Chocolate Zucchini Loaf

One thing that I especially love about this time of year, apart from the warm afternoons lazing on the beach of course, is that a variety of things in our veggie garden are ready for harvesting.  It's been sort of a funny year to be honest, with a lot of cross pollination's going on, so I have weird cucumelons (cucumber / yellow melons) growing and although I have a lot of tomatoes they're taking their own sweet time ripening, but I'm sure it will all come out delicious in the end - it's just one of the fun thing about growing your own produce.

We've had a few carrots from the garden already, and the odd tomato and handful of strawberries but today was the day for the zucchini - and a perfect specimen it was too.  There's another one that's going to be ready any day now, which I'm going to make into some salad or side, but this one already had a reservation on it for some kind of zucchini bread or loaf - and lets be honest, chocolate just about goes with anything :o)

Chocolate Zucchini Loaf
makes 2 loaves

2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 tsp vanilla extract
2 cups (packed) zucchini, grated unpeeled
1 cup chocolate chips

• preheat the oven to 350 degrees F, and line two 9"x5" loaf tins with wax paper.
• in a large bowl mix together the flour, cocoa, baking soda, baking powder and salt;  set aside.
• in another large bowl whisk the sugar and eggs together until light and fluffy.
• to the egg mixture add the canola oil and vanilla extract;  mix well.
• add the wet mixture to the dry ingredients, along with the zucchini and chocolate chips.
• mix until just combined and then divide the mixture between the two prepared loaf tins.
• bake, in the centre of the oven, for 50-60 minutes until the top is cracked and spongy.

 Chocolate Zucchini Loaf ingredients.

line two loaf tins with wax paper.

grate the zucchini until....

....you have a bowlful of greeny goodness.

mix together the flour, cocoa, baking soda, baking powder and salt.

put the sugar and eggs into a large bowl and....

....whisk like mad until light and fluffy - of course you could also use an electric hand mixer or even a stand mixer, but my arms needed the workout :o)

add the oil and vanilla and mix well.

add the wet mixture to the dry along with the zucchini and chocolate chips, and...

...mix until just combined.

divide the mixture evenly between the two loaf tins.

bake until the tops are cracked - these took about 52 minutes.

if you're like me and can't wait until the loaves have cooled down completely you're first slice will be studded with these melty little chocolate 'spots' - yummy!!!

Cucumber Salad

At the beginning of this month we had Dean's brother and sister-in-law, Kevin and Jo, visiting us from the UK.  Although most days we were out and about and my kitchen didn't get a whole lot of use (apart from the place with the big cold box called a fridge where the wine was kept!! :o), one night we did manage to get a wonderful Coho salmon on the BBQ (pop on over to my blog page and you'll see how we ended up with the salmon), and Jo made this wonderful cucumber salad that was the perfect accompaniment to the moist, flaky fish.  I made it again last night and although we still have about nine fillets of salmon in the freezer this time it went beside a fully loaded burger - just as nice :o)

Cucumber Salad

1 large 'English' cucumber
2-3 Tbs salt
6 Tbs olive oil
1 1/2 - 2 tsp herbs of choice (today I used parsley, chives and basil)
3 Tbs lemon juice
pinch of salt and pepper (to taste)

• using a mandolin if you have one, slice the cucumber as thinly as possible.
• placing a sieve over a bowl, layer the cucumber slices into the sieve, sprinkling with the salt between each layer.
• cool in the refrigerator for an hour until the cucumber slices have softened and released a lot of their liquid.
• rinse the slices really well and pat dry using paper towel;  return to the sieve over the bowl and leave in the fridge until you're ready to use.
• meanwhile, in a bowl or small lidded jar mix together the olive oil, herbs, lemon juice and any salt and pepper (to taste).
• once you're ready to serve, pour away any liquid that has accumulated in the bowl, pat the cucumber slices dry again with paper towel and returning them to the dry bowl, cover with the dressing and mix well.
• serve chilled.

 Cucumber Salad ingredients.

slice the cucumber using a mandolin if you have one.

you want the slices to be as thin as possible.

with a sieve over a bowl, layer the slices, sprinkling salt between each layer

while the cucumber slices are 'marinating' mix the dressing ingredients in a bowl, or what I find easier is to pop them all into a small jar, screw the lid on and....

...shake like mad :o)

you'll be surprised just how much liquid comes out of the slices while they're in the fridge.

after they've been in the fridge for an hour, rinse them thoroughly...

