Corn and Broccoli Fritters

 

2 cups chopped steamed broccoli

1 cup corn kernels

3/4 cup almond meal or flour

2 eggs

1 teaspoons dijon mustard

2 cloves garlic

2 tablespoons olive oil

Start by cutting the florets off the steamed broccoli and cutting them into small pieces. Cut the stalks into small, thin slices. In a food processor combine the almond flour, eggs, dijon mustard and garlic. Mix until well combined.

Add in the broccoli and corn and stir through.

Heat the olive oil in a frying pan on medium heat. Once hot, use a ladle to spoon the batter into the pan to form small patties.. Allow the fritters to cook for 3 minutes until lightly golden and then flip and cook for 2-3 more minutes on the other side. Once cooked transfer to a paper towel and keep warm in the oven while you cook the remainder of the fritters.

Fluffy Matza Balls

 

[Makes 6 very large matza balls or 12 smaller ones]

1 cup matzo meal 

1 teaspoon baking powder 

1/2 teaspoon salt 

Pepper to taste

1/2 teaspoon garlic powder 

4 large eggs 

1/4 cup oil or melted schmaltz 

In a large mixing bowl whisk eggs together, then add the oil, matzo meal, baking powder, salt,  and garlic powder. Mix to combine, adding some warm water if the mixture is too dry.

Shape into balls and put into fridge to chill before cooking [about an hour]

Gently drop balls into the soup or boiling water.  Reduce the heat to a simmer. Cook 30 mins.  Note that if you cook them in the soup, they do absorb a lot of the soup, they taste great but a lot of the soup disappears into them.

Creamy Spinach Mushroom Pasta

 

2 tablespoons extra-virgin olive oil

3 garlic cloves minced

220g mushrooms sliced 

1 cup cream 

200g pasta 

120g spinach 

1/2 cup freshly grated Parmesan cheese 

1 tablespoon flat-leaf parsley chopped 

salt & pepper to taste

In a large pot start a pot of salted water to cook the pasta. 

In a large, deep skillet, heat two tablespoons of olive oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the mushrooms, season with salt and pepper, and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. 

Add the cream and bring to a simmer until slightly reduced, about 4 minutes. 

Meanwhile, cook the pasta until just under al dente. The pasta will finish cooking in the sauce. Reserve a half cup of the cooking water and drain the pasta. 

Add the spinach to the sauce and allow it to wilt into the sauce. Add the pasta to the pan and the parsley and grated cheese and toss well. Add more pasta water if necessary to loosen. Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.