Sunday, February 13, 2022

Prep day


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 




4 comments:

  1. 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.

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    1. Might have to make some. I’ve got frozen grated zucchini in freezer
      Sounds like the perfect compliment to a winter stew

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  2. 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.
    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.
    Happy eating

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    1. Lol thanks. I just googled preserving zucchini and there were lots of ways so I just picked a new idea and ran with it

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