Last week turned out to be really busy with lots of orders as well as three private jobs. I had my first experience of doing a talk and demo to the lovely ladies at Wellingore WI. Even though I was pretty nervous everyone seemed to be interested in how I had come to start my business and also the recipes I demonstrated.
At the weekend it was my Uncles 50th birthday party and I was in charge of making the cake. When I was younger I use to bake all the time but since being diagnosed as Type 1 I don't so much as I know i'll be tempted by what I make. It was great fun constructing the cake which consisted of 4 layers of fudgy chocolate sponge, all covered in chocolate buttercream with dark chocolate melted over the top and dripped down the sides. If that wasn't enough, I then decorated it with all my Uncle's favourite chocolate bars and biscuits! Safe to say he loved it and everyone enjoyed tucking in.
There is still time to order this weeks menu if you haven't done yet!
Beetroot & Feta Fritters
These fritters are moist and full of flavour. They can be made small or large and are great as part of a meal or a snack. Serve them with pitta bread, humous and salad for a tasty lunch.
Ingredients (makes x8 fritters)
4 small beetroot
2 garlic cloves
Handful of basil (or any herb)
150g oats (use ground almonds if gluten free)
2 tbsp olive oil
200g feta (use tofu if dairy free)
Peel the beetroots before coarsely grating them, I do this using a food processor. Place the beetroot into a large mixing bowl. Finely chop your garlic and onion and add to the beetroot, again I use a food processor to do this. Add all the remaining ingredients into the bowl and season well. Mix everything together until well combined.
Tip the mixture back into the food processor and blitz until sticky. If you would prefer more texture to your fritters only blitz half the mixture.Place the mixture back into the bowl, cover with cling film and chill for at least 30 minutes.
Pre-heat the oven to 180C fan and line and grease a baking tray. Use your hands to shape the mixture into 8 large fritters. Place onto the tray and bake in the oven for 25 minutes.
The fritters are best served warm but can be eaten cold. They also freeze really well.