Stuffed Zucchini

StuffedZucchini

So my third recipe in the zucchini series is Stuffed Zucchini. This was super tasty. I used fresh Italian sausage, chopped zucchini, plus salt and pepper to season. Mix everything together and fry in extra virgin olive oil for a few minutes (I added a little water to keep everything soft). With the zucchini slice lengthwise and scrape out a little of the middle leaving a quarter centimeter edge all round. Place in a baking tray, fill with cooked filling, add a little soft cheese of your preference, cover lightly with baking paper add put in a pre-warmed oven 180° for twenty minutes. Serve warm from the oven.

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Photographs were taken pre-cooked. A long long time spent arranging and photographing for an overhead shot but I eventually reverted to my usual style and much prefer the last shot I took which is the top photo here.

 

Crostini with Mushrooms

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Have found a fantastic food blog/photography website written by an Australian girl – www.two-loves.com. Beautiful photos and lots of amazing advice. Used some basic advice on props (interesting) and background (minimal) and did a couple of photos that I really love for today’s recipe…. Crostini with Funghi (Mushrooms).

Super easy this one – chop a handful of parsley with a clove of garlic and start cooking in a pan with a generous amount of extra virgin olive oil. Peel and chop mushrooms and add to the pan. Salt and pepper to season. Cook gently, stirring occasionally, for ten/twelve minutes. Top your baguette slices with the mushrooms and serve. You can add a little mozzarella to each one and put in the oven for another ten minutes (180°c) – optional.

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Savoury Zucchini Tart .. and taking food photos!

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So I got another zucchini recipe underway yesterday … Savoury Zucchini Tart. I chose some of the smaller zucchini from the veggie garden and chopped fine rings. Into a pan with a little olive oil, salt, pepper and a splash of water, a lid on top and let them simmer and sweat down until al dente. Leave the lid off for the last couple of minutes for the liquids to evaporate and then set aside to cool. Prepare a puff pastry in a dish (I usually go for round) with parchment paper underneath. Beat an egg in a bowl and add 2 tbs of grated parmeggiano and the zucchini. mix well and then spread into pastry base. Fold edges of pastry and baste lightly with egg wash (or milk). I sometimes add some small cubes of brie on top which melt into the zucchini. With beautiful fresh sweet zucchini I didn’t do this today – no need. A little more grated parmeggiano on top doesn’t go amiss, before putting into a preheated oven (180°c/350°F) for 15/20 mins.

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It took as much time photographing the tart after making it as it did to make it, if not more! It’s an aspect of photography that I’m trying to improve on (people/portraits are more my forte). Here are my best results… am now researching a good food photography course to take!

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So much Zucchine .. what to do?!

Preserves

Preserves

It’s that time of year again when the zucchini seem to appear from nowhere overnight and this year I’ve decided to do as many different recipes as I can find – let’s see what the results are over the next few weeks.

I started yesterday with Zuchine Sott’Olio – a classic Italian way to preserve summer produce for use later in the year. Zucchine cut into strips, salted to draw out excess liquid (2 hours), blanched in boiling water (2 mins) then put into sterlised jars with some garlic, chilli pepper flakes, mint leaves and black pepper, topped off completely with extra virgin olive oil. The filled jars look so colourful and I can’t wait to try these from September onwards (min one month in jar recommended).