cooking from scratch

Midweek Meals- Zucchini Fritters

Preparing the midweek meal can be a stressful affair. It needs to be¬†nutritious, frugal, quick, and easy. Meal plans can go a long way to easing the stress of getting dinner on the table but it also helps to have a few stand-by midweek meals you can call on in times of needs. These zucchini fritters are something I turn to when my plans fall apart and I need something stat! It isn’t an exact recipe but it always seems to come together and taste delicious.

Zucchini Fritters

Zucchini grated (however many zucchini you can spare, I usually use two or so)
1 onion diced/grated
1 egg
Self-raising flour (I never measure, I just shake in enough to coat the zucchini and make a batter)
Milk (enough to make a thick batter)
Salt & Pepper


  • Grate the zucchini and dice the onion. As I’m usually making this when I’m pressed for time I simply use the grating disc on the food processor for both.
  • Squeeze excess liquid out of the zucchini
  • Add all ingredients to a mixing bowl and adjust amount of milk and flour until you get a nice thick batter consistency
  • Heat your skillet and add suitable oil such as coconut
  • Ladle spoonfuls of batter into skillet and fry until golden

Serve with homemade yoghurt and whatever else you have on hand e.g. tomato salad, bacon, ham, pickles, sliced cheese. The egg and yoghurt both have a good amount of protein to keep everyone full so adding meat isn’t really necessary. I’ve also added grated carrot or potato when I didn’t have enough zucchini, it’s a very forgiving recipe and nice to change things up every now and then.

What are your favourite stand-by meals? The ones you can make with your eyes closed while helping your toddler sing Old MacDonald?


Yoghurt and Cooking From Scratch

Yesterday I ate some of my first ever homemade yoghurt!


I’m a big yoghurt fan. I use it in everything, sweet and savoury, sometimes as a side and sometimes as the main event. It does wonders for my gut and I love that my body can handle yoghurt even when I’ve overindulged in other forms of dairy. The thing is the whole milk natural yoghurt I prefer is kind of expensive (around $6 a tub) and I go through a lot of it. Cue my new book purchase¬†Wild Fermentation by Sandor Ellix Katz.

It actually hadn’t occurred to me that yoghurt was simply fermented milk and I certainly didn’t know this was something I could make at home. What a pleasant surprise! It is so easy and cheap- all you need is a litre of milk and a tablespoon of starter culture (i.e. live yoghurt). Warm the milk, add your yoghurt, leave overnight somewhere warm and bam- homemade yoghurt!

Until now I thought I was doing pretty well cooking from scratch, I certainly never buy things like bottled pasta sauce for example, but now I realise I can step things up a notch. Cooking from scratch isn’t just about avoiding packaged foods but getting back to raw ingredients. I had viewed yoghurt as an ingredient but really it is a food product made from milk, just like butter and cheese. Cheese will be my next adventure. I plan on making labneh this week with some of my yoghurt.

I love that cooking from scratch allows me to tailor our food to our family’s needs. I love knowing exactly what we’re eating. I love the simplicity of my shopping list and that a smaller list of ingredients to purchase means less companies to research and compare to ensure they meet our family values and budget. I love the feeling of accomplishment I get when I master a new skill, recipe, or technique. Do you cook from scratch? What do you believe ‘from scratch’ to be and what do you love about it?