The first issue of Foodies Follow Foodies has launched! It’s packed full of great recipes, fun tips and ideas from the Foodies Follow Foodies Community. Their primary mission is to spread laughter, love and happiness through food.
Here are four delicious recipes straight from the magazine. Enjoy!
Sweetcorn and Cauliflower Fritters
- 2 eggs
- 2 tablespoons milk
- 1/4 cup white whole wheat
- flour (or flour of your choice)
- 1/4 cup cornmeal
- 1 can sweet corn
- 2 cups cauliflower rice, gently steamed
- 1 small shallot, minced
- 2 scallions, chopped
- ¼ cup chopped fresh basil, chopped
- 1-2 tablespoons olive oil
1. In a small bowl, whisk together eggs, and milk.
2. Stir in flour and cornmeal.
3. Mix in the corn, cauliflower, shallot, scallions, and basil.
4. Chill for 5-10 minutes to thicken.
5. Heat olive oil in a nonstick pack over medium-high heat.
6. Drop ¼ cup of batter into the pan.
7. Cook both sides until golden brown.
8. Remove fritters from pan and place on a paper towel.
Repeat with the remaining batter. Serve warm.
Oat and Rasin Cookies
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 80 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 105 grams (3/4 cup) plain flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 100 grams (1 cup) whole rolled oats
- 120 grams (3/4 cup) raisins
1. Line two baking trays with baking paper.
2. In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.
3. Add the egg and the vanilla and beat until combined, scraping down the sides.
4. Add the sifted flour, baking soda and cinnamon and stir using a wooden spoon. Add the rolled oats and the raisins and mix through. Preheat the oven to 180 C (360 F).
5. Roll tablespoons of the mixture into balls and place on the baking trays, leaving room for the cookies to flatten out.
6. Place in oven for 10 minutes or until golden brown on the edges.
7. Leave the cookies to cool before gently moving to a wire rack to cool completely.
No Flour Fast Pancakes
- 1 ripe banana
- 2 large eggs, lightly beaten
- Butter or oil, for cooking
- Maple syrup,
- powdered sugar,
- or any other toppings, for serving
1.Mash up bananas in a large bowl
2. Whisk eggs (using a fork is just fine!) and add to banana paste
3. Fry gently in a pan on low- medium heat with a little heated oil or butter
- 4 tbsp tomato ketchup
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- 1 small onion (or half a large one), chopped
- 1 rack of ribs
1. Finely chop the onion in a little oil over a medium heat until softened
2. Add all the other ingredients, bring to the boil and turn off the heat and allow to cool
3. Boil ribs for 15 to 20 minutes. They should be soft and tender when you pierce them with a fork.
4. Preheat oven to 220c. Using kitchen tongs, remove the ribs, and transfer them to the prepared baking pan. Drain and discard the greasy water. Rub your homemade barbecue sauce over the entire surface, using the back of a spoon. Bake uncovered, for 12 to 15 minutes.
5. Remove from oven, carefully placing the hot baking dish on a safe surface, and flip over the ribs.
6. Rub some more barbecue sauce over them. Place them back into the oven. Bake for additional 10 to 12 minutes. Remove from oven, and cut them into pieces. Serve immediately.
Recipes are taken from Foodies Follow Foodies Magazine
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