Gefüllte Zucchini

Gefüllte Zucchini

500 g Hackfleisch
2 Zwiebeln
2 Knoblauchzehen
1 Dose stückige Tomaten
2 EL Tomatenmark
Salz, Pfeffer
Basilikum, Oregano
2 große Zucchini
150 g Käse, gerieben

Die Zwiebeln und den Knoblauch fein schneiden und anrösten. Dann das Hackfleisch mit anrösten, würzen, die Dose Tomaten und das Tomatenmark dazugeben. Das Ganze dann so lange einkochen lassen, bis der Saft eingedickt ist. In der Zwischenzeit die Zucchini der Länge nach halbieren und ein wenig aushöhlen. Nun die Zucchini mit der Masse füllen. Das Backrohr auf 180 Grad vorheizen und die Zucchini 20 Min. braten lassen. Dann nochmals rausnehmen, den Käse darauf verteilen und wieder hineingeben, bis der Käse geschmolzen ist, ca. 5-10 Min.

Zucchinikuchen / Zucchinimuffins

Zucchinikuchen / Zucchinimuffins

1 Tasse Zucker
1 Pck.Vanillezucker
3 Eier
1 Tasse Öl
1 TL Zimt
2 Tassen Zucchini, gerieben
3 Tassen Mehl
1/2 Pck. Backpulver
100g Nüsse/Mandeln, gemahlen

Eier, Zucker, Vanillezucker, Öl u. Zimt nach und nach verrühren.
Geriebene Zucchini unterheben. Mehl- Backpulver vermischen, unterrühren und die Nüsse zum Schluss unterheben.
Eine Kastenform mit Backpapier auslegen oder Muffinförmchen einfetten. Den Teig einfüllen. Als Kuchen bei 180 Grad etwa 1 Stunde backen, Muffins bei 180 Grad etwa 25 Minuten backen.
Dieser Kuchen ist sehr saftig und lange lagerfähig ohne trocken zu werden. Mit Schokoladenguss überziehen oder mit Puderzucker bestäuben.

Beetroot and Goat's Cheese Tart

Beetroot and Goat's Cheese Tart

 

400g cooked beetroot

 

1 1/3 cups (200g) plain flour

100g chilled butter, chopped

1 tsp thyme leaves

 

30g butter

1 tbsp olive oil

2 red onions, thinly sliced

1/4 cup (60ml) balsamic vinegar

2 tsp thyme leaves, plus extra sprigs

1 tbsp caster sugar
 

150g soft goat's cheese

2 eggs, lightly beaten

150ml thickened cream

1/2 tsp freshly grated nutmeg

Cut the beetroot into thin slices.

 

For the pastry, place flour, butter, thyme and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly grease a 30cm loose-bottomed tart pan. On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes.

 

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for 5 minutes or until dry and pale golden.

 

Heat the butter and oil in a frypan over medium heat. Add onions and 1 tsp salt, then cook, stirring occasionally, for 6-8 minutes until softened. Add vinegar, thyme and sugar, then cook, stirring, for 5 minutes or until thickened and syrupy. Spread onion mixture over the tart base, top with the beetroot slices, then crumble over cheese.

 

Whisk egg, cream and nutmeg together and pour over the tart. Scatter with extra thyme. Bake for 35 minutes or until set.

 

Serve warm.

Soda Bread

Homemade Soda Bread

1 1/2 cups plain flour
1 1/2 cups whole wheat flour
1 tbsp white sugar (optional)
2 tbsp rolled oats (optional)
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat oven to 190°C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flours, sugar, oats, baking soda, and salt. Make a well in the centre of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough.
Transfer to a lightly floured surface and gently knead the dough into a 18 cm round that is about 2.5 cm thick. Place the round on your prepared baking sheet and then, with a sharp knife or clean kitchen scissors, cut an "X" across the top of the bread.

Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the centre of the bread comes out clean. You can also test that is fully baked by tapping the bottom of the bread - it should sound hollow.

Rainy Sunday breakfast as good as it gets

Old fashioned pancakes (with maple butter and hazelnut coffee)

1 1/2 cups plain flour

3 1/2 tsp baking powder

1 tsp salt

1 tbsp white sugar

1 1/4 cups milk

1 egg

3 tbsp melted butter

 

Combine flour, baking powder, salt and sugar in a large bowl and mix together.

Combine milk and egg in a separate bowl and whisk together. Add the milk mixture into the flour mixture and stir together. Once combined, stir in the melted butter.

In a buttered pan, bake pancakes as large or as small as you prefer. Turn the pancakes when bubbles start to form on top.

Serve with maple butter or butter and maple syrup.

Maple Leaves (Maple Walnut Scones)

Maple Leaves (Maple Walnut Scones)

Scones

1 1/2 cups flour

1 cup old-fashioned oats

1 tbsp baking powder

1/2 tsp salt

4 tbsp cold butter

1/3 cup chopped walnuts (or pecans)

1 large egg

2/3 cup dark brown sugar

1/4 cup whole milk

2 tbsp maple syrup

Icing

1 cup icing sugar

1 tbsp maple syrup

4 tsp whole milk

Preheat oven to 190°C. Combine the flour, oats, baking powder and salt in a large bowl.

Use a pastry knife or a fork to cut the cold butter into the dry mixture.
Stir in the chopped walnuts. Use an electric mixer to combine the egg, brown sugar, milk, and maple syrup in a medium bowl.

Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball. Pat the dough out on a lightly floured surface until it is about 3cm thick. Shape the dough into a rectangle and use a cookie cutter or a glass to cut out shapes, or just cut the dough in triangles.

Arrange the scones on a baking sheet and bake for 20-25 minutes or just until the scones begin to turn light brown on the edges.

As the scones cool, combine the icing ingredients in a bowl. When scones have cooled, spread with icing.

Falafel balls

Falafel balls

2 cans of chickpeas, drained (400g each)
handful of fresh parsley
handful of fresh chives
2 tsp ground cumin
1/2 tsp of chilli flakes
1 tsp Tahini
juice of 1 lime
3 tbsp of plain flour

Place all the ingredients in a food processor (or finely chop everything and mash together) and blitz until it forms a lumpy mix, season with salt and pepper to your taste preference.
Roll the mix into small balls just smaller than a golf ball… use slightly wet hands to avoid getting messy.
Fry the falafels in a hot pan with oil until crispy on the outside and hot right through.

Makes about 16 falafels.