Baking, Foody things

Zucchini Moussaka

I’ve been encouraged by friends recently so not give up on blogging and specifically to share more recipes.

So here I am to do just that!

We’ve been very busy here this summer with fruit on abundance. The veg garden hasn’t been great despite the good weather and I suspect poor pollination and less bees due to neighbors spraying poison. I wish people would realise the harm they are doing to the environment especially now there’s so much research out there.

Anyway we were blessed with one very large zucchini and as this is the first year I haven’t got to this point and started loathing seeing them in the garden, I thought we should honour it.

I based this recipe on Stephanie Alexander’s recipe for zucchini parmigiana but added mince to get my iron levels up. It’s very basic and a delicious way to get through your glut.

The mince could easily be switched for lentils for a vegetarian options.

Zucchini Moussaka


1 large zucchini

3 eggs




500g mince

Tin tomatoes

Tomato paste

Worcestershire sauce

Cheese grated


Make sauce

Dice onion and mince garlic, cook until onion is clear, add mince until browned, add tomatoes, 1 tablespoon tomato paste and Worcestershire sauce cook for 10 minutes then switch off.


Slice zucchini dip each piece in flour then egg and fry in oil put aside

When all cooked start layering zucchini, sauce, cheese until you get to the top.

Once layered bake in the oven at 170C for 25 mins

Enjoy with a garden salad!

Baking, Fermenting, Uncategorized

Sauerkraut and Zucchini Brownies

We are enjoying a few days of quiet and rest after three whole weeks of different visitors. Its been absolutely fabulous catching up with family and old friends and I have talked and laughed so much in a long time. We’ve still been keeping busy with our homesteading chores taking guests foraging and getting help planting the next lot of seeds. It makes such a difference having extra hands and I’ve half a mind to permanently have someone here to play with the children!

Now everyone has gone and we are left with the rosy glow of company and laughter and a lot to catch up on. We were very generously gifted a cabbage from a neighbor and I’ve made a second attempt at sauerkraut. You may assume I would be a expert at this considering all the other things I talk about fermenting but for some reason I always fail at sauerkraut. My last guest who was staying showed me a hilariously bizarre but informative you tube video with instructions so i thought I would give it another stab!

You can find the video “Sexy Sauerkraut” here if you’d like to watch it

I omitted the sexy from my own and I’ll just be happy with regular old Sauerkraut.




Thinly shred your cabbage however you like (food processor, mandolin, knife)


I didn’t measure ( which is probably why I fail!) but I added about 2 Tbs of sea salt and massaged it in to the shredded cabbage for about 5 mins \


I have weighed the cabbage down with a plate and Jar and covered with a tea towel crossing my fingers! I will check it every few days and see how it’s going.



I will ferment the cabbage for 3 to 10 days depending on taste.

Now I promised in my last post that I would share my zucchini Brownie recipe. These brownies are absolutely delicious and a great way to use up extra zucchinis if you have a lot growing. I unfortunately haven’t taken a photo of them as we ate them too fast and I’ve been baking other things but I will share the recipe with you now and add the photos another time.

Zucchini Brownies


2 Zucchini finely grated

50g salted butter melted

3 eggs

1 tsp vanilla essence or extract

1/4C sugar (you can add 3/4 but I bake with low sugar)

2/3 C cocoa powder

 1/2 C Self raising flour

1/2 block dark cooking choc chopped


1/2 block dark choc chopped

1/2 C cream


Preheat your oven to 160°C. Lightly grease a 9″ square pan.

  1. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in a bowl and mix until smooth
  2. Add the sugar, cocoa powder and flour and mix until well combined.
  3. Add the chocolate and pour the batter into the prepared pan.
  4. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.
  5. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
  6. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days though I doubt they will last that long! 
Baking, gardening, Homesteading, News

Zucchini Bread

Recently I have been gifted loads of Zuchini from a few different friends this has been great as we didn’t grow any ourselves this year so the gift has satified my preserving addiction. I have already made Chutney and Pickles which I will write about in a separate post and still have so many left over! I will grate some and freeze them today for meals in winter but I felt inspired to make Zucchini bread for a yummy brunch yesterday and boy was it was so delicious I simply must share the recipe with you all.


Zucchini Bread recipe 



1C Nuts (walnuts of mixed)    1 C Brown Sugar     3 large Eggs (I use Duck eggs)     2Tsp Vanilla extract (or essence)  1C Veg Oil   2C Plain Flour                                  1tsp Salt   1tsp Cinnamon   Pinch nutmeg  1Tsp bicarb soda                                       1/2 tsp baking powder   3 & 1/2C grated Zucchini ( I think I actually ended up with 5 Cups which made a really moist cake)  1 & 1/4 C oats   3Tbs raw sugar


1.Heat Oven to 180 Degrees Celcius and great tin. I used a large bread tin but any will do.

Whisk Eggs, oil, sugar, Vanilla until smooth


2. Slowly add sifted Flour , salt, bicarb, baking powder, cinnamon, nutmeg and mix to combine it will be quite a dry mix at this point



3. Fold in Zucchini, oats and nuts and pour into prepared tin then sprinkle with raw sugar and a few extra oats if you wish Bake 50-70mins or when  knife comes out clean.


We ate ours with fresh cream, ricotta, stewed apples and blackberries YUM!

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