Come back tomorrow and I’ll show you how to use these fritters to make another yummy snack.
1 flour tortilla
Crunchy peanut butter
1 banana, sliced
Dark chocolate chips
A knob of butter
Spread some peanut butter on the tortilla.
On one half of the tortilla arrange the banana slices and sprinkle the dark chocolate chips over.
Fold the empty half over and press down lightly to make sure the peanut butter can do its thing and get everything together.
Add a knob of butter in a pan and over a low-medium flame toast the quesadilla till it gets nice and crunchy.
Then add another knob of butter to the pan and carefully turn the tortilla over to the other side and let it crisp up nicely.
I cut it into three wedges just to make it easier to handle.
Serve up…. and oh, please proceed carefully, the melted filling is hotter than you think it would be.
Most of you know my deep rooted love for the humble potato in every form. This recipe here, is another good one. Its healthier than the regular french fries, but don’t let that fool you. I know these wedges will make more than a few appearances on my dinner table.
Baked Garlic Herb Potato Wedges
2 potatoes, washed thoroughly, skins left on
Salt, to taste
1-2 tbsp. Olive oil
1/2 tsp garlic powder (I used garlic salt and adjusted the salt levels accordingly)
Black peppercorns, crushed, to taste
1 tsp dried Italian herb mix
A little dried parsley (or finely chopped fresh parsley), to garnish
Preheat oven to 210°C.
Cut the potatoes in half, lengthwise and each half into 4-5 wedges, equal in size.
Toss the wedges with the rest of the ingredients in a bowl and make sure all the wedges are coated evenly. You can adjust the quantities of the seasoning to your taste. The quantities mentioned above work well as a guide.
Line a baking sheet with foil. Place the wedges skin side down. Space them evenly so that they cook uniformly.
Bake for about 30-35 minutes or until browned to your liking, crusty on the ends and tender inside.
Serve immediately. Add more salt if needed while they are still hot from the oven.
Sprinkle a little parsley over the potatoes and serve hot.
Sit back and enjoy!
Watch the recipe video here –
This recipe has quickly become one of my absolute favorites. Its a funny story,until a couple of months ago, I didn’t really care much for Zucchini. They aren’t easily available in Mumbai but I’d had it as a side dish at a couple of restaurants and every single time, I personally found it revolting. I couldn’t understand what all the fuss was about in blogland. I saw so many blog posts with so many absolutely delicious recipes, I figured it was just me, something I didn’t like and was going to have to live with it. Again, this was hard for me to understand, because there aren’t too many things that I don’t like. Anyway, life went on. And then when I moved to Sydney, my aunt invited us to spend the day with them at their place in Woy Woy. At dinner, one of the sides that my uncle whipped up was a simple veg. stir fry, which had zucchini in it and you know what, I loved it, much to my surprise. I wanted to make sure it wasn’t a one off thing, so I decided to try my hand at cooking it myself.
After a few minutes online, I had found a recipe I knew would be nice. I bought some zucchini from my favorite Paddy’s market (Haymarket). I had the rest of the ingredients on hand. This recipe is fairly quick to put together, apart from hand grating the zucchini. If you have a food processor that can do the job for you, go for it. Nothing like saving time and effort. Its simple and quick to put the batter together and then all you do is fry it up. Within a short while, you will be sitting down to some pretty amazing fritters. My husband and I love these little guys so much, I’ve made them thrice already. And trust me, I can see myself making these fritters many more times to come. Try it out for yourself and see how good these are.
2 medium zucchini
1/2 onion, finely chopped
1 chilly, finely chopped
1/3 cup all purpose flour
1/3 cup grated cheese
2 tbsp. fresh coriander, finely chopped
1/2 tsp. dried oregano leaves
1 tsp. salt
1/4 cup of bread crumbs, approx
2-4 tbsp olive oil
Grate the zucchini coarsely. Sprinkle a little salt (about 1/4 tsp.) over it and let it stand for about 10 minutes. The salt will draw out all the excess liquid. Place in a colander and squeeze to drain out as much excess liquid as possible.
Place the grated zucchini in a bowl. Add the onion, chilly, flour, cheese, salt, coriander, oregano and bread crumbs. Whisk the egg and add to the batter. Mix all the ingredients together. If the batter is to wet, add a tbsp or 2 of bread crumbs.
Heat a tbsp of olive oil in a pan. Place spoonfuls of the batter onto the pan and using the back of the spoon, flatten it out a bit and shape into fritters. Fry on medium heat till it turns golden brown. Flip and cook on the other side till it turns golden brown too.
Drain on kitchen paper and serve hot.
Yummy, yummy, yummy!
** I have tried this recipe using cream cheese as well as grated cheese and both times, it was delicious. Feel free to experiment with your favorite cheese.
