Gluten free carrot and pumpkin fritters

prep 20 min : cook 1h 20 min : serves 12

• 500g pumpkin, peeled and chopped into 1cm cubes
• ⅓ cup olive oil
• ½ cup quinoa
• 1 cup breadcrumbs
• 2 free-range eggs, lightly beaten
• 150g feta cheese, crumbled
• 3 tbsp grated parmesan cheese
• 1 tbsp chopped basil

1. Pre-heat the oven to 180C (360F) fan-forced and line an oven tray with baking paper.
2. Toss the pumpkin with 1 tablespoon of the oil and spread in a single layer on the tray.
3. Roast for 30-45 minutes or until golden then set aside to cool slightly.
4. Rinse the quinoa under running water and then place in a large frying pan and heat, stirring, until the water is absorbed.
5. Transfer the quinoa to a small saucepan and add 1 cup of water. Bring to the boil then reduce to a simmer, uncovered for 8-10 minutes or until the water has been observed.
6. Fluff with a fork and set aside to cool.
7. Transfer the quinoa to a large bowl and add the pumpkin, breadcrumbs, eggs, cheeses and basil and mix.
8. Form the mixture into 12 patties.
9. Heat the remaining oil in a frying pan and cook the patties for 2-3 minutes on each side or until golden.

Notes

These could also be made using sweet potato.

Zuchini Carbonara

prep 5 min : cook 15 min : serves 2 (can be doubled)

• 1 tbsp olive oil
• 1 brown onion, diced
• 100-150g (3-5 lbs) chopped ham or bacon
• 1 garlic clove, crushed
• 50ml white wine (optional)
• 1 zucchini, diced
• ⅔ cup cream
• Salt and pepper
• 1 free-range egg, beaten
• Pasta for two (I like fettucini)
• Grated parmesan to serve

1. In a large, deep frying pan, saute the onion in the olive oil.
2. Add the ham/bacon and garlic and cook, stirring, until the onion is transparent.
3. Add the wine and cook until it no longer smells alcoholic.
4. Add the zucchini and cook another few minutes (meanwhile prepare the pasta).
5. Stir through the cream and bring to a simmer, stirring occasionally, until the zucchini is cooked (a couple of minutes).
6. Add salt and pepper and remove the pan from the heat.
7. Add the pasta and beaten egg and use tongs to toss it all together. Work quickly so you don’t end up with scrambled eggs on top.
8. Serve topped with grated parmesan.

Notes

I can literally whip up the sauce for this in the time it takes the pasta to cook. It’s definitely not a meal to have every night but it’s delicious and easy when you’re in the mood for something a little bit hearty.

Nutella bliss balls

prep 20 min : serves 24 balls

• 80g (3oz) hazelnuts
• 24 dried pitted dates
• 60g (2oz) desiccated coconut
• 4 tbs of cacao
• 1 tsp chia seeds
• Extra cacao or desiccated coconut for rolling (optional)
• Extra hot water (if the mixture is a little dry)

1. Place the hazelnuts in the bowl of a Thermomix or food processor and process into a fine meal.
2. Add the rest of the ingredients and mix just until it forms a dough that you can shape into balls. Be careful not to over-process or the nuts will start to release their oils and it will get a bit greasy.
3. Roll teaspoons of mixture into balls and then roll in extra cacao or desiccated coconut.