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Zucchini cake

January 17th 2015 10:24
zucchini cake


Anyone with even a partial green thumb knows that summer time in the veggie patch equals zucchinis, zucchinis and more zucchinis. As we currently have epic veggie patches, you will not be surprised to hear that we have lots of zucchini around at the moment.

One of the most prolific fruiting and easiest veggies to grow, zucchinis (also known as corgettes) are perfect for adding to a pasta sauce, chopped into a stew or playing the starring role in many a dish (such as here and here).

But, with three or four zucchinis ripening at least every other day, you can get to the point where every zucchini dish is getting a bit 'same old, same old'. However, this zucchini recipe is different.

Similar in principle to the idea of a carrot cake, this zucchini cake is simple to make, freezes well, and makes use of those extra zucchini in a form that is perfect for consumption with a cup of coffee in the morning, or with a cup of tea in the afternoon. Kids love it, adults love it and you'll once again be happy that you decided to grow zucchinis.

Zucchini Cake

4 small zucchinis, trimmed and grated
1 cup vegetable oil
3/4 cup white sugar
3 eggs beaten
2 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarb soda
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 cup chopped walnuts
3/4 cup sultanas

Preheat oven to 180 degrees C.

Grease and line a loaf tin. In a large bowl combine zucchini, oil, sugar and eggs. Sift all dry ingredients together and gradually blend into the zucchini mixture. Add walnuts and sultanas and mix well. Pour into your tin and bake for 1 - 1 1/2 hours or until an inserted skewer comes out clean. If desired, spread cake with cream cheese icing. Cool before cutting.
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Brie, chocolate and strawberry toastie

November 28th 2014 10:49
chocolate strawberry brie


After a trip to the Central Markets last week, we discovered, when we arrived home, that we had purchased an embarrassing amount of cheese.

There was nothing else to be done but to eat our way through the problem. A little nibble on some cheddar here, a bite of tasty blue there and a general gnashing of teeth whenever we looked in the direction of the entire wheel of brie that was taking up the top shelf of our fridge.

One night while scrolling through some images on pinterest, I came across a photo of a brie, chocolate and strawberry toasted sandwich. It looked delicious and I knew we had to try it.

So simple, yet so tasty - I recommend you make this the very next time you have a wheel of cheese staring you down from the top shelf of your fridge (or even the next time you have a piece of cheese looking at you from the dairy compartment..)

chocolate strawberry brie


Take four slices of good quality white bread. Butter the outside of each of them.

Slice two strawberries and arrange on two of the pieces of bread. Add four generous slices of brie and a small scattering of dark chocolate buttons.

Place sandwiches, butter side out, onto a squash toaster and cook until the outside is golden and the brie and the chocolate have melted into a wonderful goo. Devour while still warm.
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Managing the glut

November 20th 2014 10:47
cashew chicken


Somehow, over the past month, our neat little veggie patch, has morphed into an entire backyard full of plantings. Think market garden, think commercial growers, think Doomsday Preppers/ end of the world/ we will be self-sufficient!

But don't get me wrong - I love that Mr Rough Cooking has transformed our once barren backyard into an oasis which Peter Cundall would be proud of. There are rows of tomatoes, zucchini, eggplant, beans, squash and cabbage all sitting pretty and waiting to be eaten.

cashew chicken


We cooked up our own broccoli and celery the other night, utilising our slow cooker (mainly so the meal could be prepared ahead while our little food critic was having a sleep...).

cashew chicken


cashew chicken


It was pretty good, and the veggies tasted even better, knowing that they were from our own patch.

Cashew chicken (serves four)

3 chicken breasts, cubed
1-2 cups broccoli, cut into bite-size pieces
1 cup carrots, sliced
3 stalks celery, sliced
1 long green chilli
1/2 cup whole cashews
200g fresh hokkien noodles

SAUCE
1 tablespoon olive oil
1/3 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove, minced
1 tablespoon minced ginger
1 cup water or chicken stock

Combine all sauce ingredients and set aside.

Place chicken, broccoli, carrots, celery, chilli and cashews into slow cooker. Pour sauce ingredients over the top and stir well so everything is well coated.

cashew chicken


Cook on low for 4 hours.

Separate the noodles and add to the slow cooker. Cook for a further 30 mins. Serve.

cashew chicken


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Garden goodies

September 30th 2014 01:18
Since this post, our little food critic has arrived and things are quite different around here.

Dinner is often a juggling act - trying to eat with one hand while the other one holds onto the little man, all the while trying not to drop food on him (we are about 80% successful in this pursuit


[ Click here to read more ]
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Salted caramel apple crumble

August 4th 2014 16:58
salted caramel apple crumble


Crumble is one of my "go-to" easy dessert options for when we have guests over, or for when we volunteer to take a dessert to someone else's house for dinner. I find it is simple to prepare, easy to transport and the elements can be made ahead of time to ensure you enjoy the maximum socialising opportunities


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Raisin Loaf

July 30th 2014 01:57
Raisin loaf


Now that I have a little extra time for a few days, I have been thinking about getting back into regular bread making


[ Click here to read more ]
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Making meals

July 5th 2014 06:26
baby rough cooking


There has been a lot of cooking happening around here lately, but comparatively, not a lot of eating (although my tummy has certainly been getting bigger


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34
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Meatballs with quinoa

May 3rd 2014 23:27
meatballs and quinoa


We're coming into winter here in the southern hemisphere, and along with the new cooler season comes a renewed focus on comfort food and meals in bowls that you can hold in your hands to warm you up on the inside and out


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Cheesy fennel scrolls

March 4th 2014 09:29
cheesy fennel scrolls


What's that you say? It's March? No. It can't be, because I was on here just the other day, and it turns out that was January


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Leek and chicken (or turkey) parcels

January 2nd 2014 05:20
chicken leek parcels


Similar to what my sister and I do at my grandma's place every 6 weeks or so, a friend and I have been doing some hard-core cooking at home to fill our freezers with delicious morsels


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