Saturday, April 10, 2010


We skipped work drinks. It’s happened before. Here’s what happens when you mix three girls, a bottle of white wine (or was it two?), tinned plums and a few other things together:

1. Boy wish lists. Gerard Butler and Alexander Skarsgard might have been named once or twice, folks. And a celebrity chef who will remain anonymous.

2. Talking, listening, laughing and a small amount of singing. Aren’t girlfriends the best?

3. Tipsy cooking. It happens.

tad uneven and some will be three times the size of their friends. Then you’ll be coating them in flour, dipping them in egg and milk and smothering them in breadcrumbs. Eventually, your hands will feel like they’re covered in wet cement, and look like this:

{ Roast Pumpkin Feta Patties }

1/2 butternut pumpkin
400g can brown lentils
50g feta cheese
1 cup flat leaf parsley, coarsely chopped
2 eggs, beaten
2 tbs milk
Plain flour, for coating
Breadcrumbs, for coating
Vegetable oil, for frying
Olive oil, for coating
Salt and Pepper

Preheat oven to 180C. Peel skin off pumpkin and chop into cubes. Place in roasting pan. Toss with olive oil, salt and pepper. Roast for about 30min or till golden. Set aside to cool.

Drain lentils; squeeze firmly to remove all excess water. Place in a large bowl with feta, parsley, salt and pepper. Mash pumpkin and add to lentil mixture. Mix well. Shape into small patties and place on a tray. Set up 3 bowls: one with flour, one with the egg and milk (mix together) and the other with breadcrumbs. Lightly dust each patty with flour, dip in the egg/milk mixture and then coat in breadcrumbs. Place patties back on tray and once done put into the fridge to set.

Heat 1cm vegetable oil in large non-stick pan and fry patties till golden. Keep the heat low and cook slowly.

Serve with salad.

{ Plum Clafouti }

1 ½ cups (375ml) low fat custard
¼ cup (35g) self-raising flour
1 egg yolk
2 egg whites
825g can whole plums; drained, halved & seeded
2 tsp icing sugar

Preheat oven to 180C.

Combine custard, flour and egg yolk in a medium size bowl. Stir until smooth. Beat egg whites in a small bowl with electric beaters on highest speed until soft peaks form. Fold into custard mixture. Pour into 24cm round oven dish. Pat plums dry with absorbent paper. Arrange plums, cut side down over custard.

Bake, uncovered, for about 40 minutes or until firm. Just before serving dust with icing sugar. Serve with vanilla ice cream.

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