Zucchini waffles and the gentrification of the zucchini fritter

A couple of weekends ago I pulled out the last of the zucchini plants as winter has definitely arrived.

I thought I should have done this a couple of weeks earlier but to my surprise I still had a couple of zucchini wilfully hanging onto their glorious summer.

May 2017

While many talk about a zucchini glut, an abundance of zucchinis should really be thought of as a privilege. Earlier this year there was a shortage of zucchinis (courgettes) in the UK sparking the #courgettecrisis. I suspect this was heavily due to it being winter and another reminder that natural champions seasonal eating.

The zucchini is a powerhouse of versatility and adds a beautiful moistness to these waffles, aka gentrified zucchini fritters.

Seriously there is nothing hipsters love more than an appliance based food item with a craft beer delivered by drone, lamington jaffle anyone?

Zucchini waffles
Ingredients - make about 2 large waffles

• 1 medium zucchini 200g
• 1 small red onion finely diced
• 85g self raising flour
• 125ml milk
• 1 large egg
• 50g feta, crumbled
• 50g cheddar, crumbled 
• 2 tbsp chopped mint
• Salt and pepper to taste

Method

• Grate the zucchini into a bowl lined with a clean tea towel
• Gather up the edges of the tea towel and squeeze out excess liquid
• Add all ingredient to a mixing bowl and combine
• Heat waffle iron and spray with oil
• Spoon half the mix into the waffle iron  (depending on the size of your waffle maker)
• Cook for about 6 minutes (always wise to check out your own machine's instructions)

Optional serve with poached eggs and garnish with thinly sliced red onions, basil, parsley, mint and more fetta. My secret weapon is a drizzle of agrumato a lime olive oil.

Home grown beauties

Fine dice of red onion and reserve some for garnish 

Love a good all in one recipe

You don't want to over fill it....

These are a moist waffle not dry and crisp

I took inspiration from My Year without Meat by Richard Cornish after seeing the zucchini fritter recipe. 

I recommend everyone give this book a read for more insight into where our food comes from. 

Who doesn't love egg porn???

Chow Down to Eurovision 2015 - Poland

Dobry wieczór we have arrived at the penultimate country for Chow Down to Eurovision 2015, Poland.

I'm a big fan of mushrooms so always happy to add mushroom recipes into the Chow Down, sadly AB isn't a fan but does suffer through bravely. 

When I heard about Zapiekanka I thought AB likes toast and cheese so 2 out of 3 aint bad and it was on it's way to represent Eurovision food for Poland.

I also had a moment of delight when I was listening to Reckoning* by Magda Szubanski & there was a passage about her queuing for hours for hot dogs in Poland only to get to the front of the line to be given mushrooms in a bun and I thought I know this dish!  

Magda also suggested the dish for Chow Down to Eurovision 2014 so it felt strangely right there an unknowing connection this year. 

*I use affiliate links to products I have purchased myself and enjoyed

Zapiekanka -Mushroom cheese toast

Ingredients

• 1 baguette about 30cm 
• 4-5 large mushrooms
• 1 small brown onion
• 1 rasher bacon (optional)
• 2 handfuls grated cheese
• Tomato sauce or sriracha

Method

• Preheat oven to 180°C
• Roughly chop mushrooms
• Finely chop onion
• Thinly slice bacon rasher
• Saute mushrooms, onions and bacon in a fry pan till golden and softened
• Season with salt and pepper
• Cut the baguette in half and place on lined baking tray
• Butter baguette and cover with mushrooms mix
• Cover with cheese and bake for 10 minutes
• Serve with tomato sauce or sriracha for the bearded hipsters in the group

This year's Eurovision was the most inclusive for people with disabilities and now that the "magic bridge" has been crossed I hope it leads to further participation in the future.

See more interviews about Eurovision and Inclusion here 

Monika Kuszyńska sang In The Name Of Love for Poland and after coming 8th in semifinal 2 finished 23rd in the final.

Previous Chow Down to Eurovision Poland:

2014 Polish Beetroot Soup with Porcini Potato "Gems"

Chow Down to Eurovision 2015 - Switzerland

Beautiful, beautiful Switzerland how wonderful it is to cook from you again.

Switzerland the land of my favorite chocolate and the only time I've had motion sickness which was on the train over the Alps delivers a showstopper of a dish.

