Ricotta, zucchini & cherry tomato tarts

 

Sometimes I go back through old recipes I’ve posted here, to find how I made something in particular to make it again and as I scroll through the recipe list, it looks like I must have this huge array of ingredients at all times, a fully stocked pantry, a refrigerator that resembles a deli and a freezer with whatever your heart desires. Well let me assure you, it’s nothing like that. I would say 99.9% of the time, my recipes are created based on what I have left in the fridge, pantry or freezer and it needs using up, like yesterday!

It was one of those lazy Sundays when I needed to do some school baking for the week and we had kinda missed lunch, so while the oven was I thought I’d check what I had on hand to whip up a quick snack. I had one sheet of puff pastry, one tired looking zucchini, the last of the punnet of cherry tomatoes and about half a tub of ricotta cheese that was destined to be something else but I never got around to it. That’s how these Ricotta, Zucchini & Cherry Tomato Tarts came about. I never get an urge to make something and rush to the store to buy a particular ingredient just so I can make it. Never. I always just make do and use what I have.

I’ve got these semi circle pans which are just perfect for tart making. I managed to squeeze out 12 circles of pastry, even joining some of the edges together to form rounds.

The filling is made up of the grated zucchini, the ricotta, grated tasty cheese, an egg, salt and pepper and a bit of garlic. The cherry tomatoes are popped on top.

Bake in the oven until filling has set (or until golden brown). We were starving by then so I took them out a little earlier than I should have. A delicious brunch, lunch, snack or party appetiser. Sprinkle with a little chopped chives for serving if you like. Remember, to only always use what you have. There is a substitute for just about everything.

Ricotta, Zucchini & Cherry Tomato Tarts

• 1 sheet puff pastry
• 200gm ricotta cheese
• 1/2 cup grated cheese
• 1 egg, beaten
• 1 garlic clove, crushed
• 1 zucchini, grated
• cherry tomatoes
• salt and pepper

 

1. Preheat oven to 170 deg C.
2. Cut circles from puff pastry and line either a cupcake pan or similar which has been sprayed with a little oil spray.
3. Combine, ricotta, grated cheese, beaten egg, garlic, grated zucchini and salt and pepper.
4. Spoon ricotta mixture into pastry cups.
5. Top with halved cherry tomatoes.
6. Bake in oven for approximately 20 minutes or until mixture has set and is golden brown.
7. Suitable to eat hot or cold and suitable to freeze.
8. Makes 12.

 

 

Greek Zucchini Fritters

Cooking shows weren’t very big when I was a little girl but for some reason I used to pretend I was on a cooking show from a young age and talk to myself while I was cooking for our evening meal. My dream of being on a real cooking show came true last Friday when I competed in the Gourmet Garden Blogger’s Cook Off at the Brisbane Good Food & Wine Show.

The Good Food & Wine Show happens in each capital city around Australia throughout the year and it showcases the best in Australian food and wine and Australia’s best chefs, as well as international chefs. To have the opportunity to cook at such an event was a real privilege.

Back in May this year, I took part in a search for Australia’s best ‘blogger-come-chef’. A ‘blog off/cook off’ sponsored by Gourmet Garden, the makers of herbs in a tube. Here is the wrap up of what I cooked for the competition. I was very lucky to be selected into the next round of the competition in which 3 heats were held last Friday, Saturday and Sunday. I competed at 4pm on the Friday afternoon against Kirsten from K&Co, another blogger here in Brisbane who just so happens to live close to me.

Dominique Rizzo (pictured above), a prolific Australian chef and former Masterchef contestant, Skye Craig were the judges.

The whole thing is a bit of a blur really and I regret not getting more photos of the judges and Kirsten and me with the judges etc etc. I was a little bit excited/nervous/who knows what! We started cooking and making small talk in between frying and mixing. It was a little bit daunting and not at all as I remembered as a young girl but it was heaps and heaps of fun and I’m honoured to have been a part of it. As an extra bonus, my dish of Greek Zucchini Fritters (Kolokithokeftedes) with Tzatziki was declared the winner.

All I know, at this stage, is that I will visit the Sunshine Coast in May next year with 8 other Australian bloggers plus some international competitors in further cook offs, including accommodation and expenses. A couple of days talking about food and having a few laughs with some of my favourite bloggers? Yes please. Thanks to Gourmet Garden for the opportunity and thanks to Kirsten for putting up such a good fight. It was a great way to spend an afternoon, even though those bright lights and microphone being shoved in your face is a little daunting.  Any thought I may have given to entering the Australian version of Masterchef might be over now. Here’s the recipe.

Greek Zucchini Fritters (Kolokithokeftedes) with Tzatziki

• 2 medium zucchini, grated100gm feta cheese, grated
• 50gm parmesan, grated
• 2 green onions, chopped
• 2 tbs Gourmet Garden mint
• 2 tbs Gourmet Garden dill
• 2 tbs Gourmet Garden garlic
• 1 egg, beaten
• ½ cup plain flour
• salt and pepper
• olive oil for frying

Tzatziki:

• 1 cup Greek yoghurt
• 1 cucumber, peeled, de-seeded and grated
• 2 tbs Gourmet Garden garlic
• 1 tbs Gourmet Garden dill
• 1 tbs Gourmet Garden mint
• 1 tbs lemon juice
• 1 tbs olive oil
• salt and pepper

Grate zucchini, sprinkle with salt and drain in a colander.

Make up tzatziki and set aside.

Squeeze liquid from grated zucchini.

Mix all ingredients.

Heat oil to a medium heat so fritters will cook thoroughly inside without burning on the outside.

Drop spoonfuls of mixture into pan and cook each side for about 3 minutes.

Make larger sized fritters for a main dish or smaller sized for appetisers.

Drain on absorbent paper. Serve with lemon wedges and Tzatziki.

Zucchini Chocolate Cake with Cream Cheese Icing

I could’ve baked my usual No Fuss Fudge Cake and added grated zucchini, but I felt like doing something different. I looked in my Country Women’s Association (CWA) cookbook, “Country Classics” and found the recipe for Chocolate Zucchini Cake. It was quite a thick batter but a lovely dense, moist chocolate cake. I guess, when it comes to adding vegetables to cakes, you could practically use any recipe and just add either grated or pureed vegetables. I’ve been doing it for the last four years for my fussy daughter and she’s none the wiser except when it comes to zucchini. She spots the green bits on the grated zucchini so I peel it. I wonder if she’ll give me grief over this cake. Too bad. She’ll just have to miss out.

Zucchini Chocolate Cake
(from Lesley Cowan, Ballarat, Vic from “Country Classics” by the CWA)

1/2 tsp bicarbonate of soda
1.1/4 cups plain flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup cocoa
1/4 cup butter
1/4 cup oil
3/4 cup sugar
1/2 tsp grated orange rind
1/2 tsp vanilla essence
1 egg
1 cup grated zucchini

Cream Cheese icing:
125g light cream cheese, softened
2 tbs icing sugar mixture
150ml whipped cream
1 tsp finely grated lemon rind

1. Preheat oven to 180 deg C and grease and line a ring tin (or any other cake tin you like).
2. Sift bicarb soda, flour, salt, cinnamon and cocoa and set aside.
3. Place butter, oil, sugar, orange rind and vanilla together and mix well.
4. Add egg, then mix in zucchini until combined.
5. Add dry ingredients.
6. Pour into tin and bake for 30 mins.
7. For cream cheese icing, beat all ingredients until combined and ice cake once cooled.