Tuesday, January 18

Slice Slice Baby

Too busy gardening to cook. Who would have thought! And who would have thought it such a dangerous pastime. Yesterday one was rather absentmindedly rooting about amongst the courgettes, hummin’ a happy tune, when a squadron of apple-wielding cockatoos descended and attempted to fruit bomb me from on high! Luckily no one was hurt but from now on I shall have to add a bicycle helmet to my already quite unwieldy snake-proof suit.

Speaking of being busy, and of courgettes, or zucchini as they are called in this neck of the woods, in times of acute activity the Robertson boys are always treated to several nights in a row of the old Kiwi Favourite, Zucchini Slice. Or Cheese and Egg Slice as I have renamed it (on account of the fact they both claim to loathe zucchini).

Zucchinis in Space

The zucchini or courgette is a popularly cultivated summer squash which often grows to nearly a metre in length, but which are usually harvested at half that size or less. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. (A fact I was previously unaware of. And that’s coming from someone who came second in a recent game of Trivial Pursuit!)

Having long since lost the recipe, and unable to remove all the soil from under my nails I set about grating two rather generously sized zucchini. I always do this over a clean teatowel so that one can wring out the excessive juice. Then I grated a large carrot, half a huge kumara and a big cup of tasty cheese. Also into the bowl I added a chopped red pepper and a finely chopped red onion. (Usually I pop in some sliced vegie bacon but on this occasion I was fresh out.)  Next I mixed through a cup of self-raising flour to which I added six beaten eggs, quarter of a cup of vegetable oil and some salt and pepper. Combine well, then it’s straight into a greased dish and into the oven for about 30 – 35 minutes (or until set and Golden-Of-Top). Very tasty both hot and cold, (great for picnics!) accompanied by a dollop of spicy homemade relish and lashings of ginger beer. Or every night until they’ve bloody well finished it accompanied by tinned beetroot and lashings of Heinz Big Red.

The tune I was happily hummin' (because it's how we live now). 


  1. i think you've put me off courgettes

  2. Oh My God...I just made this for dinner and it is beautiful and scrummy. I did put piggy in it to satisfy the carnivores, but just a smidge.