GRAVITY CAKE AU CHOCOLAT AVEC M&MS
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J'espère que vous appréciez quelques recettes et serai ravie de lire vos impressions ou de répondre à vos interrogations. Pour cela, n'hésitez pas à cliquer sur "More" puis "Contact"
I hope you like some of these recipes and will be pleased to read your reviews or to answer any question you could have. For this, do not hesitate to click on "More" then "Contact"
Merci! Thanks!
Vegetable Acras (fritter)
Time to prepare: 30min
Time to cook: 10/15min
Ingredients (for around 30 acras) :
- 125g of flour
- 100g of chayotte/chouchou (I put 140 which was 1 whole after being gratted)
-50g of white cabbage
- 2 small carrots
- 1/2 onion blond
- 1 bunch of chives
- 1 bunch of coriandre or persil if you prefer
- 2 big red chilli pepper or 1 small (better but stronger)
- 1 egg
- 1/2 cup of warm water
- 1 teaspoon of baking powder
- Salt and pepper
Here are some sunny bites, inspired from the Antilles: the Acras (or Accras) are well known when made with some cod (I have to ask my mother in law's recipe as hers are dammned fantastic!)
Here, without any cod I tried to make some with a white fish we easily found here, the Mahi-Mahi, I'll give you the recipe, but I also tried to make some with a mix of vegetables only.
I've been inspired by a recipe an a french blog "Une plume dans ma cuisine" but with a pumpkin base. As our pumpkin have served for the soup dinner the day before, I tried with another vegetable which is well known in the Antilles: the Chayotte.
Here is the recipe, and it was even better than the fish's one!
Preparation :
Peel the carrots and chayotte.
Take off the core of the chayotte, for this cut it in 4 pieces in its length.
Chop (with a mixer) the carrots, chayotte, cabbage and onion, all together and set them aside.
In a large bowl, mix the flour with the salt and pepper.
Add the water and then the beaten egg.
Emboss the herbs and chilli and add them to the dough.
Add the vegetables, mix well and add the baking powder.
Put the mix in a fridge for about 30 min (especially if the ambient temperature is ridiculously high...) => This step is not necessarily.
With 2 teaspoon make some small bites and put them directly in the hot oil.
Be careful, if your oil is to hot, the acras won't be cooked inside. Count about 5min per face.
Serve the acras while they are still hot, plain or with a chili tomato sauce "sambal" or if they are already hot enough you can serve them with a yaourt/mint sauce, mayonnaise/garlic, mayonnaise/curry or my favourite, a sweet and sour sauce.
Bon Appétit !