...and pat dry with paper towel; pop them back in the sieve over the bowl, and leave them in the fridge until you're ready to use.

pour away the liquid that have accumulated in the bowl and after patting dry once again, mix the cucumber slices with the dressing.

it was just the perfect light salad to go along with our fully loaded burgers.

Chili Dogs (or in our case 'Billy' Dogs)

If you're anything like us, during the summer months when the BBQ is front and centre in the garden, most days you'll have some form of hot dog or smokie in your fridge.  Oh, I know that there's probably also other things like steaks and salmon and chicken and burgers....you get the picture, but hot dogs just seem to be the one thing that's always there. 

With that in mind, what better way is there to use up the last two hot dog buns in the pantry than to make chili dogs - or in this case 'Billy' dogs because I used some of our Billy Beans instead of chili - and even though these can quite easily be baked enclosed in your BBQ, for a quick lunch it's just as easy to pop them in the oven.  I've given you an idea of what condiments and flavours went into ours but with this kind of thing the skies the limit on what you want to pack in there - I would of added some chopped onion, only I didn't have any, and of course ketchup or pickles or anything else that gets your taste buds tingling would be delicious. 

Chili 'Billy' Dogs
yields as many as you want to make :o)

hot dog buns
hot dogs or smokies (today I used all-beef dogs)
relish
honey mustard
chili or Billy Beans
grated cheese

• preheat the oven to 400 degrees F.
• line a high sided baking tray with aluminum foil and set aside - you want the hot dogs to be packed in together fairly tightly, so I find a standard loaf tin is good for 2, and an 8"x8" pan works good for 4, but use whatever you have.
• into each hot dog bun spread the relish and honey mustard, or whatever condiments you are using.
• drop in your hot dogs and carefully pack them into your prepared baking tray.
• spoon over as much chili (beans) as you want and sprinkle grated cheese over the top.
• cover the tray with aluminum foil and bake in the oven for 20-25 minutes until the cheese has melted and it's all heated through.
• carefully remove them from the tray and enjoy!!  All the flavours meld together in the oven and the bun is warm and soft in the middle but with a crispy exterior - delicious!!

 Chili 'Billy' Dogs ingredients.

line a baking tray with foil.

spread whatever condiments you're using into your hot dog buns....

...and pop in your hot dogs.

gently squeeze them into your prepared tray and cover with...

...chili (beans) and...

...cheese.

cover them with foil and bake until heated through and the cheese has melted - mmmmm.

soft and warm bread on the inside and crusty exterior - delicious!!

Homemade Vegetable Stock

When it comes to the stock that I use in soups, stews or anywhere else that it's required, I almost always use vegetable stock no matter what the recipe calls for.  My biggest problem is that if I buy the cartons from the grocery store I usually only get to use about half of it and the rest gets put into the fridge until I need it for something else - by then though, it's undoubtedly found it's way to the very back, hidden by a plethora of condiments, and I forget that it's there.

Today was a less than stellar day as far as summer weather was concerned (very blustery), so it was a perfect day for boiling up some homemade vegetable stock that made the house smell divine - it even made my hubby pause just inside the door when he got home from work to ask what the lovely smell was.  Alas, I didn't actually make anything with the stock today so he didn't get to enjoy it, but the freezer is now full with 9 cups of golden nectar, ready for my curried carrot soup that I'm going to make in a day or two.

Homemade Vegetable Stock
makes 8-9 cups

1 red bell pepper, cut into eighths
1 kg carrots, chopped (no need to peel)
1 large white or yellow onion, peeled and quartered
1 large or 2 medium purple onions, peeled and quartered
1 large bunch of celery, coarsely chopped (include the small internal leaves)
6 cloves garlic, peeled and cut in half
2 bay leaves
1/8 tsp mustard seeds
2 tsp black pepper
pinch of salt (optional)
12 cups water

• preheat the oven to 450 degrees F.
• put all of the chopped vegetables into a large roasting pan and roast in the oven for 30-45 minutes until just beginning to colour slightly.
• transfer the vegetables to a large pot; add all the other ingredients and mix together.
• cover with a lid and bring to a boil.
• reduce the heat to medium and rapid simmer for around 1 - 1 1/2 hours, until the vegetables are soft and muted in colour.
• strain the vegetables and liquid through a fine mesh strainer (or even cheesecloth if you want a clearer stock), adjust any seasoning if you want and let cool.
• divide into 1 or 2 cup containers or ziploc bags (for easier use) and freeze until needed.

