Posts Tagged ‘zucchini 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 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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