freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Feb. 3rd, 2011 03:38 pm)
It is now the season of Leaving Anonymous Bags Of Zucchini At Your Neighbour's Door. So I'm looking for everyone's favourite recipes involving zucchini - please respond with a link or a short description of the method :D

I will start with this AWESOME recipe for zucchini muffins (I made a batch (twelve of the large-size-muffin-tin muffins) last night, and there may not be any left when I get home...)
And they were tasty. Very very tasty.

The recipe took me half an hour to prepare, plus cooking time, doing it all by hand with no beaters or stand mixers or other implements of Doom. I got it from a link to a post on Desert Candy.

I chose not to ice the cupcakes, as that would be too much like hard work. And the original recipe says it makes 24, but I made double that. And I've changed the terminology to Australian where appropriate.

Earl Grey Cupcakes (makes ~48)

1 cup (1/2 lb or 200-250g) unsalted butter, at room temperature - I used Nuttelex, a lactose free spread. It's what we have in the fridge.
2 cups sugar
4 eggs
3 cups self-raising flour
1 cup milk (I used lactose free)
2 tablespoons Earl Grey tea or the contents of 2 Earl Grey teabags

* Preheat the oven to 180C, fill enough cupcake pans (my 'cupcake pans' are small muffin tins, and I have four six-muffin tins - the original recipe appears to think that 'cupcake pans' come in 12-muffin tins only) with patty pans or grease well.
* In a bowl (or with a stand mixer), beat the butter until creamy (using Nuttelex, I can omit this step).
* Add the sugar and cream the butter with the sugar until it is light and fluffy.
* Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg.
* Beat in half of the flour along with the tea.
* Then add the milk and the remaining flour, stirring until just combined.
* Fill the patty pans 2/3 full.
* Bake 20-25 minutes, rotating the pans halfway through to ensure even baking.

Next time I'm trying this with honey instead of sugar.
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Feb. 3rd, 2009 08:32 pm)
I's feeling a bit irrational. But the dinner I concocted out of stuff in the freezer and fridge (caramelised onions, bacon, minced beef, capsicums, remnant mushrooms and a whole lot of cut up peaches from the tree) smells pretty darn tasty, and a new NCIS is on shortly. Irrationalness can wait :D
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Jun. 7th, 2008 02:07 pm)
I just made mayonnaise from scratch. I am INVINCIBLE!!!
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Foliage)
( Feb. 9th, 2008 12:05 am)
There was a recipe in the copy of Grass Roots I picked up from the recycling-reading-material-box at Monday night's dance venue. There were satsuma plums in the Central Markets today. There are now four jars of cooling fruit and syrup in the kitchen. These three facts are not completely unconnected.
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Foliage)
( Jun. 27th, 2007 10:37 pm)
The following was something I did on the 16th:

There was a recipe for mini lemon meringue tarts in the Paralyser a few weeks ago. I failed at making the meringue bit (apparently, egg whites won't whip using a stab mixer...), but the tarts were damn tasty without. Very very very tasty. Screw the meringues, I'm now going to play with the recipe for the tarts.Original recipe )

Tonight's experimentation proves the following:

Firstly, when using this recipe for making pies rather than tartlets, the amounts given are perfect for two pie casings and one filling.
Secondly, one may substitute 150mL lactose-free cream for the caster sugar and lemon juice in the filling, and 250g dark chocolate, melted, for the butter, and the filling tastes damn good.
Thirdly, Bastard gets a  little snippy when told he can't have any because I'm taking them to work in the morning. He'll get over it.
Fourthly, I really really cannot be bothered making the meringue bits. Buggrit. I don't like it enough to put that much effort in.
freyakitten: (petunia)
( Nov. 12th, 2006 02:02 pm)
I'd like to heartily recommend what I think are Dutch Cream potatoes, for their shape-holding qualities. They'd been in the fridge for at least a couple of months, large, smooth, creamy, easily-peeled,  medium-dark beige potatoes. I made myself some soup-like stuff with the tops of the leeks I dug up from the garden this morning, the old garlic, some chicken stock, and the last of the bacon chunk (Barossa Fine Foods in the Central Markets sells their offcuts for $4.99/kg, every so often they'll have chunks of bacon which I am quite happy to take off their hands, especially Federation bacon ($17.99/kg sliced) - one chunk will do me a couple of weeks of cooking for two - I used about a third of the chunk today in the largest non-preserving pot we have), and I added three chopped potatoes two hours worth of cooking ago. The liquid has thickened, but the potatoes are still recognisably chunks. It's more a sloppy stew than a soup at the moment.

This afternoon I plan to bottle the leek stalks - it'll be an experiment, as the only preserving recipes I've been able to find which use leeks are Leek Compote and as an ingredient in a dill crock. I want to use them whole (the majority are as thick as my fingers), so the compote is out, and the dill crock recipe tells you nothing about how long the jar will keep. The leeks are currently in salted water until I decide what to use.