As mentioned when we visited Iceland, the internet provides a lot of inspiration for the Chow Down to Eurovision and when you see a dish called Cholera tart it is an instant Eurovision food qualifier.

According to the internet, which is never wrong, this dish was invented out of necessity during an 1836 Cholera outbreak. Due to limited availability of food people would put whatever they had into pastry, typically vegetables, bits of meat and cheese.  (Yes folks I've even added some history) 

Cholera is a delicious come as you are tart that with the right marketing could be a catchy food trend of epidemic proportion! 

Cholera tart
Ingredients

• 2 sheets of puff pastry (or home made, I know I didn't make it this time)
• 600-700g cooked mixed vegetables *see note
• 250-300g grated Swiss cheese or mix of your choice
• Optional additional soft rind cheese to garnish

Method

• Line a greased 25cm quiche pan with the puff pastry
• Add the vegetables
• Cover with cheese and garnish if desired
• Bake at 180°C for 30 minutes
• Serve though it might not be wise to tell your guests they are getting cholera for dinner

Note 

The cooked vegetables I used were a mixed of red cabbage, Romanesco broccoli, potato, purple cauliflower and red onions that was chopped to bite size, a great way to used up leftovers!

Being about necessity it doesn't have to be pretty....

As unexciting as it may seem the flavours really do all come together to make this a very enjoyable midweek dinner or lunch the next day.

In 2015 it was Mélanie René's Time to Shine for Switzerland and despite being in a forest with a coven of illuminating drummers and an outfit that could go from evil to good with the swish of a cape, Mélanie came last in semi final 2.

Will Switzerland suffer the same fate in the Chow Down to Eurovision?

Previous Switzerland Chow Down to Eurovision:

2014 Prawns with Devil's butter sauce 

2013 Chocolate Parfait with Chillied Almond

Chow Down To Eurovision 2015 - Russia

Dobryy vecher from Russia with love... (Don't boo it's a blog, no one can hear you) 

The year 2000 saw Russia come 2nd in the contest with their first entry in English, Solo. Alsou did  manage sing So Low but the deadly serious big burly backing dancer doing jazz ballet are the most memorable part of the act.....are there some early Beyonce moves there?

Russia dish is a great source of vitamin B which is helpful of you find yourself on the wrong end of a Eurovision drinking game. 

Mushrooms Julienne make 12 small ramekins or you could make a big one

Ingredients

• 1 leek
• 2 cloves of garlic
• 2 onions
• knob of butter
• a few sprigs of rosemary
• 400g mushrooms
• 1 whole nutmeg
• A splash of verjuice
• 150g hard cheese of your choice grated, (I had some hard greek sheeps cheese)
• Quantity of white sauce, recipe below

Method

• Dice the leeks, onions and garlic
• Fry in a saucepan with a knob of butter till softened 
• Add the rosemary and stir
• Add the mushrooms and cook on low heat till starting to soften
• Grated in 1/2 the nutmeg, add verjuice and stir
• When softened fill some ramekins 3/4 full
• Fill the ramekins till just full with the white sauce
• Top with a hand full of grated cheese
• Bake at 180 for 20 minutes
• Serve with little toasts for a douze points dish

White Sauce

Ingredients

• 40g butter
• 60g plain flour
• 750ml light milk
• Vegetable stock cube

Sauce Method

• In a saucepan melt the butter
• Add the flour, stir to combine, 
• cook the flour for about 1 minute
• Add milk to a jug with a good quality stock cube)
• Slowly add some milk  while whisking to make a smooth sauce
• As the sauce thickens add more milk a little at a time, you might not use all the milk.
• While whisking let the sauce cook to thicken further for a few minutes, it should have a thick pourable consistency (but not thick enough you can slice it!)
• Season to taste

Like little cheesy ponds

Nobody could boo that dish! 

Russia will bring a song of peace to Vienna, I'm sure that won't be awkward...

There is no doubt they will be booed during the performance, which I do not support.

I find booing very disrespectful to the artist and the respect of the audience and possible not the most effective way to have your point of view heard.

Polina Gagarina  will give a great performance and I wish her the best of luck in what really is a tough gig.

удача!

