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Charlotte Pike

Award-winning cookery writer, teacher and chef

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Lunch

Courgette Fritters

22 August 2019 By Charlotte Pike Leave a Comment

These delicious fritters are wonderfully simple to make, and are a great use or larger courgettes, which, in my view, do not look as appealing or have the delicate flavour of the first, young courgettes of the season. Chickpea or gram flour has a lovely flavour, but use plain white flour if you don’t have it to hand. This recipe is very versatile, so feel free to try different cheeses and herbs.

Courgette Fritters
2019-08-22 07:09:08
Serves 4
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390 calories
43 g
184 g
17 g
19 g
9 g
420 g
675 g
9 g
0 g
6 g
Nutrition Facts
Serving Size
420g
Servings
4
Amount Per Serving
Calories 390
Calories from Fat 146
% Daily Value *
Total Fat 17g
25%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 184mg
61%
Sodium 675mg
28%
Total Carbohydrates 43g
14%
Dietary Fiber 5g
20%
Sugars 9g
Protein 19g
Vitamin A
27%
Vitamin C
110%
Calcium
34%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 large courgettes, grated coarsely
  2. 4 spring onions, very thinly sliced
  3. 200g feta, crumbled into small pieces
  4. 3 large eggs, beaten
  5. 150g gram flour
  6. 2 tbsp finely chopped parsley
  7. 2 tbsp finely chopped mint leaves
  8. Sea salt and black pepper
  9. 2-4 tbsp olive or sunflower oil, for frying
  10. 1-2 lemons, cut into wedges
Instructions
  1. It really doesn’t take long to prepare and cook these fritters, so start by doing all the prep, and cooking them just before you want to eat them, so they’re at their freshest.
  2. Start by putting the courgettes, spring onions and feta into a large mixing bowl. Stir together gently. Add the beaten eggs, flour and chopped herbs and season well with salt and pepper. Stir until the ingredients are evenly combined and the flour has been incorporated. The mixture will look a little lumpy, but don’t worry.
  3. Pour half the oil into a large non-stick frying pan and heat over a medium-high heat.
  4. When the oil is hot, spoon in the mixture, one large tablespoon at a time. The fritters may take one to two minutes to become richly browned and slightly crisp underneath, and then they can be flipped over, using a spatula. Once they are turned over, press each fritter slightly, to flatten and encourage the centre to cook through. Once firm and righly browned on each side, remove and place on kitchen paper to blot. Repeat until the mixture is used up. You should end up with 15-20 fritters, depending on size.
  5. Serve fresh from the pan, but keep them warm in the oven on a baking tray if you need to.
  6. Serve with lemon wedges, and maybe a tomato and herb salad. If the fritters aren’t all eaten up, you can keep them in the fridge and eat them cold or reheat in the oven later.
By Charlotte Pike
beta
calories
390
fat
17g
protein
19g
carbs
43g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Lunch, Recipes, Uncategorized Tagged With: Child friendly recipes, Courgette fritters, Courgette recipes, How to use courgettes, Recipes for a glut of courgettes, Simple summer recipes, Summer dinner recipe, Summer lunch recipe, Summer recipes, Vegetable fritters

Gazpacho

19 August 2019 By Charlotte Pike Leave a Comment

 

Gazpacho

Gazpacho is one of the highlights of summer cooking and eating, for me. Chilled soups are some of my favourite things to eat on hot days, and gazpacho is probably my favourite of all. I first learnt how to make gazpacho when I lived in Madrid. The summer was seriously hot, well into the mid 40s, and this was pretty much all I fancied for my evening meal. Gazpacho is eaten very widely in Spain, and in every deli or supermarket, you’ll see cartons of gazpacho for sale in the chiller. 

We ate this every day a few weeks ago, during the heatwave here in the U.K., and it reminded me just why I love it so much. It is perfect for those evenings when it almost feels too hot to bother cooking and eating. It’s cooling, refreshing, nourishing, with such lively and exciting flavours. 

