Today, from our garden, we harvested a few things.
Firstly, there was a couple of yellow passionfruit, which I have added to the pile for future use. Am thinking of a little passionfruit lolly for them. Found a very smple recipe in a mag ages ago, which I did try last week, but failed to put enough gelatine into on first attempt. Will advise how attempt number 2 goes.
Secondly, there was another damn zucchini. We now have about three of our own in the crisper, and after making a HUGE batch of mum's famous (well, famous with me, anyway) zucchini soup last week, I think we have enough of that. Mother sent a recipe for a yummy looking zucchini and smoked salmon fritter the other week so might give that a crack.
Oh, and tomatoes. we seem to be picking ripe tomatoes every day. Today there were heirlooms, grosse lisses and a throwback yellow one. This chap certainly seems ripe to touch and seems to be covered in a furry down. Will advise what he turns out like.
And then, yes, I know, the list is never ending, there is parsnip. I'm going to attempt a parsnip mash. Sounds fancy, doesn't it. Our parsnips have not been huge, we think that's because the "good" soil we have in our vege patch is not very deep, so when the parsnips (or carrots) hit the crappy stuff, they give up.
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| Today's bounty |
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| Husband's sun and oven dried tomatoes |
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| Passionfruit pulp |
Hi Robyn! Welcome to blogging!
ReplyDeleteLove passionfruit and I always have extra pulp frozen in baby food containers in the freezer.
I have a fab recipe using zucchinis which is really good for weekend lunch or dinner, and leftovers are great to take to work the next day. You can eat it hot or cold and it's nice with a side salad. Recipe was originally in a Women's Weekly cookbook, but it has been tweaked a little.
Zucchini Slice
In a large bowl mix 1 cup sifted SR flour, 1 cup grated tasty cheese, two zucchinis (grated), hand full of chopped ham or bacon, 1 onion finely chopped, salt and pepper. Whisk up 5 large eggs in another bowl, then add to the first bowl and mix really well. If it is still a bit dry, add another egg, or a small amount of vegetable oil (I avoid the oil, but that's what is in the original recipe). I think this depends on the size of your eggs because 5 big ones usually does it, or 6 smaller ones.
Then grease a quiche dish or slice pan really well (or spray with some non-stick spray), pour the whole lot into the dish and cook in a moderate oven (180 degrees) for about 40 minutes. It should go nice and golden on the top and you can check if it is cooked with a skewer like you do a cake. You can also add other veges if you like, such as corn, carrot, capsicum, mushrooms... just chop or grate them up finely.
It's delicious and one of the easiest things I make when I want something nice for lunch on the weekend or whenever I have zucchinis!
Happy blogging! Visit me at http://mumologues.blogspot.com or http://shannonscreativecorner.blogspot.com
I want to find out the success or otherwise! Those tomatoes look great. What do you think you'll do with them?
ReplyDeleteI had some jars ready to send to you the other day but at the last minute I had to use them to hold some stuff, so they didn't end up in the post :(
yey for you! good luck x
ReplyDelete