Wednesday, 16 August 2017

Old Fashioned Zucchini - Courgette Balls

Vegetable based or bean based 'meatballs' fall out of the limelight all the time as they are deemed old fashion, but give it another name and its Amazing... 

This way of making vegetarian meatballs with mashed beans, shredded vegetables, fresh herbs, cheese and binded with both breadcrumbs and egg can be found in many old cookbooks from the 1960s to the 1990s.
And now even in new cookbooks.  Except there is a difference.

Monday, 14 August 2017

Stuffed Courgette Tondo di Piacenza with Ricotta and Pine Nuts

Are you getting tired of my Courgette -  Zucchini recipes?!

If so, I am not that sorry as I am still set to continue with this seasonal vegetable.

Today, I share with you Stuffed Courgette Tondo di Piacenza with Ricotta.
This Courgette Tondo di Piacenza  with Ricotta with Pine Nuts is a little fancy to eat and sounds like a lot of faff to make, but it is actually quite simple to assemble.  The time consuming part is the hollowing out, the rest is a breeze.

Sunday, 13 August 2017

Briam - Easy Greek Vegetable Bake

This Greek Vegetable Bake is known as Briam.  Briam  is one of those dishes my Greek flat-mates at University used make and eat after a long day at lectures and tutorials.   

In fact, it was not my Greek flat mates that introduced this Briam or Moussaka, but another Greek girl staying two floors down that frequented the lads, she realised I was vegetarian and one day brought some over for me to try.  It was delicious and she told me how to make it and I thought, well that is easy.   It is also one of the reasons I veered towards making it last week during the working week, straight after work.   

Thursday, 10 August 2017

Zucchini - Courgette Orzo Pasta Salad

There is nothing fancy about this Orzo Pasta Salad, though I must admit it is quite colourful.
It was made last week for the working week, again making the most of my Zucchini aka courgettes growing in my garden, this time the stripy kind called Courgette Squash Striato di Napoli.  
I say its not fancy as its made with odd bits of vegetable either in the fridge or the vegetable basket like red and yellow peppers, cherry tomatoes and wilting rocket.  The dressing is simple made with equal part good olive oil and white wine vinegar and seasoned to taste.  I usually throw in some chopped cucumber, but that is where the Zucchini comes into play, it replaces the cucumber for crunch.
I am sharing this simple Roasted Zucchini and Popped Black Bean Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.