Tag Archives: Zucchini

Courgette, Lemon and raisins Bread

DSC07902That’s my breakfast you see in the photo. I’m having three slices of my lovely courgette bread with Marmite and some mate while I write this post. It is 9:30 am now.

Yesterday was Getting-ready-for-Halloween Day at home, so we carved pumpkins and decorated the house while watching Frankenweenie and The Little Shop of Horrors.

DSC07905I started the dough before sitting with the pumpkins, and shaped it, proof it and baked it in between watching movies and sticking plastic spiders and other gross stuff to the front windows and main door.

We tried the bread warm from the oven and it is quite nice, but I really loved it this morning, toasted, slightly crunchy, with the sweetness of the raisins and the saltiness of the Marmite clashing in my mouth.

There is nothing tricky about this bread, it is quite easy to make, and very, very tasty.

This is an adaptation of the Courgette Bread by A Girl Called Jack.

Ingredients (for a 1/2 kilo loaf tin + 6 small rolls or 2 {almost} 1/2 kilo loaf tins)

1 small courgette

300 g strong wholemeal flour

7 g dried, fast-acting yeast (fast acting yeast does not need activating. If you have dried yeast which is not fast acting, simply place it in a small bowl with 3 tablespoons of tepid water and half a teaspoon sugar and let it stand until it froths. Add to the bread preparation when you add the water and lemon juice)

50 g raisins

Zest and juice of 1/2 a lemon.

Some warm water (100 ml approx.)

Pinch of salt

A bunch of fresh lemon thyme, chopped. (I happen to have a plant of lemon thyme, but if you don’t, just avoid this ingredient).

How to:

1.- In a big bowl grate your courgette. Add the salt and lemon thyme.

2.- Mix the flour, the fast-acting yeast and the raisins together, then add to the courgette mixture. Use a spoon to mix everything together, so that the courgette is evenly distributed:

DSC078773.- Measure your lemon juice and add enough warm water to get 150 ml of liquid. Add the liquid and zest to the courgette-flour mixture. Depending on the amount of water from your courgette (mine was quite dry) you may find that you need to add a bit more water or a bit more flour.

Mix with your hands to form a dough. It is going to be on the sticky side and not as pliable as other doughs . Knead for 5 minutes vigorously.

DSC078784.- Let it rise, covered with a plastic bag or cling film until double in size.

5.- Once the dough has risen, knock the air out of it and divide into two portions. Shape one of them as a loaf and pop into a 1/2 kilo loaf tin lightly oiled or covered in baking paper.

Make 6 smaller balls with the remaining dough and place in a lightly oiled muffin tin:

DSC078876.- Let them rise for 30 minutes, covered.

I just cover my breads with plastic bags...
I just cover my breads with plastic bags…

10 minutes before the proofing time is up, heat the oven at 180 C. Once the breads have risen…


7.- Place in the oven and cook for 35 minutes. The bread is fully baked if it sounds hollow when tapped on the bottom.

Enjoy warm or toasted, with some lovely honey, salty Marmite or melted butter.

The little rolls are great for the lunch box. The loaf is lovely toasted for breakfast.

DSC07899Have a great Monday! Enjoy the sun (if you are in London, at least)!



Tuscan holidays: Zucchini and red pepper fritatta.

DSC07076This is the last of my Tuscan recipes. While London is not really cold at the moment and there are still flowers in my window…


Flowers which, by the way, I bought to replace my lovely gerberas which died during the week we were away in Spain. That’s how hot London was that week. Crazy.

Ah, what’s with the blue bottle you ask? Well, that’s my Blue Solar Water, even more important to prepare some during Autumn. So I just put the bottle out while I sat to write this post.

Anyway, it is not particularly cold today in London, even though judging by my hair we are having a 100% humidity, and yet it clearly feels like Autumn: the air smells and feels different. Even the sunlight is less yellow and more on the grey side of the spectrum.

So it feels right to let go of the last summer post and finally embrace Fall. I’ll be cooking all of October with pumpkin pure. I’m planning to do some pumpkin latte, pumpkin bread and pumpkin-cinnamon rolls.  But for today…




4 eggs

1 zucchini

1 red ramiro pepper (or just a bell pepper)

1 small onion or half a big one.

2 cloves of garlic

Salt and pepper to season.

2 tablespoons of oil to cook the veggies.

Optional: Cubed pancetta. If you do use pancetta, avoid adding extra salt.


How to:

1.- Slice your zucchini thinly, and chop your red pepper or cut them into thin stripes.

2.- Chop your garlic and onion.

3.- In a pan, add 1 tablespoon of oil and cook the pancetta (if using) and all the vegetables until they begin to soften and the onion goes translucent. If your pan is big, and you are not using pancetta which in itself is a source of fats you may have to add 1 more tablespoon of oil.

4.- While the vegetables cook, whisk your eggs with salt and pepper in a bowl.

5.- Once your vegetables are cooked, add them to the eggs, mix to integrate evenly.

6.- Place the same pan you use for cooking the veggies (no need to wash unless something burnt) on a low heat, add 1 tablespoon of oil and pour the egg and vegetable mixture into it. Let it cook uncovered for 5 minutes, then cover with a lid (or you can try using foil if your pan doesn’t have a lid) and continue cooking.

7.- Between 15 and 20 minutes later, your fritatta will be ready. It should look cooked on the top and not burned on the bottom.

8.- Serve with a side salad, fish or alone for a lovely Summer’s lunch.