Zucchini: The Magic Ingredient For A Sweet Scrumpt...

Zucchini or courgette is what is known as a summer squash. It has a lighter texture and more delicate flavour then some of the heavier winter squashes. Looking like a greener more rugged cucumber the zucchini is an incredibly versatile vegetable.

Zucchini The Magic Ingredient

They can be eaten steamed, grilled, baked or fried. They can be stuffed. They can be grated into pasta. They are also wonderful additions to stews and curries. For me one of the tastiest ways to use zucchini is in baking.

This recipe for zucchini bread is one of my tried and true all time favourites. It is moist, not too sweet and goes very well with a hot cup of tea. The addition of walnuts adds a little extra kitchen witch magic! This really is a very simple recipe and kids will love it. It’s a great way to get them to eat some veggies!

If you’ve never tried it – give it a go. You will never see a zucchini in the same way again!

Luna Raye’s Recipe For Magical Scrumptious Zucchini Bread

Ingredients

3 eggs

1 cup canola oil (I didn’t have enough for this batch and used ¾ canola and ¼ olive oil)

2 cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all purpose flour

3 teaspoons all spice

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

¾ cup chopped walnuts (I have alternated this with ½ cup fresh blueberries in the past)

Directions

Preheat your oven to 165 degrees C (or 325 degrees F)

Grease two 8×4 inch loaf tins

In a large bowl beat the eggs until they are light and frothy

Gradually mix in the oil and sugar

Stir in the grated zucchini and the vanilla

In a separate bowl combine the flour, all spice, baking soda, baking powder, salt and chopped walnuts (NOTE: if using blueberries instead of walnuts mix them in with the wet ingredients)

Add the dry ingredients into the wet ingredients and mix thoroughly

Divide the batter into the prepared bread tins

Bake for approx 60 – 70 minutes or until a knife inserted into the centre, comes out clean.

I cover the loaves with tinfoil about ¾ of the way through cooking to make sure they don’t brown too much on top.

Allow to cool on a wire rack.

Slice it up and enjoy with a cup of tea and a good book!

Zucchini Loaves

Enjoy with a cup of tea and a good book

The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble