The zucchinis keep coming! We have been eating, freezing, swapping and giving away as many as we can but there are always 4 or 5 lurking in the fridge. To be honest we are getting a little ‘over’ them. So I have again been experimenting with creative ways to use them in meals.
My favourite by far was a healthy version of the Indonesian salad Gado Gado. For extra protein I added black turtle beans. I used dry beans but rather than soaking them overnight, I put a cup of beans and a whole small orange in just enough water to cover and simmered for 90 minutes. Once soft, I removed the orange, drained and rinsed the beans, and put them in a bowl overnight in the fridge. They were perfect!
The next evening I assembled the salad by adding a ladle full of beans to each bowl. I then added grated zucchini (I used 3), grated carrot (I used 2), sliced red capsicum, a handful of coriander leaves and two boiled eggs.
For the cashew sauce I blended 1/4 olive oil, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons hot chilli sauce, 2 chillies, grated rind and juice of 1 lime, and 1 cup raw cashews. A generous dollop on each salad (I made 4) plus a few extra cashews and it was ready to go! I really loved it and will definitely make it again and again.
Another interesting and rather delicious recipe was inspired by this blogger’s recipe. We are all a little sick of quiche with or without pastry so I thought using sweet potato slices was a nice variation. It was easy too. Thinly sliced sweet potato slices, layered in a pie dish and baked for 20 minutes at 200°.
While they were cooking I made the filling by sauteing 3 thinly sliced leeks till soft. I then added 2 grated zucchinis and fried for a few minutes until there was no moisture left. Meanwhile in a bowl I combined 100 grams crumbled feta, 200 grams fresh ricotta, 1/2 cup greek yogurt, 6 beaten eggs, 1/4 cup plain flour and 3/4 cup chopped fresh mint.
I slowly poured the mixture onto the sweet potatoes and then baked for a further 40 minutes at 175°.
Once done it was golden brown and smelt amazing.
I was surprised how well the sweet potato slices worked as ‘pastry’. The slices actually kept their shape.
And the filling was oozing with cheesy goodness yet still easy on the waistline.
Other meals made in the last couple of weeks include this spicy lentil curry from Pinch of Yum. I used green lentils and lots of button squash instead of pumpkin.
And this lovely zucchini pasta where I used fresh chillies from the garden rather than flakes.
Seriously, how do other bloggers get their food photos to turn out so well?