Zucchinis are tricksy beasties - I'm sure, if you look carefully enough, that you can actually see them grow. Once moment a sweet little zucchini - turn your back for a second - and they turn into marrows!
And we planted four in our small veggie garden! FOUR! Yikes!
So, now I have to figure out how to use them up. Because I can't bear to waste food - a legacy, I think, of my childhood mealtimes - mum and dad telling us to eat everything on our plates, because the starving children would be happy to have such a meal.
Friends and neighbours are starting to avoid me - all zucchini'd out....
So, I made pancakes, twice, using a recipe by Erica Kerwien of Comfy Belly. Erica has great recipes - you can find her here: http://www.comfybelly.com/ ,and they were delicious - I prefer the buckwheat version, and I added a clove of finely chopped garlic.
Lime (or Lemon) Hunny
500g zucchini, chopped and steamed - I use green ones with lime juice and yellow ones with lemon
Blitz the cooked zucchini in a food processor until completely munched
Put the zucchini pulp into a pot with
juice and zest of 2 Limes (or Lemons)
Bring to the boil, stirring until the sugar is dissolved.
Boil for about 30 minutes, until the jam has a consistency like Lemon Curd.
As there are no eggs in this preserve, it doesn't need to be refrigerated once it is opened. It also keeps longer than traditional Curd would... and dad loves it! Job done.
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