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.

Italian style meatloaf

Italian Style freeform meatloaf

1Kg  (2lbs) minced (ground) Beef
1 Onion, finely chopped
1 cup finely grated zucchini    
I cup finely grated carrot     
1 Tbsp crushed Garlic 
 2 eggs, beaten    
1/2 cup breadcrumbs or oats 
1 tsp dried Italian herbs
1 tsp lemon pepper seasoning 
200g (4oz) feta cheese, crumbled - optional   
3 Tbsp tomato paste    
1/4 cup red wine

Place all ingredients except the meat and eggs in a large bowl and mix gently but thoroughly together.  Add extra salt and pepper if needed.  Add eggs and meat and mix again.  Form into an oblong shape and place on a baking paper lined cookie sheet.  Bake at 180*C 350*F for about 1 1/2 hrs.  I always roast some vegetables at the same time to serve alongside, and make full use of the oven.  Roasted mushroom, carrots, and potatoes are nice.

Curried chickpea stacks

Chick pea patties:

1 large onion, peeled and finely chopped

3 cloves garlic, peeled and finely chopped

1 Tbs grated fresh ginger

½ cup finely grated carrot

½ cup finely grated pumpkin

1 tsp cumin

1 Tbs mild and spicy curry powder

400g tin chickpeas, rinsed and drained

½ cup regular oats

2 eggs.

Rice Pilaf:

½ cup basmati rice

½ cup yellow split peas

 1 tsp turmeric

1 cup vegetable stock

½ cup mixed dried cake fruit

1 large eggplant

1 cup baby spinach leaves, washed and dried

½  cup greek yoghurt

2 Tbs olive oil

For patties, blitz oats in food processor until finely chopped, add chickpeas and process until almost smooth.  Add in other pattie ingredients and blend until mixed together.  Form into 8 patties(using wet hands) and place in fridge for at least an hour to chill and firm.

For rice pilaf place rice, peas, turmeric and vegetable stock in rice cooker and start, or bring to the boil and then simmer in a pot for 30 – 40 minutes.  When cooked, fluff rice with a fork, and stir in dried fruit. Let sit covered for 10 minutes.

 Slice eggplant into 8 slices, then sauté in a little olive oil until crispy and brown.  Keep warm in oven.  Sauté on medium in a little olive oil for about 10 minutes each side, until firm and golden.

To assemble, divide the rice between plates, then add spinach on top, then eggplant, then pattie and finally a dollop of yoghurt.

Better than Chicken nuggets

500g ground chicken
1/2 onion, grated
1 carrot, finely grated
1/2 capsicum finely chopped
1 Tbs finely chopped herbs
1 Tbs greek yoghurt
2 eggs
1 potato, baked peeled and mashed
salt and pepper to taste

Mix all together and divide evenly between 12 greased muffin cups (I use the silicone ones).  Bake for 20 minutes at 200*C

Jamies stir fried vegetables

1tsp chopped garlic
1 tsp chopped chili
3 spring onions
1 red onion
1 handful snow peas
4 large mushrooms
1/4 head of cabbage
1 tin water chestnuts
rice bran oil
2 tsp soy sauc
1 tsp sesame oil
1 tsp sesame seeds

Heat rice bran oil in a wok, stir fry chili and garlic until fragrant, then add remaining vegetables.  Stir fry for a few minutes until tender crisp then add soy sauce, sesame oil and seeds.  Season with salt and pepper if desired. 

Life changing bread

Life Changing Bread

Mix together
2 cups sunflower seeds
1 cup ground linseed
1 cup chopped nuts
3 cups rolled oats
3/4 cup psyllum husks
4 Tbs chia seeds
1 tsp salt

In another bowl mix the liquids together
1/2 cup grape seed oil
1 Tbsp honey
2 cups water
1 cup whey or water

Mix the wet ingredients into the dry and then press firmly into 2 loaf pans.  Cover with cling wrap and leave on kitchen counter overnight.  The whey reacts with the grains, making them more digestible and gives a slightly sourdough flavour.  If you dont want that you can refrigerate overnight, but the grains need to thoroughly soak up the mositure and soften.
Bake at 180*C for 30 minutes.  Tip out of pans and then place them straight on the oven rack for a further 20 minutes or so until dry and firm.  Once cooled, it can be sliced and then stored in the freezer in a plastic bag.  I simply take out a slice as needed.
I make two loaves to make use of having the oven on for an hour, but you can halve it for one loaf.

Chocolate Date truffles

Chocolate date truffles

1 cup coconut milk (freeze the rest of the tin for use in curries)
1/4 cup cocoa
1/2 cup chia seeds
1 cup sunflower seeds
1 cup dates, pits removed
1/2 cup coconut flour

Place in food processor until well chopped, If it is not sweet enough you could add some stevia, but I find the dates add enough sweetness. Roll into teaspoon sized balls and then roll in coconut if desired.  These freeeze very well.

