From the archive: This post was published on our original site, MyCityLife back on 17 April 2014
Italian domestic Goddess Dominique Rizzo brings the spirit of Easter to MYCITYLIFE.
In the spirit of Easter, enjoy these recipes that will keep you fortified and Easter ready for the four-day respite from the real world of work, work, work. Easter is a time for reflection, celebrating afterlife and rebirth, and these recipes reflect exactly that. We can certainly celebrate our time here on this good earth with delicious produce and the wonderful meals to be made from them. We can then seek the afterlife with a fabulous snooze later.
GLUTEN-FREE BROCCOLI BREAKFAST FRITTERS WITH FETTA AND HERBS
Getting those 5 cups of vegetables into the daily diet can sometimes prove to be a little difficult especially when it comes to breakfast. These broccoli fritters are a fantastic idea and they are so tasty that you would hardly know that you are eating a mouthful of green health-boosting goodness. Serve these with your crispy bacon or like I did with avocado and sliced tomato.
Makes 10 fritters
1 bunch of broccolini chopped into small pieces and steamed or boiled until tender
½ cup of spring onions
1 tblsp of chopped flat leaf parsley
1 tblsp of chives, chopped
3 tblsp of quinoa flour
100g crumbled feta
Salt and pepper
* Place the steamed broccolini into a bowl with the herbs, crumbled feta and the flour and toss together so that the flour covers all the ingredients.
* Whisk the eggs in a separate bowl and then pour these into the broccoli mix, stirring until the eggs are just incorporated and the mixture holds together.
* Heat a small amount of olive oil in a pan over a low to moderate heat and place a good couple of dessert spoons of filling into one fritter. Let the fritter cook for at least 3 minutes before turning it over to cook on the other side. Finish cooking all the mixture then serve. These make great lunchbox fillers for little or big kids.
I have only used quinoa flour in this, but if you like, add 1/4 – 1/2 cup of cooked quinoa.
You can use just about any other flour with these as well.
I love this mousse! There are many variations on this recipe going around now and also in the raw food recipe collections, which means that you can make so many variations of this. One thing I really like is there is no messy whisking then folding; this is so easy. I like to top this with toasted chopped macadamia nuts. You can also use a couple of tablespoons of coconut oil to help it set.
Makes 3 cups
1/4 cup honey or brown rice syrup or organic maple syrup
Or you can use 4 fresh pitted dates
2 ripe avocadoes
1 ripe banana
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste or 1 fresh vanilla bean, scraped out
1/3 cup raw cacao powder ( I also use Dutch cocoa)
Pinch of sea salt and cinnamon to enhance flavour
* Into a blender add in the honey, avocado, banana, vanilla, cocoa and spices.
* Blend for about 30 seconds until smooth and creamy.
* Place spoonful’s onto sliced strawberries for a luscious finger dessert food or spoon the filling into a bowl and allow to set in the fridge.