Phở Xào

I’m a worrier by nature. I overthink things, always think twice (except my words maybe. I really should learn to think before I speak sometimes but that’s a whole different story) and more often than good for me, assume an outcome to be the worst case scenario. 
It’s not only my own business I worry about. I worry about others and everything. Life. I’m simply a worrier and I cannot change it.

A friend of mine is the complete opposite. What I should have learned from her is that worrying too much does not make things better but slows you down and unhappier than you could be. It’s as easy as that. I mean sure, there is a distinct difference between worrying too much and being devil-may-care. She should have taught me that that not everything has to be completely thought-out till the end and that the things with the most questions marks can be the greatest opportunities and sometimes, all you can lose is time. But even then you have gained experience. And maybe a story to tell.

This friend recently left family, friends - a whole life - behind for a job in her home country Vietnam, with no flight booked and no place to stay confirmed only days prior to her first day of work. And it all worked out fine. It’s not that she is completely oblivious to potential problems. It’s just that she chooses to worry once things get ugly and not a second earlier. How I envy her for that ability.

Friendship is not restricted by distance and out of sight surely does not mean out of mind – so I wish her all the best and see you soon!

Without her, I could not share this recipe with you as she taught me how to prepare this simple Vietnamese down-home dish: Phở Xào (pronounced rather like the French “fin”  and, well, “sow”). Ginger and garlic is what boosts the flavour here; never underestimate the power of alliteration! Another very important ingredient is the fish sauce. 
If you have never used fish sauce before, don’t be put off by the pungent smell. While it is mainly made from anchovies, it is not fishy at all but rather cheesy in its scent that also fades when used in a dish, leaving nothing but a savory, salty note.

Kai-Lan

Another new favourite of mine introduced here is kai-lan (also called gai-lan, cải làn in Vietnamese and phak khana in Thai. My Asian grocery store calls it soi sam and I have seen it being called choi sum as well but after some research I found out that the term is rather vague). Kai-lan – beautifully translating to “mustard orchid” – has a fresh, buttery flavour that is both slightly sweet and salty and acts similar to spinach when being cooked. As not only the leaves but also the stems are edible, it’s almost like you get two kinds of vegetable texture-wise. If you cannot find a place that sells it, don’t fret: Pak choi is a great substitute and may be more available.

Phở Xào

Serves 4

• 400g (14 oz) beef (you can use any kind, really)
• 250-300g (9-10.5 oz) kai-lan (or pak choi)
• 6 cloves of garlic 
• 1 piece of ginger the size of a thumb, peeled. 
• 400g (14 oz) tagliatelle-style rice noodles (the brand I use most often goes by the melodious name “Oh!Ricey”) 
• Pepper to taste 
• 6 tbsp. soy sauce (more to taste) 
• 2 tbsp. fish sauce  (nước mắm or nam pla; more to taste, but use sparingly as it is quite strong in flavour)
• 3 tbsp. neutral oil (I used sesame seed oil), more if needed

• Thinly cut red chili for garnish (optional)

• 1 egg (optional, see intructions)

1. Cut beef in stripes as thin as possible, season with 6 tablespoons of soy sauce and two tablespoons of fish sauce as well as pepper to your liking and one tablespoon of oil. Set aside.
2. Cut ginger in very thin stripes, chop garlic as small as possible – mix and set aside.
   In a large heat-proof vessel, soak noodles in hot water.
3. Washand cut kai-lan  in pieces as long as your thumb - stem and leaves. Set aside.
   Bring wok or pan to medium heat. Add one tablespoon of oil. Add meat and fry, stirring continuously (the meat is not supposed to brown at all). Once meat is just done, remove from pan and set aside.
4. Add garlic and ginger to pan, let brown slightly. Add kai-lan, sauté until it starts to shrivel (like spinach), set aside.
5. Drain noodles. Add another tablespoon of oil to wok/pan, pour in noodles. Fry until slightly browned, add more soy and fish sauce to taste (I used about 3 tablespoons of soy sauce and 1 tablespoon of fish sauce).
6. Throw meat and vegetables back in, stir well, garnish with chili and serve immediately.

Vegetarian alternative:

Omit beef and step 1 & 5. During the last step, add a mixture of one egg, 6 tablespoons of soy sauce and two tablespoons of fish sauce as well as pepper to your liking, stir until egg is set.

Solyanka

"Hnguh" was the first word Valeriya managed to press through her dry, crackly lips. If you can call that a word but at least it was something. Well done, she thought to herself sarcastically. The last time she has had a night like this she could not talk for a whole three days from singing, shouting and fighting. Not that it really mattered - nobody was actually talking to her in that dead-end job she was clinging to, anyway. The big city is full of opportunities. That was what people were saying in that forlorn village in the middle of nowhere up there in Lyubye.

Except her mother. As she was trying to move her sore body up from the bed, one tired leg after another, she recalled that conversation she had with her when she announced her decision to move. Don't go, child. St. Petersburg is full of sin and sorrow.

Valeriya's sight was still blurry when she looked down at her pillow where her own smeared face was starring back at her. At least what she put on it the night before: Red lipstick and dark mascara. Even her fake mole she always draws right beneath her left eye has left its mark. Sin and sorrow, she repeated in her mind; her mother was right about that. 

At least this time she was the only person she had to make coffee for.

"Hnguh!" again. This time louder and more vigorous. The head-ache kicked in. She stood up, pulled down that dress she was still wearing, reeking of cold smoke and spilled vodka. "Nastrovye." she pronounced. Yes, Valeriya was bitter that morning. As she made her way to the kitchen right next door, she managed to step on those red pumps carelessly left on the floor. The dull pain distracted her for a second from that stinging, pulsating misery she called her head. 

