Baked Zucchini sticks

When I was a little girl (about 9 I think) my parents took us to Italy. You may think that from all the food I ate there I would tell you how great the pasta and pizza were - and I am sure they were, but I seriously don't remember.
And although I remember the ice cream being yummy, there is only one dish that I still remember the taste - deep fried zucchini sticks.

Now, deep fried zucchini sticks are not something that is really that health concious, so I tried to experiement with it a bit and came up with a baked version (similar to how I prepare schnitzel) that is totally yummi too (it actually comes close to what I remember).

Here it goes:

2 small or 1 large zucchini, cut into sticks

5 tbs flour
1 tsp kosher salt
1/2 tsp black peppper
2 large eggs
1.5  c  panko or bread crumbs
Preheat oven to about 200C and prepare a baking sheet.

Pat the zucchini pieces dry with a paper towel first.
Put the flour, salt and pepper into a blastic bag. Add the zucchini, close the bag and shake until the sticks are well coated with flour. (You could use the drenge it on a plate technique, but I find it easier this way).

One a plate whisk the eggs well, while on a seperate plate put the panko or bread crumbs.

Dip the floury sticks into the eggs, making sure that it is well covered and then covering it with the bread crumbs/ panko. Just like preparing schnitzel, it is quite messy...

Arrange zucchini sticks on a baking sheet without crowding and bake for about 25 minutes or until golden.

Glazed carrots in honey

This is a very easy (actually foold proof) way of making glazed carrots. I made it yesterday as the other vegetable side dish.

500gr carrots, peeled and sliced
1 tbs potatoe starch
1.5 tsp honey
1.5 tsp sugar
1 tbs oil

Cook the carrots in boiling, salted water until partially tender. This takes about 7 minutes.
Drain the carrots, reserving 1/2 cup of the water

Mix the starch, honey and sugar with the reserved water. Mix really quickly so that the starch will not clump together.
Heat the oil in a skillet, add the carrots and stir the honey-starch mixture in. Stir until the carrots are well coated. Cook over a low flame until carrots are glazed and tender, about 5 minutes. Serve it hot.

This will serve 6 people.

Rotkohl (Red cabbage German Style)

I grew up on Rothkohl. In Germany, you get it pre-made and it is totally yummi. It is also very healthy. The Germans eat it with Kloesse (potatoe dumplings) and a meat entree
Since I don't live in Germany any more I never get to eat it. I have looked for a decent recipe, however, most recipes I found call for the pre-made one that is then seasoned differently... A few days ago I found a recipe that I could addapt to my taste in one of the books I had for ages (erm... yeah....)So, I made it yesterday for guests that we had over - and they all loved it.

So, here it goes

2 tbs oil
1 large onion, finally chopped
1 large red cabbage, shredded (I cut it finely)
2 apples (or 1 large cooking apple), peeled and finely chopped (or coarsely grated)
1 handfull of raisins
1 cup dry red whine
1/2 -1 cup cider vinegar
4-6 tbs sugar
1-2 tsp salt

Heat the oil in a large saucepan and saute the onions until golden.
Add the rest of the ingredients (start with 1/2 cup of vinegar, 4 tbs sugar and 1tsp salt), bring to a boil and let it simmer for about 30 minutes, stirring occasionally.
Adjust the seasoning with the rest of the vinegar, sugar and salt.

You can eat it hot or cold, although I prefer it hot.

This is something that is even better reheated. Adjust the seasoning again when you reheat it.

Avocado Tomato Salad

This quick to make salad goes great with grilled chicken, steak or even grilled fish. It is also nice as a sort of salsa when you crave some Mexican food.

2 large tomatoes; seeded and chopped in large chunks

2 large Avocados; cut in large chunks

1  Red onion; cut in very fine strips

1/2 tablespoon jalapeno pepper; finely chopped - adjust to how hot you like it

juice of half a Lime (approx. 1 – 2 Tbs)

2-3 branches of fresh cilantro, chopped finely

Salt and Pepper to taste

Cut the avocadoes and tomatoes so they are approximately the same size. Combine all ingredients and serve straight away.

Important: De-seed the tomatoes or you will have way too much juice. Adjust lime juice so there's not too much liquid.

Tip: Try it with diced red or yellow pepper, green onions and a sprinkling of chili powder and cumin.
You could also add diced mozzarella for an Italian twist

Eggplant salad/dip

In some countries eggplants are used to make salads that are more like dips. This recipe is quite easy, doesn't involve a lot of mess and is very nice. This goes well with poultry or meat or just as a dip with pitta bread

Play around with the type of vinegar you use to get different flavors. This recipe keeps a while and makes 8 very generous servings

1 large eggplant
1 large onion
1 red pepper
1 can pitted olives, drained (black have a stronger flavor, but green olives work just as well)
1-2 tbs minced garlic
1/3 cup olive oil
1/4 cup vinegar
salt and black pepper to taste

Preheat oven to medium heat (180°C). Wash the eggplant, don't peel it. Cut the eggplant, onion and red pepper into small dices. In a medium to large sized glass pan mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until the eggplant is tender.Transfer to a glass container, close tightly and let it sit for a day or two - if you can wait that long. Serve cold or at room temperature.

Simplest Tomatoe Salad EVER

This is a very simple, no brainer tomato salad. You honestly cannot go wrong with this one. All you need are some very basic ingredients. Goes well with steak or as a starter. Good way to use up tomatoes.

2 Tomatoes (per person)
Balsamic vinegar to taste (any other vinegar works too)
olive oil
salt and pepper to taste
some spring onions or chives (optional)

Cut tomatoes into slices about 1/2 cm thick. Spread slices out in a neat circle around the edge of a bowl, with a few in the middle. Sprinkle some olive oil onto the tomatoes; making sure that it covers all of them, then sprinkle the vinegar on top (easy on the vinegar). Season with salt and peppers. Slice up some green onions or chives into small pieces, and sprinkle them over the tomatoes. You can serve it straight away, but you can also refrigerate it. It is nice if served slightly chilled.

You could also mix the olive oil, vinegar, salt and pepper in a bowl (best with a small whisk) until combined and then pour this over the tomatoes.

Variations:
Add some mozzarella cheese and basil, but leave out the spring onions/chives
Or exchange the spring onions/chives for onions (half the onion then slice it thinly into half circles) and avocado.