Florentine cauliflower fritters with smoked mackerel

Whilst I was working from home, I was constantly trying to find ways to drum up tasty and nutritious lunches that would also keep me on my low carb track.  This is one of my favourite ‘rustle up challenges’; a delicious cauliflower fritter made with leftover cauliflower mash smoked mackerel and chopped spring onion on wilted spinach topped with a poached egg. You could use leftover mashed potato of course if you don’t need to carb-watch.

Fish cake

Serves two

  • 2 fresh eggs, poached
  • 2 tablespoons of leftover cauliflower mash (or potato of course)
  • 1 tablespoon of plain flour
  • 2 spring onions, finely chopped
  • 1 smoked mackerel fillet (or a can of tuna) 
  • 2 generous handfuls of fresh spinach, wilted
  • 2 tablespoons of rapeseed or light olive oil

To make…

  • Flake the fish and add it to the leftover mash and spring onion. Blend it together with the fork or a spoon. It should be enough to make two fritters.
  • Dust the flour onto a chopping board. Divide the mixture into two even portions. Wet your hands and take each fritter portion from the bowl. Quickly shape into a ball and place onto the floured board. Flatten each one slightly and ensure both sides take up a little flour. Carefully put them on a plate and then in the fridge for 30 minutes to firm them up.
  • When you want to eat, poach the eggs: boil water with a dash of vinegar to hold the white, crack the egg into a bowl first and then tip each one into the water separately. Leave for exactly one minute and then take the pan off the heat. Leave for 5 more minutes before you lift them out gently with a slotted spoon.
  • Meanwhile, heat the oil in a frying pan, add the fritters and fry gently each side until crisp and golden.
  • Wilt the spinach. I usually put it in a bowl and microwave it for a couple of minutes. Squeeze out the excess water and place it on a warmed plate.
  • Place the fritter on the spinach, top with a poached egg and season with sea salt and black pepper.

Share, follow, like, enjoy!

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NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.
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Tyrosalata – whipped Greek feta dip with dukkah

There are a number of recipes for the classic Greek dip, Tyrosalata, but this one pepped up with Dijon mustard by the Berber & Q team is my favourite. It takes minutes to make and is now a firm favourite with family and friends. Sprinkle with a dukkah spice mix and olive oil and serve with sourdough crackers for a cracking start to a BBQ lunch.

whipped feta

  • 200g Greek feta cheese
  • 150ml crème fraîche
  • 1 rounded teaspoon of Dijon mustard
  • 1 dessertspoon of dukkah seasoning (I used Sainsbury’s own brand with chickpeas and spices) and extra-virgin olive oil to drizzle over
  • Sourdough crackers to serve – I use Peter’s Yard sourdough flatbreads

To make…

  • Add all the ingredients into a Kitchen Aid or a free-standing bowl with an electric hand whisk and whisk together for a few minutes until smooth and fluffy.
  • Transfer it to a serving bowl, top with the dukkah and drizzle with olive oil.
  • Refrigerate until you need it and serve with sourdough crackers.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Plum and almond galette

This is a super-easy crowd-pleasing dessert or afternoon tea treat that uses basic store-cupboard ingredients and seasonal fruit. A shop-bought puff pastry base is topped with a ready-rolled marzipan filling, fresh plums and flaked almonds, baked in the oven in just 25 minutes and topped with clotted cream or crème fraîche. Looks impressive, tastes amazing!

Plum and almond galette

Serves 6 to 8

  • 1 pack of ready-rolled all-butter puff pastry
  • 250g ready to roll marzipan
  • 600g fresh plums, stoned and halved
  • 2 tablespoons of flaked almonds
  • Egg wash made with one small egg beaten with a dash of water
  • Clotted cream, crème fraîche or ice cream to serve

To make…

  • Preheat the oven to 220°C
  • Unfurl the flaky pastry onto a greased baking tray – I used a Swiss roll tray as it has a lipped edge to prevent any fruit juices spilling onto the bottom of the oven during the cooking process. With a sharp knife, lightly score a rectangle around the pastry about 2cm from the outer edge. Be careful not to cut right through it as this edge will rise and form the edge of the galette as it bakes.
  • Roll out the marzipan into a rectangle the same size as the inner pastry rectangle and then lay it over the pastry to create the base of the galette.
  • Top the marzipan with the plum halves so that they are evenly spaced across the entire layer. Scatter the flaked almonds across the plums.
  • Brush the edge of the pastry thoroughly with the egg wash.
  • Bake in the middle shelf for 25 minutes. Remove, allow to cool, slide it onto a serving board and cut into thick slices topped with clotted cream or crème fraîche.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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