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zucchini

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A “must have” for every fridge, an irresistible sweet and sour homemade canned zucchini relish that goes perfectly with eggs, cheeses, burgers and much more.   Canned Zucchini Relish is so simple to make and quite frankly it’s a “must” to accompany any type of meat, burgers, cheeses or hot dogs! Relishes are a religion where I’m from, people make their own homemade versions once a year and sous-vide them before winter comes, to make reserves for the cold months to come. If you open the fridge of a Canadian, the chances are, you’ll see a version of a homemade relish or two in there. There are some more popular than others, like the beloved “ketchup aux fruits” (fruits relish) which is basically a mix of onion, pepper, apples and pears. Grandma recipe This recipe is from ages ago, a real old handwritten recipe my grandma left me, which she…

This vegetarian paella is filled with mediterranean vegetables; zucchinis, onion, garlic, bell pepper and the famous smokey paprika from Spain (pimentón de la Vera). Paella is a great dish, you can make it with whatever you feel like, the base though usually stays the same, the sofrito, which is fried onion in olive oil and garlic and the pulp from a tomato, you let it reduce and this is the main base for any paella. In Spain, they say 1 out of 100 paellas are made with saffron… because of it’s price, instead they use paprika, coloring powder or the paste of dried capsicums (ñora, choricero and piquillo). Those four dried peppers are the base to the famous paprika (pimentón), the ñora and choricero are sweet and quite similar in taste, the Mediterranean coast uses more the ñora, which is rounder, while the west uses the choricero, a long and sweet pepper. The Piquillo is a mildly spicy one, and…

Zucchini vegballs pasta is a great vegetarian version of the famous meatballs spag, even fills you up as much as the meat version. The zucchini balls are made in the oven, so extra healthy, barely any oil used for an ultra healthy vegetarian dish. I saw this recipe in many places online, most of them only contains zucchini, for this particular recipe I’ve done the vegballs with extra onion, garlic and flat leaf parsley for extra flavor. Zucchini’s water Zucchinis are often underestimated, because they contain so much water and get soft and mushy as soon as your cook them. Also zucchini doesn’t have the boldest of flavors… again because it’s filled with water. So… for this recipe, we’ll cook the grated zucchini and onion at first, to release most of the water they contain so this way it’s going to concentrate the flavor. All there is left to do is making…

Cured ham and sage chicken rolls with mediterranean veggies like zucchinis, yellow pepper, tomatoes, onion, garlic, rosemary and thyme casserole is a light, packed with flavor, easy meal. I know… it’s a long… long… title for such a simple dish. A beloved “under 30 minutes meal” recipe, and filled with mediterranean flavors, who can resist that? The cured ham enveloping the chicken breast is my version of a Canadian recipe called in french: tournedos de poulet. Which consist of a chicken breast enrolled circularly  (supreme) with bacon and holds with the help of a string, so it stays round during coccion. Since living abroad in Spain, I have to reproduce those recipes the best I can, so… for this particular recipe makeover, I’ve took a leaner than bacon meat; cured ham. Then add a little sage leaves in between the slices of ham and the chicken to give it a extra mediterranean flair.…

Highlighting the zucchini ai it’s best! Carpaccio de Zucchini are really thin slices of raw zucchini complimented with a few cherry tomatoes, shaved parmesan, a drizzle of fresh extra virgen olive oil and a lovely black salt. Divinely simple! This recipe, I encountered in a small Catalan village, Montblanc, right next to Barcelona. Such a simple but highly surprising dish, I would never have imagine that raw zucchini could taste something so good. We don’t get to see zucchinis uncooked… but it’s actually a pretty good raw veggie. First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine though. Cut finely is the secret Such a beautiful and simple appetizer, all you’ll need is a mandoline or a talent to cut really finely the zucchinis. You would think the protagonist food here is the zucchini,…

A nicely roasted round zucchini filled with a homemade Tomato Sauce topped with a smooth Bechamel served on pasta to have a different twist to a simple pasta dish. When it’s season again for those nice little round zucchinis/courgette, I’m the first one in line to buy them! They are fantastic, you just fill them up with any kind of fillings and set them on top of rice, quinoa or in this case pasta, they are so adaptable. Who doesn’t like a good “ratatouille style” pasta sauce? The format is different but the idea is the same, and the only difference is… I made a thick béchamel on top and passed it under the grill, to make it extra smooth. Instead of béchamel on top, you can add in some nice fresh mozzarella in the last minutes of cooking, or nothing at all. Homemade Express Tomato Sauce For this recipe, I’ve done…

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