So inspired was I after my recent success in the kitchen (i.e. I cooked a meal that could be eaten, rather than ending up in the bin untouched) that I’ve been experimenting in the kitchen as much as possible.
Cooking, if you get edible food as the end result, is actually a rather enjoyable process.
Although, personally I find spending large amounts of time drooling over the pretty pictures on the Food in a Minute site just as much fun as the actual cooking part.
A great thing I’ve noticed is that these recipes actually explain the different cooking methods, rather than just assuming you’re a Nigella Lawson type kitchen goddess with a veritable glossary of kitchen terms tucked into your apron.
These are the most recent recipes I’ve tried, the Spinach Lemon and Tuna Pilaf went down so well that I’m going to invite my parents around for dinner and make it for them, just to prove that I can cook and I don’t live on takeaways!
Gemma
Chilli Corn Fritters Makes about 12
I’ve had a hankering for corn fritters after I had some particularly tasty ones for brunch at GPK recently. I had no idea they’d be so simple to whip up at home. Perfect for brunch, lunch or a light dinner.
Ingredients
2 cups self rising flour
1 tsp baking powder
1 tsp optional ground cumin or coriander
salt and pepper to season
2 eggs
1/2 cup Wattie's Bit on the Side Sweet Chilli Sauce
1/2 cup water
2 cups Earth's Best Frozen Organic Corn
1/4 cup chopped fresh coriander or parsley
butter for pan frying
Method 1. Sift the flour, baking powder, cumin or coriander, salt and pepper into a bowl and make a well in the centre.
2. Mix together the eggs, Wattie's Bit On The Side Sweet Chilli Sauce, water, Earth's Best Frozen Organic Corn and coriander or parsley and stir into the flour gently.
3. Heat a knob of butter in the frying pan and when hot cook about 2-3 tablespoons of the mixture at a time. Once the bubbles form on the top of the corn cake, flip and cook the other side for a further 2 minutes or until cooked and tender.
Hint: Go all out and serve with grilled bacon, sliced avocado, sour cream and extra Wattie's Bit On The Side Sweet Chilli Sauce.
Spinach, Lemon and Tuna Pilaf Serves 2-3
Soak up the influence of the East with this deliciously healthy dish.
Ingredients
dash of oil
1 small onion, chopped
1 tsp minced garlic
1 tbsp mild curry paste or powder
1/2 x 750g packet Wattie's Rice N' Vegies - Thai Mix
1 tsp finely grated lemon rind
1 cup Wattie’s Free Flow Spinach
95g can Greenseas Oven Dried Tomato and Onion Tuna
1/4 cup toasted almonds or cashew nuts
Method 1. Heat the oil in a frying pan and cook the onion and garlic over medium heat until softened. Stir in curry paste or powder and cook for a further minute.
2. Add Wattie’s Rice ‘n Vegies Thai Mix, lemon rind and a pinch of salt. Pan fry for 3 to 4 minutes.
3. Stir in the Wattie’s Free Flow Spinach and cook just until the spinach is just heated through.
4. Gently flake in the Greenseas Oven Dried Tomato and Onion Tuna. Serve immediately garnished with almonds or cashew nuts.
So inspired was I after my recent success in the kitchen (i.e. I cooked a meal that could be eaten, rather than ending up in the bin untouched) that I’ve been experimenting in the kitchen as much as possible.
1. Sift the flour, baking powder, cumin or coriander, salt and pepper into a bowl and make a well in the centre. 
1. Heat the oil in a frying pan and cook the onion and garlic over medium heat until softened. Stir in curry paste or powder and cook for a further minute.