Allium B Kitchen-Courgette Fritters & Tzatziki

Summer is our favourite season to cook in. With the sun shining and longer evenings it makes us head to the kitchen to put together light, vibrant and fresh food to serve in the garden. So if you don't find yourself heading on a jet plane for some greek food, then why not bring it to you.

We put together a light greek meal to enjoy outside for the first time this year, and thought it would be rude not to share.

To make courgette fritters for two, you will need-

2 cups of grated courgette
1 cup of grated potato (uncooked and peeled)
2 medium eggs
2tbsp of chopped chives
2tbsp of chopped mint
1 lemon
salt

For your tzatziki you will need

350g of greek yoghurt
1 grated cucumber
1 lemon
2 crushed garlic cloves
pinch of paprika
splash of extra virgin olive oil




1. Grate you veggies, sprinkle with salt and leave in a sieve to dry them out, you can now start  your dip
2. In a large bowl mix together your yoghurt, cucumber, lemon juice, garlic and salt. Put a splash of olive oil in, and mix together. Cover with cling film and pop it in the fridge for the flavours to develop.
3. Go back to your veg and squeeze out as much moisture as you can.
4. In another bowl beat the eggs and add the mint, lemon and chives. Then stir in the courgette and potato, until mixed through.
5. Now it's time to cook them. Put a pan on a medium heat and add a good glug of olive oil. 
6. Spoon your mixture into small circles and flatten. It's best to cook 3/4 at a time so you can keep an eye on them.
7. Cook for 2-3 minutes on each side, and leave on a plate in a warm oven until the rest are cooked.
8. Serve with your tzatziki, and add a dusting of paprika for some added flavour. Eat as a starter or a side to a freshly cooked roast chicken. Perfect for a beautiful summers evening. 

Allium B Kitchen: Easy Garlic Prawn Pasta

With spring in the air and the evenings getting lighter I can't help but share my absolute favourite dish that I have been cooking every week without fail since I discovered it. It may not look like much, but it is packed with light and bold flavours which is very easily thrown together after a hard days work.

You will need- for two

250g spaghetti pasta
250g cooked and peeled prawns
45g Butter
4 Garlic cloves crushed
1 tsp of Chilli flakes
1 lemon + zest
Handful of fresh parsley
lug of olive oil
Salt and Pepper
Half a glass of white wine

Cheese (of your choice) for serving


1. Cook the pasta in boiling water.
2. When nearly cooked melt the butter with the oil
3. Once melted add the garlic, chilli Flakes, Juice of half the lemon plus zest, Salt and Pepper, Parsley, White wine and prawns
4. Stir through until prawns are heated through
5. Add your cooked pasta, and mix the sauce through
6. Squeeze the remaining lemon over the pasta and sprinkle with additional parsley
7. Serve with cheese if desired

The Allium B Kitchen: Dippy eggs

Eggs are my best friend.
They make the perfect companion for either breakfast, lunch or dinner and they have so many options, but my favourite has to be dippy eggs. I used to love having these for dinner when I was a kid and always remember turning them upside down once I had finished and telling my mum that I wasn't hungry and didn't want them. A joke I still seem to do to this day.
I love how easy they are to make as well, and I am still trying to prove to everyone that yolk is seriously the best sauce you will EVER have.

To make your super quick breakfast, lunch or dinner you will need,

• how ever many eggs you fancy off your choosing ( I normally have 2)
• 2 slices of bread (again this is obviously to your choosing)
• Place boiling water into a saucepan (with enough water to cover the eggs) this speeds up the process
• place your eggs carefully into the pan and boil for 5 minutes
• Once boiled serve in egg cups, butter your toast, cut into soldiers (obligatory) and dip away

Now I am off to make some for my lunch as looking at these photos is just too irresistible for me.