 mins.
Cool completely and serve with your favourite fritters.
Tomato Chutney for Grazing Boards Recipe / Jacqueline Alwill
The concept of chutney is often placed in the time-consuming “too hard” basket but this really isn’t the case. If you have some tomatoes and an apple on hand, you can more or less whip together a quick and juicy chutney for grazing boards, meats, burgers and sandwiches in no time. I love serving ours with haloumi, rocket and flatbread for a fabulous starting platter to share with friends.
Makes: 1½ cups
1 tsp extra-virgin olive oil ½ medium brown onion, peeled & finely diced 1½ cup coconut or rapadura sugar
500g tomatoes, diced ½ tsp mustard seeds ¼ cup apple-cider vinegar 1 red apple, cored & diced 100g sultanas
Place oil and onion in small saucepan, cover with lid and sauté for 3–4 mins.
Add remaining ingredients, bring to boil, then reduce heat to simmer for 45-60 mins.
Bu hikaye Eat Well dergisinin Issue #28, 2020 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #28, 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.