This is going to be a long post of deliciousness! Before we begin, save the date for our meetup next month on September 19, when we will be hosted by Jan at Carcajou Fruit Company!
Thanks so much for contributing your recipes from August’s From the Garden gathering. So we begin, starting with quick links:
Dorthea’s Chocolate Thai Green Curry Cake. There are a lot of ingredients for this cake, however the results are obviously worth it. Dorthea says she’ll “kick up the green curry paste” the next time she tries it. It was also her first go at making buttercream icing!
I think I overbaked it and it would have benefited from some whipped cream. The beetroot is supposed to make the cake extra rich and moist.
Jennifer’s Baked Italian Spread
1 pkg (250g) Cream Cheese
¼ to ½ cup basil pesto
1 chopped tomato
Optional – shredded cheese
Bake in oven at 350 for 10-15 minutes
Serve with crackers or homemade bread.
Gerri’s Cheese, Tomato & Basil Galette
1 cup flour
¼ cup yellow cornmeal
½ tsp sale
½ cup very cold butter cut into ½ inch pieces
3 tbsp sour cream
1 tbsp fresh lemon juice
1/3 cup ice water
Better if flours are also very cold when you start. Add flour, cornmeal, salt and butter to food processor and pulse several times. Whisk sour cream, lemon juice and ice water and add a spoonful at a time to flour mixture while pulsing just enough to hold dough together. Wrap well and let rest for at least 1 hour or overnight in refrigerator. Roll out dough on floured surface to a twelve ince circle. Trim the edges to make a rough circular shape. Place on a baking sheet lined with parchment. Chill in fridge for one hour.
Filling – preheat over to 400 degrees F.
In bowl, combine ¾ cup Asaigo cheese and ¾ cup parmesan grated cheeses with ½ cup fresh basil, cut into strips. Toss well. Spread over the dough, leaving a 2.5 inch border all around. Slice 3 very ripe but still firm medium heirloom tomatoes (NOT FROM THE GROCERY STORE – FROM A LOCAL GARDEN!)– into very thin slices and arrange over top of cheese. Pepper to taste (not salt as cheese is salty) Fold the edge of the pastry over the whole, pleating to make it fit and leaving the centre uncovered. Slide in oven and bake approx 35 – 45 minutes until all golden brown. Let cool for about 10 minutes – important. Then slide Galette onto a cutting board or serving platter and cut into wedges and serve warm or at room temperature.
Jean’s Peach Cupcakes with Peach Buttercream
21/2c. A.P. flour
1 t. baking powder
1 t. baking soda
3/4 c. sugar
1/2 c. pureed peaches
1/2 c. peach jam
1/2 c. vegetable oil
2 t. vanilla
2/3 c. water
2 T vinegar
Preheat oven 375′. Line cupcake pan with papers. Sift together flour, baking powder, baking soda, and sugar. In a measuring cup, mix together puree, jam, oil and vanilla. Add this to the dry ingredients and whisk to combine. Add a little FOOD COLOUR at this time. Add vinegar quickly and then the water. Spoon into cupcake papers about 3/4 full and bake 20 minutes. This made a dozen. medium cupcakes and about 6 larger ones.
3/4 butter, room temp. whisk till fluffy
Add 11/2c. icing sugar and mix well
Add a little food colour and vanilla to taste
(I added a touch of milk to thin it a bit)
The original recipe called for pureed peaches in the icing, but I found it made it too wet and I didn’t like the looks of them.
You can also add dried peach pieces for garnish.
Ming’s Blue Ribbon Zucchini Nut Loaf
From www.food.com (modified slightly!)
This recipe makes 2 loaves.
It freezes well, enjoy one now, and freeze one to enjoy later.
Total Time: 1 Hour 20 minutes
Prep Time: 20 minutes Baking Time: 1 Hour
3 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated raw zucchini (I left the peels on when I grate)
1/2 cup chopped walnuts
1 teaspoon flour
— Preheat oven to 350°F (175°C).
1. Sift together plain flour, cinnamon, baking soda, salt and baking powder.
2. Beat eggs well.
3. Gradually add sugar and oil, beat together well.
4. Add vanilla and dry ingredients from above blend well.
5. Stir in the zucchini.
6. Combine walnuts and 1 tsp of flour, stir this into the batter.
7. Pour batter between two 2 greased 8 1/2″ x 4 1/2″ x 2 1/2″ loaf tins.
8. Bake for 1 hour or toothpick test comes out clean.
9. Cool for 10 minutes before removing from tins, cool on racks.
Janice’s Garden Casserole
1 medium zucchini (peeled or not, I did half) cut in small cubes.
