Tag Archives: vegetarian

Zucchini Pickles (Or: Hooray! Something to do with the enormous zucchinis we are growing.)

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Esther and I have become garden people. Well, Esther is the one who is doing the bulk of what gardening types refer to as ‘keeping things alive’. We pulled up a bunch of our garden last year and went crazy Broadway-style at Diggers. We planted a bunch of this type of zucchini and they are amazing! Would recommend! However, by gum, are they prolific!? So many zucchinis.

Now I grate a zucchini into nearly every single thing I make already and the number of zucchini we had was out of control. Something had to be done!

Bread and Butter Zucchini Pickles

Based off this recipe and freaking delicious.

  • 1kg zucchini
  • 1.5 brown onions
  • 6 Tbsp salt
  • 4 cups apple cider vinegar
  • 2 cups sugar
  • 3 tsp mustard powder
  • 3 tsp mustard seeds

Step one: be lazy like me and crack out your food processor. I chose the blade that would cut the zucchini the the thinnest slices but, in retrospect, I’d probably make them a little bit thicker next time.

Use your food processor to slice up the zucchinis and onions. Place in a large bowl with the salt and cover in cold water (chuck in a few ice cubes to make it super-icy). Leave it for an hour.

After an hour, drain and dry thoroughly. I used my salad spinner and did four ‘loads’ of zucchini. I spun each lot four times and that got most of the liquid out.

Combine the vinegar, sugar and mustards in a saucepan and simmer for five minutes. Set aside to cool until room temperature.

Put the dry zucchini in a bowl and pour over the cooled brine. Divide amongst sterilised jars (remember – we did jar/bottle sterilising before!) and leave over night before eating with alll the things!

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Sunny Day Pasta with Haloumi (Or: fried cheese? Yes please.)

IMG 2091So, you’ve made your delicious sunflower seed pesto and you are wondering what to do with it — as opposed to just shoving it in your mouth as is — look no further!

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Sunny Day Pesto (Or: Hurrah! No nuts!)

sunny day pesto

One of our close friends has a nut allergy. Not, as I originally typed, a ‘butt’ allergy. As far as I know, she is fine with butts.

She has never eaten pesto. Ponder that for a second. No pesto. Ever.

I was watering our basil one day and thinking about how to remedy this situation and I turned to my faithful pal, the internet.

Sunflower seeds. THE DELICIOUS ANSWER WAS THERE ALL ALONG!

Basil

 I grabbed handfuls of basil and ran to the food processor. I was going to make this happen for her. Yes indeed.

So I whizzed up all the pesto ingredients and, revelation time, sunflower seed pesto is infinitely more delicious than ‘normal’ pesto. Dump the nuts and go seeds, folks. You won’t regret it.

And our nut-free friend enjoyed it too.  Continue reading

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Quinoa and Pumpkin Salad (or: Summer’s here. Let’s eat salad.)

Just a quick post because I instagrammed a picture of last night’s dinner and have never felt more popular with calls for the recipe. We weren’t planning on doing another goat’s cheese recipe so close on the other one but you have to give the people what they want.

This is a super simple salad but so tasty. Also, this basic concept has been changed numerous times depending on the season/what’s in the fridge/what looks good at the shops.

Quinoa & Pumpkin Salad

Serves 3 HUNGRY adults who enjoy eating as a main, would probably serve 4 or 5 less greedy adults as a main. Would serve MANY as a side.

  • 1/2 a butternut pumpkin, cubed
  • oil (I used vegie as we were out of olive oil)
  • paprika
  • 1 1/2 cups quinoa, well rinsed
  • 3 cups water
  • 2 tsp ‘chicken’ stock powder (Even though I eat meat now, I tend to use the Massel stocks which are animal free and the actual tastiest.) (I also know this is more stock than the side of the tin tells you to use. Sue me, I like things extra tasty.)
  • 2 cobs corn, sliced off the actual cob bit (or use a can’s worth. We aren’t fussy around here.)
  • spring onion (we used one because we were harvesting from our small spring onion crop in the garden. Use as much as you enjoy. Or sub in onion or leek.)
  • 1 bunch asparagus
  • a couple of sprigs of thyme
  • chèvre or goat’s cheese of your choosing

Preheat oven to 180C and start cutting the skin of your pumpkin and cubing it up. Place it in a roasting dish and glug some oil over it and then sprinkle it with as much paprika as you desire. Toss everything so it get all covered in the oil and paprika. If you feel like it, some honey on the pumpkin could also be a taste sensation. (I forgot to do this.) Pop this is the oven and roast until soft i.e. however long it take you to do the rest of things. Check on it occasionally but it will be pretty happy to do its own thing.

Rinse the quinoa. I put mine in a fine sieve and run it under water for a couple of minutes. I know other people rinse their again and again but I find that one rinse is enough. Put the rinsed quinoa, water and stock in a medium saucepan over high heat. When it starts to boil, turn it all the way down to low and put the lid on. Leave for approx 20 minutes. (Quinoa can be fickle and you’ll need to check it — with your mouth — to make sure it isn’t messing you around.) When most of the water has been absorbed, turn off the heat, leave the lid on and put to one side until the rest of your salad is ready.

CHECK YOUR PUMPKIN. You can probably turn it off about now but you might as well leave it in the oven so you have more bench space until you need it.

Heat a smidge of oil and butter in a small saucepan and sauté the spring onion, corn and thyme whilst you get to work on your asparagus. Break off the woody ends (literally snap it at the bottom; it knows where to break) and throw them away, chop off the leafy end bits and then slice the rest of the stalks. Put the leafy end bits and the sliced stalk in with the corn and cook for a couple of minutes.

Now to assemble:

Find yourself a large bowl. If you are at our house, this is difficult as the usual one is full of lollies for trick or treaters tonight.

Put the quinoa and pumpkin in the bowl and mix the pumpkin through. It’ll break up as you do this so there with be some nice chunks of pumpkin but also smooshy pumpkin through the whole thing. Pour in your corn and stuff and mix that thorough.

Crumble as much chèvre as you desire on top.

Eat with abandon.

(Look, if you roasted some almonds and then chopped them roughly and sprinkled them over the top, I would totally be into that. In fact, see you at your place for dinner.)

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