Scones

Scones – to have with tea, under a willow tree


2 cups (500ml) flour
2 tsp (10ml) baking powder
1 egg
1/4 cup (65ml) oil
½ cup (125ml) milk



Lightly beat together the egg, oil and milk and pour into the flour and baking powder which have been sifted together. Gently knead together and flatten out on a floured board to about ½” thick. Cut into circles and lay on a baking tray, quite close together. Bake at 400°F (200ºC) for about 10 mins. Split in half and serve with jam and whipped cream.
Note: Lately I have been adding 1 tsp of baking soda and using whey or plain yoghurt in place of milk

Bobotie

Bobotie

1 Tbs (25ml) oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs (1Kg) ground beef
2 Tbs (50ml) mild curry powder
 2 Tbs (50ml) cider vinegar
1 Tbs (25ml) sugar
Salt and pepper to taste
4 slices stale bread, French or Italian
 1 ½ (375ml) cups milk
3 eggs, divided
2 bay leaves



Break the bread up into chunks and soak in ½ cup of the milk, set aside. Heat oil in a heavy pan, and add onion and garlic, stirring over medium heat until translucent. Add the curry powder, stir until coated with oil and then add the meat. Cook gently until no longer pink, and add vinegar, sugar and salt and pepper to taste, then stir in 1 beaten egg. Break up the bread with a fork and add, then turn into a casserole dish. Whisk the remaining cup of milk with 2 beaten eggs and pour gently over the casserole. Place a couple of bay leaves on top and bake at 350 degrees for about 30 to 45 minutes or until golden brown on top.

Vegetarian Bobotie

1 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp curry powder or more to taste
1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 Tbs crushed garlic
1 Tbsp grated ginger
2 large carrots, peeled and coarsely grated
4 zucchini, coarsely grated

1 tin chopped tomatoes
3 Tbsp chutney of your choice 

2 Tbs cider vinegar

1 1/2 cups brown lentils

Egg topping
1 C milk
2  eggs
¼ tsp turmeric
 bay leaves, 

Rinse lentils and then cover with cold water and bring to the boil.  Simmer for about 30 minutes or until tender, drain. In a large pot, heat the oil and fry the onion, then add spices, garlic and ginger and cook, stirring over low heat until soft and fragrant. Add the tin of tomatoes, carrots and courgettes and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated. Add the lentils vinegar and chutney and mix until well combined.  Season to taste.  It should be a slightly sweet sour curry flavor.
 For individual servings fill ramekin cups  - I filled 8 with this amount. Beat all the egg topping ingredients together and pour over the mixture.
Squish in a few bay leaves and bake at 180*C or 350*F for about 30 minutes.  These can be covered when cool with cling film and frozen. 

Spinach and basil pesto

1 cup fresh spinach leaves

1 cup basil leaves

1/2 cup grated parmesan 

1 Tbs olive oil

1 Tbs grated garlic

1/4 cup chicken broth

1 tsp dry chia seeds

Process spinach, basil and garlic.  Add olive oil, Parmesan, broth and chia and process until it forms a paste.  

Cauliflower and chickpea salad

1/2 cauliflower, cut into florets
2 Tbs olive oil
2 Tbs mild and spicy curry powder - or to taste*
1 tsp chopped garlic
1 tsp chopped chili (optional)
1 onion, chopped
1 red capsicum, chopped
1 tsp each cumin, coriander, cardamom seeds
1 cup cooked chickpeas
Zest and juice of 1 lime
1/2 cup greek yoghurt
pinch of saffron soaked in 1 Tbsp water
1 tsp turmeric
salt to taste

Firstly dry roast the seeds until fragrant and then grind in a mortar and pestle, mix with the curry powder and 1 Tbs of the oil, and rub into cauliflower florets.  Sprinkle the remaining oil in a large ovenproof pan and add garlic, chili, onion, capsicum, the chickpeas and the cauliflower.  Mix well to distribute the spices - I use my hands for this.   Roast in a hot oven - 200*C for about 20 mins until the cauliflower is starting to brown on the edges.  
Meanwhile make the dressing:  Combine lime, yoghurt, saffron water (I leave in the saffron threads) turmeric and salt to taste.  Pour over the vegetales while hot, and leave to cool.  This can be eaten warm or cold and alone or over rice or greens.  It is great to take for lunch the next day, and the next (after that it was finished!)

*If you used a hot curry powder there will probably not be a need to add extra chili.

I adapted this recipe after trying several similar ones, and combining what I liked out of each of them.

Tuna quinoa patties

1 cup quinoa, well rinsed
1 large tin tuna in spring water or brine, drained
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp grated garlic
2 eggs
salt and pepper to taste
1 Tbs chia seeds

Cook quinoa in 2 cups water (I used the rice cooker).  Beat eggs lightly and stir in chia seeds, set aside for about 10 minutes - seeds will swell.  Add in all remaining ingredients and form into patties.  Place on lightly oiled baking sheet and bake at 180*C for about 20 minutes.  Extras can be frozen and added to a salad for lunches.  I like to add a little greek yoghurt and a squeeze of lemon juice which drips down and dresses the salad.

Tuna and rice parcels

1 onion, finely chopped
1 stalk celery, finely chopped
1 small green pepper, finely chopped
2 cups cooked rice
1 400g tin tuna in brine, drained
2 large tomatoes, chopped
1 cup chopped fresh herbs - parsley, basil, oregano and mint is nice
1 tsp chopped chili
1 Tbs fresh lemon or lime juice
1/2 tsp freshly ground black pepper

Saute the onion, celery and green pepper in a  little oil.  Stir in remaining ingredients and serve wrapped in lettuce cups.  It is great for lunch as well - just pack the lettuce leaves separately and wrap just before eating.