Zucchini Bread

 

I use this as a basic recipe to start with, adding options that are available.  Try with cocoa replacing the whole wheat flour, and a half cup of chocolate chips added.

Zucchini Banana Bread

    

Prep

15 m

Ready In

1 h 15 m

Recipe By: Carolyn Casner Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.”

Ingredients

¾ cup all-purpose flour

¾ cup white whole-wheat flour

1 teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon salt

2 large eggs

¾ cup sugar

¼ cup canola oil or melted unsalted butter

1½ teaspoons vanilla extract

1 cup shredded zucchini (about 1 medium)

1 cup mashed ripe banana

Directions

1Preheat oven to 350°F. Coat a 9-by 5-inch loaf pan with cooking spray.

2Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil (or melted butter) and vanilla in a medium bowl. Stir in zucchini and banana until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a rack to cool completely. Serve warm or at room temperature.

To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap in plastic wrap, then foil, and freeze for up to 2 months.

Lamb and Roast vegetable couscous salad

 I first made this when I was on the total well being diet, a great diet to use to get you back to healthy eating.

LAMB AND ROAST VEGETABLE COUSCOUS SALAD  

This salad is full of flavour, thanks to the array of herbs and spices it contains. A perfect lunch for a cold day, or you could also serve this for dinner – just increase the lamb to 200g per person and leave out the couscous.

INGREDIENTS

Pumpkin, any type, 400  g , peeled, seeded and cut into 2cm pieces 

 Carrot, 2  medium carrot(s) , cut into 5mm thick slices  

Red capsicum, 1  capsicum(s) , trimmed, seeded and cut into 2cm pieces 

Zucchini, 3  medium , trimmed and cut into 2cm pieces

 Olive oil, 1  tablespoon(s) 

Cumin seeds, 1.5  teaspoon(s)

 Paprika, smoked or sweet, 2  teaspoon(s) , 

sweet Ground cinnamon, 0.5  teaspoon(s) 

Olive oil spray, 1  spray(s) 

Lamb rump, extra lean, raw, 400  g , trimmed of fat 

Couscous, raw, 

1  cup(s) Orange, any type,

2  orange(s) (approx 200g with skin) , peeled and white pith removed 

Baby spinach, 1  large handful(s) 

Fresh mint, 1  bunch(s) , optional 

COOKING INSTRUCTIONS

1. Preheat the oven to 180°C.

2. Place the vegetables, olive oil and spices in a large bowl and toss to combine well. Transfer to a large roasting tin and roast in the oven for 40 minutes or until the vegetables are tender. Remove from the oven and leave to cool to room temperature.

3. Meanwhile, heat a non-stick ovenproof frying pan over medium heat. Once hot, spray with olive oil, then add the lamb and cook, turning often, for 4–5 minutes or until browned all over. Transfer the pan to the oven and cook for 15 minutes or until the lamb is cooked through but still a little pink in the middle. Remove from the oven and leave to cool to room temperature, then slice.

4. Place the couscous in a large bowl, pour over 1 cup (250 ml) boiling water and cover the bowl with plastic wrap. Leave to stand for 10 minutes or until the couscous is tender, then fluff with a fork.

5. Holding each orange over the bowl of couscous to catch the juices, remove the orange segments with a small, sharp knife and add them to the bowl. Add the roast vegetables, the sliced lamb, the baby spinach and mint leaves (if using) and toss to combine well. Divide among plates and serve immediately.

TIP: Serve with harissa paste (available from some supermarkets and delis) or dried chilli flakes if you like it really hot.FOODLAMB AND ROAST VEGETABLE COUSCOUS SALAD  

This salad is full of flavour, thanks to the array of herbs and spices it contains. A perfect lunch for a cold day, or you could also serve this for dinner – just increase the lamb to 200g per person and leave out the couscous.

INGREDIENTS

Pumpkin, any type, 400  g , peeled, seeded and cut into 2cm pieces 

 Carrot, 2  medium carrot(s) , cut into 5mm thick slices  

Red capsicum, 1  capsicum(s) , trimmed, seeded and cut into 2cm pieces 

Zucchini, 3  medium , trimmed and cut into 2cm pieces

 Olive oil, 1  tablespoon(s) 

Cumin seeds, 1.5  teaspoon(s)

 Paprika, smoked or sweet, 2  teaspoon(s) , 

sweet Ground cinnamon, 0.5  teaspoon(s) 

Olive oil spray, 1  spray(s) 

Lamb rump, extra lean, raw, 400  g , trimmed of fat 

Couscous, raw, 

1  cup(s) Orange, any type,

2  orange(s) (approx 200g with skin) , peeled and white pith removed 

Baby spinach, 1  large handful(s) 

Fresh mint, 1  bunch(s) , optional 

COOKING INSTRUCTIONS

1. Preheat the oven to 180°C.

2. Place the vegetables, olive oil and spices in a large bowl and toss to combine well. Transfer to a large roasting tin and roast in the oven for 40 minutes or until the vegetables are tender. Remove from the oven and leave to cool to room temperature.

3. Meanwhile, heat a non-stick ovenproof frying pan over medium heat. Once hot, spray with olive oil, then add the lamb and cook, turning often, for 4–5 minutes or until browned all over. Transfer the pan to the oven and cook for 15 minutes or until the lamb is cooked through but still a little pink in the middle. Remove from the oven and leave to cool to room temperature, then slice.

