Courgette, Pea and Mint Fritters

Oh hey guys, didn’t think I’d forgotten about you, did ya? You did?! Ah jeez, I am sorry. It’s been all kinds of crazy over here recently. Coupled with some pesky tech-y issues with my site, blogging just hasn’t happened. I think I have only managed to turn my laptop on twice in the last month?! My camera has been sat neglected, gathering dust. But all for a good reason dear readers. WE BOUGHT A HOUSE! I wanted to keep it quiet until we had the keys in our bare hands. After a very long search with multiple sellers pulling out, we finally completed on our perfect little cottage 3 weeks ago.

It was (and still is) a crazy time, moving off the boat and into the new place in a day, then I went to Madrid for a week (more on that at a later date), so I’d barely had any time to enjoy the house and get settled in. It still feels a little strange, kinda like we’re just house sitting for someone and soon we’ll have to head back to the boat. There is still so much to unpack, sort through, more furniture to buy, but it’s slowly coming together. My heart is heavy that we’ll no longer be residing in our floating home (if anyone wants to buy our lovely boat, we’re open to offers!), but the time was right and you gotta grab life by the youknowwhat right?! It’s going to take some adjusting, our new kitchen actually has less space than the one on the boat! But the simple things are exciting me like mad (hot water!! out of a tap!! without turning an engine on!!!) I’ll be sure to show some snippets of the new place once it’s photo worthy.  Let’s eat shall we?

Courgettefritter

I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. Cooking these fritters with ground pea flour also means they’re gluten free! The flour smells wonderful and has a very subtle taste. Hodmedod’s grow and make all their produce in the UK, their quinoa is grown in Essex! They’ve got a fantastic range of flours – I love this one. A wide variety of snacks like these salted fava beans. They’re passionate about their produce, and this shows in the quality of their products. Be sure to check out their range of awesome pulses and more.



These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. Courgette is probably one of my favourite green vegetables.  I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.

Courgette Pea Fritter // roughmeasures.com

Courgette Pea Fritter // roughmeasures.com

 

Courgette, Pea and Mint Fritters
 
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A simple recipe for a speedy dinner. Makes a batch and will keep in the fridge for a few days. Gluten and dairy free.
Rough Measures:
Serves: 12 fritters
Ingredients
  • 2 large courgettes (peeled)
  • 1 cup / 150g cooked petit pois
  • Handful fresh mint
  • 1½ cups / 140g Hodmedods green pea flour
  • 1 organic free range egg
  • Sea salt
  • Cracked black pepper
  • Coconut oil - for frying
Method
  1. Add the grated courgette into a large bowl. Sprinkle with a pinch of sea salt, stir it through and leave to sit for 10 minutes.
  2. While the courgette is left to sit, add all the other ingredients into another bowl.
  3. Take the courgette and, using your hands, squeeze out the excess liquid (over the sink).
  4. Add the courgette to the bowl with the other ingredients and mix it well.
  5. Heat the coconut oil in a frying pan on a medium-high heat.
  6. Take spoonfuls of your fritter mixture and dollop into the pan, use the back of the spoon to flatten the fritters down.
  7. Cook for a few minutes on each side.
  8. Eat immediately, or leave to cool and store in a sealed container in the fridge for up to 3 days.
 

Here’s a few tasty recipe’s I’m loving this week:

Choclette’s courgette and chickpea pancakes look heavenly.

Jessie’s courgette (zucchini), asparagus and corn pasta looks like a big bowl of love.

Amanda’s yellow split pea flour bundt cake is the bomb!

Becca’s courgette fritter waffles make me want to eat brunch for every meal!

Jac’s Turkish zucchini fritters

Poppy’s pistachio, courgette and hemp pancakes

 

This recipe was sponsored by the lovely people at Hodmedod’s. I am a long time fan of their products and ethos, and was not paid to write a positive review. As always, all opinions are my own. Buy local folks.

 

Mango Mint Smoothie And The Froothie Optimum G2.1

Wow, what a weekend. I am sat here at 8pm with all the windows and doors wide open and I’m still too hot. A weekend of sunshine and warm weather hit the UK this weekend. We will probably look back in September and call these 3 days ‘Summer’.

But hot it was and we spent a lovely few days down in Dorset. We have promised each other that we’d try to escape on some camping trips more often this year, as we will both have weekends free all summer (for the first time in 8 years!) Just 2 days and nights in a different setting, can feel like so much longer. We explored the coast line, snoozed on the beach, ate far too much halloumi on our bbq and just chilled out. It was fab and I hope we have many more weekends like this one.

A few weeks back I received something I have been lusting after for a while – A Froothie Optimum G2.1 Blender. A hunk of a machine that can blitz in seconds, pulverise stones to mere dust, make hot soup, and tackle any nut butter. With a mega 2,611 watt motor (with a 10 year warranty) the Froothie Optimum is something every kitchen needs. I have been waiting to use it for weeks, and now the time had come. It took mere seconds to blitz all my mix into the smoothest of smoothies. It has 6 pre-programmed settings; Fruit, Sorbet, Grind, Nut Milk, Soup, Sauces and you can also programme it manually.  The Froothie Optimum G2.1 is currently on offer at £429 (RRP £599), it is a big investment, but one that I wholeheartedly believe is worth it, and it is something I have been using at least once a day.

It comes with a nut milk bag, a tamper tool to push your ingredients down if needed, and a 104 page recipe book. What I love is that the jug is BPA free, and to clean it, you just add some water and a drop of washing up liquid into your jug, turn it on, and voila, clean jug! The jug just sits on top, no faffy time wasted trying to get it to click into place. I love the LED touch screen display too. There is even an in built sensor which automatically turns the appliance off if it overheats. It is even more powerful than a Vitamix, just see the specs below!

Mango Mint Smoothie // roughmeasures.comScreen Shot 2016-05-09 at 08.13.37

We got back after a stuffy hour in the car and I know I needed something refreshing and summery! This blend has a sneaky hidden ingredient – chickpeas! Now don’t baulk and think ‘chickpeas in a smoothie, say what?!’ Adding chickpeas into your smoothie will mean it satisfies your belly for longer. It well help aid any mid morning or afternoon hunger pangs! You can’t taste them once they’re blended, trust me on this one guys!

Mango Mint Smoothie
 
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A refreshing, thirst quenching smoothie.
Rough Measures:
Serves: 2 glasses
Ingredients
  • ½ mango (peeled)
  • ½ cup chickpeas (drained and rinsed well)
  • 300ml coconut water (normal water is fine if you don’t have coconut water handy)
  • handful mint leaves
  • Juice of 1 lime.
Method
  1. Add everything to the blender and blitz until smooth
Notes
I added a big bunch of mint to the mix, ginger would also work really well!
 

Mango Mint Smoothie // roughmeasures.com

Mango Mint Smoothie // roughmeasures.com

For more info on the Froothie Optimum G2.1 you can visit the Froothie website and have a browse.

Find more smoothie ideas here.

Read more fab reviews from some fellow bloggers:

Thinly Spread

Planet Veggie

From Plate to Pen

Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

 

Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beet Orange Salad // roughmeasures.com

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

 

Beetroot and Orange Salad with Creamy Mint Dressing
 
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A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
Ingredients
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
Method
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Pea and Mint Hummus

So here I am. Currently watching the sunset from our caravan desk, on week one of our nomad summer. It’s been a glorious few days here on the Isle of Wight. The sun has been out in full force, welcoming us to our new dwelling. I feel like I am at my best when I am outside, with the dewy grass between my toes, and the wildlife all around.

Adapting to the new surroundings is a little unsettling, although we are used to changing scenery every few weeks due to cruising the boat around the canals. It’s still a challenge. But challenges are good, I truly feel they are designed so we can be the very best version of ourselves.

Setting up my little kitchen unit takes a while! I’m one of those people who panics if things aren’t in their rightful place. Everything needs to be just so, and I can get a little cranky until it’s that way. Another little test is doing the grocery shop. I’m pretty sure I covered at least 2 miles in the supermarket today. To-ing and fro-ing between the isles, trying to make sure I’d remembered everything, and all the while trying to push one trolley and pull another. Shopping for 30 is quite the experience!

Peaandminthummus

 

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Peas and me haven’t always been the best of friends. My mum loves to tell the story of when I was little in my high chair flicking them off my plate, one by one, kindly telling them to piss off. It’s taken me quite a long time, but I’m starting to get used to eating them. However, I still need that bit of mint to hide the full on pea taste! Baby steps guys, baby steps.

This weeks recipe is a great summer addition. Perfect for those picnics in the park, or dinners on the patio al fresco. Easy to transport and a light, fresh picnic hamper must have. Plus it’s quick to put together.

Pea and Mint Hummus (v) (gf)

INGREDIENTS:

Large handful peas (I used fresh, but frozen would also work)
150g chickpeas (soaked overnight and cooked / tinned and drained)
3 large sprigs of mint – stalks discarded
1 lemon – zested
70ml extra virgin olive oil
1 garlic clove – finely chopped

METHOD:

First, shell your peas, discard the shells and keep the peas to one side.

Bring a small pan of water to the boil, cook the peas for 4 mins. Drain and leave to one side.

Add the chickpeas, cooled peas, oil, garlic, lemon zest into your blender. Squeeze in half of the lemon juice. Blend for 2 mins, until smooth.

Feel free to add salt and pepper if you wish.

