Friday night soiree
Grab your closest pals and settle in with a chickpea and basil dip, baguette toasts, a soft creamy centred brie & finished with some crisp water crackers. Add a platter of fresh zucchini fritters*, sprinkled with an avocado and tomato salad or a simple home made relish.
To drink pour a large glug or two (~150ml) of Pimms into a large jug, top with lemonade, sprigs of fresh mint & cucumber wedges for a late afternoon aperitif!


Quick (lazy girls) hummus with basil and lemon
Makes: 1 bowl (enough to feed four hungry girls)
Keeps: Covered & refrigerated 3-5 days

Ingredients
2 x 400g can chickpeas, rinsed well, drained
handful of fresh basil leaves
juice & rind (grated) of a lemon
1 teaspoon cumin
2 tablespoons water
salt and pepper, to taste
1 4 teaspoon sweet paprika

to serve:
1 baguette, thinly sliced, drizzled with olive oil, and sprinkled with sea salt. Baked at 200C for 15 minutes.
triple cream brie, sliced
lemon wedges
sea salt
water crackers

Add all the ingredients (reserve 2 tablespoons of chickpeas) to a blender jug or food processor bowl. Process mixture until smooth. Adjust consistency of dip with extra tablespoons of water or oil for a thinner dip.
Spoon into a bowl and top with remaining chickpeas, sprinkle with paprika & drizzle with olive oil and fresh baby basil leaves.

* Zucchini & mint fritters
Makes: 10-12 fritters
Keeps: To good to leave on the plate so we never know, best eaten quickly!

Ingredients
2 zucchinis, washed, ends removed, grated
2 eggs, lightly beaten
1/4 cup Parmesan cheese
2 tablespoons feta, chopped
1/2 cup plain flour
1 tablespoon mint, chopped
salt and pepper, to taste
rind of 1 lemon, grated
1 tablespoon oil
to serve:
1 avocado, peeled, chopped
2 tomatoes, chopped
handful of fresh spinach leaves
1/4 cup tomato relish
1/4 cup sour cream

To do...
Add all the ingredients to a medium bowl and mix until combined.
Heat a non-stick fry pan over medium heat and add the vegetable oil to the pan.
Add tablespoonfuls of zucchini mixture to the pan, pressing down gently. Cook each fritter for 3 minutes or until golden and then turn over. Cook for a further 3 minutes or until cooked through and remove from the pan, set aside. Repeat with remaining ingredients.
Place zucchini fritters onto a large serving platter, sprinkle with avocado, tomato, spinach and serve with tomato relish and sour cream.

love amie x