Thursday, April 01, 2010

The art in Zucchini

When you're French, but living in England, aware that you're within reach of temptations (seriously, once you have 1£ in your pocket), but when you're more accustomed to eating ratatouille and vegetables browned in olive oil, you quickly need to cook as a means of survival. It's time to put your stomach on Survivor Mode. 

Here, most vegetables can be bought in a package, and you always find "buy" any two for £ ... " so you can find yourself with a full fridge in your kitchen. Inevitably, it also works for other ingredients, so you must be careful in soft drinks and fresh cakes rows. Still, I spent hours on cooking blogs last week, and I stopped a while on one called Nami-Nami, run by an Estonian girl, apparently crazy about wild berries. Most of these berries can't be found here, but the rest is so appetizing that I have already marked several recipes to cook. As I was looking for a taste of the South, I headed over to the Greek quiche with zucchini and feta cheese, while customizing it to make it suitable for 3 / 4 people and putting mint in place of parsley. 

The result is between a quiche, a cake and a custard tart. You can eat it alone or accompanied, and I would say that with ham on the side, it's almost like being at home. Finally, it's so beautiful when you look closely at cooked zucchini that I couldn't stop myself from adding the recipe to the blog.

Ingredients for 4 servings :
3 large zucchini
1 onion
olive oil
salt, pepper and herbs for seasoning
3 eggs
1 (125g) natural yogurt
75g flour
1 teaspoon baking powder
100g feta cut into small cubes
1 large handful of fresh mint leaves

Preheat oven to 180 ° C.
Heat a few tablespoons of olive oil in a frying pan. Peel and chop the onion. Rinse the zucchini and cut them into thin slices. Place all in the frying pan, season and cook over medium heat for about 15 minutes. The vegetables must be cooked but still crunchy.

In a bowl, whisk the eggs with the yogurt. Pour gradually the flour and baking powder while continuing to stir, and when all is well incorporated, add the feta and chopped mint. Salt lightly.

Save 16 slices of zucchini for garnish your dish and add the remaining to the dough. Grease a square mould and pour in the dough. Arrange the remaining slices in columns 4 and bake for half an hour, until top is golden.


Detail from Paul Cezanne's painting, Mont Sainte-Victoire, 1885.

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