Zucchini Bread

Do you like zucchini? I like it. My husband, too. But my kids hate. Or rather, not exactly hate. Actually, this is something children or ateenagers suddenly decide they don't like, without even tasting it.

Ok. So I always look for a way to "disguise" that something. When I saw this recipe (who follows this blog may have noticed that I've tested recipes from various old magazines, that were stored for a long time) I thought this zucchini bread would be perfect .

I do not know why they named it bread. The recipe, the dough, the way it is mae and the final result is more likely a cake than a bread. Nor would I say it is the eighth wonder of the world, but is tasty. Moreover, the wonders fulfill the role of disguise. Until now my kids believe that green stuff seem in the dough were lime zest!

Zucchini Bread

1 1/4 cups wheat flour

1 cup grated zucchini
1/2 cup sugar

1/3 cup butter or margarine, softened

2 eggs

1/4 cup milk

1 teaspoon baking powder

1 teaspoon salt

1/2 cup bittersweet chocolate, chopped

Line the bottom of a baking pan of a 20cm x 10cm with baking paper. In a bowl mix all ingredients except chocolate. Beat in a mixer, on low speed, until blended. Switch to medium speed for two minutes. Add the chocolate, mix gently and place on the baking pan. Bake in preheated oven at 180 º C, until  a toothpick comes out clean, about 30 min.

Também em www.labgastro.blogspot.com

Vegetables with Cheese Sauce

As promised in my previous post, here's the second recipe with fresh asparagus. If you ask me which one I liked most I'll answer that the two recipes are very good. This one has a stronger flavor sauce, which combined very well with the vegetables used, but the asparagus kind of disappeared in the middle of everything. It is perfectly possible to make this dish with other vegetables and keep your asparagus for other productions.

On the other hand the first recipe, Asparagus with Orange, presented more delicate flavors, and the sweet-acid flavour of the orange was a great match with the asparagus. So if what you want, like me, is to enjoy the full taste of asparagus, my vote goes to this first recipe.

Enough talk! Let me write down this recipe

Vegetables with Cheese Sauce

 2 cups fresh asparagus

1 cup zucchini, sliced

1 1 / 2 cups cauliflower bouquets

1 cup carrots cut into bat

Sauce

1 / 4 cup milk

1 / 4 cup cottage cheese

1 tsp lime juice

A pinch of mustard powder - I was really generous with the pinch, and even added one more. I assure you that made all the difference!

Remove the fiber from the stalks of asparagus. Be careful not to break their upper points. Cut the base of the stem (that white part which is harder, + / - 2cm). Tie the asparagus in a bundle and cook them in boiling salted water for 5 minutes. Put them in the pan with the tips up, almost out of water. Drain, refresh in cold water and arrange them on a dish where it will be served. Cook the remaining vegetables separately in salted water, but let them "al dente", or at least not too soft. Arrange them on serving platter.

Beat all the sauce ingredients in a blender until the mixture is smooth and serve over vegetables (I chose to mix everything by hand. I liked this more rustic appearance).

Bon Appetit!

Também em www.labgastro.blogspot.com