Zucchini Excess

Seems it’s true – can’t even give them away, the zucchinis that is.

Oh well, never mind, there’s always the ever-popular zucchini slice, slightly altered with the addition of some of the semi dried tomatoes and with chunks of leftover camembert incorporated into the mix. The olive oil that surrounded the tomatoes made a tasty alternative to the oil I would normally use.

Leftover Christmas ham was thawed and used instead of the usual bacon.

The pumpkin in the baking tray was cooked in the juices from the browning of the bones before they went into the stockpot.

One jar of preserved greengages didn’t seal but that’s ok – made a dairy-free greengage shortcake for visitors this afternoon.

Yesterday I was given a box full of fresh beef bones. Love a really good stock, but not so much the aroma of it cooking in the house.

Solution? Herman has been re-purposed as a simmering station. Made 5 litres of rich stock yesterday, and now another large pot full on the go. (The smaller pot holds the scraps and bones from last night’s roast chicken dinner).

So now …… what to cook next?

I think the zucchini and parmesan soup made from the recipe posted by a lady named Wilma a couple of weeks ago. It really is exceptionally delicious. I used lovage, one of the herbs she suggested, and nowadays one of my favourites (we have a huge plant growing in the veggie patch).

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5 thoughts on “Zucchini Excess

  1. Gloria Zaverdinos says:

    Hi Sally , I heard your voice audio program this morning which was great. I scribbled your recipe for green tomato cake ,but I missed. Half of it ,sounds great could you send me that recipe . Just made your sweet chille sauce on this windy day Thanks a million . Gloria Zaverdinos

    Like

    • sallywiseau says:

      Hi Gloria – sure, here it is (cant seem to find how to attach it in a document, so hope within this message will suffice). I used a 20cm round tin to bake the cake, worked really well. In the absence of walnuts in my pantry, I used cashews.

      Green Tomato Cake

      By Pam Shields

      4 cups chopped green tomatoes
      1 tablespoon salt
      125 grams softened butter
      440 grams white sugar
      2 eggs
      2 cups plain flour
      1 teaspoon cinnamon
      1 teaspoon ground nutmeg
      1 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup sultanas
      1/2 cup chopped walnuts

      1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Stand 10 mins. Place in a colander, drain and rinse with cold water. Stand to drain again.

      2. Preheat oven to 180degrees (160FF) Grease and flour, or line with baking paper two 23 x 13 centimetre bread or loaf tins. This can be made in one cake, but I prefer to make two loaf cakes from this mixture.

      3. Cream butter and sugar, add eggs and beat until creamy.

      4. Sift together the remaining dry ingredients, and add the sultanas and walnuts. Add dry ingredients to the creamed mixture. Dough will be very stiff. Mix well.

      5. Add drained tomatoes, mix well, and pour into the prepared tin/s.

      6. Bake for 45 mins – 1 hour or until cooked. The time may vary between different ovens, so suggest checking after 45 mins. Leave to cool in tin, and be careful when turning out as it is very moist.

      7. This can be iced with a cream cheese icing or dusted with icing sugar, but I prefer it plain. Delicious!

      I believe this cake can be made from locally grown produce at the appropriate time of the year, in any area.
      I have had an abundance of green tomatoes and found this cake a lovely way to use them up. It is a very moist and delicious cake, which freezes very well.

      Like

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