• cooking,  food,  lifestyle,  Uncategorized

    Quick Cucumber Pickle

    This little gem of a condiment is probably one of the easiest things to come from my kitchen.

    It’s so easy even Archie helps to make it – also it’s his favourite thing at the moment so he’s keen to have a stash in the fridge.

    This pickle can be teamed with anything. Perfect for adding to burgers, pimping up a curry or stir-fry by adding a freshness. Basically it can make friends with any kind of dish and it will make it taste good.

    QUICK CUCUMBER PICKLE

    1 cup of white vinegar

    1 cup of water

    3/4 cup of white sugar

    1 pinch of dried chilli flakes (optional)

    1 telegraph cucumber (sliced)

    METHOD

    Add vinegar, water, sugar and chilli (if using) to a saucepan and bring to the boil.

    Slice your cucumber – not too thin and not too thick.

    Once the pickle liquid has boiled take off the heat and let cool for 5 minutes.

    Add the cucumber.

    Cover with a lid and leave to cool.

    It’s ready to eat.

    You can keep it stored in the fridge for 1 week. Just put the cucumber and liquid into a sterilised* jar.

    *To sterlise a jar – Make sure it is clean and fill it with boiling water for 2-3 minutes. Empty and add your contents. Don’t forget the lid. Place the lid in a bowl and cover with boiling water for 2-3 minutes. Remove and place on the jar. Remember once you have sterlised the jar don’t touch the inside of the jar or lid.

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    Sticky Pork Bao with my Quick Cucumber Pickle.
  • cooking,  food,  lifestyle,  motherhood,  parenting

    Sweetcorn and Kale Fritters

    For a twist on the traditional sweetcorn fritter.

    3/4 cup of plain flour

    1 egg (free range if possible)

    440g can creamed sweetcorn

     can whole corn kernels

    2 tablespoons chia seeds

    4 -6 kale leaves (chopped)

    1 pinch chilli flakes (more if you like it hot)

    salt and pepper to taste

    oil 

    METHOD

    • Place flour, salt and pepper in a bowl.
    • Add the egg.
    • Add both tins of corn and chilli.
    • Mix till WELL combined.
    • Add chia seeds.
    • Add kale.
    • Oil large flat plan and cooking over a medium heat til golden.
    • Serve with salad and sauce of your choice.

      I served my fritters with Lisa’s Carrot and Cumin dip and dry toasted sunflower seeds.