Quinoa and veggie fritters

Back after so long!!!

So here we are again. Today Mr. F came home to tell me he had been learning about "healthy eating" at school so I seized the chance and made these quinoa and veggies fritters. They were easy and delicious!

Here is the recipe:

INGREDIENTS
2 cups of cooked quinoa
2 eggs
Veggies of your choice. I added:
1 grated carrot
3 grated mushrooms
1 can of corn
1/4 small broccoli - only the busy tops
1 tomato
Some chopped parsley
Salt and pepper

1. Mix all the ingredients in a bowl. If the outcome is too dry, add another egg.
2. Form the patties and fry them until golden brown.

I ate mine with yoghurt and lemon but you can also make an avocado and tomato salsa.

Enjoy!

                

Veggie and sausage risotto

F and I never made risotto before and it is quite weird since we really like wet rice with goodies. So, we went and bought some Arborio rice and made this dish. You can obviously go all vegetarian with this one...just leave the sausage out.
Makes enough for about 4 people.

INGREDIENTS:
1/2 medium onion diced
2 sausages sliced
6 button mushrooms
1/2 leek chopped -we used the green part
Salt and pepper
Spices (we used coriander, paprika and turmeric)
1 cup arborio rice
3 cups of stock or water with stock cubes
Shaved Parmesan to serve

1. Brown the onion and then add the sausage and cook.
2. Once these are cooked, add the rest of the veggies and spices and cook until the veggies are soft. Add the rice and fry until it is slightly toasted.
3. Add one cup of the stock/water and stir constantly until the rice absorbes the moisture and then add the second cup and repeat until you add the third and last cup.
4. Check that the rice is cooked and the taste is right and if needed, add more water.
5. Once done and while still hot, stir in about 25 grams of butter in smaller chunks and mix quickly until completely melted (this will make the risotto creamy).

Add shaved Parmesan and serve!

Pickled vegetables

This is super easy and you can let your imagination go wild mixing and matching veggies for this delicious pickle.

INGREDIENTS:
Vegetables of your choice, cut into whatever size you prefer
Apple cider vinegar
Water
Salt and spices (turmeric, cumin, peppercorns and bay leaves)
Glass containers with lids previously washed and sterilised (you can do this by placing them -without the lids!- in the microwave with a bit of water for a minute or so)

1. Add three parts vinegar to one part water (according to how much you think you'll use) in a saucepan and stir in all the spices and the salt to taste. Bring to boil and remove from heat.
2. Put the chopped vegetables in the containers you will use (we chopped cabbage and cut cauliflower into bite-size chunks) and cover completely with the hot vinegar an spices mixture.
3. If there is some room left just fill in with more water and cover. Let sit for a few days to a few weeks at room temperature. Done!

Once you open a jar, it may be better to store it in the fridge.