 Homemade Vegetable Stock ingredients.

roast all of the chopped vegetables in the oven until they're beginning to colour slightly.

transfer the roasted vegetables and all the other ingredients to a large pot and over medium heat rapid simmer until...

...soft and muted in colour.

strain the vegetables and liquid through a fine mesh strainer and once cool...

divide between containers (or freezer bags) ready for the freezer.

(the square ones are 2 cups and the circular ones are 1 cup capacity).

Don't forget to label them (like I did at first :o), otherwise in a couple of months time you'll be wondering if it's stock or apple juice!!!

No Knead Bread

Phew - what a hectic month or so we've just had!!
We had family visiting us from the UK and what with getting everything ready for their arrival and out and about with them visiting the island pretty much the whole time they were here, my kitchen didn't get an awful lot of use to be honest - apart from the increase in the amount of granola that we all seemed to consume at breakfast (I think I filled my large jar up about 3 times!!! :o)

I did manage to bake this bread recipe a couple of times that my friend Alana gave me, but each time I kept forgetting to photograph the stages - probably had something to do with not being able to hold the camera in the same hand that I had my glass of wine in ;o)

So this time that I made it, I was determined to have my camera poised and on hand.  I've tried a couple of bread recipes in the past and even a no knead one before but this is definitely the best I've made so far.  A few simple ingredients, some time and you end up with a delicious 'artisan' bread that you'll make over and over again.

No Knead Bread
makes 2 large or 3 smaller loaves

3 cups warm water (slightly warmer than body temp)
1 Tbs instant yeast
1 Tbs salt
2 Tbs honey (divided)
6 cups bread flour (white, wholewheat, multigrain - one or a mix of a couple, whichever you prefer)

• in a large bowl mix the water, yeast, salt and 1 tablespoon of honey; set aside for 30-60 minutes for the yeast to activate.
• once the mixture has become frothy add another tablespoon of honey, mix, and then add the flour in whatever combination that you desire (the last couple of times I've used 2 cups white / 4 cups multigrain and they've been delicious).
• mix by hand or with a wooden spoon until all the flour is incorporated well;  you'll end up with a very sticky dough.
• cover the bowl with plastic wrap and place in a warm spot for 2 hours minimum (my kitchen is usually quite cool so I pop the bowl into the oven with just the light on - no heat - and this is perfect for it to rise).
• after the dough has rested it should be at least doubled, if not more, in size.
• time to get the oven ready;  place a baking tray or large cookie sheet into the centre of the oven (this will be used to bake the bread on), and a small high sided cake tray on the bottom (this will be for a cup of water to make steam so that the bread gets a nice crust to it).
• preheat the oven to 450 degrees F, 30 minutes before baking.
• onto an extremely well floured surface carefully transfer the dough from the bowl, and using floured hands or a scraper gently cut and shape the dough into how ever many loaves you are going to make - you don't want to work the dough too much otherwise you'll lose the air in it and end up with a very dense bread.
• carefully transfer the loaves to the hot baking tray (I sometimes use a silicone baking mat that I have to form the loaves on, because then it's easy just to drag the whole thing onto the baking tray without having to disturb the dough too much);  place into the oven and pour a cup of water into the lower cake tray.
• bake for 26-30 minutes (depending on your oven) until the bread is golden and it's hollow when you tap the bottom.
• allow to cool completely on a wire rack (if you can wait that long!! :o)

 No Knead Bread ingredients.

mix the water, yeast, salt and honey in a large bowl and set aside for 30-60 minutes....

 until frothy.

add 1 tablespoon of honey and all of the flour.

either with a wooden spoon or by hand mix....

...and mix well, until...

...all the flour is incorporated and you have a sticky ball of dough.

cover with plastic wrap and leave in a warm place for 2 hours...

...until doubled, at least, in size.

prepare a well floured surface (I sometime use this silicone baking mat, purely for ease of transferring the loaves)

 carefully transfer the dough onto the floured surface.

gently cut and shape the dough into how ever many loaves you want to bake - try not to work the dough too much otherwise you'll lose the air.

after you've transferred the loaves to your hot baking tray (sorry - I didn't get a photo of this, didn't want to get burnt while trying to juggle the camera and the hot tray :o), and baked them, let them cool completely on a wire rack.

I like to make the loaves so that they touch each other while baking, then you get a wonderful 'edge' when you just tear them apart - that's always the bakers treat (hopefully while it's still warm) - I have to make sure that they taste okay!!! :o)