My dear friend Diana dropped over for a cup of tea last week.
She brought with her a bag full of large squashes from her farm garden, with a couple of turnips thrown in for good measure. Aren’t they magnificent? I was a little tempted to keep them as a table decoration.
It was particularly good served at room temperature with Pete’s homemade Greek yoghurt!
The remaining squash were grated and baked into Genie’s zucchini slice …
This savoury slice recipe is one of the most popular on our blog, and with due cause – Genie’s recipe is incredibly simple and absolutely delicious. We ate it for dinner last night, and then Big Boy demolished the leftovers for breakfast this morning.
Instead of zucchini, I used Di’s squashes (skin and all) and substituted diced uncooked pancetta for the fried bacon. Combined with fresh eggs from our chooks, and a mix of fresh mozzarella and Picasso sheeps’ cheese, it made for a very simple and delicious dinner!