Friday, 27 February 2009

That's not a zucchini ...

Well, Mr Fudge came home last night after spending two days on a friend's rural property. He was not alone. He had a box of goodies.




I know, it's just a zucchini, isn't it? Take another look ...



That's a reasonably sized pumpkin trembling away in the corner. This is not a zucchini to trifle with. It measures 19 inches (48 cm) and I am assured by Mr Fudge that it is organically grown - no nasty hormones to beef it up. The farmer simply left it for a few days before picking and was staggered when he discovered how much it had grown. Jack and your beanstalk, eat your heart out.

Which brings me to a dilemma - what to do with it? A quick scan through my recipes came up with a highly recommended zucchini slice, which I have made before, so I know it will work just fine. Here's the recipe:

Zucchini Slice - serves 15 (!!)

Ingredients

5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

Method

Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

So that takes care of about a quarter of the zucchini, and the rest will go into some sort of ragout, along with the other vegetables from the farm.





But not the figs, of course. We had some last night with ice cream and honey. Died and went to heaven. There were about a dozen large figs, so there are plenty left to make a fig tart. Obviously I'm going to be busy little cook this weekend!





This afternoon I completed a peasant dress, size 3. Again I used the beautiful Anna Maria Horner fabric from her Good Folks collection. I really enjoyed making this little dress which I will be putting it up for sale in my Etsy shop tonight.


7 comments:

visionhandbags said...

Wow - what enormous vegies! I love zucchini slice. You have inspired me to get cooking :) Beautiful dress Robyn - I love how you combine colours and fabrics together. Thanks so much for your comments on my blog - I'm using fabric from Anna Maria Horner's Garden Party as my theme next week :)

EmBelISH said...

Figs are my favorite yum! You could cut the zuchinni in to pieces about 2 - 3 inches long, scoop out the middle (use that for your slice) and stuff it will a tomatoey mince & rice filling, top with cheese and bake until the zuchinni is tender. Yumo! now you've made me hungry, better go get some dessert ;)
Bel x

Jade said...

Wow, that is some vegetable!! I love fresh figs too - eating them that way sounds yummy. So yummy in fact, that I am off to my fridge to see what can satisfy my hunger from reading your post :P

Chrisy said...

'home grown' veges are sooo good...sounds like you've got that big sucker organised...

Hey Harriet said...

That's quite a zucchini!!! Thanks for the zucchini slice recipe. I've eaten it before but didn't know how to make it. Yum! You'll be making fig tarts over the weekend? Hmmm...lucky I don't know where you live. If I did, you'd find a mad drooling fig-crazy-nut-face pressed up against your kitchen window!

Your new peasant dress is adorable. The fabric is so pretty!

Paul Pincus said...

love it. love this post and your blog!

cheers, -paul

Shannon said...

I ABSOLUTELY LOVE this dress! SO, SO CUTE!