This recipe has been shared at –
Show Me Your Plaid
Here we are at October’s SRC reveal. How I love reveal days! I’m happy to say that this month’s reveal treated me to the yummiest breakfast in a long, long time. For this month, I was assigned Kim’s blog, Everyday Mom. Kim’s blog has so much deliciousness packed in one place, I was spoiled for choice. She cooks and bakes with her 3 gorgeous children and you will see them featured in her posts. I was torn between quite a few of her recipes, like this Crunchy Kale, and this Chicken Satay Salad, and the yummy Mango Panna Cotta, these super fun Tortilla Bowls, Zuchinni Fries and these Black Bean Sweet Potato Quesadillas. Can you imagine the dilemma I was faced with? It was hard to pick one for the reveal. I will be making a few of these in the coming days but for the reveal I went with an absolute winner – her Pancakes. Now if you’ve been around for a while, you know I’ve posted pancake recipes in the past, namely my Coconut Pancakes, these Almost Vegan Pnother aancakes and Nigella Lawson’s Pancakes. So why another post on pancakes, you might wonder. Well, until now, I’ve never had the opportunity to make pancakes using buttermilk. And for the first time I had access to some yummy blueberries, that I’d picked up on a trip to Sydney’s Paddy’s Market at Haymarket.
An easy recipe to put together and a treat for breakfast, this recipe ticks all the boxes for me. The buttermilk does its magic and makes such fluffy pancakes, I was thrilled. Never before have I had such fluffy pancakes. I stuck to Kim’s recipe but halved it, since it was for just the two of us. I made some plain buttermilk pancakes (just incase my husband wasn’t feeling like the blueberry ones – he’s undecided on whether or not he likes blueberries). To the rest of the batter I added a handful of blueberries, but no other changes were made. We had the pancakes with some honey drizzled on top. They were so delicious, even my ‘undecided about blueberries husband’ enjoyed them. This will be my go-to recipe for pancakes from now on – Thanks Kim.
|In the pan – on its way to becoming some brekkie deliciousness|
And last, but definitely not the least, some blueberry pancakes.
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp sugar
1 egg, lightly beaten
1 1/2 cup buttermilk
2 tbsp butter, melted
1/2 tsp vanilla bean paste / vanilla extract
Maple Syrup, to drizzle over
A handful of blueberries (Approx. 1/4 – 1/3 cup)
Combine the dry ingredients in a large bowl.
Combine the wet ingredients and add to the dry ingredients. Whisk together till combined.
Gently fold in the blueberries.
Heat a pan, spray some oil to coat the pan.
Pour a ladlefull of batter onto the hot pan. Leave some space for the batter to spread a little.
When you see bubbles appearing and bursting on the top, flip the pancakes over and cook till done.
Serve with some maple syrup! Yumm!!!
Thanks Jane – The Heritage Cook for hosting our very own Group A month after month and April – Angel’s Homestead for making sure that our fun Group here at the Secret Recipe Club runs smoothly and continues bringing a ton of yum to our tables every month.
Can you tell that I absolutely love bananas? They’ve always been one of my favorite fruits. If you’re new here and don’t believe me, check out these beauties – Banana Bread, Bananas Foster, Stuffed French Toast and Monkey Business. See I wasn’t kidding. Today I have yet another banana treat for you. And let me tell you that these were absolutely wonderful. Even though they were an eggless bake, they were light, moist and super yum. I made mini muffins this time just as an excuse to have a second helping, maybe even a third 😉 These were so great that the next time I whip these up, I’m going to make them the regular muffin size. I think that tells you how much we enjoyed them. I hope you do too! Oh, I love my new silicone mini muffin cups. They are so gorgeous, they just brighten up my day. Am I crazy to want them in every color available 🙂 ? Unfortunately I forgot to use them while baking the muffins but they do make a pretty picture. Can’t wait to bake with them.
Mini Eggless Banana Walnut Muffins
Yields 12 mini muffins
2-3 over ripe banans, mashed
3/4 cup all-purpose flour
1/4 cup natural unflavored yogurt
1/4 cup walnuts, roughly chopped
1/3 cup sugar
1/4 cup vegetable oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste
Preheat the oven to 180ºC and prepare your muffin mould
Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.
Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.
Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.
Add the walnuts, reserving a few and stir them in gently.
Spoon the batter into paper lined muffin tins and sprinkle the reserved walnuts on top of them.
Bake for 20-30 minutes or till done.
1 cup approx. chocolate ice cream
1 ripe banana
2 tbsp peanut butter
Blitz everything in a blender until smooth. Taste and adjust the flavors to your liking. Serve in a glass
I used some chocolate sprinkles and a chocolate wafer to dress it up.
This recipe is linked to –
This Week’s Cravings
Sweets for a Saturday
|Aloo tikkis before frying|
A Little Birdie Told Me
Tuesdays at The Table
Hearth and Soul
Recipes I Can’t Wait To Try
Let’s Do Brunch