Broccoli, Bacon & Quinoa Fritters

I saw this recipe in the April/May 2012 Donna Hay. I had only recently discovered quinoa so I thought it was time to give it a chance! I love the bacon & broccoli combo so I was interested to see how the flavours would work with the nuttiness of the quinoa.

I was quite pleased with how these turned out. They were quick to prepare & pretty yummy – plus REALLY filling! This is my adapted version of the recipe and serves 3 as a large entrée & 4-5 as a starter.

Ingredients:

2 rashers bacon, rind removed & chopped
1 x 400g can white cannellini beans, drained, rinsed & mashed
150g steamed broccoli, finely chopped
1 ½ cups cooked quinoa (See here for how to cook quinoa)
Handful grated mozzarella
1 large egg
1 heaped tablespoon pesto or basil paste
Olive oil for frying
Salt & Pepper
Tomato chutney, to serve

Method:

1. Cook the bacon in a large non-stick pan until golden.

2. Place mashed cannellini beans, broccoli, quinoa, mozzarella, egg, bacon, pesto & salt & pepper in a bowl & mix well to combine. Shape either 2 tablespoonful’s of mix (for a large rissole shape) or 1 tablespoonful of mix (for a small fritter shape) into fritters. Refrigerate for ½ hour.

3. Heat oil in a large fry pan over medium heat. Cook fritters in batches for 2-3 minutes per side or until golden. Serve with good tomato chutney (I prefer the great flavour of Baxters!) and a green salad.


This is my prefered brand of tomato chutney! Give it a try! Quinoa will surprise you :)

Sunny xx

Stuffed Mushrooms

This picture shows you the difference between the tiny button mushrooms and the cup mushrooms.

Let me start this by confessing that for most of my life I hated mushrooms. Not because they tasted bad but because my parents tried to make me eat them & that automatically guaranteed them a place in the “Thing’s Sunny Won’t Eat” hall of fame. However, once I reached adulthood I decided it was probably time to address my eating fears – so I started with mushrooms.

5 years on, I can confidently say I have tackled that obstacle with flying colours. So much so, that I LOVE this stuffed mushroom recipe and so does my family. Below is my adapted version of The Pioneer Woman’s stuffed mushrooms.

If you make these with tiny little button mushrooms they make fantastic finger food for a party. For a great starter, make them with cup mushrooms and serve with a simple dressed green salad.

A close up of one of my tiny ones!

Ingredients:

A large bag of mushrooms – I used both button and cup mushrooms

250g cream cheese

1 egg

1 cup parmesan cheese (grated)

1 large onion

4 spicy chorizo style sausages (or) 4 regular sausages and a tsp paprika, half tsp minced garlic

1 tsp minced garlic

1 – 2 cups white wine (whatever you’re drinking at the time)

1 tsp Mexican chilli powder

Salt & pepper to taste

Method:

1. Clean mushrooms of any dirt with a dry tea towel. Pull out the stems and if needed, cut the hole a little bigger to fit more filling in. Take the scraps of mushrooms and finely dice. Put aside.

2. Heat a dash of oil in a large frying pan. Using a sharp knife, make an incision along the raw sausage. Peel off the outer skin to leave only the inside mince. You can also do this by cutting the top off and squeezing the mince out. Discard skins.

3. Fry the sausage meat in the hot pan until cooked through. Use a spatula or wooden spoon to break up mince whilst cooking. If using regular sausages, add the extra spices to the mince whilst cooking.

4. Place sausage in a bowl and set aside. Add onions & garlic to the pan & cook for 2 minutes. Add wine & Mexican chilli powder. Cook until all the wine has been absorbed. Add chopped mushrooms and cook until both mushrooms and onions are soft. Add salt & pepper to taste.

5. In a large bowl, mix together cream cheese and egg until combines & smooth. Stir in parmesan cheese. Add onion mixture & sausage to cream cheese. Mix well & place in fridge to firm up for 20 minutes.

6. Spoon mixture into mushrooms – feel free to pile it high! – and place on an oiled tray. Place in a 180°c (or 350°F) oven for about 20 minutes (more if you’ve stuffed bigger mushrooms) or until golden on top. Allow to cool for a few minutes before serving.

Here is the cross section of the bigger mushroom - you'll notice my ridiculous mushroom to filling combo - this one was Dale's favourite of course!

As well as stuffing the mushrooms, the left over filling is fantastic in a toasted sandwich. Another idea is to cut a slit in a chicken breast, stuff with some of the filling, crumb and pan fry. Serve with a salad & pat yourself on the back for being so darn clever.

Enjoy! Sunny xx

Sunny’s Risotto Balls

(Makes 20 – 50 depending on size) - Picture taken by Milton at my birthday party.

I made these for my Prom Night and they were enjoyed so much that I have since been hounded to put the recipe up!

Whilst my Grandma was the one who taught me how to cook risotto, these were essentially a ‘see a need, fill a need’ recipe. I always had leftover risotto (I am completely unable to cook for just one person!!) and it never tasted as good the next day. And so, my risotto balls were born! They are great for parties as you can make & even cook them the night before & simply reheat when needed.

