Beeted Chocolate Fudge Cake

The crisp cool mornings have arrived with the changing colours of our trees, and the early evening smoke clouds from chimney tops from warm lit fires. Autumn is here, and with it beautiful Autumn vegetables. Pumpkins, Squash, Parsnips and beautiful, beautiful Beetroot.

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I bought this beautiful bunch of beetroot from our local Organic Grocer, such wonderful fresh produce, this bunch cost AUS $3.50, and I used it for a couple of dishes. My first idea was to make that gorgeous magenta rich Bosch soup, but I didn’t have too many green flags on that one..so I thought I might be a little sneaky and make a chocolate fudge cake..everyone loves chocolate! I had seen red velvet cupcakes before made with beetroot, lower in calories and beetroot gives the mixture a smoother, moist texture.

Scouting through many wonderful new and exciting beetroot dishes, I found this one from the ‘girls’ from the BBC program ‘Cook yourself Thin’, I have adapted it due to the amount of coffee in it, not good for the smaller generation.

BCFC14 It is however a beautiful moist textured cake, and no one would ever know that there’s beetroot in the recipe.

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Continue reading for this delicious recipe…

Continue reading

Amaryllis in Blueberry

Amaryllis in Blueberry ***** (excellent)

by

Christina Meldrum

Amaryllis in Blueberry

“In Meldrum’s intoxicating first adult novel (after 2010′s Madapple) a family undertakes West African missionary work only to find its members profoundly transformed. Polish-American pathologist Dick Slepy lives with his bohemian wife, Christina “Seena,” in Danish Landing, Mich. They have four daughters, each following the other by two years. There’s pretty Mary Grace, now 18. Mary Catherine is “always-obedient” and pious, whereas Mary Tessa is a “trouble-maker-in-training,” and the precocious Amaryllis, their youngest at 11, is an “emotional synesthete,” who tastes, smells, and otherwise “consumes” the pain, rage, love, or joy of others, and is suspiciously dark-featured. Fearing that his wife is having an affair, Dick seeks the council of his local priest, Father Amadi, who suggests the Slepys take a mission to West Africa to help his nephew, Mawuli, run an aid organization. They go, but the mission is anything but the salve Dick had hoped for, and one event after another…shove the family into deep crisis. With every chapter, Meldrum jumps viewpoints and shifts time and space…her combination of coming-of-age and culture clash narratives has a seductive intensity.”
   —Publishers Weekly

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I’m joining Jain @ Food for Thought  and Mary @ Home is Where the Boat is.

Reading books and sharing edible reviews together, this year 22 books have been chosen and if you would like to join in this special way of reading and creating, please contact these two lovely ladies for the years reading list. This month’s review was Amaryllis in Blueberry of course obvious as is, my sweet recipes all included blueberries.

bluelberries 010 Petite pikelets with Blueberry yoghurt & Blueberries

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Pikelets are delicate and light, a ‘quick’ mixture. The mixture is in between a pancake and crepe. A wonderful surprise for breakfast served with fresh luscious yoghurt and blueberries.

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Amaryllis in Blueberry was an interesting read, it wasn’t an easy read for me, (probably because I have too many books on the go at the moment), however once I had read the first few chapters I couldn’t put it down. As you read the pages of this remarkable book, you get to know each character, and family member.

In the stirring tradition of The Secret Life of Bees and The Poisonwood Bible, Amaryllis in Blueberryexplores the complexity of human relationships set against an unforgettable backdrop. Told through the haunting voices of Dick and Seena Slepy and their four daughters, Christina Meldrum’s soulful novel weaves together the past and the present of a family harmed—and healed—by buried secrets.

Maybe, unlike hope, truth couldn’t be contained in a jar. . . .

Meet the Slepys: Dick, the stern doctor, the naive husband, a man devoted to both facts and faith; Seena, the storyteller, the restless wife, a mother of four, a lover of myth. And their children, the Marys: Mary Grace, the devastating beauty; Mary Tessa, the insistent inquisitor; Mary Catherine, the saintly, lost soul; and finally, Amaryllis, Seena’s unspoken favorite, born with the mystifying ability to sense the future, touch the past and distinguish the truth tellers from the most convincing liar of all.

When Dick insists his family move from Michigan to the unfamiliar world of Africa for missionary work, he can’t possibly foresee how this new land and its people will entrance and change his daughters—and himself—forever.

Nor can he predict how Africa will spur his wife Seena toward an old but unforgotten obsession. In fact, Seena may be falling into a trance of her own.

“With Amaryllis in Blueberry, Christina Meldrum has woven a beautifully layered, intensely emotional story, with unforgettable characters whose voices will remain with you long after their secrets have been revealed.”
   —Michelle Richmond, author of the New York Times and international bestseller The Year of Fog

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Amaryllis in Blueberry is a rich, evocative story about an unusual family that will sweep readers away to another place and time. Amaryllis’s voice is a spellbinding and unique blend of naiveté and wisdom. A perfect melding of family saga, murder mystery and a meditation on faith, loyalty and love, this novel will both haunt and entertain you.”
   —Susan Wiggs, New York Times bestselling author

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Connecting to Christina Meldrum on her official sitethere are wonderful book/reader guides and interesting Q & A. I’ve shared a few with you…


Did you intend from the start to have religion be a key theme in the novel, or is it an aspect of the storyline that developed during the writing process?

A: I see religion less as a theme in Amaryllis in Blueberry, more as a vehicle by which I explored other themes, particularly truth and the corresponding power of perspective. Similar to the role of Greek mythology and African mythology—and myth-making in general—religion was a means by which certain characters in the novel made sense of their world and of themselves. Because of this, religion provided an avenue to explore other themes in the novel, including justice, contrition and obsession. In these respects, I did intend from the outset to have religion play a key role.

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Seena is fascinated by mythology, and even the novel’s title draws on a Greek myth. Is this a topic in which you had an interest prior to writing Amaryllis in Blueberry?

A:I’ve wondered—and continue to wonder—whether each of our lives is a story at some level: a myth we create. How is our sense of reality and identity influenced by our memory, by our perspective, by our reflection on past events? Seena was a person who struggled with her own life story, because it was a painful life story in many respects. Was she drawn to mythology because others’ stories were safer for her, more palatable to her? Perhaps, but how accurate was her perception of her own life? Was the love she shared with Dick a mere myth, as she came to believe? Was the love she shared with Heimdall a myth as well? Or was it her spinning of these experiences the myths-in-making? And what of Yllis? Her entire life’s story was built on myth: the myth of the blueberry field; the myth of Amaryllis. Yet Yllis was a person who saw beyond myth, whether she wanted to or not. No matter the myths people created for themselves—and of themselves—Yllis sensed feeling; she could see beyond people’s words. Still, truth ultimately evaded even Yllis. Was Yllis right, then, that truth is necessarily elusive, “that it can’t be contained in a jar”? Are myths essential to our understanding of ourselves and our world? Personally, I think they may be.

Fascinating is the title of the book, and refers to a Greek myth – the myth of Amaryllis. Seena summarizes the myth for us in the book:images11

…so in love was Amaryllis with the shepherd boy Alteo that day after day she stood on his doorstep and pierced her heart in an attempt to win is love. But Alteo had no interest in girls: he loved only flowers. It made no difference how many times Amaryllis pierced her heart; Alteo paid no heed. Then a miracle happened; on the very spot where Amaryllis’s blood had fallen, a beautiful flower bloomed. When Alteo saw the flower, he fell in love with Amaryllis, and he named the blood red flower Amaryllis in her honor”

Our season for fresh blueberries has ended, (deep sigh) I often include fresh blueberries on my breakfast cereal. I opted for the tinned blueberries for these recipes. I was surprised by the texture and wonderful flavour. One of my favourite smoothies is banana and blueberry…

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bluelberries 016 bluelberries 012 bluelberries 018 I also indulged in a little trifle…served in long stemmed glasses. Petite Swiss rolls, filled with strawberry jam. Vanilla custard, raspberry jelly and blueberry yoghurt and berries, mmmmm……..

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“Spellbinding.”
   —Susan Wiggs, New York Times bestselling author

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“A uniquely memorable read that will stay with you long after you turn the last page.”
   —Carol Cassella, National Bestselling author of Oxygen and Healer

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“A beautifully layered, intensely emotional story, with unforgettable characters.”
   —Michelle Richmond, author of the New York Times and international bestseller The Year of Fog

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Amaryllis in Blueberry, is a novel as you read each page you continually escape into the lives and characters of all the players. Players of an intriguing family. I loved this novel and certainly enjoyed creating all these ‘sweet’ treats with blueberries. A wonderful novel to add to your bookshelves.

Amaryllis in Blueberry

Have a wonderful day, my friends,and Enjoy!

Visit other reviews of the same book:

Jain @ Food for Thought

Mary @ Home is Where the Boat is

Sarah @ Hyacinths For the Soul

Kathy@   A Delightsome Life: Home & Garden Thursday

Yvette…x

Potato and Zucchini Moussaka

This recipe is a variant from the normal  Greek style moussaka. The main ingredient used in traditional moussaka is aubergine, or eggplant parmesan here in Italy. This moussaka is light,and a pleasant change, to the normal heavy tomato based moussaka.

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Recipe: Potato and Zucchini Moussaka (serves 4 people)

Ingredients:

2 potatoes

3 zucchini

2 garlic cloves, grated

200 grams minced ground beef

2 tablespoons olive oil

1 can cherry whole tomatoes

3 tablespoons lemon juice

grounded nutmeg

1 tablespoon dried oregano

parmesan cheese, grated

90 grams butter

3 tablespoons all purpose flour

500 ml milk

Preparation:

Preheat oven 200°C.

In a frying pan, heat 3 tablespoons of olive oil, add garlic, cook until transparent, add ground mince and cook for about 15 minutes until brown. Add cherry tomatoes, oregano and a generous amount of ground nutmeg, simmer until cooked about 30 minutes until liquid has evaporated.Turn off heat.

Steam the zucchini for 2 – 3 minutes, slice long ways.Slice also the potato (raw) in thin slices.

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Prepare the béchamel sauce. Heat the butter, until melted. Turn off heat.Stirring continuously, add the flour and mix well forming a paste. While off the heat add the milk, stirring with a whisk. Dissolving the flour and whisking until there are no lumps. Place back on heat again, cook until thickened,bubbly and a creamy texture. If you make the béchamel sauce this way you shouldn’t have any problems, your end result will be creamy (no lumps) white sauce every time. The trick is to take the butter and the milk off the heat.

 

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Now, we’re ready to start layering.Using a casserole dish, start layering, first the meat mixture,then a layer of zucchini slices, add parmesan cheese, a layer of potato slices, add parmesan cheese,add some béchamel sauce.Repeat.

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For the final layer end with a layer of meat, béchamel sauce, a generous amount of parmesan cheese, and optional, add freshly grounded chilli flakes.

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Cook in oven for 20 – 25 minutes, testing that the  potatoes are soft. A liquid sauce will form due to the water content of the zucchini. So it’s important to cook the meat sauce until all liquid has evaporated.

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Lunch is ready my friends.!This is a meal on it own, served nicely with a chilled glass of white wine.

Enjoy!

Bruschetta: Figs and Burrata

Ok, so today we’re not counting calories. Burrata is a soft Italian fresh cheese. A mozzarella, white with a  shiny coating outside and a mouthwatering creamy centre. Rich and high in protein it’s made from buffalo milk. It’s hand made like normal mozzarella, except in the centre it’s filled with strips of mozzarella combined with fresh cream. Did I mention we’re not counting calories today.!burrata 008

An indication of the freshness of burrata is from the Asphodel leaves that are wrapped around the cheese preserving it’s pear – like shape.The leaves and the cheese have the same freshness time limit of 3 – 4 days, so if the leaves are dry it’s a good indication that the cheese has passed it’s prime. I however have the opportunity of buying it from our local gourmet cheese shop, where now they wrap it in a paper,with compulsory date limits to it’s freshness.

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Burrata can be eaten fresh on it’s own with fresh bread or made into a salad, or served with grilled seasonal vegetables. I had a copy of this recipe that I made today, but to no avail could I find the original, I think it was a Maggie Beer recipe, however it turned out great anyway…that’s a good indication of no loss memory, isn’t it!

Recipe: Bruchetta of Figs and Burrata (for 2 servings)

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2 fresh figs

1 fresh burrata

thickly sliced bread, toasted

zest and juice of 1 lemon

1 tablespoon milk

1 tablespoon olive oil

1 tablespoon honey

grounded white pepper

Slice the burrata into medium sized slices, and place in a glass bowl. Add the milk, olive oil, the zest and juice of lemon and leave in fridge for 30 minutes to marinate.

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Toast the thickly sliced bread, place on top the marinated burrata, sprinkle ground white pepper, place sliced fresh figs on top and drizzle with a generous amount of honey.

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Enjoy!

Zucchini Flowers

The gift of a flower has so many emotions attached to it. In gratitude,in happiness, in sorrow, in friendship, in Love.

I remember one cold day in Winter, December 28 to be precise, I had spent the day working outside, harvesting radicchio ready for market. As I didn’t have time to get anything for my husband as it’s the day of his birthday, I picked a bunch of  red rosettes of radicchio and set the dinner table. It looked and meant much more to me than ruffled radicchio leaves, this vegetable that survives our cold winter weather, had created a whole new warm atmosphere to my dinner table. Red rosettes of my affection.

Passing the vegetable patch earlier this week, my sister in law did the same thing. On her way to give me well wishes for another passing birthday, she picked three zucchini flowers in full bloom.

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She then added her recipe for stuffed zucchini flowers. Even after putting them in a vase of water, without sunlight they close straight away…so it was obvious that the result was to try her recipe.

Recipe: Stuffed Zucchini Flowers ( for 3 flowers)

3 fresh zucchini flowers

1 mozzarella

6 anchovies

2 eggs

1 cup fresh breadcrumbs

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Delicately open zucchini flower and take out the centre. Slicing the mozzarella into medium slices, wind the anchovies around the slices. Then place inside the centre of the zucchini flower.

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Make breadcrumbs blending one or two stale bread rolls, you need about a cup. Lightly beat 2 eggs. The stuffed zucchini flowers are then double coated. Firstly in egg then the breadcrumbs. Repeat. Place on oven proof paper on a tray.

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Here’s where you have the option to fry or bake. I always go for the second option, place in a medium temperature oven and bake for 15/20 minutes.

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Serve hot, but be warned be careful of the mozzarella. A mouthwatering treat.

Enjoy!

#2 Yoghurt Cake

#2 Handwritten Recipes 

Last weekend while sharing my zucchini cake with a new group of friends. I met a lovely lady who lives in my area close to home. After trying my zucchini cake she was happy to disclose a few recipes to me…hence #2 of handwritten recipes. I thought she would write for me one of those traditional Italian Torte, or biscuit recipes,  instead she gave me this recipe of a yoghurt cake, light, delicate and soft as fairy floss. 

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The fun part about this cake is that all the measurements are used with the tub of yoghurt. She was so enthusiastic about telling me about this revolutionary measuring method I wish you could have shared the moment with me. As she lived across the road from where we were, she dashed across the road, grabbed the recipe at hand with note-book and pen and wrote down this recipe for me. A great moment, and one to remember. It’s been difficult “fitting” into the local Italian community of traditional ways and customs, and  believe me it’s hard as a “stranger” not only communicating, but being accepted into the community. It was a touching moment for me to think that this lady opening shared with me one of her beloved recipes. I had touched common ground, the kitchen chit-chat. A bonding of ingredients. A mixture of friendships. 

Recipe: Yoghurt Cake 

Ingredients: 

Pre – heat oven 180° c. 

125 g tub of  full cream natural yoghurt (can use fruit flavour) 

2 yoghurt tubs flour 

1 yoghurt tub potato starch flour * translation of this is fecola di patate in Italian..I’m not sure what it is in English, I think corn flour would be too heavy..any suggestions? 

2 yoghurt tubs of sugar 

3/4  yoghurt tub of sunflower oil 

2 eggs 

3 teaspoons baking powder 

1 teaspoon vanilla essence 

1 teaspoon lemon essence 

Preparation: 

ingredients - yoghurt cake

 

Place yoghurt in mixing bowl. Sift the two flours adding  to yoghurt, add sugar, sunflower oil, vanilla essence, lemon essence. Divide eggs, add egg yolks to this yoghurt mixture and mix well. Whisk egg whites until forming stiff peaks.Fold through yogurt mixture. 

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Grease a 20 – 24 cm round cake tin. 

I used my rose cake tin, another one of those favourite things I carried back in a suitcase. Bake in oven for 35 minutes. Serve with a dusting of icing sugar. 

A great surprise, light texture, a touch of lemon fragrance. 

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Enjoy! 

                

Pucker up – Hot Lips

Spaghetti with Garlic, Oil and Peperoncino* Aglio,Olio e Peperoncino

Red Hot Peppers, Hot Lips, Hot mouth, sweating brow, flowing nose and crying eyes.

Yes, I think I put  in too much peperoncino.  But I adore this  classic and way too easy pasta dish, and yes, the tri-colori * three colour banner is flying all Italian.

This is one of those dishes where the temptation to eat another serving, if your flaming lips can  handle it, you just can’t resist. Each mouthful of spaghetti is like a heat bomb of  taste, a fire cracker of heated sparks of peperoncino, a tingling sensation , feeling like  you’ve just had a quick  silicon lip enhancement.

Yet another four ingredient recipe, Spaghetti,garlic, oil and peperoncino.

ingredients

Recipe -2 servings

300 g of spaghetti ( dried pasta, good quality)

4 tablespoons olive oil

2 cloves garlic,  grated

1 tablespoon peperoncino-I use dried red chilli flakes (use less for less heat)

Preparation

Cook spaghetti as instructions on the box. Boil water before adding the salt, try not to over cook the pasta and save a spoonful of this starchy water for later.

I like to infuse the oil with the garlic and peperoncino, and leave it to rest for about 10 minutes before using. Making one of those perfumed  flavour clouds hanging over my head in the kitchen.

