Zucchini Slice. A Shared Recipe And A Delight!...

Sharing recipes and working with other people who are passionate about food and cooking is a big part of being a kitchen witch. I love looking for new recipes to try and discovering different ways to prepare some of my favourite ingredients.

I am very thankful to Caroline at the Lea House B&B who sent me a lovely email about her adventures with lemon possets. I enjoyed looking around her website (A visit may be in order soon. The gorgeous inglenook fireplace and a good book are calling me).

Anyway during my perusing I found a link to some of Caroline’s recipes and one immediately caught my eye. The zucchini (courgette) slice. This is something I have never tried before so I thought I would give it a go – especially as I still have a fridge full of zucchinis!

It was delicious hot and was just as good cold the next day! We served it both times with a simple green salad.

I didn’t have any bacon so I decided to add some sweet corn instead. I added about 1/2 a cup. I do think it would be wonderful with flaked smoked haddock and will certainly try that next time. The fresh red chilli I added for zing came through beautifully and gave each bite a nice little kick.
Thank you for sharing your wonderful recipe Caroline. I will absolutely be making this again!

For those of you who would like to try Caroline’s recipe here it is as it appears on her recipe blog.

Zucchini (Courgette) Slice

Ingredients

• 375g zucchini (courgettes)

• 1 large onion

• 3 rashers of bacon

• 1 cup (75g) grated cheddar cheese

• 1 cup (120g) self raising flour

• 1/2 cup sunflower oil

• 5 free-range eggs

• salt & pepper to taste

• 1 finely chopped chilli/few drops Tabasco – to taste

Directions

Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs and season to taste with salt, pepper and something with a zing. Pour into a well-greased baking tin (approx 16cm x 26cm) and bake at about 180 C for 30 – 40 mins till just browning and fairly firm. Serves 4 – 6

The quantities can be adjusted proportionately at will, and things other than the bacon can be added (flaked smoked haddock; grated carrot, peas etc for veggies).

Enjoy!

Zucchini (Courgette) Slice

Fillet Steak with Frites and Caesar Salad. A Recip...

Last night my husband surprised me with a pre-Valentines romantic meal! He grilled 2 fillet steaks and served them with frites and a Caesar salad. It was wonderful and the Caesar salad made it extra special as he used my Grandfather’s recipe for Caesar dressing – which simply is the best Caesar dressing I have ever tasted.

Here is my Grandfather’s recipe.

Ingredients:

• 2 garlic cloves (minced).
• 1 anchovy fillet (or 1 Tbsp of anchovy paste).
• 1 Tbsp of olive oil.
• 2 egg yolks slightly beaten.
• 3 Tbsp of “Maille a L’Ancienne” mustard. This is a type of Dijon mustard with seeds and is A VERY IMPORTANT INGREDIENT.
• Juice of ¼ lemon.
• ½ cup of olive oil (I do use slightly less)
• 1 dash of Worcestershire sauce.
• 2 dashes of Tabasco.
• 3 Tbsp of Parmesan cheese.

Method:

Add all the ingredients together in the order they appear in this ingredients list. Combine each ingredient well before adding the next one. This will make the basic dressing.

Use 1 large head of Romaine lettuce (this should make enough for 4 servings).

Toss the Romaine with the dressing.

Add another ½ cup of Parmesan cheese and toss again till well mixed.

Just before serving you can add crushed bacon and/or croutons. Toss again just before serving and enjoy!

Tonight it’s MY turn to make the romantic meal. Wish me luck.

Fillet Steak with Caesar Salad and Frites