FINYS FABULOUS FOODS AND FINDS

This is a healthy alternative to fried fritters, and a very good way to get children, and adults to eat vegetables.  I have used fresh chickpeas and corn on the cob instead of tins, as they have a much nicer taste and no additives.  Chickpeas need to be soaked before cooking, and sweet corn can be cooked in the microwave, and the corn shredded off with a sharp knife. Once you have used fresh corn, you will never go back to the tins of it! I have served these fingers with rocket, sour cream, and some mango chutney, however they could be served with any salad or even chips baked in the oven. All the flavours went well together in this recipe to make a delicious meal! I originally made it as a vegetarian meal, however, at the last moment decided I wanted to add some bacon with it.  For those who are not vegetarians, this complemented the flavours of the vegetables. Preparation Time: 45 minutes Cooking Time: 15 minutes plus cooking fresh ingredients if requ...

Zucchini pate is a traditional Polish recipe and it can be used  in a sandwich, eaten as a snack on savoury biscuits, or eaten on its own. Either way, it is delicious! This pate is best left to cool down to room temperature, or even refrigerate overnight.  It should therefore be made before you want to use it, even a day or two ahead. Preparation Time: 25 minutes Cooking Time: 60 minutes Makes: 4 servings Ingredients 120 g mushrooms, chopped 190 g zucchini 120 g breadcrumbs 100 g grated cheese 2 tblsp oil ½ onion, chopped 2 small or 1 large egg 1 clove garlic, crushed Pinch dried marjoram 1 tblsp chopped parsley Salt & pepper as desired Instructions Preheat the oven to 180°C.  Line a loaf tin with baking paper, or grease. Cook the chopped mushrooms in a non-stick frying pan till their liquid has evaporated.  Remove from heat. Combine the zucchini, breadcrumbs, cheese, oil, and onion. Add the egg yolks, garlic, marjoram, mu...

This is a great vegetarian menu which is also once again a meal that is ideal for children who do not like vegetables.  It is also a great snack for the whole family. I am not that keen on the taste of parsnip on it's own however this is a very good way to eat parsnips, as the distinct, strong flavour seems to disappear in this recipe. I served it with my peanut noodles and celery slices It is a quick, easy meal to make, and would also be a tasty addition to a buffet  dinner, as it can be served either hot or at room temperature. Preparation Time: 20 minutes Cooking Time: 20 minutes Makes: 12 fingers Ingredients 2 tsp olive oil ½ cup firmly packed, grated zucchini ½cup firmly packed, grated carrot ½ cup firmly packed, grated parsnip 2 spring onions, finely chopped 3 eggs, lightly whisked 60g grated cheese (I used Jarlsberg, but any tasty cheese will do) 3 tbsp finely chopped parsley 1 tbsp plain flour Instructions: Preheat the oven to 180°C or sli...

The word roulade means "rolled" and was adapted from the French.  Traditionally, a roulade has a meat filling, however I have made this as a vegetarian roulade, and also used roasted peppers. You could make these peppers yourself by grilling them skin side up until they burn and then letting them cool, and peeling off the blackened skin.  However, in this instance, I used a jar of the roasted peppers. This roulade would do you proud at any dinner party! It is also made from several cheeses, and looks very professional when served up on a long plate with one slice cut. I used the spinach I grow in my garden, however baby spinach can be used if you do not grow your own. It is best to prepare the chopped ingredients before you start the recipe, and have it all ready. Preparation Time: 50 minutes Cooking Time: 40 minutes Makes: 8 servings Ingredients 60g butter 50g plain flour 1 cup milk 3 large eggs, separated (or 4 medium) ½ cup grated hard cheese or p...

I love cake and sweets, and I like to incorporate vegetables and/or fruit into a cake as I then think it is healthy! I now use mainly coconut sugar in my baking as this is a natural product and is unrefined, unlike sugar. The secret ingredient in this cake, which will leave your visitors wondering and never guess, is zucchini. Although the cake has more ingredients than a lot of other cakes, this one is still easy to make,  and the end result is well worth the effort. Preparation Time: 20 minutes Cooking Time: 45 minutes Makes: 12 servings Ingredients 1 cup coconut sugar ¼ cup brown sugar 1/3 cup oil (preferably vegetable) 1 medium ripe banana, mashed 1 tsp vanilla 2 large eggs 2 cups finely grated peeled zucchini 2 cups plain flour 1/3 cup unsweetened cocoa powder 1 ½ tsp baking powder 1 ½ tsp baking soda ½ cup dark chocolate chips ¼ cup low-fat sour cream Chocolate Cream Cheese Icing ¼ cup light cream cheese ¾ cup icing sugar 1 tbsp cocoa powder ...