Hexagon bag finished,"Washing Day" and some recipes.

Hello,



Not much sewing has been done here this week but I did manage to get the hexagon bag together. I decided to use some rattan handles. I put these on this morning. I hand sewed it all together. Sewing with black thread on black material is something I will give a miss for a while. I will be posting the bag to you Chris early next week. Look out for the parcel.

The other week I was lucky enough to win one of Lyn's newer patterns. This is called "Washing Day" and there are three items to make,peg apron,Hand/Tea Towel and a Small Quilt to pretty up the top of your washing machine. Lyn also included a tea towel and the most beautiful ric-rac. I just love the ric-rac. Thanks Lyn.

I have been picking lots of zucchini from the garden. I have found two recipes that use zucchini. These vegetables seem to grow right before your eyes.

Zucchini Fritters with Minted Yoghurt

400 grams grated zucchini

1/2 cup finely chopped spring onions

2 tsp garlic,crushed

1 cup mozzarella cheese,cut into small dice

2 eggs

1/4 cup parsley finely chopped

1/4 cup basil shredded

1/4 cup mint shredded

1/3 cup flour

salt and black pepper

olive oil for frying

1 cup natural pot set yoghurt

1/2 cup mint shredded

In a bowl combine the zuchini,spring onions,garlic cheese,eggs,herbs flour and seasoning and stir together until mixed. Heat oil in shallow pan put small dollops of the mix into hot oil. Cook on a moderate heat until golden brown on one side. Turn to other side and repeat.

Combine the mint and yoghurt and dollop onto the cooked fritter. Enjoy.

When I made this I adjusted the recipe as I didn't have all the herbs so used dried mint and being a lover of garlic I used a few cloves chopped up and I had only cheddar cheese. I didn't have spring onions so finely chopped about a quarter of an onion.It all worked out though.

My other recipe I have is for a cake. Lucy found this recipe in her journal from her trip to New Zealand last year. Chris made this cake while we were there for my Mum's Birthday. It is just so lovely and moist.

Spiced Courgette Chocolate Cake.

250 grams unsalted butter

1 1/2 cups caster sugar

1/2 cup light olive oil

2 eggs

2 3/4 cup flour

1/4 cup cocoa

2 tsp Chinese five spice or used mix spice

1 1/4 tsp baking soda

1 tsp salt

3 courgettes trimmed and grated (1 1/2 cups)

1/2 cup unsweetened plain yoghurt

Chocolate Glaze

200 grams dark chocolate

3/4 cup cream

1. Beat the butter,sugar and oil together until thick and creamy. Beat in the eggs.

2. Sift the flour,cocoa,baking powder,Chines five spice or mixed spice, baking soda and salt into the creamed mixture and fold in the courgettes.

3. Turn into a well-greased and paper lined 23cm round cake tin. Bake at 180 degrees Celsius for 1 to 1 1/4 hours or until cooked. Cool before pouring over the chocolate glaze.

Chocolate Glaze.

Melt together the chocolate and cream in a microwave on high power for 2 minutes or until the chocolate has almost melted. Stir until smooth.

I hope you all have a lovely weekend,we will be having a swim as I think the temperature is going to climb up a few degrees. Hopefully nothing like the couple of 47 degrees days we had earlier on in the week.

Happy Days.

Bev C