We love our Zucchinis (otherwise known as Summer Squash) and Summer is the season to eat lots of them. At the Hare and Tortoise Kitchen we are becoming very creative on how we can consume this glorious fruit as we seem to have an endless supply of zucchini in the garden. They would have to … Continue reading Grilled Zucchini Summer Salad
As you have already heard, we have abundant zucchini growing in the garden, and we are becoming (or at the very least.. trying) to be super creative with how to cook them. This is a vegetarian rice bake recipe that is quick and easy. If you are cooking for vegans, simply substitute the parmigiano (parmesan) … Continue reading Zucchini Rice Bake
There comes a time in every gardener's life when you find yourself with too many zucchini. Signs of an over abundant zucchini plant include your neighbors finding a few in the letterbox and the kids asking for beans and broccoli... anything but another zucchini dish. Thankfully, as kids, we never had that problem. Mum would … Continue reading Zucchini Fritters
Local Cafes have finally caught on to a secret most mums have know for years, you can make any kind of veggie in a fritter. Fritters seem to be on most brunch menus nowadays, alongside the smashed avacado on toast that we see served in most cafes in Australia. I dont know about you.. but … Continue reading Broccoli & Parmesan Fritters
Sicily, (the little island at the bottom of the boot, in Italy) is the home of Arancini. There you can find Arancini commonly served in bars, as a sort of street-food sized meal, with different fillings. (See our traditional Arancini recipe.) At H&T kitchen today, we are serving them in snack size morsels. Once you have mastered the original … Continue reading Porcini Mushroom Arancini
Springtime in Melbourne has been unseasonally wet. Consequently, little mounds of toadstools or mushrooms have been sprouting on our lawn. My daughter asked if we could pick them, and I was quick to tell her that they could make us quite ill. This event took me back to a time, when, as a little girl, … Continue reading Mediterranean Mushrooms with Tofu
Frittata is the Italian equivalent of a quick and easy lunch. The hardest part is balancing the flavours of the ingredients you use, so that each bite gives you a mouthful a different flavours, both sweet and salty, dancing on your palate. You will need a non-stick fry pan with a heat proof handle for … Continue reading Frittata
It's Father's Day (breakfast-in-bed-day), and I decided to get the girls to help me with some baking whilst hubby had a sleep in. These cupcakes only require gentle mixing, so as I measured and added the ingredients, the girls took turns in stirring the batter. Too easy. These cupcakes include lots of healthy ingredients, and turn … Continue reading Fruit Salad Cupcakes
Broccoli are great to have in the backyard. After you have picked the first head of broccoli. The plants shoot out broccolini stems all over the place, so you have continual growth of sweet and tender broccolini for at least a month. Now is the season for broccolini, and we have an abundance of this … Continue reading Broccolini Salad w/ Maple Glazed Sweet Potato, Pine Nuts & Goats Cheese
Quinoa, is a great ingredient to serve as a side dish, main or dessert. Because it is an ancient grain, I feel greater confidence in serving it than I do some of the other GM foods available on supermarket shelves today. Quinoa can be served warm or cold, which makes for a great salad. We have … Continue reading Quinoa w/ Radicchio & Gorgonzola Salad
