My final class for 2008!

In exactly 2 weeks we'll be in Buenos Aires!
Ahhh so much to do, such little time :-)

I've been reminded I should organise an "authority to travel" for the kids as my surname is different to theirs and Tony won't be travelling with us... and now that we've decided to enrol in Distance Education for Term 4 we've got to meet the teacher and get a program together for the kids. How exciting!

Then there's the packing... the dreadful thing about travelling with Aerolineas is that the luggage allowance is HUGE! 2 x 32k bags each. No wonder the private owner is offloading the airline to the Argentine Govt! I've inherited the dreadful temptation to take everything including the kitchen sink. Must resist urge to plan everything to the last outfit, last read, last stitch.

So last night was my final cooking class in Sydney for 2008: fittingly a Picnic, BBQ and Party Food class. This has been a very tight group of students, they've come a long way in learning basic kitchen skills and I barely have to be there after 6 classes! I love seeing how everybody interacts and makes room in their life for someone completely out of their day to day realm.

As you can see from the photos we had Tofu Burgers, Mini Pumpkin and Spinach Frittata and my personal favourite the Zucchini, Feta and Chick Pea Fritters w/ Tzatziki. I especially liked the creative way half of them were cooked - in neat quenelles. (If you decide to do this you will need to finish them off in the oven to cook them through).
We also had Maple Syrup and Pecan cake but that went quicker than I could snap it!
Here's the recipe for the fritters. Enjoy :-)

ZUCCHINI, CHICK PEA AND FETA FRITTERS

These delicious fritters are great as finger food or at a picnic.

Serves: makes c.16 little fritters

Preparation: 20 minutes

Cooking Time: 20 minutes

Ingredients:

400 grams tinned chick peas, drained and mashed slightly with a fork

3 zucchini, grated and placed in a colander to drain

150 grams Greek feta, drained and crumbled

3 tablespoons chopped fresh herbs (parsley/ coriander/ chives/ oregano/ dill etc)

1 garlic clove, minced

2 eggs slightly beaten

¾ cup self raising flour (may need more if mix is too soft due to the zucchini)

Salt and pepper to taste

Oil for shallow frying

To serve: Tzatziki (see separate recipe)

Method:

1. Combine the chick peas, zucchini, feta, herbs, garlic and eggs in a bowl.

2. Sprinkle the flour over the mix and lightly combine.

3. Mix should hold its shape when dropped from a spoon, if not add more flour.

4. Heat enough oil to cover the base of fry pan.

5. Spoon tablespoons of mix on to hot oil and cook for 2 minutes till set and golden.

6. Using an egg slice and wooden spoon, turn and cook on the other side.

7. Remove and cook the remaining mix, adding more oil when needed.

To serve: Serve with tzatziki to dip or spoon little mounds onto individual fritters for finger food.

Tzatziki

Ingredients

2 cups plain yoghurt (preferably Greek)

1 cucumber, peeled and grated.

¼ cup mint leaves, chopped

2 garlic cloves

½ lemon, juiced

¼ cup olive oil

Salt and pepper

Method:

1. Place cucumber in a colander and sprinkle with 1/2 teaspoon of salt.

2. Place over a bowl and let drain for 10 minutes.

3. Squeeze as much water out of the cucumber as possible.

4. Combine all ingredients. Taste and adjust seasonings.

5. Cover and refrigerate till ready to serve.