Ingredients:
1 cup breadcrumbs
1 cup plain flour
2 eggs, beaten
1 batch of Parmesan Risotto – see this recipe for the how-to.
1 block of tasty cheese
Oil for frying

Method:
1. Cut the block of tasty cheese into 1cm (or less) cubes. Put aside.

2. Roll a tablespoon of risotto into a ball (you can change the size of these depending on your preference). Using either the small end of a wooden spoon or your thumb, create an indent in the ball. Place a cube of cheese inside and form the rice around it. Put the ball aside on a plate. Continue doing this with the remainder of the risotto mixture.

3. Place the egg, flour & breadcrumbs into separate bowls. Roll balls in the four mixture, then coat with the egg mixture & finally with the breadcrumbs. Place on a plate & chill for half an hour.

4. In a large fry pan, heat the oil until a piece of bread turns slightly golden within 2 seconds. Add the risotto balls, working in batches, being careful not to crowd the pan. Turn, ensuring all sides are golden. Place onto some absorbent paper towel to remove excess oil. Serve immediately or place aside to be reheated in an oven. The cheese in the centre should be melted and gooey when you bite into it.

You can mix it up by trying different risotto’s (although keep extra ingredients like bacon or zucchini chopped quite finely) and different cheeses. It’s really good with a mushroom risotto. I like to keep mine bite size & make sure you hand people napkins when you offer them one as it is definitely finger food! This is one of my favourites & one of my most requested foods.

Enjoy!

x Sunny x

Parmesan Risotto

(Serves 4 as a main, or 6 as an entree)

Ingredients:

1 cup of arborio rice
3 cups chicken stock
Water, as needed
½ white onion, diced – I like to use frozen diced onion as there is no watery eyes & it’s wicked easy.
½ tsp minced garlic
½ cup grated Parmesan (the best kind you can get)
1 large or 2 small bay leave/s
1 Glass of white wine
Olive Oil

Method:

1. Heat a large pot over a high heat with a splash of olive oil. Add the onion & cook for 2 minutes or until soft without turning brown. Add the garlic and cook for a further 30 seconds.

2. Add the Arborio rice and stir until the grains are coated and glossy. Add the glass of wine and bay leaves, stirring constantly, until the wine is absorbed.

3. Begin adding the stock in 1 cup at a time, stirring until the liquid is absorbed. If you run out of stock, finish with water (otherwise I find it gets too salty). The risotto is ready when the grains are well cooked. Some people like their risotto more al dente, but I like mine relatively soft.

4. Remove the bay leaves and stir through Parmesan. Garnish with extra Parmesan. Serve immediately.

This is the way my Uruguayan grandmother taught me to make risotto but you can make it any way you like! For instance, create a more complex flavour by:

- Frying some bacon & mushrooms, then adding them when you add the wine & bay leaves.
- Once served, top it with some pieces of cooked zucchini or asparagus.
- Adding your favourite herb/flavouring like thyme or lemon zest.
- Mix up the alcohol. Try adding champagne or a sweeter/dryer wine instead to alter the flavour.

Sunny xx

- Picture source unknown -

Fried Brie

OK, let me start by saying - if you're on a diet, don't even look at this!

I have seen many fried brie recipes but never dared to go there... however Valli Little inspired me to give it a shot. I used one of her recipes but over time it has evolved into my own no-fuss version!

Remember with this recipe - a little goes a loooong way! I usually serve a couple small wedges next to a lightly dressed salad. And for the record - it's the sweet chili sauce that makes it, so please please please use it!

Ingredients:

2 cups breadcrumbs
2 tbs of either finely chopped fresh parsley or basil (or none if your not a herb person)
3 tbs plain flour
1 egg, beaten
2 tbs milk or cream (whichever you have on hand)
350g (approximately) of brie or Camembert cut into 8 small or 4 large wedges
Oil for frying - I use sunflower or vegetable but I've tried with olive and still tastes as good
Sweet chili sauce - my favourite brand is Trident.

Method:

1. Mix breadcrumbs & parsley together. Place breadcrumbs and flour in separate bowls (or plates). Whisk the egg & milk/cream in another bowl.

2. Toss wedges first in flour, then egg mixture, then in the breadcrumbs.

3. Place on a plate & chill in the fridge for 30 minutes (or up to four hours ahead).

4. Pour enough oil in a pan so that it reaches a few millimetres up the side. The oil should be hot enough that it turns a cube of bread golden in 30 seconds.

5. Fry the cheese on each side until golden. Drain briefly on paper towel. Serve immediately with sweet chili sauce.

I tend to flip back and forth between brie and Camembert (which ever is on sale) and it comes out perfect every time! This recipe makes enough for four people.

Valli recommends using Panko breadcrumbs, a coarse & light Japanese breadcrumb variety. Personally, I like the regular stuff :)

Enjoy my darlings!

xSunnyx