Chef Kelly Cattani - November 2018
1 cup AP flour
1 Tbsp baking powder
1 tsp salt
0.25 tsp pepper
1 zucchini, grated (250mL total grated zucchini)
½ cup green onion, sliced thinly
½ cup cottage cheese
1 egg
1 Tbsp olive oil
Combine flour, baking powder, salt and pepper. Make a well in center and add zucchini, green onion, cottage cheese, egg and olive oil. Mix until just combined.
Heat butter or oil on a non-stick frying pan or griddle set over medium high heat.
Drop one tablespoon of batter onto cooking surface. Use an offset spatula to flatten the griddle cake. Repeat to fill available area. After two minutes (or when the bottom of the cake starts to brown) flip the cake over and continue cooking until both sides are golden brown.
Remove the cakes to a paper towel lined plate or pan. Continue until all the batter has been used.
Serve immediately or cool down and wrap. To reheat place in oven, toaster or deep fry until warmed throughout.
Roasted Grape Tomatoes
2 clamshells of grape tomatoes
2 Tbsp olive oil
salt and pepper
sugar
Toss halved or full cherry or grape tomatoes with a little olive oil, salt and pepper, and some sugar. Lay on parchment lined pan in a single layer, with a small amount of space between each tomato.
Roast in 400*F oven 10-15 minutes, or until the skins are charred slightly
Turn down the oven to 300*F and continue to cook for 10 minutes. Remove from oven, let cool.
Use immediately or let cool all the way, pack into a container and refrigerate for up to 5 days.
Smashed Avocado
3 ripe avocados
1 Tbsp coarse salt
1/2 fresh lime
Halve the avocados, remove the pit, scoop out the flesh and chop coarsely. Place it in a bowl and sprinkle with a little coarse salt. Squeeze half the lime over it and mix to combine. While mixing press the avocado against the sides of the bowl to smash it up. Taste and adjust seasoning.
Hard-Boiled Egg or Fried Quail Egg
For hard-boiled egg garnish: 1 peeled hard-boiled egg: grate finely and do not compress. Sprinkle with salt and pepper (do not mix to incorporate) and use a delicate garnish.
For quails’ eggs: grease a non stick frying pan and let it heat up on medium- high heat. Meanwhile crack quails’ eggs into small (2oz) portion cups taking care not to puncture the yolk. Fry as you would a chicken egg, leaving the egg sunny side up. Remove it to a plate and serve or use right away.