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Monday, January 31, 2011
The cool weather after the cyclone we didn’t get has been great in that it has coincided with the summer harvest. It was easy to spend time in the kitchen on a gloomy overcast day. Along with the Satsuma’s, the zucchinis and cucumbers are going nuts. I can never understand why the nursery sells seedlings of these plants in punnets of six or eight. To consume that many you would need an extended tribal family or a dozen children. Hating to waste anything and the neighbours having already planted their own, I planted most of the zucchinis in the most unlikely places where they had little hope of survival and of course they are all thriving!
I had a zucchini that had ‘got away’ and now weighed about a kilo. Usually, I would stuff one this large or sneakily chop it up for chicken food. Thanks to the unseasonal rain, its skin was still tender and its seeds barely formed so I thought it worth playing around with.
1 onion, roughly chopped
1 Tbsp oil
2 t curry powder
1 large zucchini, roughly chopped
1 Tbsp Maissel stock powder
2 Tbsp coconut milk powder
Gently fry the onion and the curry powder for one minute.
Add the zucchini and cook a minute more.
Cover with water, adding stock powder and coconut milk.
Simmer for ten minutes.
Blend and check for seasoning, add salt and pepper if you like.
Serve with a dollop of yoghurt and some chopped mint or coriander leaf.
Very quick, very easy and with so little cooking, very fresh tasting. It is also gluten free. I actually made mine in my Thermomix™ (alias ‘Thermo man,’ my favourite kitchen helper ever) which meant I didn’t even have to chop the vegies.
I expect that by tomorrow it will be back to temperatures in the thirties. I have just ‘done a Nigella’ and eaten a few mouthfuls of the left overs in the fridge and the soup tastes just as good cold. If you are weight watching, omit the coconut powder and stir in some yoghurt towards the end of the cooking time.
Maybe I should try that recipe for zucchini cake next...