Pretty in Pink (hello Ducky) and Breakfast Club and then jumped to Recovery and the amazing "where-did-HE-come from" sizzling presence that is Dylan Lewis and my almost religious addiction to watching even though it was my kids who shoulda been and then that led my sozzled brainage (somehow) to Ye-olde-Prince of Wales (POW St Kilda)...I DON'T KNOW...just some booze induced sad old reminiscing I guess...I'm talking pre MINK...the fabulous BOYS bar...pool room out the back...Sailors!..Buzz Club...Oh St Kilda...changes through the ages with memories for ALL!
Sunday, 5 April 2009
Friday, 3 April 2009
I, like many others I suspect, have had a hugely successful Zucchini growing season and am trying to come up with fabulous foodie options. There's only so many times I can eat 'em thinly sliced and grilled on the barbie with a squeeze of lemon or lime or chunky chopped and roasted up with garlic olive oil and some herbage.
So...I came up with this SIMPLE but YUMMO loafy type thing.
preheat oven to 350F or about 180C
3 medium size or 4 small zucchinis - grated & squeezed to remove excess liquid
1 bunch of spring onions - greens and ends off, chop up and use the rest
5 med free range eggs
3/4 cup wholemeal SR flour
1/2 cup grated parmesan
120mls extra virgin olive oil...YES 120!
handful Italian parsley - finely chopped
handful fresh oregano leaves - finely chopped
1 long green chilli - finely chopped
3 cloves garlic - finely chopped
salt flakes - good pinch
black pepper - as much as you like
Get yourself a loaf tin or any sort of bakeware with the same capacity and spray it with some olive oil spray or just pour a little olive oil in and wipe it all over with a paper towel.
Mix together all the above ingredients thoroughly and then pour into the tin.
Place in the oven for about 40 minutes.
It's ready when it's all golden and firmish to the touch in the centre.
Slice up and serve with freshly ground black pepper and your favourite salad.
It's delicious cold the next day too!