zucchini madness

It's that time of year, when zucchini plants run rampant and, if you're not careful, you end up with massive marrows.  We like to have a surfeit of zuccs, so always plant several plants.  It means we can eat zucchini every day, if we so choose, but also means that new ways to deal with the fruits often need finding... 

 

In the past I've made zucchini fritters, zucchini-based lasagne and zucchini soup.  This time it's time to introduce a new flavour alongside this sweet, summery vegetable - the lemon.  Zucchini and lemon loaf, with slivered almonds.  Yum!  This recipe comes from the January 2013 New Zealand Gardener, with the only amendment being that I used one loaf tin, rather than splitting between two and also added some lemon juice.  Enjoy mes amis!

 

400 g flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

2 eggs

250 g sugar

250 ml rice bran oil 

400 g grated zucchini 

grated zest and juice of lemon 

100 g slivered almonds 

1. Preheat oven to 160 degrees celcius. 
2. Beat eggs and sugar together until pale and creamy.  Beat in the oil and then stir through the zucchini and lemon.  
3. Stir through the dry ingredients - don't over-beat though, or loaf will be dense instead of light. 
4. Pour into greased loaf tin and scatter top with almonds. 
5. Bake for about 50 minutes, or until inserted skewer comes out clean.    

salmon fishing in the yemen?

One of the things I love about holidaying in Whitianga is Salt, a restaurant and bar with never-fail amazing food.  We eat really well at home and at friends' houses, which makes the restaurants' jobs a lot harder, but Salt always seems to meet the challenge. 

 

Eating there a week or so ago I had a simple and exceptionally tasty starter of cold cured salmon slices, with mandarin (or it may have been wee segments of tangelo) and buffolo mozzarella, all drizzled with a lovely oil (from memory I'm going to say it was avocado, but really any nice, full-flavoured oil will do - a basil one would be perfect!).  The plate was supposed to be with scallops (which Shaun had and loved), but being allergic I had those replaced.  And boom - mozzarella was the perfect foil for the stronger flavours of the citrus and the salmon.  You can grab a ball from most supermarkets, or from local foodie stores such as our Red Kitchen. 

 

Buon appetito and enjoy the summer!