Carrot and Feta Keftedes

It’s an earlier than usual post this week as I’m heading off on a Glamping Hen Weekend tomorrow, and have made some Mini Tiffin Bites and these Carrot and Feta Keftedes to share around the campfire while we’re there!

This recipe was featured on last week’s Sunday Brunch and I thought I’d give it a try, not only to take away with us, but to share as an aperitif at home. I deep fried in a wok, rather than shallow fried, and served with a sweet chilli jam. The trick to a good flavour is to roast the carrots first, and, as usual, I found it easiest to add amounts to your taste. As long as the final mixture is sticky but not sloppy, they’ll turn out fine.

Ingredients:

• 350g carrots, roasted then grated
• 2 tbsp olive oil
• 1 small brown onion, grated
• 150g feta, crumbled
• 50g fresh breadcrumbs
• 1 tsp cinnamon
• 2 tsp dried mint
• 50g parmesan or Kefalotyri cheese, grated (I used a little mature Cheddar instead)
• 10g flat leaf parsley, finely chopped
• 1 egg, beaten
• Plain flour, to dust
• Olive oil, to fry

Method:

Clean, top and tail then roast the carrots until nearly cooked through, with some salt and pepper.

When cooled, I used a food processor to then grate the carrots and onions but you can do this by hand. Simply combine all the ingredients well, then chill for about an hour.

Form into little balls, dust in flour then fry until golden brown.

Serve with sweet chilli dip.

Hope you enjoy them as much as we have.

Tiffin / Rocky Road - t.t.t (Tasty Toddler Treats!)

I add a large handful of mini marshmallow and another 100g of milk chocolate topping.

We have a copy of the Ella’s Kitchen Red cook book, which Frankie and I have been trying over the last few weeks. I have to say, it’s the sweet treats that she seems to enjoy the most, as do I, and this one is most definitely a favourite. The only question is, what do you call it? My husband made a version recently that he named ‘tiffin’. The teachers at nursery called it Rock Road? I’d like to see your comments underneath as to what you call it, as I’m sure there are several variations: the thing it, it still tastes gorgeous, whatever its name!

It’s a recipe where your LO can get involved every step of the way, from crushing the biscuits, to measuring out the tablespoons of gloop, stirring it all together and pouring over the chocolate. Now, I never think there’s enough of a chocolate layer on top of the ones I make so I double the given quantity, using 100g of dark AND 100g milk chocolate. I know, I know, but if you’re gong to eat it, you may as well make it worth your while. We also add a handful of baby marshmallows, just for fun!

Ingredients:

200g digestives

100g unsalted butter plus extra for greasing

3 tbs golden syrup

2 tbs cocoa powder

50g raisins

(handful baby marshmallows)

100g dark chocolate

(100g milk chocolate)

Method:

First, crush the digestives in a large bowl. Or, ask your LO to do this!

Meanwhile, put the syrup, cocoa and butter into a microwaveable bowl and put into the microwave until melted. I give it 10 seconds each time and check along the way.

Pour on top of the crushed biscuits: be careful, it will be very hot straight from the microwave so do this away from your LO. They can then join in again with mixing it all together as the heat dissipates quickly once added to the crumbs.

Add the raisins (and marshmallows) to the mixture, combine, then push into a greased tin or mould. I use a silicone one as it’s easier to get out in one piece! Pop into the fridge for ten minutes.

Break the chocolate into pieces and melt in the microwave. Again, I do a few seconds at a time, giving it a swirl rather that a mix in between each one, until the lumps have melted.

Pour the melted chocolate over the cooled biscuit mixture, smooth, and return to the fridge to set hard. Don’t be tempted to get it out early, or it’ll all fall apart! Use a big knife to slice into squares.