Snack attack.

Croquettes were the rage when I was young.
Mother would fry all kinds, in a mixed version, or individually.
If she had too much of any vegetable, or herbs, this is how she cleaned the refrigerator.

Nowadays, I rarely eat or make such goodies. But, if I expect company, I know my friends will help me with every little bite.

Ingredients:
1C fresh vegetables, cooked vegetables,  or fresh herbs, cut in bite size pieces;
1 C flour or pancake mix;
1 Egg;
Milk, just enough to achieve the consistency of mashed potatoes
salt and pepper

Mix the ingredients together, and let the concoction sit in the refrigerator for one hour or so.
Just before you want to serve the croquettes, heat two-three inches of vegetable oil until a drop of the mix sizzles.
Scoop one or two tablespoons and run a test run. If the oil is too hot the croquette will brown too fast. Taste the first one before cooking the rest. You may need to adjust for taste as well.
Drain on paper towels and keep warm until ready to eat.

Serve with a dressing made of yogurt, lemon zest, mint  and olive oil. Enjoy as appetizers or snacks.

Good enough to eat!

All food is photographed by me, at the time of preparation, or just as the food is ready to be dished out. I should spend more time making my pictures look as good as something from a magazine cover, but I rationalize that magazines, like the pictures in this Sunset issue, are set up and produced by professional stylists, people with years and years of experience.

Me? I'm just a home cook.

Since I had just a few kolhabi baby roots, and just two baby cabbages, too few for a regular meal, I improvised an appetizer with them. Sunset Magazine inspired!

This is how I prepared the vegetables:

I parboiled and chilled the cabbages. Cooked the kohlrabi until soft; then, I peeled, sliced, chilled and served them on cabbage leaves, surrounded by slices of havarti cheese and drizzles of aioli.

Delicious!