SRC: Deep Fried Zucchini with Garlic Aioli and Gummy Bear Popsicles

This month’s SRC assignment was an absolute doozy. I was assigned Erin’s blog, Making Memories with Your Kids. I was really happy with this assignment, not to mention excited. I’ve known and admired Erin’s blog since 2010. That was when I first came across her blog; we were both participating in the “12 Weeks of Christmas Cookies” bake along. Go over and have a look at all the fun she’s got going there. Not only does she have some awesome recipes, but she’s also got heaps of fun foods for kids, craft activities and some really amazing gift ideas for pretty much any occasion. I love looking at all the ideas she comes up with.

For this month’s SRC reveal, I decided to try out her Deep Fried Zucchini with Garlic Aioli Sauce. Mainly, because that Garlic Aioli sounds so amazing I had to try it out and I needed something to have it with. Enter – Deep Fried Zucchini. Both really simple recipes, but oh so very good. I know I will be making these time and again 🙂

The Aioli is nice and flavorful, but the real star, to my utter surprise was the zucchini. I expected the aioli to be my favorite. The zucchini was so good, it didn’t need a dipping sauce. I have some more zucchini in the fridge and I’m going to make another batch for dinner this evening. That’s how good it is. Don’t take my word for it, go ahead and try it. Erin, thank you so much for this recipe. I LOVE it.





Deep Fried Zucchini

Zuchinni
2 eggs
1/4 cup buttermilk
1 cup breadcrumbs
1/2 cup Parmesan cheese
Salt and pepper, to taste
Oil, for deep frying

Heat the oil for deep frying.

Cut the zucchini into slices about 1/4 of an inch thick.

In a bowl, beat the eggs and the buttermilk.

In another bowl mix the breadcrumbs, parmesan cheese, salt and pepper.

When the oil is hot, dip the zucchini in the egg dip and then in the crumb mixture and then carefully place in the oil.

Fry for a couple of minutes on both sides on a medium flame, till golden brown.

Using a slotted spoon, remove the slices from the oil and place on some kitchen paper to drain any excess oil.

Serve hot.

Garlic Aioli


1 cup mayonnaise
1 tbsp lemon juice
3-4 cloves of garlic, minced / crushed.

Mix it all together and serve.

Here’s something I haven’t done before – I made dessert too. Nothing fussy but an absolute treat. When I saw this post on Erin’s site, I couldn’t go past it. I’ve seen this ages ago and always wanted to try it out. They just look like so much fun. I had absolutely no excuse to not make it. The next time I make these, I will have to leave the soda out a lot longer. I did it this time but evidently it needed to sit out longer. So when you try these out, if you think your soda has been out long enough to cut down the carbonated effect, keep it out a little longer 😉

Gummy Bear Popsicles


Sprite
Gummy Bears

Let the soda sit out for a while to let some of the fizz die out.

Drop some gummy bears into your popsicle mould. You can use as many or as few as you like. I went for about the half way mark.

Top up with the Sprite.

Freeze.

Enjoy on a hot summer’s day or as it turns out on the first day of autumn here 🙂

The kids will love it and so will the adults.

There are no kids in our household and I still made it and we loved it.

Do stop by and check out what the rest of Group A whipped up this month.

Super Fast Salsa

This has got to be one of the quickest recipes I’ve come across. Its taken me longer to write up this post than to make this fresh salsa. If you haven’t realized by now, I really like my tortilla chips and nachos. You might remember my homemade version from here. Even though tortilla chips are easily available all over the place here in Australia, I somehow still prefer the homemade version. For this post, you’ll see a store bought option pictured. I just need a little time to whip up a homemade batch, it is so much better; tastier and you know exactly whats in it.

But today we’re here to talk not about the chips, but this really yummy salsa dip. A while ago, I’d picked up a jar from the local supermarket, that claimed to be ‘Hot’. I love spicy stuff, so I thought this would really hit the spot. What I love about Mexican food is the spice from the chillies and peppers and the tang from the lemon and tomatoes.  Much to my disappointment, this store bought salsa was neither ‘Hot’ nor tangy. I knew I had to figure out a way to get my hands on something better. So when I came across this recipe for a blender version of Salsa, I decided to try it out. It was too quick and easy a recipe to pass up. And am I glad I tried this out. The salsa was fresh, packed full of flavor, you can easily adjust the spice levels to your liking. It was everything a good salsa should be. I sure hope you try it out.

The picture doesn’t do it much justice. It was fairly late in the evening when it was taken. I hope to get a better picture up sometime soon.

