Â It’s been a bit of a rainy August around here but that hasn’t stopped our zucchini plant from offering up a new zucchini (orÂ several) every day. I’ve made raw zucchini salads and we’ve had lots of it sautÃ©ed with onions and feta, but todayÂ I felt like making something to have with a cup of tea in the afternoon.Â Did I mention thatÂ it was raining? There are more zucchini lurking in there… I swear I heard it say “feed me”! 😉 Rather than makeÂ the same old zucchini bread, I thought I’d add a seasonal touch with some peach jam and complement that flavor with some almond flour. Peaches and almond go together…
Why have I never thought to combine these two before? Completely silly because- oh yeah it’s that good. Use this crust recipe: Gabi’s Best Pie Crust 2-1/2 cups unbleached All Purpose wheat flour 1 cup cold, cold butter, salted or unsalted as you have on hand and cut into small bits large pinch of salt if using unsalted butter, smaller if using salted 2 Tablespoons granulated sugar, can omit if making a savoury pie 1/2 cup of iced waterÂ (a bit more or less as humidity requires) That’s it. If using a food processor, place the flour, salt and sugar into the work bowl fitted with the metal blade.…
I just received a lovely box of delicacies from Foods from Chile. I won it over on Kitchen Play becauseÂ Johanna from Momma CuisineÂ picked my suggestion for using the contents of her gift box to make an Once (Chilean tea time)Â feast. Thanks to everyone involved. I am sure I will enjoy the extra virgin olive oils, blueberry juice, mussels, onion jam, lip balm, apron, shopping bag and recipes, plus some healthy substitution tips on a handy magnet. I will use the olive oil in my next Once feast to make Poor Man’s Butter. It is one of my favourite treats. Gracias! It’s a bounty!