Thursday
Jan062011
2-0-1-1
January 6, 2011 at 6:36PM
Happy Twenty Eleven!! Thank you all for your cute Xmas/New Year comments & emails, was very sweet. Its nice to be back in business. Wish I could say I wore this top on New Years Eve but it was too hot ! Will show you more of it soon, this is just a sneaky preview… x
Hat
-
AKUBRA
Reader Comments (11)
Welcome back Nicola.. Hope you had a fabulous break..
Obsessed with your look.
Sheer fabrics is a "must have" for SS.
Lee x
Cute look, the top looks fab!!
really like your blog :)
Christine x
Loving all the sequined beauties at Witchery at the moment! I have this gorgeous dress in mind for an event coming up. Thoughts? http://www.witchery.com.au/dresses/silk-embellished-dress/w1/i5629718_1001236/
ahhh you look amaze hun xx
Your sequin top is gorgeous!
xoxo F
www.itsnotjustabag.blogspot.com
LOVE your blog. now following you! Follow back if you'd like!
www.modishmoxie.com
Hey hun!
The recipes were from The Low GI Vegetarian Cookbook. Recipes are below! I made about 8 large fritters instead of 16 small. If you can cook 2 at once I'd reccommend doing that as they take 4 mins each side to cook which starts to add up!
RICE & CORIANDER FRITTERS
Serves 4 (Makes 16) Preparation time: 15 mins Cooking time: 1 hour
220g/1 cup medium-grain Brown Rice
1/2 Red Capsicum, finely chopped
100g fresh Corn kernels (about 1 small cob)
3 Spring Onions, finely chopped
1/3 cup chopped fresh Coriander
2 tbsp stoneground Wholemeal Plain Flour
3 eggs, lightly whisked
Salt
Freshly ground Black Pepper
60ml Olive Oil
1/3 cup low fat natural Yoghurt, to serve
1 tbsp Sweet Chilli Sauce, to serve (I didn't use this but made the Salsa instead!)
Chopped Coriander, extra, to serve
1. Cook the rice in a medium-sized saucepan of boiling water, following packet directions or until just tender. Drain well and set aside to cool.
2. Place the Rice, Capsicum, Corn, Spring Onion and Coriander in a large bowl. Stir well to combine. Stir in the Flour, add the Eggs and mix until well combined. Season well and stir. Use batter immediately.
3. Heat 1 tbsp of Oil in a large non-stick frying pan over medium heat. Add 60ml (1/4 cup) of the batter to the pan each time, spreading it out slightly. Cook for 3-4 minutes each side, or until golden brown and set. Transfer to plate lined with paper towels. Repeat with the remaining oil and batter to make 16 fritters, reheating the oil in between each batch and stirring the batter to redistribute the egg.
4. Divide the fritters, in stacks, among 4 serving plates. Top each stack with 1 tbsp Yoghurt and 1 teaspoon of Sweet Chilli Sauce. Sprinkle with a little extra coriander to serve.
CHILLI CORN SALSA
Serves 4 Preperation time: 10 mins Cooking time: 12 mins
(I couldn't be bothered steaming the Corn so I just omitted it... hehe)
2 Corn cobs
2 vine-ripened Tomatoes, seeded, cut into small dice
1/2 Red (Spanish) Onion, finely chopped
1 small Red Capsicum, deseeded, finely diced
2 small Red Chillies, deseeded, finely chopped
2 tbsp finely chopped Chives
2 tbsp finely chopped Coriander
1 tbsp Red Wine Vinegar
1 tbsp Lime Juice
1 tbsp Olive Oil
Pinch Caster sugar
Salt and freshly ground Black Pepper
Steam or boil the Corn Cobs until tender, then drain.
Using a sharp knife, cut the kernels from the cobs and place in a large bowl.
Add the Tomato, Onion Capsicum, Chilli, Chives and Coriander.
In a separate bowl, whisk together the Vinegar, Lime Juice, Oil and Sugar.
Toss the dressing through the salsa and season.
Have fun!
so lovely. x hivennn. p.s enter my giveaway?</A>
Love the hat and the dress!!
You look great ;)
Hey, Hottie. Long time. Love the sparkles.
Cute hat!!! i like your blog!!!
Please visit my blog and follow me if you like:)
xxx
Pris ( www.fashionablepris.blogspot.com )