Other tasks for this afternoon include digging up and bottling the beetroot which I planted purely so that I could give Dad a jar for Christmas. I'm not really a fan, myself, but Papa will appreciate it, because he likes beetroot, and he can see the effort I'd take. I haven't had both time and energy since they matured, so I don't know how it'll turn out - some of them, at least, will be fibrously old.
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Nov. 6th, 2006 09:44 am)
The one memory that stands out in my mind from the party I went to on Saturday is the lively debate as to what tasted better when used as a sauce on chilli/cheese sausages in finger buns - plain chocolate sauce or choc/mint. Conclusion: Apparently they're both quite nice. Too much sugar for me to try them myself.
freyakitten: The top part of a fountain, a man pointing to the sky, photographed with a background of mostly clouds (fountain top)
( May. 6th, 2006 11:22 pm)
Tonights' dinner was a minor experiment of sorts. I roasted a chicken (A 1.4 kg chicken at $4? We are having roast chicken this weekend, whether it's convenient or not - both its legs were dislocated, but the wishbone was intact), but played around with the stuffing.

My roast chicken stuffing habitually contains bacon, sage (lots and lots), and enough breadcrumbs to make it all stick together, plus whatever ingredients I feel like adding - like walnut pieces, or pinenuts. Tonight I added mushrooms, onion, sherry, and garlic when pre-cooking it. Also, yesterday in the markets, a stall had some very very late home-grown figs for $10/kg (through fig season, they're usually $15-$20/kg). So I bought them and added them to the cooling pre-cooked stuffing.

Put the stuffing in the cleaned chicken (I refuse to put stuffing that I intend to eat in the insides of a chicken that I haven't cleaned all the little bits out of - I think they're kidneys, but I've never actually found out, although I know I really don't like the taste - where's the point in cooking something in a vessel which you aren't sure is clean?), eat the little bit left over (a fair bit more than usual, my estimations were significantly off - I put stuffing under the skin as well as in the cavity of the chicken, this time, and there were still spoonsful left over), place chicken in dish, add enough boiling water to cover two fingers, stick in preheated oven for an hour and three quarters (a little overcooked), take the chicken out and flay it, drain juices into a saucepan with a little dark soy sauce for colour, heat and thicken gravy and serve with random fresh vegetables.

It was a successful experiment. Tasty tasty stuff. And with such a large chicken, there's enough left for my lunch tomorrow. I must try this again next year, when figs are in season. I dislike fresh figs, but cooked ones are tasty.
Friday I had tetanus, pertussis, and diptheria shot done. And blood taken for testing (only one vial this time, I was quite happy with that, all the bruising happens when they switch vials).

Saturday I managed to have the lid of one of the big wheelie bins hit me in the head. At this point I did not complete filling said bin with wooden debris, so the lid of that bin is still ajar. That evening we went bowling. I didn't come last. The two-year-old did not outscore me. He was using the same size ball as I was.

Sunday was clean up the house day. I cooked a huge thing of apricot chicken for tea. There will be some tonight, which I am grateful for because my hormones won't let me cook. There are no more tubs of stewed apricots in the freezer.

This is how I make apricot chicken: leek or onion, chopped, in dish. Chicken, in lumps like drumsticks, in dish. Stewed apricots, defrosted, in dish over chicken. Dish in oven. Cook slowly for a couple of hours, rotating chicken when top gets crunchy. Eat.
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Nov. 3rd, 2004 04:17 pm)

I am pickling onions. If the white ones I have on the bench at home at the moment, sitting in brine, are a success, I shall go down to the market and get brown ones from the organic place - they're the only ones around that are the right size, and they look like they'll be tasty.

No matter what, Dad'll love them for Christmas.

freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Oct. 19th, 2004 04:20 pm)
I planted a chilli plant last week - made my SO take me to the hardware store so that I could pick up a few things, and wandered through the seedlings while I was there. I saw this chilli plant, the picture looked rather like the chilli I know as 'Fatalli', a small, long, thin, yellow one. The last time I had a Fatalli in my food, I used one, without the seeds, in a huge pot of curry. We used an entire 2L tub of yoghurt to make it edible, and I still couldn't eat much because it was too hot. I have half a dozen more in the freezer, waiting until I get the courage to use them in something.

Anyway, I planted this chilli plant. I hope it is even half as hot as the Fatalli. If it is, I'll save the seeds and grow many more plants to make lots of chilli vodka and chilli sauce etc next year.
freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)
( Apr. 11th, 2004 08:19 pm)
I decided to make a recipe someone else posted, because it looked nice. I happened to make this yesterday, Easter Saturday. My SO comes home from work today, and tells me that he was describing it to one of his workmates (because he liked it) and she informed him that her family had ALSO had this recipe last night because it is a traditional Greek Easter food.

I didn't MEAN to be religious or traditional, honest!


freyakitten: Pic of me doing a backbend supported by a gentleman who is less visible due to contrast (Default)


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