Past Russia Chow Down to Eurovision: 

2014 Garlic Tongue

2013 Vodka Babushka

Chow Down to Eurovision 2015 - Hungary

Good Evening Hungary, may we have your dish please?

Often Eurovision is associated with cheese but this is usually because people have only been exposed to the kitschy 6% of Eurovision acts that make a good prime time sound bite and not the rest of the 1400+ performances.

In 2015 there is no "joke act" the likes of Alf Poier or Dustin the turkey but that doesn't stop the Chow Down to Eurovision bring some cheese.

But first I'm hungry for some Hungary....In 2011 Kati Wolf asked What About My Dreams? 

Sadly she wasn't Europe's dreamgirl and came 22nd out of 25, a disappointing result for such a good performer. 

Liptauer Hungarian Cheese Spread

• Ingredients
• 250g cream cheese
• 375g ricotta (firm)
• 200g cottage cheese
• 100g capers
• 8-10 small gherkins
• 1-2 tsp. caraway seeds (toasted)
• 2 tsp. mustard powder
• 2 tsp. hot paprika
• Pinch of salt if required (the capers do that job)

Method

• Add all ingredients to a food processor and blend
• Spoon the mixture into a cheese mould or plastic warp lined bowl
• Let rest in the fridge over night
• Gently un-mould onto a serving plate 
• Serve with vegetable shapes or biscuits, I brought the Eurovision heart theme with a cookie cutter (used in F.Y.R.Macedonia) for some carrots and flat bread (upcoming San Marino)

Seriously a 45second blend and you are done and you can watch more Eurovision while it rests

Eurovision, it's all about the heart

War is for Nothing is Boggie's song of peace from Hungary.

There is a haunting quality to the chorus, (I imagine all the souls lost to war as the chorus, very Empty Chairs at Empty Tables) and then sentiment is true but can she deliver the mature conviction needed to make it to the final or will it be another lovely slow Eurovision song with a group of words peace?

Past Hungary Chow Down to Eurovision:

2014 Hungarian Pork Crackling Biscuits

2013 Paprika Chicken 

The Village Loaf: Olive and Pecorino Sourdough

What's that saying...... it takes a village to raise a loaf?

This olive and pecorino is very much all of my baking inspirations rolled into one loaf.

The base recipe is Celia's overnight sourdough recipe with some of my readings of Paul Hollywood and Dan Lepard and a quick consult with the twitter brains trust thrown in.

My main concern about this loaf was just when to add my bits, the concern of many a young man throughout history.

There was the thought of would the salty olives slow down the yeast and should they be added at the second prove? Or would the cheese cause a food safety nightmare being at room temperature while proving?

In the end the brains trust validated my original leanings,  whack it all in at once!

I have another loaf on the go as I'm writing so this recipe with also include some on the changes I've made since the first loaf.

Olive and Pecorino Sour Dough

Ingredients:

• 100g grated (or cubed) pecorino
• 250g mixed olives (I used black, kalamata and Sicilian)
• 300g bubbling starter at 100% hydration
• 600ml water
• 1kg strong flour
• 10g salt

Method:

• Grate or cube the pecorino
• Pit and/or roughly slice the olive if not using pitted (still check for pits!!)
• Add all the ingredients to a large mixing bowl and stir to combine
• Leave for about 30 minutes
• Knead the loaf by slapping it around the bowl for about 3 minutes till smooth
• Remove the dough, give the bowl a light coat of oil and add the dough back
• Cover and let prove for about 8-12 hours or till just about doubled (in the fridge will maintain food safety)
• Preheat oven to 220°C
• Shape the loaf (I found the 1 kg with the moist dough flattened out a bit)
• Add to cold enamel pot/goose roster that has be sprinkled with semolina (with cheese cubed version I am adding some baking paper to assist with not sticking)
• Let loaf prove for about 40 minutes
• Give a deep slash
• Place roaster in oven lid on and bake for 30 minutes
• Reduce oven to 180°C, remove lid and bake for further 20 minutes
• To crisp the crust it can have a further 5 minutes out of the roaster on the shelf or on a baking stone
• Allow to cool before slicing
• I highly recommend enjoy with some prosciutto and some extra olives
• In the version I am making now, it is a 500g flour loaf but keeping the same amount of olives and cubed cheese, will report back on outcome.

