Once again by popular demand, Isobel Dodds' Zucchini Bread/Cake
Zucchini bread/cake
Blend: 3 eggs
1 cup of oil (sunflower or similar)
2 cups sugar
Then add: 2 cups raw, grated zucchini
2 cups flour
quarter teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla essence
quarter to half cup chopped walnuts
Pour the mixture into a loaf tin (no need to grease) and bake at 180 degrees for approx 1 hour......or put into a shallower tin and bake for shorter time.
The recipe came from an american......hence the 'cups of ' measures. I just use a standard size tea/coffee mug and fill to about three-quarter level.
Good luck
Thanks Isobel!
Tuesday, August 17, 2010
Thursday, August 12, 2010
Cold Lemon Chicken
By popular request we're starting the Barga Book Club Recipe blog and are anxiously awaiting more recipes.
From The California Cookbook, here is a savory chicken dish to serve four as a summer luncheon main course or as a buffet addition. Ingredients and directions in parenthesis are options I leave out to simplify the process, but the result seems equally delicious. Apologies for the American measurements, don't have the wherewithall right now to convert them. This is a recipe you can approximate on anyway.
Cold Lemon Chicken
2 whole chicken breasts, halved, boned and skinned
(4 large black mushrooms)
2 lemons
2 tablespoons (peanut) oil
1/8 cup fresh ginger, cut into fine julienne
1/4 cup red and green bell peppers, cut into fine julienne
(1 tablespoon sugar)
1/2 teaspoon salt
1/4 teaspoon crushed garlic (or chili paste with garlic)
(1 teaspoon lemon extract)
Put chicken breasts in a flat bowl and place the bowl on a rack in a covered steamer (or large pot) over boiling water. Steam for about 30 minutes, until tender. Let cool in the juices, remove (reserve the broth), and cut the chicken into bite size pieces. Set aside. Strain the broth. Set aside.
(While chicken is steaming, put the mushrooms in a small bowl and cover with boiling water. Let stand for 10 minutes, drain, squeeze dry, cut off stems, and cut the mushrooms into fine julienne. Set aside.)
With a sharp paring knife or vegetable peeler, remove the rind of 1 lemon in long shreds, being careful not to include any of the bitter pith, and cut the rind into fine julienne. Grate the rind of the second lemon. Squeeze enough lemon juice to measure 1/4 cup.
Heat a pan (preferably a wok) and add 2 tablespoons of (peanut) oil. When the oil is hot, add the ginger and mushrooms and stir fry over low heat for 30 seconds. Add the peppers and julienned lemon rind. Stir-fry for a few seconds. Add (the sugar and) the reserved chicken broth. Bring to a boil and add the lemon juice and salt. Add the grated lemon rind, (chili paste with) garlic, (and lemon extract.) Add the chicken pieces and cook for 30 seconds. Transfer to a bowl and let cool to room temperature before serving.
From The California Cookbook, here is a savory chicken dish to serve four as a summer luncheon main course or as a buffet addition. Ingredients and directions in parenthesis are options I leave out to simplify the process, but the result seems equally delicious. Apologies for the American measurements, don't have the wherewithall right now to convert them. This is a recipe you can approximate on anyway.
Cold Lemon Chicken
2 whole chicken breasts, halved, boned and skinned
(4 large black mushrooms)
2 lemons
2 tablespoons (peanut) oil
1/8 cup fresh ginger, cut into fine julienne
1/4 cup red and green bell peppers, cut into fine julienne
(1 tablespoon sugar)
1/2 teaspoon salt
1/4 teaspoon crushed garlic (or chili paste with garlic)
(1 teaspoon lemon extract)
Put chicken breasts in a flat bowl and place the bowl on a rack in a covered steamer (or large pot) over boiling water. Steam for about 30 minutes, until tender. Let cool in the juices, remove (reserve the broth), and cut the chicken into bite size pieces. Set aside. Strain the broth. Set aside.
(While chicken is steaming, put the mushrooms in a small bowl and cover with boiling water. Let stand for 10 minutes, drain, squeeze dry, cut off stems, and cut the mushrooms into fine julienne. Set aside.)
With a sharp paring knife or vegetable peeler, remove the rind of 1 lemon in long shreds, being careful not to include any of the bitter pith, and cut the rind into fine julienne. Grate the rind of the second lemon. Squeeze enough lemon juice to measure 1/4 cup.
Heat a pan (preferably a wok) and add 2 tablespoons of (peanut) oil. When the oil is hot, add the ginger and mushrooms and stir fry over low heat for 30 seconds. Add the peppers and julienned lemon rind. Stir-fry for a few seconds. Add (the sugar and) the reserved chicken broth. Bring to a boil and add the lemon juice and salt. Add the grated lemon rind, (chili paste with) garlic, (and lemon extract.) Add the chicken pieces and cook for 30 seconds. Transfer to a bowl and let cool to room temperature before serving.
Subscribe to:
Posts (Atom)