handmade food – zucchini (courgette) muffins

Food, is it something that should be part of my blog? Yes I think so.  Food made at home with love is certainly handmade and is a vital part of our everyday lives. In our very fast paced lives it can be very hard to make the time to cook everyday and also just to think about what to make each day can, at times, become a bit of a chore. It is so easy nowadays to be swamped by all the advertising and the availability of  pre packaged food available at the supermarkets, but I want to know what my kids and I are eating.

I have always loved to cook and experiment in the kitchen and my bookshelves are laden with many cookbooks and favourite recipe magazines, so I have decided to write out some of my favourite recipes to share. There really is nothing better than to put some music on, tie on your favourite apron, get all the ingredients together and cook away. Being present in the moment and to enjoy the smells and the thanks Mum, it really is worth the time. 

I have like everyone else had triumphs and disasters in the kitchen. One memorable disaster was making a chicken vege soup (asian inspired) for the kids and myself. A bit of a slip with the chilli and oh my gosh it was soooo hot that the kids had to put natural yogurt all over their lips, it was the only way to eat it! From then on when I say something is hot (spicy) it is always compared to THAT soup!

With 2 teenagers to feed I really need to try and be a bit organised for the upcoming week as it is always a rush on school mornings (teenagers are very hard to get out of bed in the mornings!).  I thought it would be a good idea to start with a very easy recipe that is great for lunch boxes, to pack for a picnic or if you add a nice garden salad is lovely for lunch or dinner with friends or family.

This is a very easy recipe and I have even made it on a Monday morning while the porridge is cooking! I have made this recipe with plain flour but I prefer a wheat free variety, not for any dietary reasons, just taste.

Zucchini (Courgette) Muffins

blog zucchini courgette muffins cooked

Ingredients – makes 24 muffins

3 zucchini (courgettes) – grated
2 small carrots – grated
A quarter of a red onion (spanish) chopped finely or grated
2 rashers bacon (you can leave this out if you want) – cut up into thin strips
7 large eggs
Good grind of black pepper
Pinch of salt flakes
and because my kids like a bit of spice a good shake of cayenne pepper

A pinch of baking powder (not essential because the eggs make the muffins rise)
About a cup of almond meal (you can use plain flour here but the almond meal gives another layer of flavour which is quite unexpected but very nice)

Grated parmesan or feta can be added to the mix (I usually do add the cheese but I forgot today and they still taste great!)

Large mixing bowl
Wooden spoon
Cupcake tins
Paper cases x 24

post zucchini ingredientspost zucchini ingredients1Mix all ingredients together in a large bowl, adding the almond meal (or flour) last.

Bake in a moderate oven (approx 180 degrees C) for 15-20 minutes.

Enjoy these little eggy muffins hot or cold and they freeze well too!

blog zucchini cooked1Tomorrows lunch sorted!

A few other goodies out of the kitchen today.

Almond, hazelnut and chocolate chip biscotti.chocolate biscotti ingredientsalmond, hazelnut chocolate biscotti 1

Two loaves of sour dough bread with linseed meal, pepitas and sunflower seeds added.sour dough bread with linseed, pepitas and sunflower seeds

I hope your kitchen is full of lovely homemade goodies this week.  

x fi