I’m back. Not that I’ve been anywhere. In fact, I’ve posted more regulary in the last few weeks than I ever have. It’s just that I wasn’t been in the mood for saying very much and thought that a couple of weeks of silence might help me regain my blogging mojo.
And it has. I have my voice back, I have my enthusiasm back and I have a whole bunch of recipes to share with you over the next few weeks.
Going to start with bean balls – partly because “bean balls” is fun to say and partly because I’m rather proud of how good these are. Just as well, they’re going to be the joint main feature of next week’s Lucia party.
Lucia (St Lucy’s Day in English) is a Scandinavian feast day celebrated each year on December 13th. The Swedish version of the festival traditionally involves a procession of children in white dresses carrying candles and singing carols. It must be a very pretty sight but I have to admit I have never personally seen an authentic celebration of Lucia.
My own experience of Lucia comes from my student days when my Swedish friends and I would hold a party with candles and mulled wine and lots of Swedish food. Lingonberry jam, gingerbread, saffron buns, pickled herring, Jansson’s temptation and, of course, meatballs. It was great.
This year we have decided to all meet up again on the 13th and hold another Lucia party. Can’t wait!
I’ve been put in charge of the meatballs. A great responsibility, indeed. Though I shall be practising and posting about the traditional beef meatballs later in the weekend, I have to say it’s the following vegetarian “meat” balls that I’m most excited about.
Made with adzuki beans, these little nuggets have a wonderful texture (crunchy on the outside, soft in the middle) and are far tastier than I ever imagined they would be. A true success.
Bean Balls (inspired by Veganomicon)
400g tin of adzuki beans (kidney would work well too)
2 tblspn fine oatmeal
2 tblspn BBQ sauce
1 tblspn soy sauce
Grate rind of 1/2 a lemon
Dash of Worcestershire sauce
1 clove of garlic, crushed
1/4 tspn dried thyme
1/4 tspn dried oregano
2 tblspn plain flour, seasoned
- Whizz the beans in a blender for a few seconds. You don’t want them totally blended – keep some texture.
- Add the beans to a bowl along with the pepper, oatmeal, soy sauce, BBQ sauce, Worchestershire sauce, lemon rind, garlic and herbs. Phew. Combine well with a fork. Taste, adding extra pepper or Worchestershire sauce if required.
- Roll the mixture into walnut sized balls and roll in the seasoned flour.
- Fry in 2mm of olive oil over a medium-high heat until browned and crispy and cooked through.