My sister and I became obsessed with zucchini fritters after trying the ones at Bar Alto on the river at New Farm. I’ve been dreaming of them ever since, so decided to try my own. The ones at bar alto are sliced very thinly, and made with small zucchinis, but i like my version just as much.
The basic batter recipe, I found here www.nikibone.com/recipe/batter.html and then played around a bit to get this.
Props to laurie, my fab french friend, who told me it was OK to mix goats cheese and honey. And what do you know – it IS OK, infact, its AMAZING! I’m not quite sure this one needs a recipe but here goes…
ingredients
40g goat’s cheese honey
a few slices of turkish / pumpkin / fresh crusty bread (anything more interesting than plain old sliced)
method
Toast bread, smear goats cheese, drizzle honey, yum, gone.
Mmm yum! Is all I have to say. I haven’t had a home made quiche in years. A few weeks ago, I bought a slice of quiche from Sisco on Boundary St, Spring Hill, which reminded me how good they can be.
I love this combination – especially the gouda cheese which oozes out the top of the quiche!
I cheated a little and used pampas short crust pastry rather than making my own and it was surprisingly very good – but will have to experiment with my own short crust pastry recipe when I try this again.
