Thursday, March 16, 2006


My new housemate declared that she would eat anything besides zucchini. Ha, this evening i served her zucchinimuffins, and while she was still suspicious, she ate one and told me: hmmm, this is DELICIOUS!!! Haha. Okay, i know they don't really TASTE like zucchini's a lot, but still.. she ate them :)

This recipe makes 24 muffins, or two small loaves. I found out that the loaf has a nice crust, while the muffins are still kind of dense... don't know what that causes to happen.
Anyways, they are still delicious. I substituted 3/4 of the oil for applesauce, to create a low-fat muffin, and used less sugar to make it a little bit more healthy. They still have a lot of sugar though, but i like them sweet and cinnamon flavoured:)

The original recipe comes from allrecipes, this is the adapted version:

Makes 24 muffins, or two 8x4 inch loaves.

3 eggs
1/4 cup vegetable oil
3/4 cup applesauce
1 1/2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional, i did not use them)
1 teaspoon salt
1/4 teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans, or line 2 muffintins with paper cases. I used 1 loaf pan and one muffinpan, that works well too.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt (and nuts, if you use them) , stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done. I baked the muffins for 20 minutes.

Saturday, March 11, 2006


The flavours of this dish are really well balanced. The saltiness of the salmon accomplishes the egg really nicely, and the spring onions give this dish a l ight 'bite'.

The recipe is adapted from 'Good Food Magazine, March 2003'.
I adapted the recipe so it would serve 2.
200 grams basmati rice
350 ml. vegetable stock
3 spring onions, the white bits roughly chopped, the green parts finely chopped
Bit of butter
1/2 tablespoon curry powder
2 softboiled eggs
100 grams smoked salmon, in flakes.
Pepper to taste

Heat a saucepan, and add the butter. When the butter has melted, add the white parts of the springonion and cook them for about 2 minutes. Add the currypowder, and stir.
Now add the rice, and stir it around to coat it with butter.
Add the stock, and let it boil for 5 minutes, no lid on the pan. Now add the lid, and let the rice get done in 15 minutes.
When done, stir in rest of onions, and the salmon.
Meanwhile, boil in simmering water the egg, till softboiled, about 8 minutes.
Peal the egg under running cold water, and scatter in pieces over the finished dish. Stir through with a fork and indulge....