Green Pea And Mint Croquettes

February 26, 2015 § 2 Comments

green pea & mint croquettes

I have always been a great fan of Ottolenghi’s. And ever since I visited his restaurant in Islington, London, I just keep dreaming about that place and his vibrant flavorful recipes, which are always abundantly loaded with fresh and seasonal ingredients. And you know what, I am his admirer and have all of his four cookbooks on my bookshelf. His recipes never have gone wrong, and I have said that umpteen number of times on blog now.

green pea & mint croquettes

green pea & mint croquettes

Fresh and seasonal ingredients are something which his recipes always rave about. Plenty and Plenty More are two of his cookbooks which are purely on vegetarian cooking, another reason to believe that vegetarian cooking can be so expressive and full of life too. This recipe of green Pea and mint croquettes may sound daunting at first but they aren’t. These are full of sweet flavor of seasonal fresh peas and fragrant mint leaves, which are perfect for either taking to a picnic on a sunny day or even better to be served as tiny little appetizers with drink in a party you’d throw for your friends. Although, you could make them with frozen peas too, but my belief is that they can’t taste any better if you’ve got sweet fresh vibrant green peas. I know, there’s a little exercise needed to take them out of their pods, but you’d realize that’s worth the effort.

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

Green Pea And Mint Croquettes
Green Pea And Mint Croquettes
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For the croquettes
  1. 3 tbsp olive oil
  2. 300 gm onions/shallots (finely chopped)
  3. 1 tbsp lemon juice
  4. 700 gm shelled green peas
  5. 20 gm mint leaves, finely chopped
  6. 1 clove garlic, crushed
  7. 4 eggs
  8. 100 gm all purpose flour
  9. 150 gm bread crumbs
  10. vegetable oil for frying
  11. salt and black pepper
For the sauce
  1. 1 tsp dried mint
  2. 120 gm strained yogurt
  3. 1 clove garlic, minced
  4. 2 tsp lemon juice
  5. 1 tbsp olive oil
  6. salt and black pepper
For the sauce
  1. Mix all the ingredients in a bowl with salt and pepper. Mix well and refrigerate until needed.
For the croquettes
  1. Place the olive oil in a saute pan over medium heat. Add the onions and saute for 15 minutes, stirring often, until soft. Remove from heat, add lemon juice.
  2. Blanch the peas in boiling water for 5 minutes and drain. Place the peas in a food processor and blitz briefly. They need to break down without turning into a mushy paste.
  3. Transfer the peas to a bowl. Add cooked onions, mint, garlic, 1 egg, salt, pepper and mix well.
  4. Line a tray with parchment paper, that can fit into your freezer. Shape the pea mixture into small patties, about 2 inches across. Place on the parchment paper and freeze for a couple of hours to firm up.
  5. Place the remaining 3 eggs in a bowl and beat gently. Place the flour and bread crumbs in two separate bowls. Remove the croquettes from the freezer and one at a time, roll them in the flour, dip them in the egg, then coat in the crumbs.
  6. Pour the oil in a frying pan and place the pan on a high heat for 5 minutes for the oil to get hot. Turn down the heat to medium and fry the croquettes in batches for about 5 minutes, turning once, until both sides are golden brown. Remove from oil and place on parchment paper to let the excess oil drain out.
  7. Serve hot with sauce.
Notes
  1. You can keep the patties frozen in advance. Ensure they are only partially frozen before you start to cook them.
Adapted from Plenty More (Yottam Ottolenghi)
Adapted from Plenty More (Yottam Ottolenghi)
The White Ramekins http://thewhiteramekins.com/

Strawberry & Almond Friands

February 19, 2015 § 3 Comments

strawberry & almond gluten free friands

So we wanted to go out and spend the entire day on weekend in a farm or some park or even near a river, if possible. Because it is spring officially for us. Winters are long gone and it’s definitely the time to step out. Sun is rising and shining with cool breeze flowing through the ears. Such immense pleasure to soak up all that positivity which this bright and sunny weather brings along with it! I had been waiting for this weather eagerly and lots of ideas were playing on my mind since then. I wanted to make lots of picnic food and bake those lovely fruity summer berry cakes. But rarely the things go the way you would have thought them to happen! It wasn’t different anyway this time too. Friends had plans of their own for almost during the entire Spring season. And I couldn’t wait. So, I baked these lovely strawberry & almond friands, bottled some fresh milk, tucked in some seasonal juicy berries, a bottle of jam, a flask of tea and few books to read and of course a dear friend to share this joy with me. Though we couldn’t find a river but we got ourselves this beautiful airy and sunny solace in the middle of a farm nearby, where we soaked in the beauty of greener fields. It was a dream which we lived through our entire day in that farm, munching on to these yummy berry cakes, reading books, and soaking up sun. 

