Zucchini and Corn Fritters

This recipe is adapted from Annabel Langbein’s book the “Free range cook in the city” in the meantime it got changed to whatever  ingredients  we have in the fridge. We love those little fritters they are quick and easy to make and are also a favourite with the kids.  You can make them ahead  of time and leave mixture in the fridge until needed. Serve with a green leafy salad or just have them with a cold beer.

Roasted Beetroot, Feta and caramelized walnut salad

 

We love beetroot, pickled in malt vinegar, raw grated mixed with carrot or kohlrabi, in a smoothie or as we do here in a salad roasted, just delicious.  Again a nourishing vegetarian salad on its own. We find the salty taste of the Feta paired with the beetroot and the sweetness of the caramelized walnuts a great combination.