It’s my birthday on New Years Day. It’s not such a fun day to have a birthday. For a start, a lot of people feel unwell on my birthday, other people are just tired…….
This is the sort of birthday people say “Happy Birthday” at 12 o’clock on the night before, just after New Year, you know, while they are still awake and feeling well… and then that’s all the birthday you get for the next year.
To be honest, I have had far too many birthdays to really care anymore. We have agreed New Years Day is a right off … the only thing left to do is enjoy New Years Eve. I still get a thrill from New Year, even though it can sometimes be a massive disappointment. It is nice when people are enthusiastic about celebrating another year of being alive. Drinking is not such a drawcard but food, as usual is. Whether you see the brand New Year in in great party style, have dinner with friends or spend it with family, it’s the right time to eat delightful bites of small things that last well into the wee hours. I love making little bites and snack things because they are a great way to share in a casual relaxed setting. It is also often the only way I can get my food phobic son to try things..(on any day of the year). Here’s a cheesy satisfying Goat Cheese and Potato Croquette recipe and a collection of other small bites from the blog archives. Meantime…..
To all of you that come here, thank you.
I am looking forward to sharing lots more recipes with you in 2015.
Thank you if you comment.
I love hearing from you.
To all of you that visit for inspiration and ideas and to those that try the recipes , thank you.
I love being able to share with you and I love that you drop by and visit.
Thank you, good bye 2014…. and Happy New year!
Roasted Pumpkin Hummus
- 1 kg steamed/ cooked mashed potato cooled
- 300 gm goat cheese, fresh
- ½ cup chopped mixed soft herbs ( parsley, chives, basil, chervil, dill or even some mint)
- 20 ml cream (1 tablespoon)
- 1 egg yolk (only)
- ½ teaspoon smoked paprika
- 2 cups Panko crumbs ( or other breadcrumbs)
- ( 1 Tablespoon extra flour)
- 1 egg
- 125 ml milk (1/2 cup)
- 150 gm flour (1 cup)
- salt and pepper to taste
- 1 beetroot grated ( 1 cup)
- 100 gm sugar (1/2 cup)
- 60 ml vinegar ( balsamic or mild wine vinegar) ¼ cup
- 20 ml pomegranate syrup ( opt 1 tablespoon )
- 1 sprig of rosemary
- 250 ml vegetable or olive oil if you prefer (1 cup)
- Mix the goat cheese, potato, cream, herbs, yolk, paprika and a grind of pepper in a bowl. Mix well till incorporated.
- Prepare a tray with baking paper ready to lay the goat croquettes on once rolled. Take a scoop of the potato mixture, approximately the size of a golf ball from the bowl and roll firmly with your hands. (I made a longish almost flat shape so the croquettes cook in a small amount of oil and turn easily.) The mixture should not be wet, it will stick together easily. If you find that your mixture is wet due to the potatoes holding water you may need to add the 1 Tablespoon extra flour.
- Keep rolling the mixture till you have evenly sized ovals on the tray. Check to make sure they are all the same size by pinching off a bit here and there to even them out, reshaping as you go.
- Refrigerate till firm and well chilled ( 1 hour or more).
- Whisk the egg with the milk . Put the flour onto a flat plate and season with a little salt. Put the crumbs onto a flat plate and prepare to crumb the croquettes. Arrange the croquettes first followed by the flour, egg wash and crumbs and position another tray at the other end. Crumb the oval croquettes and then chill again until needed. ( Up to 4 days ahead)
- Heat a skillet or fry pan then add half the oil. Shallow fry in batches turning once golden on each side . Drain on paper towel and serve immediately.
- Combine the vinegar, sugar, pomegranate and mix well. Have a taste. It may need more sugar and a sprinkling of salt. Drop the rosemary sprig into this marinate, then mix in the grated beetroot. Leave to marinade for an hour or up to a day ahead.