the amateur foodie

True Story. No pictures for proof only because it was over in a flash.

Yogurt (relative)
Buttermilk (relative)
Water to thin (if need be and again, relative)
1.5 tbs dijon mustard
1.5 tbs mayonnaise
2-3 tsp lemon juice
1.5 tbs olive oil
1 tbs balsamic vinegar
Seasonings- Italian herbs, lemon and pepper seasoning, oregano, salt and pepper.

Baked Falafels

Recipe from Shutterbean (AGAIN. Most of dinner and dessert this week have been courtesy Tracy)

Healthy and delicious! 

Eggplant, Zucchini and Ricotta Bake

Recipe adapted from Shutterbean

Two words: SO GOOD. Added some zucchini, some peppered white sauce to the ricotta mixture and topped it off with caramelized onions and breadcrumbs.

Raspberry Almond Bars

Recipe from Shutterbean

Used raspberry jam like the recipe calls for, but I imagine it would work with any other fruit jam. Make sure the jam isn’t too sweet- one of those no added sugar ones. The tartness will bring out the flavor of the sweet crumbly crust very nicely!

Easy Strawberry Fro-Yo

- frozen strawberries
- greek/strained yogurt
- icing sugar
- vanilla essence

Throw the ingredients together in a blender. Pulse till smooth and creamy. Pour into your ice-cream maker. Wait till set.
FIFA WORLD CUP SNACK! mmm.

 Garlic, parsley and cheese bread sticks

Mash 2 garlic cloves into some butter and garlic paste.
Brush over base (I used pizza dough)
Finely chop parsley and sprinkle over.
Add seasonings to taste.
Sprinkle some cheese.
Bake!- till crust is golden and garlic browns.

Onion tart with mustard and fennel

Recipe adapted from smitten kitchen.

I used store-bought frozen pizza base, defrosted and flattened with a rolling pin. Onions are caramelized for more than an hour in the original recipe, but mine didn’t take that long. Don’t go easy on the mustard even if you aren’t a fan; when baked, the flavor is very subtle. I topped this off with panko fried in a little olive oil and Waitrose Davidstow cheese. Must try!

White grape and red wine granita with lemon and black pepper.

Inspiration from Joy the Baker.

Ceres Hanepoot white grape juice
Juice of half a lemon
Black pepper
Sweetener like sugar, maple syrup or honey if need be
Stir (over heat, if required) until dissolved.
Add a dash of wine and stir.
Transfer to glass pan and freeze for an hour.
“Slush” with a fork or spatula. Freeze and repeat.

Other combinations to try:
Lemonade and mint
Green tea and honey
Pineapple, salt and black pepper

Chocolate Souffle with lightly sweetened whipped cream.

Recipe adapted from Bakerella.

Italian Salad with Warm Honey-mustard vinagrette, mozzarella sticks, wholemeal nut bread, asparagus and sour cream.

Recipe for dressing adapted from How Sweet It Is

For the mozzarella cheese sticks:
Cut mozzarella into sticks
Assemble 2 flat plates of flour and breadcrumbs and one bowl of egg wash. Season the breadcrumbs to taste. (For the egg wash, beat one egg and use 2 tbs of either water or milk. For the breadcrumbs, I used a mixture of panko and fine crumbs with parmesan and oregano seasoning)
Dip sticks into flour, shake off excess, dip in egg wash and then coat with breadcrumbs. Dip in egg wash again and the breadcrumbs.
Freeze for atleast 2 hours- this prevents the cheese from melting before the breadcrumbs have browned (I scrimped on this!)
Shallow fry.