Patz’s Pantry starts today!!

Those who know me will agree that this quote by Erma Bombeck sums me up quite nicely… “I am not a glutton – I am an explorer of food”

I don’t believe in dreaded detoxing nor do I believe in diets, they are both evil and bad for the soul; Food is a major pleasure in life and should be treated with the love and respect it deserves!

There’s not much fun to be had with the Maple Syrup Diet, Dukan, Atkins, Five:Two, the list is endless; I call these deprivation diets at their best! Fabulous when you lose a whole hunk of weight, extremely disappointing when the pounds and more creep back when returning to our usual way of eating . Fad diets just don't work to help us keep the weight we lose off long-term.

My secret… I have no secret, it’s all about moderation, not skipping of meals, hydration, the very important five-a-day rule and GOOD FOOD – I hope you’ll agree it’s nowhere near to rocket science as we may like to think!

So why have a started this blog? I guess it all started when I joined Instagram, the majority of images posted were and still to this day are food inspired and many friends, family, colleagues and followers all had one comment in common “You should start a food blog!” so I guess the rest is history! Today Patz’s Pantry is born…

My Food Inspirations:

Culinary delights of Italy including regional dishes from I Sassi di Matera - my Fatherland
Hot Latino flavours from Colombia – my Motherland
Eccentric London, a pool of British & Worldwide fusions – my Hometown

I hope the recipes I post from this day onwards will tantalize those taste buds and inspire those dinner party menus as they do me.

Now I just need to pick which recipe to post first…

Patz x

Seafood Feast @ Scapriciatello #Puglia #Salento

Comments

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside. Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed. Time to get you

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite ! Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese on top. Co

Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family... INGREDIENTS 200g Wholemeal Spelt Flour 80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c acao powder, baking powder, bicarbonate of soda and s a

Patz's Pantry

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