Decadent Chocolate Zucchini Loaf

I have made this several times and Mark requests it so you know it is good. This is so rich and delicious! A super dense loaf that is a cross between a cake, fudge and a brownie. YUM!!!


Ingredients
  • 3 cups grated zucchini (2 large or 3 small), squeeze out excess moisture
  • 1 3/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla essence
  • 1 1/4 cup white sugar
  • 2 eggs
  • 7 tbsp unsalted butter , melted
  • 1 ¼ C semi-sweet chocolate chips
Steps
  1. Preheat oven to 350F
  2. Grease and line a large loaf pan
  3. In a large bowl, whisk together flour, cocoa, baking soda and salt.
  4. In another separate bowl, whisk together eggs and sugar. Then add melted butter and vanilla, and whisk until fully incorporated.
  5. Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!
  6. Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter
  7. Scrape into loaf pan, bake 45 minutes. Cover with foil and bake a further 20 minutes
  8. Cool in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.
Served warm - you get melty chocolate bits and it's extra fudgy in the middle!

Served refrigerated - you get a fudgy cake with chocolate bits in the middle! Amazing both ways.
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Rich Cheesy Potato Bake

These are like a scalloped potato except but with hashbrown/square potatoes - and a much richer cheese flavor. You can get creative with the cheese (gruyere etc) but I usually just use colby/jack and it is delicious



Ingredients
  • 1.25 lb Russet potatoes
  • 2/3 c half & half OR (1/3 cup milk & 1/3 cup thickened cream (heavy cream) )
  • 2 Tbsp mayonnaise
  • 3/4 tsp fresh thyme leaves or 1 tsp dried
  • 1 large garlic cloves , minced
  • 1/3 tsp salt
  • Black pepper
  • 3/4 cups shredded cheese , for mixing
  • 1/2 cup shredded mozzarella cheese
Steps
  1. Preheat oven to 180C/350F (all types).
  2. Peel and cut the potatoes into 1 3/4 cm / 2/3" cubes. Place in a large bowl.
  3. Add all remaining ingredients except mozzarella. Mix.
  4. Pour into a 3 litre / quart baking dish (mine is 22cm / 9" square x 6 cm / 2.3" high).
  5. Cover with foil. Bake 60 minutes, or until potatoes are tender.
  6. Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
  7. Rest for 5 - 10 minutes before serving, garnished with extra thyme leaves if desired.
  8. These freeze beautifully and have an even richer cheese flavor as leftovers. Yum!
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Amazing Potato Salad

I know you are thinking "cooking potatoes for 4 minutes - UGH! They are going to be hard". Trust me when I tell you that it makes them the perfect texture of being cooked but holding together. Putting on the French Dressing over the warm potatoes makes them absorb in the delicious dressing. In future, I may add green onion and chopped dill pickles to this.


Servings: 6 – 8
Ingredients
  • POTATO SALAD:
  • 2 lb russet potatoes peeled and cut into 3/4" cubes
  • 2 tsp salt
  • 1/2 cup French Dressing – homemade (below)
  • 3/4 cup cucumber, finely diced (cut lengthwise and remove watery seeds first)
  • 1 1/2 cups celery, finely sliced diagonally
  • 1/2 cup white onion, finely minced (use the juices too)
  •  
  • POTATO SALAD DRESSING:
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp horseradish cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  •  
  • FRENCH DRESSING
  • 1 tbsp dijon mustard
  • 2 tbsp white wine vinegar OR apple cider vinegar)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp water
  • 1/2 tsp white sugar
  • 1/2 garlic clove , finely grated or minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Steps
  1. French Dressing – Shake ingredients in a jar until well combined.
  2. Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
  3. Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
  4. Creamy Dressing – Mix ingredients in a bowl until combined.
  5. Add creamy dressing, celery, cucumber, onion and toss gently to combine.
  6. Feel free to add hard boiled eggs, green onions, lawry's seasoning, celery salt, chopped pickles, pickle juide, red onion or other ingredients as desired.

    This is best if you make at least a few hours ahead or even better, overnight, to give the flavors a chance to meld but still amazing if served straight away! Always serve at room temperature, not fridge cold.

 

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Easy, Moist, Perfect Poached Chicken

This is the BEST poached chicken. It is easy and moist with perfect results every time - what more can you ask for! I have done this with more than 2 breasts but ensure they are not stacked.

Servings: 2 breasts
Ingredients
  • 2 chicken breasts , boneless skinless, 250g/8.5 oz each (Note 1)
  • OPTIONAL FLAVORINGS:
  • 1 lemon , quartered
  • 1 bay leaf , dried or fresh
  • 2 garlic cloves , minced
  • NO SALT (affects boiling point of water)
Steps
  1. Take chicken out of the fridge 30 minutes before cooking.
  2. Fill a saucepan with water so the chicken breast will be well submerged with at least 2" of water above it in a single layer (can be snug but do not stack).
  3. If using, add flavorings
  4. Bring water to boil.
  5. Place chicken breast in water, place lid on, bring back up to the boil. IMMEDIATELY remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min to 1 hr as it won't overcook).
  6. Remove chicken from water. Slice and be amazed how perfectly juicy and tender the breast is!! Or chop/shred and use as desired.
  7. If reserving for later use, cover loosely to cool then refrigerate whole up to 4 days
  8. Freeze: wrap tightly and freeze till needed. Thaw and use as desired
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Cute & Easy Cluster Dishcloth / Washcloth / Facecloth - Free Pattern

I love crocheting dish / wash cloths. Not only are they mindless and keep my hands busy but they make great gifts if I am not in need of a facecloth for myself.



  1. Cluster Stitch:
  1. Cluster: Insert hook into the ch 1 space, pull up a loop. Yarn over, insert hook into same ch 1 space, pull up a loop. There will be four loops on your hook. Pull through all 4 loops on your hook.

  2. Pattern:
  3. Chain 31.
  4. Row 1: cluster in the 3rd ch from hook. *ch 1, skip a stitch, cluster in the next

    stitch* across ending with a cluster in the last chain. Ch 2, turn.
  5. Row 2: *cluster, ch 1* in each ch 1 space across. Work your final cluster around the ch 2 at the end of the row (insert your hook under the ch 2). Ch 2, turn.
  6. Repeat row 2 till as long as you wish.
  7. Final row: *cluster, ch 1* in each ch 1 space across. Work your final cluster around the ch 2 at the end of the row (insert your hook under the ch 2). Ch 1, turn.
  8. Continue to the border.
  9. Border Pattern:
  10. Round 1: sc in each stitch around the blanket. Work sc, ch 2, sc in each corner stitch.
  11. Cut yarn and weave ends.
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