Posts Tagged ‘savoury slice’

It seems we’re the only ones who weren’t able to grow zucchinis this year!

Diana grew giant yellow ones, my friend Becca was over-run with them, and last week Pete’s baby sister Penny sent down the doozy of them all!  For a couple of days, the “monster” just sat on the kitchen bench (it was too large to fit in the fridge), but by Saturday morning I’d built up my chi enough to tackle it.

Not a single bit of the zucchini went to waste!  The top and tail, plus all the seeds, were eaten with relish by the chooks.   The bottom half was sliced into large chunks and roasted with potatoes, turnips and capsicums as an accompaniment to our Saturday night roast.

And on Sunday, the top half was turned into two large zucchini slices, enough to feed the neighbourhood!

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One of the foodie treats that I always buy from Harkola is this Lebanese fig marmalade – a delicious chunky paste of figs, sesame seeds, anise and sugar.  It’s ridiculously cheap ($4.95 for 800g) and packed to the brim with large pieces of fruit.  The sesame seeds give the marmalade an unusual flavour, and make it perfect for incorporating into savoury dishes.

Last weekend I had a jar of this to use up, plus a bag of turkey breast offcuts from Paesanella, so I made a filled focaccia.  The basic recipe is here, and my add-ins for this batch were:

  • 200g turkey offcuts, chopped
  • 200g fig marmalade
  • 65g Picasso sheeps’ cheese

It could have used a little more cheese, but this recipe is always made with whatever I have leftover in the fridge, and that was all I had.

The resultant loaf was a seductive blend of sweet and salty flavours – Pete and Uncle Steve loved it!

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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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