Foodie Musings #1

I've been flicking through my cookbooks lately and noticed how recipes, or rather ingredients, have changed over the last 30 years. The gem was in "The Australian Women's Weekly Cooking Class Cookbook" I'd bought in about 1983. It offers 3 recipes under the heading of Vegetables:

Potato Scallops

Chips

French Fried Onion Rings

All deep fried and only the chips weren't dipped in batter before frying.

Prawns on the Barbie? - no they're deep fried too. If the food wasn't deep fried then it was cooked in lashings of butter and cream.

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Now, for those in the Northern Hemisphere who find themselves inundated with Zucchini here is another idea for cooking them.

Zucchini Paste

Coarsely grate 1 kilo of zuccs. Meanwhile heat 4 tablespoons (can use less) of a good Olive oil in the base of a solid, fairly big saucepan. Once heated to medium add the zuccs, stir and turn down the heat. Do not cover. Continue to cook over a low heat, stirring occasionally, for 30 minutes or until all the liquid had evaporated. Season with Salt and Pepper.

Now let it cool then eat on crostini or bruschetta. Alternatively use as a dip or basis for a dip. Add stock and blend or leave as is as a soup - I add risoni.

Is great for entertaining (as long as you can stop yourself from scoffing it all down first) and for using up over-large zuccs that are threatening to become marrows. I like to replace the olive oil with avocado oil (yummo).

Added bonus - moggies unlikey to fancy it.

Now I'm hungry. Huggles and happy eating

New Vegetarian Type?

From the website of a Kiwi food magazine:

Vegetarian This will serve 4 as a light and tasty Spanish-influenced meal.

The dish?

Paprika squid and chorizo with parsley sumac salad.