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Laver Cakes

Laver Cakes recipe, eat well on universal credit

Realistically this should be based on Oats but Sue can’t eat them, so we modified the recipe to use Quinoa flakes. If you’re good with Oats feels free the use them.

Ingredients:-

60g of Laverbread (½ a Tin in our case)
The Juice on ½ a Lemon
140g of Quinoa Flakes
Salt & Pepper to Season
About 120ml of Water
Oil to fry

Method:-

(1) Mix all ingredients with just enough Water to make a lumpy paste.
(2) Allow to stand for 10 minutes, stirring occasionally.
(3) If the mixture is too dry to form into balls between spoons stir in a little more Water.
(4) Heat Oil in a pan to a medium heat.
(5) Form the Cakes into balls between two dessert spoons and drip into the Oil.
(6) Flatten with a spatula into Cakes.
(7) Turn over several times until the outside is slightly browned and crispy.


Leverbread has a very distinctive ‘Sea’ favour and you really don’t need a lot to make a huge impact. We drizzled a little Mushroom sauce over ours as we thought they might be dry. But actually although they are crispy on the outside they are tender inside and very tasty.

 

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Kale & Onion Bhaji recipe, eat well on universal credit

Maybe far from traditional, but we’re not known for being tradition respecters…..

Kale in the Curry. Kale in the Sag Aloe. Just Kale and more Kale. There is a reason for this. But to protect the dignity of others, let’s just say we have quite a bit of Kale to work through….

We’re awash with Kale at the moment so we modified this recipe, to our surprise it actually worked really well.

Ingredients:-

1 Large Onion, roughly sliced
300g of Kale, fried with a little Oil and Five Spice until dark
1 Tsp of Hot Chilli Powder
1 Tsp of Onion Salt
1 Tsp of Garlic Salt
1 Tsp of Baking Powder
1 Tsp of Black Lime Power
1 Tsp of Turmeric
Fresh ground Black Pepper
Water
Oil to fry

Method:-

(1) Fry the Kale with Five Spice until you have a crispy texture and most of the water has been driven out.
(2) Set aside on kitchen paper to drain and cool.
(3) Mix to batter Onion and Kale with enough Water to make a very sticky batter.
(4) Heat Oil to 170c.
(5) Using a ladle and a spoon drop flat fritters into the hot Oil in batches.
(6) When then float remove them and set aside.
(7) Just before serving re-fry them in batches and drain before serving.

The crunch from the fried Kale and the taste was really good. Sometimes you happen on something a bit odd which really works…..



 

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