MyKitchen - Issue 36 - October 2017

budget basket

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Spinach wraps

with pea falafel

seRves 4 Hands-on 40 min

Hands-off 30 min

INGREDIENTS

for the pea falafel

2 cups peas, steamed

1 cup pearl barley, cooked

¼ cup cake flour

2 tbsp chopped parsley

1 tsp cumin

½ onion, peeled and chopped

Vegetable oil, to fry

Avo mousse, to serve

lemon wedges, to serve

for the spinach wraps

3 cups cake flour

1 ½ tsp baking powder

1 tsp salt

¼ cup vegetable oil

100 g spinach

¾ cup milk, warmed

METHOD

for the pea falafel

1. Pulse all the ingredients until
   combined, but still with a slightly
   coarse texture. It should hold
   together when compressed into
   a ball. Form into balls.


2. Heat the oil and shallow-fry
   the balls until golden brown.
   for the spinach wraps


3. Mix the flour, baking powder
   and salt. Add the vegetable oil
   and mix into a crumbly dough.


4. Blend spinach and milk on
   high until smooth.


5. Stir the spinach mixture into
   the dough. If the mixture is too
   dry, add some water.


6. Knead for 5 minutes, until
   smooth. Form the dough into
   a ball, wrap in cling film and
   refrigerate for 30 minutes.


7. Flour a rolling pin and a work
   surface. Divide dough into 8 golf-
   ball-sized balls. Roll out each into
   a thin circle of about 15 cm.


8. Heat a pan over medium heat.
   Dry-fry wraps for 1 minute a side.


9. Serve with the pea falafel and
   avo mousse.

Summer pizzas

seRves 4

Hands-on 30 min

INGREDIENTS

for the fried leeks

½ cup cake flour

1 tsp baking powder

½ tsp salt

cup water

1 egg

Vegetable oil, to deep-fry

1 large leek, sliced into

rounds and separated

for the pea hummus

1 cup peas

2 tbsp sesame seeds,

ground

2 cloves garlic, peeled

1 tsp cumin

cup olive oil

to serve

4 spinach wraps (see left)

Handful baby spinach

1 cup peas, steamed

Baby onions, sliced

Feta, crumbled

METHOD

for the fried leeks

1. Mix flour, baking powder
   and salt in a bowl.


2. In a separate bowl, mix
   water and egg. Pour the
   dry ingredients into the
   wet and mix.


3. Heat oil in a pot. Dip the
   leeks in batter and fry until
   golden brown. Keep a close
   eye on them, as they burn
   easily. Drain on paper towel.
   for the pea hummus


4. Pulse all ingredients,
   except the oil, until fine
   crumbs form.


5. Drizzle in the oil and
   continue pulsing until you
   have a consistency you’re
   happy with.
   to serve


6. Spread hummus on the
   wraps. Scatter with the fried
   leeks, spinach, peas, onions
   and feta.

AvO MOuSSE

Whip it up in minutes.

Simply blitz together

1 avocado and ¼ cup

cream until smooth

and creamy.

R7.50*^

per serving

only

• Baby marrows (5 large)
  
  
  • Barley, pearl (2 cups)
    
    
    • Cauliflower (½)
      
      
      • Cream (½ cup)
        
        
        • Egg (1)
        
        
        
        
      
      
      
      
    
    
    
    
  
  
  
  


• Feta (3 discs)


• Garlic (2 cloves)


• lasagne (6 sheets)


• leeks (2 large)


• Mint (½ cup)


• Mozzarella
  (3 cups/350g)


• Parsley, fresh (2 tbsp)


• Peas, green
  (750g/5 cups)


• Peas, sugar snap
  (250g)


• Onions, baby (to serve)


• Onions, spring (¼ cup)


• Onions, yellow (2½)


• Raisins ( cup)


• Rolls, burger (4)


• Sesame seeds (2 tbsp)


• Spinach, baby (100g)


• Spinach, English
  (100g)


• Walnuts (¼ cup)
  totaL: R232

OCtObEr 2017 37

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