Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.
5.Baked French Radish – French Radish grown in Horsley Park
Saute first 5 ingredients in a fry pan until zucchini is tender.
spoon Caramelized Onion Sauce over top: serve hot.
Add butter and oil to a cold frypan then melt the butter over high heat. Once the butter melts stir in the onions, brown sugar, and salt. Stir 5-10 mins until the onion softens.
Reduce the heat and stir often until the onions turn deep brown – at least 20 mins. Another 10 mins to caramelize the onion but be patient. When caramelized take off the heat and a dash of water. Season with salt and pepper.
Spicy Zucchini salad with carrot and chilli peppers
Spicy Zucchini salad with carrot and chilli peppers
In a frypan heat 2 tablespoons of oil over medium heat. Add zucchini and gook by tossing for 3 minutes. Remove and transfer to a bowl. Then add carrot to frypan and repeat.
Put onion in pan and cook 1 minute then add cumin, paprika, salt, sugar, vinegar, peppers and juice. Cook until sugar dissolved. Pour over zucchini and carrots. Add olive oil and pepper to taste. Toss. Cover with a lid or plastic, put in refrigerator and marinate for 6 hours.
Serve on Mexican rice with feta sprinkled on top.
In a saucepan add rice and chicken broth and bring a boil over high heat. Stir. Cover the pot, lower heat and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes. Keep base of rice stirred so it does not burn as the chicken broth tends to coagulate.
While the rice is cooking, heat the olive oil in a frypan over medium heat and add onions cooking until starting to brown. Stir in the garlic, then followed by tomato paste and cumin. Cook two minutes. Finally, mix in cooked rice, lime juice and cilantro. Season to taste with salt. Serve immediately.
These zucchini flowers were lovingly grown by Charlie Vella at Freeman’s Reach.
Zucchini flowers are very different….and Yum.
Zucchini flowers are in peak season at the moment in February. They are low in carbohydrate – just under 10 grams of carbohydrates per 100 grams.
We all know that flowers are important for bees and for reproduction of the plant. Not all of the blossoms will turn into a zucchini. There are male and female flowers with the job of the plentiful male flowers, showy and long stalked, is to fertilise and it will not grow a zucchini. So the ones you see in the photo are female flowers attached to the zucchini.
If you grow your own zucchini you might often see flowers falling off the vines, these are male. They open to distribute the pollen and when done fall off. Hopefully some female flowers have appeared at the is stage to accept the pollen.
Here are three recipes for eating these delicious flowers.
In a saucepan over medium heat, melt the butter then sweat the onion with salt to taste. Add the garlic and zucchini blossoms, stir and cook until the blossoms are tender to the bite. Add the rice, the broth and bring everything to a boil, cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn over with wooden spoon if your heat is higher on simmer so the bottom does not burn. Turn off heat but let the rice sit for 5 minutes undisturbed. Uncover the pilaf and fluff it with a fork. Garnish with cheese and parsley.
⅓ cup freshly shredded or crumbled mild cheese such as mild feta or blue cheese
Trim and discard stem of zucchini blossoms. Coarsely chop blossoms and set aside.
In a frying pan melt 1 tsp of butter over medium heat then add the zucchini blossoms and stirring until they wilt slightly. Transfer to a small bowl and set aside.
In a medium bowl, whisk eggs, milk or water, and salt.
This ends up looking like a slightly thick Crepe. Heat frying pan over medium-high heat coating base with remaining 1 tablespoon of butter. When melted then pour in egg mixture and swirl to spread it out to edges of pan. As egg mixture begins to set on the bottom, lift one edge with a spatula tilting pan so all the mixture spreads evenly and cooks. Takes about 2 minutes to have a round omelette.
Remove omelette from heat and sprinkle with cooked zucchini blossoms and cheese over one half of the omelette. Loosen the omelette on the other side with the spatula and fold un-sprinkled half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelette onto a plate and serve.
Seed Sprinkles from Harvest Hub. Listed under (Harvest Hub see under ‘Lettuce & Salad Vegetables’) In seed sprinkles - Australian (Roasted sesame and sunflower seeds, tamari [naturally brewed soya sauce], native Australian spices)
Author: Harvest Hub
Recipe type: Salad
For the Thyme oil Dressing:
2 sprigs of fresh thyme, bruised
½ cup olive oil
½ tsp lemon zest, finely grated
2 tsp lemon juice
2 small zucchini, thinly shaved
1 cup cherry tomatoes, cut in half
6 zucchini flowers, halved
¼ cup basil leaves, torn for sprinkling
Australian Seed Sprinkles (Harvest Hub see under ‘Lettuce & Salad Vegetables’)
⅓ cup feta, crumbled
¼ tsp ground sea salt
Freshly ground pepper
To make Thyme Dressing:
In a saucepan place whole thyme sprig in oil over medium heat stir then cover and wait small bubbles appear, stir. Turn off heat and let sit for 15 minutes. Throw away the sprigs, leaving the loose thyme leaves in oil. In a bowl put 2 tablespoons of the Thyme oil with, lemon zest and lemon juice and 2 tablespoons thyme oil.
To make the salad:
In a bowl combine half the dressing with the zucchini, tomatoes, zucchini flowers, basil, Australian Seed Sprinkles, and salt. Season with pepper and toss.
To plate the salad:
Salad is presented in two layers. Divide half the salad between 2 plates, and crumble feta over it. Top with remaining salad and feta. Drizzle with remaining dressing, and sprinkle with basil and some more Australian Seed Sprinkles.
Par boil potatoes and set aside. When cool cut in half.
Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.
Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chillies and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
Pan fry cocktail potatoes in oil, garlic and coriander chopped. Serve marinated olives, potatoes with toothpicks.
In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.
2 eggplant, peeled and sliced into rounds (optional)
2 zucchini, sliced into rounds
2 capsicum, seeded and sliced
1 tin tomatoes or 4 tomatoes quartered
3 onions, peeled and thinly sliced
2 garlic cloves, peeled and minced
1 bay leaf
1 sprig thyme or tsp of thyme
Salt and pepper to taste
The secret for this recipe is – Don’t overcook vegetables. They should be crispy rather than mushy.
Heat oil in a fry pan and when hot add the onion and stir until golden brown. Turn to medium heat and add the tomatoes followed by the peppers. Cover the pan with the lid, and let the vegetables cook slowly for about 5 minutes. Add the zucchini. Look to see if the ratatouille is moist but not wet and decide whether the lid should go on again or some of the water needs to evaporate. Add pepper and salt to taste. Serve with mash potato.