Posts Tagged ‘Farm-Fresh recipes’

So who else has a stack of courgettes (zucchini)?

I’ve been practising my ‘mean’ gardener mode this year – planting less plants than I did last year – so I only planted 2 courgette plants.  Just as well really as Alfie is not a huge fan of courgette, and the 2 plants have yielded quite a few courgettes.  So we’ve had courgette salad, we’ve had bbq courgette, we’ve had courgette risotto… and now we’ve had Chocolate Courgette Cake!!!

That’s better!

Dee over at Greenside Up has a Courgette Cake recipe too – but sorry Dee I can’t do oil in cakes!  I make a Pineapple Upside Down cake myself that uses oil – but I never eat it – although everyone tells me it is delicious.  It is just a weird feeling in my mouth!!!  (I know, no need to say it, I am weird!)

I told you earlier in the year how I received a free copy of Farm Fresh Recipes from The Missing Goat Farm.  I’ve tried so many recipes from this book – I’m still loving it.  I have adapted and adjusted this recipe from that book, and it doesn’t use oil.

In her recipe, Heather, uses stewed apples – unfortunately we’re close but not quite into apple season here yet – however

I’ve had a bumper crop of raspberries, and what’s not to love about the combination of chocolate and raspberries???

I will try the recipe using the stewed apples when we harvest ours.

There’s quite a bit of ‘making’ to this but it is worth the effort.

I have served this  to a number of guests and visitors and all have given it a major thumbs up…. while I left them guessing what the ‘secret’ ingredient was.  None guessed courgette 🙂

Chocolate Courgette Cake with Home-made Ice-Cream

Chocolate Courgette Cake with Home-made Ice-Cream


  • 325 g spelt flour (or plain flour)
  • 50 g Green & Blacks Cocoa Powder
  • 3 teasps. baking powder
  • 1.5 teasps. bread soda
  • 2 teasps. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 200 g sugar
  • 200 g butter
  • 3 eggs
  • 2 teasps. vanilla extract
  • 120 ml milk (plus extra)
  • 200 g raspberries
  • 300 g grated courgette
  • 175 g Lily O’Brien’s chocolate drops – melted


Preheat oven to 350 F/180 C, Gas 4.  Grease a swiss roll tin (23 x 33 cm).

Combine all the dry ingredients in a bowl.

Beat the sugar and butter together in a separate bowl until light and creamy.  Add the eggs and the vanilla essence and beat until smooth.

Add the milk (more about this later) and raspberries and continue mixing.

Pour the wet mixture into the flour bowl and blend.  Add the grated courgette and melted chocolate and mix through.

Now if you’ve used spelt flour you may need to add more milk to the mixture – I always find spelt flour takes more liquid.  If you think the mixture is too thick add a few more tablespoons of milk – you need to achieve a ‘pouring’ consistency.

Bake for 40 minutes.

Let the cake cool a little before turning out.  Cool further on a wire rack, so that it is completely cool before you cut into squares.

Absolutely delicious served with home-made ice-cream.


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A couple of weeks ago as I sat here working away at the computer, something caught my eye…. a tweet from the folks at Cico asking for people to review a book.  Now most of the time, these things flash up in front of me and I ignore.   Why did I not ignore this tweet?

I am not sure!  Perhaps what I was working on was just boring me!  Anyway I checked out the link and instantly loved the idea of recipes working through the seasonality of the year.  I immediately signed up and was delighted to receive my copy a couple of days later.

Farm Fresh Recipes by Heather Cameron

Farm Fresh Recipes by Heather Cameron

And what a book…. I love the recipes and the photographs are just totally amazing!  A really beautiful book.

The book starts with the story of how Heather is now a farmer.  Her story is so similar to ours.  Her husband, her Mum and herself bought a house they liked which just happened to be in the midst of a 40 acre farm outside Vancouver.  While we don’t have 40 acres… we bought this house not knowing what we would do with the 5 acres around it!

Heather, the house you bought must have had the same interior decorator as ours!  Paisley borders, blue nylon carpet, swaggy and lacy curtains!  All so so familiar!

Heather’s farm is called ‘Missing Goat Farm’…. there has to be a story there… and I want to hear that 🙂

But onto the recipes.  There is a wonderful collection of recipes to suit each season.  I cannot wait for my rhubarb to come on so I can try out the rhubarb and rosemary jam – doesn’t that sound such a delicious combination.

Another thing I loved about this book…. the ingredients are listed in both US and European measurements.

The first recipe I decided to try were the little merignue tarts.  Heather makes her lemon curd using Meyer lemons.  I’ve never seen them available here, so I used our regular lemons and followed Darina Allen’s directions for the lemon curd.

Meringue Tarts

Lemon Meringue Tartlet

Lemon Meringue Tartlet

These are so delicious – you could eat an awful lot of them!  You have been warned.

For the Meringue:

  • 4 egg whites
  • 200 g (1 cup) caster sugar
  • 1 teaspoon vanilla extract

For the Crumb Crust:

  • 125 g (1 1/4 cups) digestive biscuit crumbs
  • 50 g (1/4 cup) granulated sugar
  • 60 g (1/4 cup) butter melted.

Preheat oven to 180 deg. C/Gas 4.

Beat the egg whites until they begin to firm up.  Slowly start to add the sugar.  You may need to stop and scrape down the sides.  Keep beating for about 15 minutes until the egg whites are firm and can stand up on their own and the sugar has dissolved completely.  Fold in the vanilla extract.

Mix the crumb crust ingredients together in a bowl.  Press the mixture firmly into individual, lined muffin pans.

Bake the crust in the preheated oven for c. 10 minutes.  Let the shells cool completely and then spoon in your lemon curd filling.

Pile the meringue high as you can on top of lemon curd.

Bake the tarts in the oven for another 10 minutes, but keep your eye on them, so the meringue doesn’t over brown.

Let cool and then enjoy!

Look at all that lovely lemony gooeyness

Look at all that lovely lemony gooeyness

Farm-fresh Recipes by Heather Cameron can be bought right here.  Trust me you will enjoy it.

Thank you to Cico books for sending me this beautiful book.

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