Yesterday I did the prep work on this zucchini relish
Your supposed to leave it over night but as I had got it organised in the early morning I finished the job last night after the party
Today I made more ratatouille
These two will be frozen and there is a third portion for us to eat today
When I visited my parents this week they gave us a big bag of sweet chillies. So hubby cooked them on the bbq. Skinned them and
I’ll freeze this lot for later use. Again a third portion is for today
I bought lemons for limoncello
I think I’ll need to add more rind, which I’ll do in the next few days when I get more lemons
The juice was made into lemon cordial
And I tried a new recipe for dill zucchini
I kinda added my own twist but using red neon in the big jar. Just to see
Winter is looking very delicious right now
I’ve literally used up all the zucchini I had.
I know. I’m shocked too!
But I’m sure more will be available in the next few days
Hubby is currently working on something I had on his list so they will be a post for another day
Enjoy the weekend
You have been phenomenally busy. F used to use up the ones that grew too big by grating, salting, squeezing and freezing and then using them all year round to make cheese and zucchini bread. (It's a soda loaf so no yeast and kneading.) My humans seem to like it and since living here have decided that it works ok with feta instead of cheddar.ReplyDelete
Might have to make some. I’ve got frozen grated zucchini in freezerDelete
Sounds like the perfect compliment to a winter stew
Youre a good Greek 'noikokyra' preserving all your garden produce. We still aren't drinking our limoncello. Too much red wine to get through 😁 with a bit of Greek sauv blanc on the side. I shall go and have some now.ReplyDelete
Never tried preserving zucchinis,as in dill zucchinis. I need to make a list. Although we don't have the great garden that you do.
Lol thanks. I just googled preserving zucchini and there were lots of ways so I just picked a new idea and ran with itDelete