April 2019

26 MEREDITH and DISTRICT NEWS
COOK
Return Trip
Steve Duffy
Steve Duffy
Last month I wrote about cooking a vegan meal for
my nephews who were setting off to Perth. All their
equipment was on board their push bikes: tents,
sleeping bags, cooking equipment and food. Note:
peanut butter was high on the list of snacks. Hi
energy and protein in convenient package. I sent them
off on their 3rd day. Yesterday they reported in. These
two fit young men had just peddled into the city of
Perth after only 39 days on the road, averaging over
90 kilometres per day. CONGRATULATIONS to
Victor and Sebastian, What a grand feat!
I asked them what was next, They are as yet
undecided where to next, but they did say (kindly)
they were sustained by the meal they had with us
upon departure. And they will be calling in on the
way back. So I’ll have to turn my hand to a vegan
meal again soon.
Maybe this time I’ll find some different dishes for
these wonderful cyclists.
The Cucurbitaceae Family: Pumpkin, Zucchini,
Cucumber & Squash
Of these veg, only Pumpkin can be stored for very
long, in dry conditions thru’ the winter, Great for
scones, breads and soups. Baked pumpkin can be
dressed up with roasted spices or fresh herbs and
olive oil. Or as I mentioned last month: smeared with
Pepper paste and pomegranate molasses. The
Americans use pumpkin in a flan flavoured with
cinnamon and maple syrup.
Pumpkin Risotto:
Prepare a basic risotto recipe, adding at the end some
mashed, roast pumpkin and another flavouring like
semi-dried tomatoes or some sautéed button
mushrooms.
The other three veg can be easily interchanged. They
only difference is the water content, so be aware of
water/ juice content. But before we get to those
recipes, let’s talk about the flowers. Not only are they
different but harvesting the flowers will reduce the
crop and hence avoid a glut.
Stuffed Zucchini Flowers:
These can be prepared simply stuffed and baked, or
deep fried in a light batter.
The stuffing should include a little onion and garlic
with breadcrumbs and herbs of choice.
Tzatzici:
A terrific use for cucumber, these Greek dips can be
made with garlic, yoghurt and fresh chives or mint.
Sautéed Squash/ Zucchini:
The trick here is to fry the veg quickly in a hot pan,
to prevent them going soggy. finish with garlic, herbs
and some fresh tomato slices.
Stuffed Zucchini/Squash:
Blanch the veg in boiling water until tender, but not
too so soft, making sure they keep their shape.
Hollow out the larger ones and make up a stuffing of
onion, garlic, tomatoes and fresh herbs, topped with
melted cheese.
Good Cooking
Steve
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