Mini Kolokithopitas (Zucchini pies)

Traditional Kolikithhopita ingridients may include filo pastry with lashing of butter. Trying to get away from pastry I choose to omit this ingredient. Also any type of squash can be used instead of zucchini  eg pumpkin.

Zucchinis must be plentiful this time of the year as my local providore of fruit and vegetables was just about giving them away. So I decided to try a few of the ones I puchased to make this recipe. There are a number of ways this can be prepared. Baking as a loaf or in individual serves in a muffin tin or made into individual patties and fried. I choose to try the healthier version baking individual serves in a muffin tin.

Ingredients

2  zucchinis grated

2 eggs

1 brown onion finely diced

2 garlic cloves crushed

2 bacon rashes diced (optional)

200 grms Feta grated or crumbed

½ cup Panko bread crumbs or fresh bread crumbs

½  cup Italian flat leaf parsley finely chopped

¼  - ½ tsp dried dill or dried oregano

Salt and Pepper

Pre-heat  your fan forced oven to 200 C. I also preheat a granite pizza slab at the same time. The pizza slab will provide a good source of heat for the bottom of the muffin tin. I used a large muffin tin for these pies which is sprayed with olive oil and set aside while the oven is heating.

Grate the zucchini and sprinkle it with salt and let it rest it in a colander to drain for 10 minutes. Then rinse with clean water  and squeeze out any remaining liquid.

Lightly sauté the onions, garlic and bacon and allow to cool.

Beat the eggs in a large bowl and combine all the ingredients ensuring everything is evenly mixed.

Using a spoon fill the muffin cups to the top.

Bake for 25-30 minutes, then test to see the mixture has set.

Alternatively you can shape the mixture into patties dust with plain flower and shallow fry in olive oil. Drain on a paper towel before serving.

Serve with Tzatziki  sauce or Greek yoghurt

Vegetarian Tuscan Kale and Bean Soup

I love my green leafy vegetables and recently have become a fan of using Kale in a few recipes. I have used it in stir frys, steamed and even made kale chips. Kale is member of the Brassica family which includes cabbage and broccoli. There are lots of powerful nutrients contained in this leafy green vegetable which puts it into the super food category. For more information on the benefits of adding this vegetable to your weekly menu check out this web site. http://www.webmd.com/food-recipes/features/the-truth-about-kale

Last weeks hunting and gathering exercise at Fresh Provisions included a large bunch of fresh Kale, celery and an assortment of organic tinned items which formed the basis of the easiest, most nutritious and nourishing soup you will ever make. This recipe will make about 8 - 12 serves and any leftovers always taste better the next day.

1 bunch Kale
2 onions diced
4 cups celery diced
1 cup sweet potato diced
1 potato diced
2 tomatoes diced
4 cloves garlic crushed
1 x 400 grm  tin Organic 4 bean mix
1 x 400 grm tin butter beans
1 x 400 grm tin crushed tomato
1 x Massel stock cube (salt reduced)
1 tbs soy sauce (salt reduced)
1- 2 litres water
Sourdough bread for crouton garnish

Wash the Kale and strip off all leaf from the stalk. Chop the kale to a consistency to your liking.
Empty the contents from the cans of beans and then rinse them thoroughly.
Add a few tablespoons of olive oil into a large stock pot and saute the onions,celery, potato, adding the garlic after a few minutes. Then add the Kale and fresh tomato. After a few more minutes the Kale will start to collapse then add the remaining ingredients. Add enough water to fully cover the ingredients. Bring to the boil and simmer in a covered pot for 30 - 45 minutes.
Toast the sourdough bread and rub the slices with fresh garlic and then dice into croutons.
Serve with grated Parmesan cheese and season to your liking.
Bon Appetit!