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Here are some more alternative hummus recipes from my blogger friends:

Sun Dried Tomato Hummus from Happiness is Homemade

Hummus with Peanut Butter from Fab Food 4 All 

Roasted Red Cabbage Hummus from Recipes from a Pantry

Wild Garlic Hummus from Foodie Quine

Kale Coriander and Hemp Hummus from Tinned Tomatoes

Asparagus, Chard and Mint Buckwheat Tart

6 months ago, I started this blog, as the result of an online WordPress course. I started it as a means to get me out of the hole I felt I was in. I needed something to focus on, to work towards. I had just had a fantastic summer of fun, working at festivals with some of my closest friends, then all of a sudden, the fun stops. I wasn’t really sure where I was going in life (and still am unclear) and felt I needed to do something to get me excited about things again.

Originally, once I had built the blog, I wasn’t planning on showing anyone. I was scared of the reaction, or lack of reaction. What if no-one ever looked at it? My photos weren’t as good as all the other blogs I read. Why would anyone want to read what I’d cooked the day before? What if it was a total flop and a waste of time? After a few weeks, I decided I had nothing to lose. I was willing to give it a shot. I loved having to think up new recipe ideas every week, and I’m pretty sure Charlie loved coming home to get to be the official taste tester. So I shared it with the world.

I thought, if I was lucky, I’d get maybe 10 views a day, all from family and friends. I never imagined that people from Australia and America and Canada would look at my site. It started slowly, but the more I wrote, the more people seemed to take an interest. I joined blogging pages on FB, communities on twitter and Instagram, and have met so many amazing people, purely just because I started this blog. It’s opening up doors for me, exciting projects, that I never thought I was ever capable of doing.

Yesterday, Rough Measures passed 10,000 views. 10,000 visits to my little space. I’m overwhelmed by it. I know there are other blogs who have more hits than that daily. But this is massive for me. I’m just a twenty-something girl, living on a boat in a small South-Western city, who needed something to keep her going.

So I just wanted to say Thank You. From the bottom of my food-loving-heart. Thanks for taking the time to view my recipes, to give me feedback, to share my page with others, liking my photos on Instagram, everything. You are all AMAZING. Here’s a virtual cookie to you all.

Asparagustart3

Asparagustart

Summer is almost upon us, the weather is creeping up into the mid-teens (baby steps yeah, this is the UK guys), the sun is shining more days than not. The fields have that super green glow they get between spring and summer. Yep, summer is making itself known.

This tart is the perfect summer lunch, alfresco dinner or picnic plate option. Fresh and zesty, with tangy mint, it’s my new meal du jour.

I tried to make this vegan, but it just wasn’t holding the flavour that I was looking for. By all means make it with dairy-free milk, but I think the eggs are a necessity here.

I’m not gonna lie, I had a bit of a fight with my Mum’s big range oven on this one (give me my temperamental, tiny boat one any day, we’ve formed quite the relationship over this past year!). Eventually I got it pretty bang on. A tasty crunchy base, with that creamy, fresh filling.

Asparagus, Chard and Mint Buckwheat Tart

INGREDIENTS:

For the pastry:

300g buckwheat flour
Zest of 1 lemon
60ml extra virgin olive oil
100ml cold water
1 sprig fresh (or dried) rosemary
Pinch salt

For the filling:

1 bunch asparagus
1 large bunch Swiss Chard – roughly chopped and stalks discarded
1 shallot
2 large organic free range eggs
250ml buttermilk
Large bunch of mint
1 teaspoon coconut oil

METHOD

Preheat oven to Gas Mark 7  / 220 C

In a bowl, mix flour, salt, herbs and lemon zest. Slowly add olive oil. Then add water until a dough forms (you could do this in a food processor)

Roll out your dough onto a floured work surface. You want it about 1/3cm thick. Carefully lift it onto a 8-10″ tart / spring form tray.

Bake your crust for 5 – 7 mins (no need for baking balls) Remove from oven and set aside.

In a pan, heat the coconut oil, add the shallots and cook for 5 mins, stirring frequently. Add in the chopped chard and cook for 3 mins, until the chard has wilted. Set aside.

Chop about 1 inch from the bottom of the asparagus. Roughly peel the stalks to remove their tough skin.

Bring a shallow pan of water to the boil, add asparagus and boil for 4 mins, just enough to soften them up. Drain them in a colander.

Arrange your asparagus, onions and chard onto your pastry.

In a bowl, combine your eggs, buttermilk, lemon zest, chopped mint and S+P – whisk well and then pour into your tart. Make sure the asparagus aren’t sticking out too much, or they will catch and burn.

Bake in the oven for 25 mins, until your egg mixture has set.

Serve immediately, or leave to cool and enjoy cold.

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Don’t forget, let me see your creations by tagging #roughmeasures – you can find me over on Instagram, Twitter and Pinterest too!

Here’s some other tart inspiration for you all!

Herby Mushroom and Olive Oil Galette from Happy Hearted Kitchen

Leek, Mushroom and Goat’s Cheese Tart from Planet Veggie 

Tomato, Broccoli and Pea Puree Quiche from Tinned Tomatoes

Leek, Feta and Lemon Quiche from London Bakes