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These make a great finger food and are easier to handle than a big version. You could serve a few with some salad for lunch. I used silverbeet, cheese and chorizo in this incarnation, but you could use any greens or zucchini and omit the meat for a vegetarian version. If you use metal muffin tins you'll need to grease them well. I used silicon … [Read more...]
Too many zucchinis? Put one in a cake. If the zucchini is small it works better, as it will be less watery. Unfortunately this is not usually the stage they're at when you've got too many of them. This cake used only one zucchini weighing 180g before I took off its top and tail. The cake turned out moist and crumbly with a delicious meringue-like … [Read more...]
This chutney is an easy way to preserve not so perfect summer crops in pretty much any combination available. Just keep the same proportions of fruit, vinegar and sugar so it keeps well. Fill some attractive jars, stick on an attractive label and you've got the perfect gift. Keep at least a fortnight, ideally a couple of months before eating. … [Read more...]
I made this variation on a frittata for a friend for lunch instead of zucchini fritters because it's more tolerant of being made ahead of time and contained ingredients I had in the pantry, fridge and garden. I've enjoyed a few left over slices for breakfast. It contained onion, garlic, corn, chives, zucchini and spinach from the garden and fresh … [Read more...]
I prefer my lasagne heavy on the meat and vegetables and light on the pasta and cheese. The addition of plenty of zucchini makes a perfect one-dish dinner although you could add a salad too. Although it takes a while to bake, if you've prepared it ahead of time it doesn't take any supervision close to dinner time and smells delicious as it cooks. … [Read more...]
When you've got chooks you wouldn't think you'd need a vegan cake, but if you run out of eggs this is the ideal solution. I didn't expect it to rise but it did and is moist and delicious. I use a bundt tin so that it cooks more quickly and is easier to slice into small portions. The slices freeze well for quick defrosting for unexpected guests. If … [Read more...]
Quick, vegan, store-cupboard supper for one or double up for a starter for four. One zucchini, cut in half lengthways. Check whether the halves sit flat on their backs and if not, shave off a slither until they do. Two tablespoons couscous, just covered in boiling water. Olive oil. One clove of garlic, peeled and finely … [Read more...]
I view meatloaf as an easy way of making burgers. You could use the same mixture to make patties or divide it into muffin tins to make a more portable version. I used a silicone loaf mould which makes it easy to release but I think you get a better browned look if you use a metal tin. Or you could slow cook it - form it into a round or oval loaf to … [Read more...]
A cross between moussaka and lasagne. We make bolognese sauce in large quantities, sometimes in the slow cooker, and freeze in portions. If you want it gluten free it's great without the pasta. Serves four. one and a half cups bolognese sauce one medium eggplant (aubergine) or two zucchini (courgettes), sliced about half a centimetre … [Read more...]
If you like corn fritters, zucchini fritters are a good alternative in high summer when you can't face another zucchini. Vegephobes may not notice the inclusion of a significant quantity of zucchini in their diet.You could cook them on a hot, oiled barbecue plate. They'll keep overnight in the fridge to reheat in the oven but are much better … [Read more...]
