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STARTERS, SALADS & SPREADS
ZUCCHINI AND CORN FRITTERS
Ingredients
1 cup zucchini, peeled and roughly chopped
2 tbsp fresh coriander
2 tbsp fresh chives
2 eggs
160g ricotta, roughly chopped
150g flour
salt and pepper, to taste
30g oil
150g tin corn kernels, drained
Preparation
1) Place zucchini, coriander and chives into the bowl and blend for
Time:
5 seconds
Speed:
8
2) Add eggs, ricotta and blend for
Time:
30 seconds
Speed:
6
3) Add flour, salt and pepper and blend for
Time:
20 seconds
Speed:
6
4) Add corn and mix with spatula.
5) Heat oil in a fry pan and place heaped tablespoon of mixture into fry pan. Cook for 1 minute each side or
until golden brown. Drain on paper towel and serve.
QUINCE PASTE
Ingredients
500g quince, peeled, seeds removed, roughly chopped
1 lemon, peel from ½ lemon, plus juice
500g sugar
Preparation
1) Place quince, lemon peel, lemon juice, sugar into the bowl and blend for
Time:
30 seconds
Speed:
slowly increasing from 5-7-9.
2) Cook for
Time:
30 min
Temperature:
100°C
Speed:
3
3) Allow to cool, store in an airtight container.
Notes
Served with cheese and biscuits or on toast.
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