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Posts Tagged ‘easy savory slice’

Di’s Squashes

Posted in Recipes, tagged , , , , , , , on February 23, 2011| 29 Comments »

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.

Instead, I stuffed the two large ones with rice, using the purple rice I’d bought at Alfalfa House and following this recipe from Yotam Ottolenghi’s Plenty…

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!

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Genie’s Zucchini Slice

Posted in Recipes, tagged , , , , on April 27, 2010| 29 Comments »

My friend Genie passed away three years ago, and I miss her every day.  This was her famous zucchini slice.

  • 2 cups grated zucchini (or a mix of grated zucchini and other vegetable – I used 1½ cups of zucchini and ½ cup of grated carrot)
  • 1 cup of grated cheese (I used a mix of Provolone Piccante and King Island cheddar)
  • 5 large (59g) eggs
  • 1 large onion, peeled and chopped
  • 1 cup self-raising flour
  • 3 rashers of bacon
  • ½ cup light olive oil

1. Dice the bacon and panfry until crisp.  Preheat oven to 175C with fan.

2. Place all the ingredients, including the cooked bacon and eggs, in a large mixing bowl and stir to combine.  Season with a little salt and a generous grinding of pepper.

3. Turn the mixture into a lined tin – I used a 31 x 14cm biscotti pan, but you could also use a 20cm square or a large loaf, or even several smaller tins (just be sure to adjust the cooking time accordingly).  Bake for 40 – 50 minutes until firm and golden brown.

Click here for a printable version of this recipe

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