January photo share

 I caught the reading bug this year, I hadn't read a thing for years, and I've already read eight books this year! It started with this one. So unlike me. I am enjoying the down time.

 I planted two zucchini plants last year, and now I have them coming out of my ears. 

 My favourite breakfast. I have cut down to having two eggs on one piece of sourdough. 

Dinner at the pub with my girls.

A brand new niece for me and cousin for the girls. 

 A few days at the holiday house and the obligatory holiday Monopoly fight.

 The Porch Sessions, held just out of town. Three fabulous music artists, wine, nibbles and a picnic blanket. Highly recommend.

 Quirky at the public library

An InLinkz Link-up

Miguel's 'Rustic Zucchini Roast'

Every time I go to our local library, which is usually once a week, I can't help but borrow cook books. There is always at least one recipe that takes my fancy. If only the kids were willing to be my guinea pigs, but no the nights when I cook something 'nice', they have a frozen pastie chucked in the oven for dinner. They'll quite happily chow down a pastie. Although I have to change my game plan, as Izzy has finally discovered there are green bits in them. Bugger!

I made this zucchini dish from Miguel Maestre's, Miguel's Tapas.

It didn't sound like much, and I was sceptical, but it was delish. I could totally see why it makes tasty and satisfying tapas. Perfect for a side dish, lunch or dinner. Breakfast even, and another recipe to use up any excess zucchinis.

Everyone seems to have SO MANY zucchinis a the moment. I can't grow them for shit! Good thing I know people who can, and they are totes happy to give them away get rid of them.

Miguel says this a Murcian(where he's from) tapas dish where the zucchinis grow as big as your arm. Let me tell you, the zucchinis my neighbour successfully palms off on me, are as big as my thighs!

This is Miguel's recipe halved, otherwise I'd be eating it until the cows come home. If you are expecting an army, double the recipe and get yourself a ridiculously huge pot to cook it in.

Miguel's Rustic Zucchini Roast

2 Tablespoons olive oil
2 garlic cloves, finely chopped
2 large onions, thinly sliced
1 kg zucchini, thinly sliced
salt and pepper
2 sprigs oregano, leaves only, or 2 teaspoons dried
2 eggs, lightly beaten

Preheat oven to 170 degrees.

Heat oil in large saucepan. Add garlic for a minute on a low heat. Add onions. Cook, covered, stirring occasionally for 20 minutes.

Add zucchini, continuing to cook covered and stirring occasionally for 30 minutes.
Season with salt and pepper and add oregano.

Place mixture in a ovenproof dish and stir through eggs. Bake in oven for 15 minutes.

An InLinkz Link-up

Zucchini Slice

I have never been too successful with zucchinis. I haven't had one off my plant this year because of end blossom rot, where the zucchini starts out well but slowly dies off from the flower end. I've had heaps do this, but the latest two on the plant are looking like they might be OK, fingers crossed.

End blossom rot is caused because of not enough calcium in the soil, and infrequent watering. 

Mum can grow them with her eyes shut, so I've been getting them off her. 

This is what I made with them, besides eating them with other veggies and making ratatouille, like I did when we went camping recently. 

Zucchini Slice

1-2 grated medium zucchini(about 2 and a half cups)
1 onion finely chopped
1 cup chopped bacon
1 cup grated cheese
1 cup SR Flour
1/2 cup oil
5 eggs
salt and pepper

Place all ingredients in a big bowl. Mix together well.
Grease a pie dish or cake tin.(I line the bottom of a spring form cake tin and spray with some olive oil spray).
Bake at 200 degrees for 30-40 minutes.

An InLinkz Link-up

Curried mince and veg

This is a recipe that I have conjured up. It's a bit like a chow mein without the noodles, you could have it with noodles if you have them. I served it in a lettuce cup with some rice on the side. 

2 garlic cloves, crushed

115 grams onion, diced

olive oil spray

500 grams veal mince

2 Tblsp curry powder

150 gr zucchini, diced

110 gr cabbage, sliced

100 gr carrot, halved and sliced into half moons

100 gr frozen peas

Spray a large saucepan or deep fry pan,  with olive oil.

Saute onion and garlic for 2 minutes. Add mince and brown. Add rest of ingredients, give it a good stir. Cover and simmer for 20 minutes, stirring occasionally. 

Serve.

I cook a cup and a half of brown rice with a diced onion, a teaspoon of cumin, a teaspoon of turmeric and a bay leaf. Remove the bay leaf before serving.

You could exchange veal mince for whatever mince you have.

I weighed the finished dish and then divided by 6. 1 serve was 1/6th of the total weight.

Serves 6. 1 serve = 159 calories(just the mince curry and lettuce).
Bugger all!

Chocolate and Zucchini cup cakes

1/4 cup butter

3/4 cup sugar

1 egg

1/2 tsp vanilla

1/2 cup milk

1 1/4 cup plain flour

2 Tbsp cocoa

1/2 tsp bicarb soda

1/4 tsp salt

1 cup grated zucchini

Cream butter and sugar. Beat in egg.

Add milk, vanilla and sifted dry ingredients. Stir in zucchini.

Keeping in mind there is no raising agent, fill 16 cup cake cases and bake for 15-20 minutes at 160 degrees.

You could double this recipe, pour it in a tin, and bake for 40 to 45 minutes at 160 if you wanted a big cake.

The girls loved these and ate their little hearts out, unbeknownst to them, the vegie goodness. Sucked in!

Zucchini dip

1/2 cup olive oil

1 kg sliced zucchini

1 garlic clove, finely chopped

1 teaspoon coriander seeds, coarsely crushed

Salt and black pepper

Juice of 1/2 lemon

Heat 2 tablespoons of the oil in a large saucepan at a moderate heat. Tip in zucchini, garlic and coriander seeds. Lower heat,cover and cook for about 20 minutes, or until tender.

Blend in a processor(I used a stick blender) until chunky, add lemon juice, salt and pepper and gradually add oil and process until smooth or desired consistency.

I just happened to have a coriander plant going to seed in the garden. If you don't have the seeds, don't worry, don't add them. Consider using parmesan cheese or a fresh herb like basil or mint in the final process.