4. Place the couscous in a large bowl, pour over 1 cup (250 ml) boiling water and cover the bowl with plastic wrap. Leave to stand for 10 minutes or until the couscous is tender, then fluff with a fork.

5. Holding each orange over the bowl of couscous to catch the juices, remove the orange segments with a small, sharp knife and add them to the bowl. Add the roast vegetables, the sliced lamb, the baby spinach and mint leaves (if using) and toss to combine well. Divide among plates and serve immediately.

TIP: Serve with harissa paste (available from some supermarkets and delis) or dried chilli flakes if you like it really hot.FOOD

Chicken Soulvaki

I first found this recipe on and she has been kind enough to let me share it here.

https://www.cookingclassy.com/gyros-chicken-souvlaki-tzatkiki-homemade-greek-flatbread

We had an old hotel re-open in town and they used to serve this, and it became the only thing I ever ordered there.  I often make a batch of flatbreads and store them stacked in the fridge or freezer.  With a little flour between them from rolling them out, they do not stick together.

Marinading the chicken in the yoghurt and spices makes it so tasty and succulent.

Chicken Soulvaki

2 lbs boneless , skinless chicken breasts

1/4 cup extra virgin olive oil , plus more for brushing

1/4 cup lemon juice

3 Tbsp plain Greek yogurt

1 Tbsp red wine vinegar

1/3 cup chopped red onion

2 cloves garlic

1 1/2 tsp dried oregano

1 tsp dried thyme

1/2 tsp coriander

Salt and freshly ground black pepper , to taste

For serving

6 - 8 Greek Pita Flatbread , homemade or store-bought (recipe follows)

Tzatziki sauce , homemade or store-bought (recipe follows)

Diced Roma tomatoes , peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)

Instructions

1. In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.
2. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
3. Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking.
4. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
5. To assemble gyros:
6. Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.

Tzatziki sauce

Prep Time40 minutesTotal Time40 minutes

Ingredients

1 medium cucumber , peeled, seeded and chopped into chunks*

1 tsp salt , plus more to taste

1 cup plain Greek yogurt (I used fat free)

1 clove garlic , finely minced

1 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

1 tsp red wine vinegar

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill (or 1 tsp dried)

Freshly ground black pepper

Instructions

1. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size.
3. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parlsey, and dill and season with salt and pepper to taste.
4. Plus to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.
5. *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.

Greek Pita Flatbread

Servings: 6 people

Prep Time25 minutesCook Time10 minutesTotal Time2 hours 5 minutes

Ingredients

2 tsp active dry yeast

2 1/2 tsp granulated sugar

2/3 cup warm water , 110 degrees

1/2 cup + 2 Tbsp milk , heated to 110 degrees

1 1/2 Tbsp extra virgin olive oil , plus more for bowl

1 1/4 tsp salt

3 cups bread flour (can add up to 1/4 cup more flour as needed)

Instructions

1. In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.
2. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).
3. Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
4. Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat.
5. Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape.
6. Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).

Baked ham and cheese pots

Baked Ham and cheese pots

500g chopped cauliflower - frozen is fine

1/2 cup greek yoghurt

3 eggs

2 Tbs flour

salt and pepper

200g diced ham

1/2 cut grated cheese

Beat eggs, then slowly add the flour and yoghurt.  Steam the cauliflower for about 10 minutes until soft and then finely chop it, add to the mixture with the ham.  Season. Spoon into individual ramekins, sprinkle with grated cheese and bake at 180*C for 30 minutes. Serve immediately or freeze and reheat. 

Chocolate Crinkles

Chocolate Crinkles


1 ¾ cups (437ml) flour
¾ cup (180ml) cocoa powder
1 tsp (5ml) baking soda
 cup (200ml) brown sugar
½ cup (125ml) oil cup
 3/4 cup (90ml) margarine
1 egg
1 tsp (5ml) vanilla
½ cup (125ml) powdered sugar

Beat brown sugar and margarineoil until well blended, add egg and vanilla. Add sifted dry ingredients, cover and chill till firm. Roll dough into 1” balls, roll in powdered sugar. Place on ungreased cookie sheets. Bake at 350 for 10 mins.

Mud cake

Mud Cake


3 cups (750ml) flour
1 ½ cups (375ml) sugar
2 tsp (10ml) baking soda ( bicarb)
½ cup (125ml) unsweetened cocoa
2 tsp (10ml) vanilla
2/3 cup (200ml)canola oil
2 Tbs (50ml) vinegar
2 cups (500ml) water



Sift dry ingredients into large mixing bowl. Whisk together liquid ingredients and quickly stir into the dry mixture. Pour into a greased 13” by 9” pan and bake at 350 for 30 minutes.

Shasushka

Shasushka

1 large red or yellow capsicum (bell pepper), chopped
1 large onion, chopped
2 tsp crushed garlic
1 can chopped tomato
1 - 2 Tbsp tandoori paste
salt and pepper to taste
4 eggs

Saute capsicum, onion and garlic in a little oil a large frying pan.  I use olive oil and then use a low heat.  Stir in tandoori paste when onions are nice and soft, but not brown, and add tomatoes Taste and adjust seasoning.  Simmer for about five minutes to thicken and meld flavours.  Form four indentations and drop in four eggs.  Cover and cook until eggs are cooked to your liking.  This keeps in the fridge and heats up surprisingly well.