Bang Bang Broccoli

Okay so I have been wanting to make this recipe for AGES! But every time I ended up buying broccoli it was for some other recipe, usually a Thai curry, or a stir fry. So FINALLY I had a whole bunch of broccoli left, and I had a free Saturday (full disclosure I was actually meant to go out for a fancy dinner but got a tad bit sick the night before *sigh*). So here we go.

Now the first awesome thing about this recipe is that you can make it completely VEGAN! Yay! 🙂 Otherwise it is ofc 100% vegetarian, so a bonus. This recipe is quick, simple and works fantastic as a 3:30pm snack, or even an accompaniment for lunch. Simple, delicious, crunchy and healthy – what more do you need?

So you want to start by cleaning the broccoli really well. It’s the kind of vegetable that a lot of mold and/or bugs can really latch onto. Use lukewarm water to soak the broccoli for around 3-5 minutes, and then pat dry on paper towels. Make sure you dry it off well, otherwise the batter will not coat the broccoli properly.

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Then make the sauce. Oh the sauce. SO much delicious in on little go. Set the sauce aside so that it reaches room temp, and thins out as well. This is important to ensure you get a consistent coating of the broccoli when you toss it all together. I add garlic powder to my recipe because I love that added hit, but if you aren’t a fan then omit it completely. If you choose to use Sriracha in your sauce, then skip the garlic powder otherwise the flavour will be far too overpowering. Trust me.

Next up, the batter. You want to start by mixing the apple cider vinegar with the milk, even if you are using a vegan milk substitute. This will basically make an instant buttermilk for you. You can use buttermilk, but I personally like the fruity tartness of the apple cider vinegar. In a bowl, mix together the flour, cornstarch, salt, and hot sauce. Pour in the milk and vinegar mixture and whisk everything well until the batter is nice and smooth.

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Cut up the broccoli into little chunks and add it to the batter, coating each piece really well. Make sure the stem is coated nicely too.

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I like to set these aside for at least 5-10 minutes, just to soak up all of that hot sauce goodness. It is so worth it. After that, toss each piece into breadcrumbs, before dropping them into your deep frying over medium heat. Fry them until they are beautiful and golden brown. Remove them and let them rest on some paper towel. You need to let these settle for a few minutes, allowing the paper towel to soak the oil, before salting the chunks. Finally toss them into the delicious sauce and then serve them up.

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Need the recipe card? It’s right here!

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Have a go at this insanely easy, but incredibly delicious recipe. Side note. My sister HATES greens. She is only 10, and well, she behaves like most 10 year olds and despises broccoli. But, interesting, she ate these yummy morsels. She did think they were a little spicy, but hell she still ate them.That is the important part 🙂

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Spinach and Ricotta rolls

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Spinach and Ricotta Rolls fresh out of the oven

We had plans to head over to the Ben and Jerry’s Open Air Cinema here in Sydney, and boy was it a fun plan. The general brief among the group was to bring some snacks and drinks along for everyone to enjoy. To me that honestly meant one thing… it’s time to pull out those snack food recipes.

I’ve made these countless times before, and my recipe remains pretty standard but a little bit different that the other ones you’ll find. To me a really good spinach and ricotta roll should have that wonderful spinach taste, with some nut-iness, some creaminess and a little bit of a kick. This doesn’t mean I want a spicy roll… it just has to give a tiny punch to make it extra special.

The smell of these is truly so wonderful, and they make for a really classic and crowd-pleasing snack. I love pulling this recipe out during the spring time for those fun outdoor activities.

Now I’m usually a little too lazy to make the pastry myself, and quite honestly just stick to some store bought puff pastry or filo. I used frozen spinach for this time round, but I often do switch between fresh and frozen. It really just depends on what you find!

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Wrapping these babies up

My recipe is an interesting combination of a few different recipes you have come across. I balance out the classic spinach and ricotta with a little spice from cumin, a little kick from chilli, a little tang for lemon, a little sweetness from cooked onions and a little added flavour from good ol’ garlic. Honestly I don’t think I cook without garlic at all… it is just my favourite.

Here is my recipe!!

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And bam! Snack food is sorted!