- A large zucchini hiding in the undergrowth,
- A kent pumpkin - have been watching and waiting for it to grow - and it was one of our baby's first meals, and I'm glad to report that she enjoyed it.
- Gluten free pizza - which isn't nearly as nice as real pizza but doesn't result in feeling bloated and awful, post meal...
Based on the recipe in the link below, I substituted pumpkin for zucchini and topped it with passata made last week, and proscuitto which made an excellent combination http://blog.yourlighterside.com/2009/05/zucchini-pizza-crust-recipe.html
- Pumkpin slice (again a variation on the zucchini based slice from Womens Weekly, but using left over proscuitto instead of bacon...) http://figjamandlimecordial.com/2011/02/23/dis-squashes/
There was still alot of pumpkin to go so I made a roast veggie slice by:
- Layering sliced pumpkin and sliced zucchini in a lasagne tray, interspersed with dollops of ricotta cheese and grated tasty cheese,
- Covered with passata/tomato sauce made the previous week
- Roasted in the oven at 220 degrees for half hour
From the above recipes you can see that I prefer roasting vegetables more than cooking them any other way - This is in part because there is virtually no preparation required and the slower cooking method helps to bring out their natural sweetness...
I used the left overs from this in:
- A big roll for hubby for lunch which was much applauded by him
- Pancakes to celebrate Shrove Tuesday
Pancake batter
5 tablespoons of left over veggies
5 tablespoons of plain flour
Pinch of baking soda and baking powder
1 egg
Pinch of salt
Dollop of ricotta
Enough milk to make the batter a bit runny
The batter was wizzed together with the hand blender and then fried up on stove...
These pancakes were not applauded - the 5yo Lion found some minor evidence of vegetables in his dinner (horror of horrors - what kind of mother could do such a thing?) and they were not served with ice cream (again, will the horrors never cease?)
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