This part is really quick….Heat a heavy base pan, add the infused oil mixture, cook until the garlic sizzles, watch the peperoncino sparks fly and believe me the  perfume will take your breath away.  Add the cooked and drained spaghetti, add a spoonful of the starchy water, stir the oil throught the pasta and wow, you’ve done it.

Most restaurants will have this classic dish on their menu. I can’t resist the heat of fresh red chillies, but if you like it extra hot go for those.

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Enjoy!

Can’t live without basil…

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I have to admit I’ve grown to love and adore Basil. He’s great to work with flavouring my summer salads, ratatouille, and my pesto sauce for my pasta. He’s always on hand outside my kitchen door or in the veg patch, not much looking after needed, baking up the full sun and a little water. I remember basil growing in my grandmothers herb garden, and from a young age picking fresh basil leaves and watching my grandmother make pesto sauce and tomato sauce with basil.  

Basil is associated with love rituals in some cultures. In Italy when a woman placed a pot of basil on her balcony, it meant she would be receptive to her lover. I placed mine outside my kitchen door, so that its only a dash away to add to any dish that I’m making at the time. I’m also not sure about the burning of basil, as noted by Bruce Burnett who is the author of the book – Herbwise:growing cooking wellbeing – a book about the creative use of herbs.  

“When two lovers place two basil leaves into a fire and the leaves are immediately consumed, it signals that the relationship will be harmonious.If the leaves sizzle,there will  be some quarrelling, and if the  leaves crackle fiercely and fly apart, the relationship is doomed. ” Bruce Bennett  

There are countless types of  basil the most common used in pesto – genovese basil, and sweet basil preferred for cooking.  The Italian cuisine is full of many recipes using basil, one of the royals, up there with oregano and rosemary. 

I don’t always have the time to make my own pesto sauce, but good quality pesto can be found in most gourmet delicatessen’ s, although if you have the opportunity to make your own..try it..your kitchen is filled with a cloud of a divine sweet basil aroma.   

I’ve said before that Italian style recipes are simple, mainly using 3  or 4 ingredients. These ingredients are the same used in Eggplant flowers. Eggplant, tomatoes, mozzarella and the all important basil pesto. 

Recipe: Eggplant Stacks 

Ingredients: for 4 serves 

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1 Eggplant (round type) 

6 cherry tomatoes 

1 mozzarella 

generous helping of basil pesto 

Preparation:  

Slice the eggplant into medium size circles, grill on barbeque hot grill, slice cherry tomatoes into circles and also the mozzarella. When the eggplant has been grilled on both sides, start stacking…eggplant, tomatoes and mozzarella, doing only two layers. Add the pesto sauce on top in abundance.

eggplant stacks

These are quick and a great eye pleaser, easy entertaining!  Serve as a side dish with grills or as an entrée.

Enjoy!

#1 Zucchini Cake

#1  Handwritten Recipes 

The vegetable patch is thriving  in these warm sunny days, and our first crops are ready for harvesting , with the  first of these in abundance zucchini. Now after reading that, those that know me are thinking oh! She’s gone country! But it’s wonderful – “Living Country”, I’m able to go to the veg patch and gather fresh produce, and make every thing fresh for the day. There is however a keeper, and it’s my husbands 87-year-old father…he says it keeps him active and he loves gardening and keeping the veg patch “existing” for the whole family. He potters every day, and I can’t go into the veg patch without him as I might cut the lettuce wrong, or break the leaves off something, however I will be doing the moonlight sneak to pick some green tomatoes…things to come…. 

vege patch

vege patch - zucchini

This recipe was hand written by my mum Olive.  She’s a real whiz when it comes to sweets and dessert time. She’s known for her sponge cakes, date sponge, cream puffs and canoli. It’ s like a bake-off every time the family get’s together and every time I visit homeland Australia, she finds a spare day to make me a sponge cake topped with cream and a sprinkle of icing sugar. 

Recipe: Zucchini Cake 

Olive's handwritten recipe

Ingredients: 

2 cups zucchini, grated 

3 eggs 

2 cups sugar 

3 teaspoons vanilla 

1/2 cup oil 

3/4 cup chopped nuts 

2 1/2 cups self-raising flour 

1/4 teaspoon baking powder 

2 teaspoons cinnamon 

pinch of salt 

ingredients

Preparation: 

Place all ingredients in bowl and mix well. Place into greased tin and bake in moderate oven for 45 minutes. 

Easy, Simple and Quick.I took this along to a BBQ dinner last night….it was a great , soft,  moist and a talking point!

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Thanks Mum for sharing this with me, Love You x x

Linking to This Weeks Cravings @ Moms Crazy Cooking