This is one of my regular dishes, one of those I make at least once a week and use up all the left over vegetables of the week. You can even add wilted lettuce leaves, chopped up finely – anything goes and it is delicious served hot or stored in the fridge and sliced for take-to-work lunches. And when you are driving home after … Read More Crustless Vegetable Pie [gluten free]
I like to make crispy fritters in the oven using hardly any added fats. I lightly coat the fritters and flour and brush them with olive oil to make them crispier.
The mixture easily holds together. I served with tzaziki but if you are in a rush, simply mix some Greek yoghurt with fresh mint, salt and a pinch of dried mint to use as a dipping sauce. I just love these and could eat them every day
Zucchini/courgettes and the round light green marrows that are so common here all make great fritters
I use small Zucchini [Qarabali/marrows], round mini ones that I harvested this week. Here is the shrub and we ate these vegetables literally within a couple of hours from when they were harvested. You cannot get much fresher than that !
Things start getting back to normal after the celebrations and I like the routine of normality. The weather forecast is very cold for this weekend and this is another quick soup made with fresh and ordinary ingredients found in the kitchen cupboard and making a great big pot provides a healthy snack any time of the day for a cosy weekend indoors.
The flavour of ginger with the zucchini is just wow, and the addition of that bit of coconut milk. Key is to use fresh vegetables – it makes a difference.
This cake was sliced and eaten as soon as we took it out of the oven because we wanted our audience to see the result. If you let it cool down, the middle layer will set and the cake will cut very nicely. You will need: 250g self raising flour 2 tablespoons chocolate powder 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 … Read More Chocolate Zucchini Cake with baked ricotta filling
Back to healthier eating and with the cold weather this week this soup was wonderful. If you cannot find red rice, you can also substitute with wild rice. You will need: 5 zucchini 1 cucumber A handful of fresh basil leaves Juice of one lemon Grated zest of half a lemon 1 medium potato 1 medium onion 1 large clove garlic 1 spoon olive … Read More Zucchini and basil soup with red rice
‘a light and delicious all-in-one meal using 8-ball zucchini, which unfortunately are not always available. Sweet firm flesh that softens but remains firm and visually vibrant after cooking. I add lots of fresh mint, abundant at the moment and black quinoa. It is sizzling hot, bright blue skies, this island is a dream’ For the stuffed 8-ball zucchini you will need : 2 eight-ball zucchini, … Read More 8-ball Zucchini Organic Buddha Bowl [with black quinoa and sprouted mung beans]
The soup today is mum’s recipe. It is made with zucchini and dried green split peas which I always have in my store cupboard. Split peas are very high in protein and low in fat and they give the soup a distinct earthy flavor. All you need to do is soak the split peas overnight and if you wish to speed up the time … Read More Spilt Pea and zucchini soup
Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs. Zucchini are in season on the island and … Read More Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !
What would you expect Paradise to be like ? I ask myself this question from time to time and wonder if it is similar to the tiny island in the Mediterranean where I now live. A heaven on earth, blissful, serene, surrounded by natural beauty… The sun shines nearly everyday and it is hot, very hot at times, but I love the heat. We … Read More Jam Making Day ! Fig Jam and Zucchini Ginger Jam …