Super Fast Salsa
(Adapted from: Barbara Bakes)

1 clove of garlic
1/4 onion, roughly chopped
2 -3 tomatoes, roughly chopped
Fresh coriander leaves with stalks
Lime juice, to taste
Salt, to taste

Place all the ingredients in the food processor.

Pulse till it reaches the consistency you like and is combined.

Adjust the salt and lime if needed.

Enjoy!

C is for Chickpeas – Hummus

I have a soft spot for dips – I don’t know if I like them all (I’ve tried a few that weren’t my cup of tea – but I think its just because of how it was made and if it were made well, I’d probably have liked them too), but there are a few that I really, really like. This hummus is one such dip. I don’t know what it is about dips, but I love having something to dip breadsticks, crackers, chips, vegetable sticks etc. in. This month I chose to do a post on Hummus – a chickpea dip, since we’re at the C & D stage of the Eating The Alphabet series, hosted by Brenda of Meal Planning Magic. Chickpeas have a host of health benefits. They are high in fibre, help regulating blood fat and lowering blood sugar levels. You can read more about the health benefits of these little gems here, here and here.

I’d usually serve this hummus with pita bread, but the day I made the hummus, it completely slipped my mind to pick some up. I did the next best thing and made do with what was available in my kitchen, sliced bread which was lightly toasted and cut up. And it tasted great. I spiked the hummus a little by garnishing it with some red chilly powder, but if you don’t care for spicy food, you can simply leave it off. The recipe mentioned below is more of a guide than a recipe, I would suggest that you keep tasting as you go along and adjust the seasoning as required. Also, I hear that Tahini is an essential ingredient for a good hummus dip, I didn’t have any so I simply added some sesame seeds to the mix before blending. In the event I try using Tahini, I will update this post with my observations.
Hummus

1 cup chickpeas, boiled and drained (You can use the canned variety if you’d like. You can find the method to boil your own chickpeas here. If you are boiling it yourself, reserve some of the liquid.)
1- 1 1/2 tbsp lemon juice
1 tbsp sesame seeds
1-2 tbsp olive oil
1-2 cloves garlic, minced finely
1/4 tsp cumin powder
Red chilly powder, to garnish
A spring of fresh coriander, to garnish
Salt, to taste
In a blender, blitz the chickpeas, sesame seeds, garlic, and cumin powder using a little of the reserved liquid to aid the process. Don’t use too much as you don’t want it too runny.
Add the lemon juice and blitz again, scrapping down the sides of the bowl as needed. With the blender running, gradually add in the olive oil and blend till everything is smooth and creamy. 
Taste the dip and adjust the seasoning as required. At this stage, if you need to add salt, please do so.
Transfer to a serving bowl and garnish to your liking. 
If you’d like to join in on the fun, just comment and let me know and I’ll get back to you with the details.

SRC – Tzatziki

This month for SRC, I was assigned Emily’s blog, Nomnivorous. If you’re wondering what SRC is, its a fun club called the Secret Recipe Club, started by Amanda of Amanda’s Cooking. Each month we are assigned a blog that we need to pick a recipe from and recreate it, but here’s the catch, its a secret, you cannot let out which blog you’ve been assigned till the reveal day, sorta like Secret Santa, but with great food. If you’d like to join in or see some of the previous reveals, check out Secret Recipe Club.

When I was going through Emily’s blog, I came across a recipe for Tzatziki – a Greek meze or appetizer and it reminded me of our very own Indian Raita. I was amazed at the differences in the recipes despite the similarity in the look of both. I knew I had to try it to see the impact on flavors. I had previously seen an episode of Masterchef Australia – Season 2, where George Calombaris made a traditional Greek version and I’ve wanted to try it out since then. This was the perfect opportunity. I whipped up a version using a combination of both recipes and I really loved how it turned out. It had a creamy texture and at the same time tasted so fresh. I could finish a bowlful of this by itself. This would also be a wonderful accompaniment to grilled meats or some spicy tandoori chicken. It will be lovely as a dip to serve with a platter of chips and cruditÊs as well. I know I’ll be making this often. 



Tzatziki
Adapted from: Nomnivorous

1 cup hung curd (natural, unflavored yogurt or Greek yogurt)
1 spring onion, finely chopped (including a little of the tender greens)
1/2 mild green chilly, finely chopped
1/4 cup finely chopped cucumber
1 tsp fresh mint leaves, finely chopped
1 clove garlic, finely chopped
1 tsp olive oil
1 tsp honey
Salt, to taste
A few drops of lemon juice, or to taste

Combine all the ingredients together, making sure everything is well mixed.

Serve up.

Check out what the others have whipped up this month –