Luciana’s Mum – Stuffed Zucchini Recipe by: Mamma (Irene) Fogolin
Stuffed Zucchini
Large Zucchini are needed
Boil zucchini just enough to be able to scoop out pulp of zucchini
Scoop out inside of zucchini
In a bowl Add mix
mincemeat (of your choose)
breadcrumbs
Salt
Pepper
Eggs whole
Cheese
Zucchini pulp
Stuff zucchini with mixture
Fry top of zucchini once they are stuffed
Lay all stuffed zucchini in a tray
Top zucchini with plain tomato sauce
Place in oven to cook
Sofia Walsh sent this family favourite:
Pumpkin Soup Recipe…
Ingredients
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons red curry paste
270ml can coconut cream
1/4 cup roughly chopped fresh coriander leaves
Method
Step 1
Step 2
Step 3
Of Course I Eat Bread… Daily !!
I love a good sourdough bread. I like to slice my own bread so it is not too thick. My slices are usually thinner than sandwich size bread. (Note my photos below – taken today).
No… I will not eat any bread with seeds nor grains in it… and I will not eat bread that is soft and floppy. A good bread is dense.
Buy a sourdough bread that you can slice yourself and cut thin slices.
Enjoy bread with your meals as well as a snack.
Note: Always check the ingredients listed: Morpeth Sourdough (Traditional White Tin – is what I use) : Australian unbleached flour, filtered water, Australian unbleached wholemeal flour, iodised salt.
Snacks today were:
1) 8:40am – a slice of bread with avocado .. oil and lemon.
2) 3:05pm – homemade pumpkin soup with a slice of bread.
Betty’s Pumpkin Soup Recipe :
Ingredients:
* Chicken Stock (homemade)
* 1 pumpkin cut up (no seeds)
* 1 white onion sliced
(or cut up half a Leek – my son prefers Leeks)
* 2 carrots (peeled and cut up)
* 1 Tablespoon of butter (extra)
* Salt & Pepper
Sauté using butter – onion, pumpkin, carrots – add some salt & pepper . Pour in chicken stock so that vegetables are just covered – boil for about 15 minutes, or until vegetables re soft – add butter – then use hand-blender to make soup. Enjoy !
