Zucchini, Spinach & Dill Fritters

Zucchini Fritter

Zucchini, Spinach & Dill Fritters are a delicious pancake style dish that perfectly compliments a light salad or as a side dish to a curry buffet.

My family is still on our alternative day meat free lifestyle, which is going really well. Maybe more so for me as it now gives me a guideline to work with. There really is something to be said about having restrictions to help motivate and encourage new ideas and strategies; whether it be needing to include an ingredient for your diet or remove an ingredient due to allergies, or perhaps it’s even a budget necessity but each one means putting more thought into what you actually eat and stock your fridge and cupboards with.

I was thinking about this recently, as I was going through my ever growing cookbook library, about how, in our mother’s time they would have had two maybe three cookbooks. Cookbooks that would have been worked through thoroughly, family discussions about what was liked and what didn’t really work. Favourite family meals would have be discovered and made often – Sausage Casserole Tuesdays for instance. If you wanted to change it up you would open one of your favourite cookbooks (out of the three) and pick a recipe to make, it was certainly an easier time.

Now, everyone has so many books, so many recipes in printed form, most books of which would be lucky to get one recipe made from it … Perhaps I’m feeling the loss of the simplicity and romance of times gone by… perhaps I need to do a cookbook cull?

This recipe has probably been around in some form or another for many decades. It is full of flavour, especially with one of my most favourite herbs, dill, and can easily accommodate more herbs and spices depending on the style of meal you are serving.

Enjoy, Blondie 🙂

PS: I would never/ could never get rid of my cookbook babies… I think I just need a coffee!

Olive Oil and Zucchini Chocolate Mini Cakes

Click image for recipe
Click image for recipe

Olive Oil and Zucchini Chocolate Mini Cakes are a stunningly moist and slightly spiced chocolate cake that will certainly be enjoyed by all.

The original recipe is from Julie Le Clerc’s gorgeous cookbook, Little Café Cakes.

Needing a treat for the school lunch box lead me to this one but with what I had in the cupboard it turned out a little different. To start with I used Dutch processed cocoa powder, which you aren’t suppose to use with baking soda but since the recipe also asks for baking powder I took my chance. I used 2 large zucchini’s so there was A LOT of zucchini. I threw in dried cranberries and chocolate bits for extra sweetness as it wasn’t very sweet but the end result was surprisingly good. I have written the recipe to what Julie Le Clerc documented – adding the cranberries and chocolate bits… oh and using olive oil rather than canola, just to show you that you can mix up recipes a little and still end up with a great end result.

As I used so much zucchini I ended up with some extra mixture so poured it into a pie tin and made an extra large soft cookie that master M absolutely loved! More so than the actual cakes so I will remember to make more of the giant ‘cookie’ next time.

These are dark, moist and tasty – enjoy!  Blondie

Pork & Prawn Stir Fry w/ Zucchini Noodles & Sweet Potato Sticks

Pork & Prawn Stir Fry w/ Zucchini Noodles & Sweet Potato Sticks
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Pork & Prawn Stir Fry w/ Zucchini Noodles & Sweet Potato Sticks is a simple stir fry dish that is flavoursome and textural, relying on great produce to make it a special meal. The only sauce addition is fish sauce and a pinch of sugar, everything else comes from the garden, pasture and ocean – love it!

If you haven’t got your vegetable slicer/noodle maker yet then what are you waiting for? It makes vegetables fun for kids but also opens up a whole new world in cooking. The zucchini noodles really do have a similar texture to normal noodles. They also do spirals, which are fantastic in salads!

Finding Feasts | Spiral zucchini

Slop it up! Blondie xx

Zucchini Koftas in Creamy Tomato Sauce

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Click image for recipe

Zucchini Koftas in Creamy Tomato Sauce is an insanely moresih kofta recipe – it really is hard to stop eating these deep fried zucchini balls. The recipe does call for the zucchini koftas to warm in the sauce but when I do it again I will serve the sauce on the side (or underneath) the kofta balls so I keep the texture of the balls, which soften when sitting in the sauce.

This meal is also kid friendly – there is chilli in it so just remove or reduce it if they aren’t a fan of heat, but they will most certainly love the zucchini balls.

TIP: since the koftas really need to be eaten immediately (they go a little soggy otherwise, but still tasty) turn the leftovers into sausage rolls – these are absolutely stunning! Mix the balls and remaining sauce together with some paneer or ricotta and roll up in puff pastry. This way you get the texture and the flavour just in a different form.

Curried Zucchini Sausage Rolls

My household is still going strong with our 3-4 days worth of vegetarian days a week and it’s been really exciting coming up with recipes to excite and engage… this one is no exception as it has the naughtiness of deep fried food and the lushness of the creamy tomato curry sauce. I have also included a recipe for Paneer Parathas, which are an Indian stuffed bread, just perfect for dunking into the sauce.

Happy dunking!

Blondie  🙂

Paneer Parathas
Paneer Parathas