Go for whichever olives you prefer, I like the mix for the colour

I'm hoping the smaller loaf will keep a taller shape

This loaf have the pecorino grated rather than cubed

UPDATED

 The 500g loaf (1/2 recipe but same quantity olives + cheese)

I recommend cubing the cheese, pockets of joy!!

What are your favourite bits to add to bread? 
Rosemary, garlic, bacon.....mmmmm bacon??

Chow Down to Eurovision 2014 - Slovenia

Dober večer this is Slovenia calling.

Slovenia appears to have become the unofficial home of cheese when it comes to the Chow Down to Eurovision.

Last year they were represented by a turkey schnitzel with the most drinkable gorgonzola sauce you may possibly just want a bucket of the sauce and some private time.

 

Today we will have a little less conversation, a little more choreography please!

 

In 2006 Anzej Dean was Mr Nobody in Athens although he was often mistaken for the love child of wolverine and teen wolf. (and before you comment saying it's ridiculous 2 men can't make a baby, pause for a moment to consider one is a werewolf and the other a mutant)

 

Moving on I'm sure everyone will be able to master this choreography before we tackle today's dish.

 

Alternatively you could spend hours watching the clip to try and find AB and I dancing away in the audience (hint read last year's Greece to know you won't see us)

 



 

Slovenian Cheese Cones
Ingredients

• 500g dry ricotta
• 2 spring onions, finely chopped
• 1/4 small red capsicum, finely diced
• 1 tsp. ground cumin
• 1 tsp. hot paprika
• 1-2 tsp. salt

Method

• Add all ingredients to a bowl and fork gently to combine (you don't want it to become a paste)
• Mould about 2 tbsp. of the mix in your hands into a cone shape
• Not too big or it make collapse in the oven
• Place on a tray lined with baking paper
• Bake for 30 minutes in a 90°C oven, the lower the temp the better, it just about drying them out a bit to firm up.
• Enjoy as a spread on bread or just as they are
• Traditionally they are dried in the sun or next to a wood fired oven....at time of making I had neither.

The perfect way to start a Eurovision dinner.

 

This year's choreography is a touch more challenging and for true authenticity should only be performed in Koper harbour.

 

Round And Round will be performed by Tinkara Kovač, will she take Slovenia through to the finals and beat their highest finals placing of 7th?

Srečno!

Chow Down to Eurovision 2014 - F.Y.R.Macedonia

добро вечер, dobro večer this is former Yugoslav Republic of Macedonia, ex-République yougoslave de Macédoine calling, and contestant number eleven in Chow Down to Eurovision 2014 Semi Final 2.

Last year former Yugoslav Republic of Macedonia presented the easy to make and even easier to eat sugar ladened halva.

 

This year there is a touch less sugar with a very simple yet satisfying salad.

 

Sometimes we can get too fancy in fear of presenting a dish that could be labelled pedestrian that simple pleasures like this salad can be over looked, and that would be a greater tragedy.

 

Former Yugoslav Republic of Macedonia always sends great voices to Eurovision and 2012 was no exception with Kaliopi and Crno I Belo.

 

While she hasn't replaced Karolina as my favourite from F.Y.R.M she comes a very close second.

She placed 13th in the final.

 

 

My Shopska salad

Ingredients

• 2 red onions
• 2 small cucumbers
• 1 punnet of cherry tomatoes
• 1 small red capsicum
• 1/2 cup fine grated Cheddar cheese
• Salt, pepper
• Olive oil

 

Method

• Peel cucumbers and dice to 1-2cm cubes
• Dice the rest of the vegetable the same size
• Season with salt and pepper and a splash of olive oil
• Top with grated cheese
• When I first read about this salad it said to serve in an oval, on further readings it may have been a translation issue and meant to serve in a bowl!
• Either way it is the most delicious simple salad and is perfect, in an oval, bowl, or jar as a work lunch.
• You may like to decorate the top with some additional red capsicum, but I advise stopping before you try and recreate F.Y.R. Macedonia's flag as you may have to spend time picking them out before you take the photo!

F.Y.R. Macedonia are sending another power house vocalist in Tijana who is heading To the Sky and possibly Saturday's final.

Will she be able to make the final top ten, a place F.Y.R. Macedonia hasn't been...yet.

 

If they win, their air force might even be able to afford shirts as well as gas masks! 

со среќа so sreḱa!