Zucchini

Cucurbita pepo

• Zucchini Slice
• Zucchini Rings

Zucchini or courgette (Cucurbita pepo) is best grown in cooler seasons in subtropical climates. Both the fruit and flowers are edible. The fruit is usually harvested when about 100 mm long and is cooked in stir fries or served on its own. As the fruit grows larger it is also known as a squash and can be stuffed, baked or used to make rings as in the recipe below.

Zucchini Slice

This slice is great as a snack, or it can be served with salad for a full meal.

Ingredients

• 1 onion, finely chopped
• 3 cloves of garlic, peeled and crushed
• 1 large zucchini, grated
• 1 small red capsicum, finely diced
• 4 large mushrooms
• 1/2 cup grated cheese
• 3 Tbs fresh parsley, finely chopped
• 4 eggs, lightly beaten
• 1/4 cup milk
• 1 cup self-raising flour
• Salt and pepper, to taste
• Extra cheese for on top (optional)

Method

1. Preheat oven to 180°C.
2. Grease and line a 23 x 23 cm (9 x 9 inch) baking tray with baking paper.
3. Heat oil in pan. Add onion and garlic. Once it starts to brown add the capsicum, mushrooms and zucchini.
4. Once the vegetables are nearly cooked, remove from heat and scrape them into a large bowl. Add the cheese, parsley, eggs, milk, flour and seasoning into the bowl. Mix until well combined.
5. Pour into the tin and sprinkle with grated cheese (if desired).
6. Bake for approximately 35 minutes, or until golden brown on top and cooked through.
7. Remove from oven, cool and cut into squares.

Zucchini Rings

From the NSCF Share cookbook (Page 56)

Ingredients

• 1 large zucchini
• 6 eggs
• Macadamia oil
• Parmesan cheese, freshly grated
• Dried lemon myrtle leaves, powdered
• Mountain pepper
• Juice of 1 native lime

Method

1. Cut zucchini into rings about 10 to 15 mm thick. Cut out the seed section(retain these delicious centers for a stir-fry or soup)
2. Fry the rings in a little oil. When cooked halfway through, turn over, pour a little oil and sprinkle a pinch of lemon myrtle into each ring, and drop in an egg (gently!)
3. When the egg is cooked, top with parmesan cheese and mountain pepper, and lightly grill (optional).
4. Squeeze over a little lime juice.

• Raw Macadamia Slice
• Chunky Macadamia and White Chocolate Cookies

The Macadamia nut, also known as Queensland nut or Bauple nut is native to the rainforests of southern Queensland and northern New South Wales.  There are two species with edible nuts – Macadamia tetraphylla and Macadamia integrifolia. Macadamia trees grow in deep soils and like some wind protection. Trees can grow to 10m, but dwarf varieties are available.

Macadamia nuts are a good source of protein, vitamins – especially B1, minerals and monounsaturated fats.

Raw Macadamia Slice

Ingredients

Base

• 1 cup macadamias
• 2/3 cup medjool dates, deseeded and chopped
• 1/2 cup almond meal
• 1/2 cup desiccated coconut
• 1/3 cup coconut oil
• 1 Tbs honey
• 1 tsp vanilla extract

Topping

• 1/4 cup macadamias, chopped
• 2 Tbs desiccated coconut

Method

1. Line a loaf tin with baking paper.
2. Put all ‘base’ ingredients in a food processor and blend until smooth.
3. Put blended ingredients into the loaf tin and press to flatten.
4. Sprinkle with macadamias and coconut.
5. Refrigerate for 1 hour minimum.

Or for a more indulgent Macadamia recipe!

Chunky Macadamia & White Chocolate Cookies

Ingredients

• 250g butter, softened
• 1/2 cup white sugar
• 3/4 cup brown sugar, lightly packed
• 2 large eggs
• 1/2 tsp vanilla extract
• 5 cups plain flour
• 1 tsp bicarbonate of soda
• 1/2 teaspoon salt
• 1 cup white chocolate, coarsely chopped (or white chocolate chips)
• 1 cup macadamia nuts, coarsely chopped

Method

1. Preheat oven to 180°C.
2. Grease 2 baking trays.
3. In a large bowl cream butter and white and brown sugars, until smooth.
4. Mix in eggs one at a time, then add vanilla extract.
5. Sift flour, bicarbonate of soda and salt and gradually stir into the mixture.
6. Mix in white chocolate and macadamia nuts.
7. Using a tablespoon, drop spoonfuls of dough onto the prepared baking tray, leaving enough space for cookies to spread.
8. Cook for 10 minutes or until golden brown.

• Stuffed Nasturtium Flowers
• Pickled Nasturtium pods

Ingredients

• 25 – 30 nasturtium flowers
• 1/2 cup cream cheese
• 100g ricotta
• 1 Tbs chives
• 1 medium clove of garlic, peeled and crushed
• 1/2 tsp lemon zest
• 1 pinch of salt
• 1 cucumber, sliced

Method:

1. Submerge nasturtiums in water for a few minutes (to remove any dirt or bugs), then place on a towel to dry.
2. In a bowl mix cream cheese, ricotta, chives, garlic, lemon zest and salt until smooth and evenly dispersed.
3. Using a piping bag, gently squeeze the mixture into the centre of the flowers. Alternatively, use a ziplock bag with its corner cut, or a teaspoon.
4. Place each stuffed nasturtium on top of a cucumber slice to serve.

Pickled Nasturtium Pods (aka ‘bush capers’)

from NSCF’s Share Cookbook p 80

Ingredients

• 1kg nasturtium pods, gathered while still green.

Brine

• 250g salt
• 5 cups water

Spiced vinegar

• 1L vinegar
• 8 – 10 cloves 2 whole peppers
• 4 pimentos
• 2 bay leaves
• 6 coriander seeds

Method

1. Dissolve salt in water to make brine. Soak pods on brine for 24 hours.
2. Put all spiced vinegar ingredients into a saucepan, bring to the boil and simmer for 20 minutes.
3. Strain the pods and pack in small sterilised jars.
4. Warm jars in oven for 10 minutes (or microwave on high for 4 minutes.
5. Pour hot spiced vinegar over pods.
6. Seal jars and leave for six weeks. Once opened use all the pods in the jar. Do not reseal.