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Thursday, February 16, 2012

Posh Zucchini (Courgette) Bake

Today I am continuing on with the Zucchini theme as they continue to be in plentiful supply. I grew up eating this dish on a very regular basis and after many years decided to “jazz” it up a bit to give it the kick that it needed for my adult taste buds. I would love to hear your versions of this classic dish.

Zucchini (Courgette) Bake

2 medium courgettes
1 cup grated cheddar cheese
6 organic free-range eggs
1 cup buckwheat flour
1 teaspoon baking powder
¼ cup capers
½ fresh basil leaves
1 medium red onion

Grate courgettes and cheese.
Roughly chop fresh basil leaves.
Finely chop red onion.
Add the eggs to a large mixing bowl and lightly beat.
Add the rest of the ingredients to the bowl and stir well with a wooden spoon.
Pour the mixture out into a medium greased baking dish.
Cook in a pre-heated moderate oven (180 c) for 20-30 minutes or until the centre is firm and the top is golden brown.

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Foodie Roundup #38: Dairy Free Cream, Chipotle, Muffins & Rosemary - February 19, 2012 - 8:18 pm

[...] Posh Zucchini (Courgette) Bake via Veggies And Me [...]

Friday, February 3, 2012

Zucchini (Courgette) and Bean Soup

For those of us in the Southern Hemisphere you will notice that Zucchini is now in season. My Mum’s garden is brimming with the things so I have used this opportunity to make a few lovely Zucchini recipes this week. I made this tasty sweet soup for my friend Kristina for lunch and pared it with the Lemon Myrtle scones you will see from my last blog post.

Zucchini (Courgette) and Bean Soup

1 tablespoon olive oil
1 red onion
2 cloves garlic
1 1/2 cups vegetable stock
2 cups water
1 large or 2 small Zucchinis (Courgettes)
1 tablespoon balsamic vinegar
salt and pepper
1 tin of organic Borlotti beans
1 handful fresh coriander leaves

Finely chop the onion and sauté in olive oil in a large pot for 3 minutes over a low heat.
Peel and crush the cloves of garlic and add to the pot with the onion and stir for 1 minute.
Add the stock and water.
Chop the zucchinis into 1cm dice and add to the pot.
Add the balsamic vinegar, salt and pepper.
Bring the soup to a boil then allow to simmer for 15 minutes.
Thoroughly wash the beans, strain them and add to the soup.
Simmer for a further 5 minutes.
Roughly chop the coriander leaves and stir through the soup.
Serve garnished with coriander leaves.

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Monday, January 30, 2012

Lemon Myrtle Scones

Callington Mill, in Oatlands, has been one of the stops on our Tasmanian travels. I has been very interested to learn about the Georgian tower mill which was built in 1832. It is the only mill of its kind in the Southern hemisphere, and has recently been restored into a fully working flour mill, producing organic flour and specialising in ancient grains such as Rye, Spelt and Quinoa. I picked up some of their Tasmanian chemical free wheat flour and am really enjoying baking with it.

Lemon Myrtle is one of those unique Australian bush tucker foods. It has a zesty refreshing lemon flavor that goes so well in so many dishes.

Lemon Myrtle Scones

2 cups flour (I used Callington Mill’s stoneground, lightly sifted flour, milled from Tasmanian chemical free wheat)
4 teaspoons baking powder
2 teaspoons organic ground lemon myrtle (I used Red Kelly brand)
1/2 cup grated zucchini (courgette)
2 tablespoons onion marmalade
1/3 cup vegetable oil
2/3 cup whole milk
pinch salt

Pre-heat the oven to 220 degC.
Combine all the ingredients in a mixing bowl using a metal butter knife.
Shape into a rectangle, 1 inch thick, on a floured board.
Transfer onto a greased tray and score into 6 pieces with a sharp knife.
Bake for 10-12 minutes.
I served the scones with Ashgrove’s country butter.

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