strawberry & almond gluten free friands

 

strawberry & almond gluten free friands

strawberry & almond gluten free friands

Strawberry & Almond Friands
Strawberry & Almond Friands
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Ingredients
  1. 100 gm unsalted butter, melted and cooled
  2. 125 gm icing sugar, plus extra for dusting
  3. 120 gm ground almonds
  4. 3 medium egg whites
  5. 1 lemon, grated rind only
  6. 1 tsp vanilla powder
  7. 100 gm strawberries, hulled and sliced
  8. 4 tbsp flaked almonds
Instructions
  1. Preheat the oven to fan 180 degree C. Butter six non-stick friand or muffin tins.
  2. Melt the butter and set aside to cool.
  3. Sift together the icing sugar and almond flour into a bowl.
  4. Whisk the egg whites in another bowl until they form a light foam.
  5. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
  6. Divide the batter among the tins. Sprinkle strawberries slices and flaked almonds over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
  7. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Notes
  1. You can substitute vanilla bean for vanilla powder.
Adapted from BBC Good Food
Adapted from BBC Good Food
The White Ramekins http://thewhiteramekins.com/

Mincemeat Granola Snack Bars

February 12, 2015 § 1 Comment

mincemeat granola snack bars

Mincemeat Granola Snack Bars! Right when you would be thinking about what to do with the leftover mincemeat from your Christmas fruit cake and mince pies you had made last year. I know, it sounds a tad bit late, but you know, I am quite lazy in cleaning up my fridge sometimes. And some of the times, it might take a couple of months too. Now that might look gross to you, but thank God, stuff like mincemeat keeps pretty well even for that long a duration. Last year I had made leftover mincemeat fruitcake cookies with this gorgeous stuff from the holidays. And I love mincemeat filling, it tastes just divine and takes you back to the holiday time once again. And that is the reason, every year I soak the dry fruit more than what I would need for a certain recipe. Last year, when I was done baking enough of Christmas Mince Pies, I was still left with it which was good enough to bake a smallish fruitcake. I wanted to do so, but then that just kept on  getting procrastinated. And with each passing day, I had lost the feel of baking fruitcake either. I always struggle to make a good breakfast on a work day in winters {too lazy to leave the blanket and get up on time, you see}. That is when these yummy mincemeat granola snack bars come really handy. A glass of milk or a shot of espresso with these hearty fruity granola snack bars saves my day very well. So that is the reason I keep on baking granola so often at home. Homemade granola has got no comparison at all. The stuff is awesome and so healthy that you wouldn’t even mind binging on them. While I was mixing the granola, I got reminded of few of the food gifts I got from my dear blogger friend Deeba, few days back. So in went some lovely chocolate chips and the rind from the kamquats to make them little indulgent and citrusy at the same time. Chocolate and orange marry so well! And it becomes all the more special when you get that as a gift. These snack bars are sweetened by the sweetness from orange juice which went into making the mincemeat and some honey. You may skip the chocolate chips completely, if you want them strictly healthy. But I guess, that much chocolate would no harm. In fact, your kids would love them, if you pack these in their lunch box. 

 mincemeat granola snack barsmincemeat granola snack barsmincemeat granola snack barsmincemeat granola snack bars

 

Mincemeat Granola Snack Bars
Mincemeat Granola Snack Bars
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Ingredients
  1. 2 cups old fashioned oats
  2. 1 cup desiccated coconut
  3. 1 cup whole almonds
  4. 1 1/2 cup mincemeat
  5. 1/2 tsp cinnamon
  6. 1/2 tsp sea salt
  7. 1/3 cup honey
  8. 1 tsp vanilla extract
  9. 1/2 cup chocolate chips
  10. 2 tbsp orange zest
Instructions
  1. Preheat oven to 180 degrees C. Grease an 8x8-inch baking pan.
  2. In a large bowl, mix together all the ingredients together, stirring until granola is evenly coated. It will be moist.
  3. Press granola very firmly down in baking pan. Bake for 35-40 minutes, or until lightly browned and no longer moist to the touch.
  4. Allow to cool completely before turning out on a cutting board. You must allow the granola to cool completely or the bars will fall apart (a refrigerator can speed up the process).
  5. Cut granola bars into desired size. Wrap in parchment paper to make quick grab-and-go snacks. Store in an air-tight container to keep fresh.
The White Ramekins http://thewhiteramekins.com/
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