10 oz. fresh or frozen corn
1 medium onion
3 cloves garlic
Cook the above for about 10 min. Drain.
Add 2 eggs, beaten, and 1 cup shredded cheese.
Mix well. pour into casserole dish.
Crumb topping: 1-1/2 c breadcrumbs, 2 tbsp. butter and some parmesan cheese. Melt butter, add crumbs and cheese till well coated.
Sprinkle on top of casserole and decorate with fresh tomatoes sprinkled with more parmesan.
Bake at 350 for 30 min. Enjoy!
Jan’s Chocolate Zucchini Cake (Gluten Free/ Nut Free) with Cherry Sauce
Mix together well:
1 cup white sugar
½ cup olive oil
3 farm fresh eggs
Melt in microwave:
3 oz (3 squares) Bakers dark chocolate
1 Tablespoon of butter
Add to bowl with sugar, oil & egg. Mix well.
2 cups of gluten free flour mix (buckwheat,rice, coconut)
½ teaspoon xanthan gum
½ teaspoon salt
½ teaspoon cloves
1 teaspoon baking soda
2 cups grated golden zucchini
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes until a knife inserted into the centre comes out clean.
Serve with cherry sauce!
2 cups quartered Skeena cherries (sweet, fresh)
1 Tablespoon lemon juice
1 cup white sugar
Boil together in sauce pan for at least 7 minutes.
2 teaspoons tapioca starch. Boil.
Cheryl’s Blackberry Cobbler
½ cup sugar
4 ½ tsp. minute tapioca
¼ tsp allspice
5 cups blackberries (if frozen, thaw first)
2 tbsp orange juice
1 cup flour
1/3 cups sugar
¼ tsp baking soda
¼ tsp salt
1/3 cup reduced fat vanilla yogurt
1/3 cup milk
3 tbsp butter, melted
In a large bowl, mix sugar, tapioca and allspice. Add blackberries and orange juice, toss to coat. Let stand for 15 min. Spoon into a two quart baking dish coated with nonstick spray.
In a mixing bowl,, combine flour, sugar, baking soda and salt. Combine the wet ingredients. Stir the wet ingredients into the dry ingredients until smooth. Drop by spoonfuls over the berry mixture. Bake at 350 F for 20 min., then sprinkle with up to 1 tbsp sugar. Return to oven and bake for another 25-30 min. or until golden brown. Serve warm.
Lisa’s Cake a la courgette, lardon et fromage du chevre (Zucchini, bacon and goat cheese cake)
150 grams flour – (approx 1.2 cups)
Tsp baking powder
125 ml milk
2 small zucchini
150 grams goat cheese that you can chop into small pieces (hard cheese)
100 grams swiss cheese or gruyere grated
100 grams chopped bacon (approx 4 rashers)
4 Tbsp canola or corn oil
Salt and pepper
Oregano chives or tarragon or italian seasoning- to taste
Heat oven to 180C
Slice zucchini in rounds – do not peel
Put them in microwave 4 mins
Put them in large non stick frying pan. Cook for 2 or 3 mins more on med-high.
Add uncooked chopped bacon and herb. Add salt and pepper. Cook until golden.
In a large bowl, beat 3 eggs, then add flour, baking powder and oil. Then add warmed up milk.
(Reserve some cheese to sprinkle on top)
Then add the grated cheese, zucchini bacon mixture. Then cut up goat cheese and add. Mix it all together.
Then place in greased loaf pan. Add a little cheese on top.
Bake in oven for 45 minutes. Best served when it’s still warm.
Finally, Belinda’s lovely Carrot Cake with cream cheese icing.
2 cups flour 4 eggs
1 1/2 cups of sugar 1 – 10 oz. crushed pineapple
2 tsp baking powder 1/2 cup oil (I use Canola)
1 1/2 tsp baking soda 2 cups grated carrots
1 tsp salt 1/2 cup chopped nuts ( I use walnuts)
1 tsp cinnamon 1 cup raisins
Mix dry ingredients together in a large bowl.
Beat eggs, add oil, carrots, drained pineapple, raisins and nuts then add to dry ingredients. Spread batter in a greased 9X13 pan.
Bake at 350 for 35 to 40 mins.
1 – 125 g. cream cheese
1 cup sifted icing sugar.
zest of half an orange
2 – 4 tsp of lemon juice/orange juice.
Blend cream cheese and icing sugar together. Add zest and sufficient lemon juice. Add additional orange or lemon juice to make a thinner icing. Enjoy!