This really is a soup to make in the peak of summer, when the ingredients are at their best. Quite simply, it won’t taste the same if you try it at any other time. The flavour of properly ripe tomatoes really make gazpacho sing. Good bread is essential, for body and texture.

For the best results, make this gazpacho in a blender or liquidiser, rather than a food processor, for the smoothest result. When it’s really hot, I often make this in the Nutribullet, meaning there is even less equipment to clear up afterwards. Olive oil and parsley make a wonderful topping, but chopped vegetables are quite traditional. 

Gazpacho
2019-08-19 07:25:38
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
239 calories
30 g
0 g
12 g
6 g
2 g
440 g
180 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
440g
Servings
4
Amount Per Serving
Calories 239
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 180mg
7%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
22%
Sugars 11g
Protein 6g
Vitamin A
74%
Vitamin C
295%
Calcium
11%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ½ large cucumber, peeled, roughly chopped
  2. 1 large yellow pepper, de-seeded, roughly chopped
  3. 1 large red pepper, de-seeded, roughly chopped
  4. 6 large, perfectly ripe tomatoes, roughly chopped
  5. 2 banana shallots, roughly chopped
  6. 3 cloves garlic, peeled and roughly chopped
  7. 100g best quality bread, such as sourdough
  8. 3 tbsp extra virgin olive oil
  9. 2 tbsp Sherry vinegar
  10. Sea salt
Instructions
  1. Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for a garnish, if you like.
  2. Add the garlic, bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired. Taste and adjust the seasoning.
  3. Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.
  4. Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables, or a drizzle of oil.
By Charlotte Pike
beta
calories
239
fat
12g
protein
6g
carbs
30g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Lunch, Recipes, Uncategorized Tagged With: authentic recipe, cold soup recipe, Gazpacho, gazpacho recipe, How to make gazpacho, Perfect gazpacho, Spanish gazpacho

Wild Garlic French Dressing

25 April 2018 By Charlotte Pike 2 Comments

IMG_0413

French dressing is one of the most useful ingredients to have in the kitchen. Once you’ve tasted amazing homemade dressing, there’s no going back. I recently instagrammed a photo of my wild garlic French dressing after a foraging trip, and many of you asked for the recipe, so here it is.

I recommend making this using an electric food processor of some kind, as you can really whizz the green leaves up into small pieces much more buy prednisolone for cats uk easily than chopping them by hand. It gives a much nicer texture and a very green colour. I use the Magimix, but the Nutribullet also works extremely well. When it’s not wild garlic season, I make this dressing using a huge bunch of parsley and a large clove of garlic, crushed. It keeps for around 10 days in a jar (give it a shake before using), and don’t keep it in the fridge.

Wild Garlic French Dressing
2018-04-25 11:54:05
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Save Recipe
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1680 calories
0 g
0 g
189 g
0 g
26 g
224 g
209 g
0 g
0 g
158 g
Nutrition Facts
Serving Size
224g
Amount Per Serving
Calories 1680
Calories from Fat 1673
% Daily Value *
Total Fat 189g
291%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 138g
Cholesterol 0mg
0%
Sodium 209mg
9%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 7 fl. oz. Extra virgin olive oil (best quality)
  2. 1 fl. oz. white wine vinegar (Forum are my favourite, but I also use Aspall Organic)
  3. 1 tsp Dijon mustard
  4. Generous pinch Maldon sea salt
  5. A huge handful wild garlic leaves, washed
Instructions
  1. Add all the ingredients to the blender and whizz until very green and the leaves are finely chopped. Pour into a large jar and store. Shake before use.
By Charlotte Pike
beta
calories
1680
fat
189g
protein
0g
carbs
0g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Dinner, Lunch, Recipes, Uncategorized Tagged With: French dressing, Homemade salad dressing, Wild garlic salad dressing

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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