TheAustralianWomensWeekly_Food_Issue_22_2016

PEACH&VANILLA

YOGHURT FOOLS

PREP TIME 10 MINUTES SERVES 4

4 medium peaches (600g), halved,
stones removed, cut into wedges
2 tablespoons caster sugar
¼ teaspoon vanilla extract
2 cups (560g) vanilla yoghurt
2 tablespoons coarsely chopped
pistachios
1 tablespoon small fresh mint leaves

1 Process half the peaches with

sugar and extract until smooth.

2 Place yoghurt in a medium bowl.

Spoon three−quarters of the peach

puree onto yoghurt; don’t stir.

3 Spoon yoghurt mixture into

four ⅔−cup (160ml) glasses. Top with

remaining puree, remaining peaches,

pistachios and mint.

ZUCCHINI, CARROT

& CORN FRITTERS

PREP + COOK TIME 50 MINUTES (+ COOLING)

SERVES 4

2 corn cobs (800g)

2 small zucchini (180g)

1 medium carrot (120g),

grated coarsely

2 eggs, separated

½ cup (90g) rice flour

2 tablespoons water

2 tablespoons rice bran oil

AVOCADO & CORIANDER SALAD

1 large avocado (320g), cut into

thin wedges

250g grape tomatoes, quartered

2 tablespoons lemon juice

½ cup loosely packed fresh

coriander sprigs

1 Trim husks and silks from corn.

Using a sharp knife, cut kernels from

cobs. Cook corn in a small saucepan

of boiling water for 8 minutes or until

tender; drain, cool.

2 Coarsely grate zucchini; squeeze

out excess moisture. Combine

zucchini, corn, carrot, egg yolks,

flour and the water in a medium

bowl; season to taste.

3 Beat the egg whites in a small

bowl with an electric mixer until

soft peaks form. Fold egg white into

vegetable mixture. Shape mixture

into 12 fritters.

4 Heat the oil in a large non−stick

frying pan over medium heat; cook

the fritters, in three batches, for

2 minutes each side or until browned

and cooked through.

5 Meanwhile, make avocado and

coriander salad.

6 Serve fritters with salad.

AVOCADO & CORIANDER SALAD

Place ingredients in a small bowl; toss

gently to combine. Season to taste.

PEACH & VANILLA

YOGHURT FOOLS

18 AWW FOOD • ISSUE TWENTY TWO