While the coffee machine was doing its job, she sat down at the window. Morning has long been gone, so was most part of noon. While she watched people going their ways - people whose faces she will probably never see again -  her mind was still in her old village where the only thing that changed was the weather. She could have taken the easy path. She could have married one of the local boys, get pregnant not too much later and become the caring mother she has herself. That was it. Her life in a nutshell. Her mother's and grandmother's life in a nutshell. That's not what she wanted. Not all she wanted. So she chose Petersburg. Was she happy? No. But she was certain there was enough life in front of her to become exactly that. While she was still waiting for the coffee to be ready, Valeriya turned on the hob to heat up the Solyanka she prepared the night before. That is what she always does before going out: A hearty Solyanka for the hangover she is always certain she will suffer from. She was not wrong.

The crackling sound of the coffee machine gave her the signal for getting herself a mug, but also caused a rustling between the sheets. Movement. Groaning.

"Dobre. You want some coffee, maybe?"

***

Have you ever had a hearty Solyanka? Solyanka derived from Russia but can now be found in all Eastern Europe. It was hugely popular in the former German Democratic Republic, yet had never really gained equal popularity in the western parts. Preparing it was a rather spontaneous decision, after I have had it for the very first time last week when a colleague of mine brought a huge portion from his country pub where they apparently serve it once a week, so it may be considered pub food? Given that it is supposed to be great against hangovers, it totally makes sense. 

When preparing a Solyanka, you can use any kind of meat you prefer, making it a great way to use left-overs. For my recipe, the amount should  be around 500g (17.5 oz). I have searched the omniscient spheres of the internet to find an authentic recipe, only to find out that there really is none. It is one of those recipes that everybody makes a bit different. So I have taken what I liked best and created my own version.

Solyanka

• 140 g (5 oz) pork chop,cut into thin slices
• 125 g (4.5 oz) bacon bits
• 200 g (7 oz.) bologna style sausage, cut into stripes about 3mm thick
• 2 wieners, cut into slices
• 2 tbsp. paprika spice
• 3 gloves of garlic, chopped up
• 200 g (7 oz.) tomato pasta
• 3 bell peppers (I used 2 red and 1 yellow one)
• 250 g (8.8 oz) cherry tomatoes
• 5 sour pickled cucumbers/gherkins (about 200 g or 7 oz)
• 2 onions
• 1,5 l (50 fl. oz) beef broth 
• 200 ml (6.75 fl. oz) pickle juice
• 2 tbsp. oil
• 2 bay leaves
• 2 dashes of tabasco
• Crème frâiche or sour cream
• parsley, chopped

1. In a medium-sized bowl, mix meat with garlic, paprika and 1 tablespoon of the tomato paste.
2. While meat is marinating, cut bell peppers into stripes, tomatoes into thirds, onions into half rings and pickles into 5mm (0.2'') thick slices.
3. In a large pot, heat up oil on high heat, add meat along with onions. Reduce to medium heat, quickly sear content.
4. Add vegetables, sauté slightly.
5. Pour in beef broth and pickle juice.
6. Add remaining tomato paste, tabasco and bay leaves.
7. Let simmer on low heat for half an hour, remove bay leaves.
8. Serve with dollop of crème frâiche or sour cream, garnish with parsley.

Vegetarian alternative:

The recipe may be on the meaty side, but as the flavour is already slightly resembling kimchi, replacing it with 500 g (17.5 oz) tofu, cut into cubes, gives it an Asian twist. Let tofu marinate like the meat, but instead of adding it right at the beginning, wait until step 5. You may want to make the tomato paste thinner by adding a teaspoon of whater so the tofu is easier to marinate. Also, replace beef broth with a vegetable broth. Omitting crème frâiche makes it vegan.

Sesame Rice Noodles with Honey-Soy Drizzle and Chicken

Where has time gone?

No worries, this is no whimsical post about the finiteness of life.

I mean, seriously? Where did the last weeks go? Christmas, New Years, BAM! Exam time.

It has just been a bit too busy to really catch up. Does anybody else get that feeling sometimes that it is all just an endless stream of overlapping tasks, appointments and work? One little unforeseen bump in the road and the little car that is trying to bring me from A to B is up sh*t creek without a paddle (pardon my French).

Alright whiny little boy, it is time to get yourself together again.

Anyways. When times get tough, the tough get going (and I throw around idioms like they are on sale). And when it comes to cooking, I tend to rely on semi self-made (there may be something in that direction coming up in near future), unmentionworthy or quick and simple. This one is in the last category.

While it certainly is inspired by asian/oriental cuisine, it is by all means no authentic dish but that does not mean that it isn't delicious. Because it is. And quick. In fact, if you leave out the chicken, it can all be prepared in about 30 minutes! I know, the instructions seem a little lengthy but that is only because of all the little steps and preparations that need to be done.

Roasted sesame seeds may become one of my favourite ingredients. Like almonds, they are kinda meh when raw but once you give these bad boys some toasty action they just boast of deep flavour that complements perfectly the salty-sweet drizzle.

Sesame Rice Noodles with Honey-Soy Drizzle and Chicken

• 5 tblsp. water
• 5 tblsp. black soy sauce (also called dark thick soy sauce)
• 1 tblsp. brown sugar
• 2 tblsp. honey
• 1/2 ts chili flakes (the amount of heat the chili flakes are providing heavily depends on the kind you are using.)

• 400g (about 14 oz.) rice vermicelli (Bún tươi)

• 2 big carrots
• 150g (5.3 oz.) mung bean sprouts, washed and drained
• A dash of lime or lemon juice

• 1 chicken fillet (or to taste, customise amount of marinade accordingly.)
• 3 tblsp. thin soy sauce (the ordinary kind)
• 1 tblsp. oyster sauce

• 3 tblsps. sesame seeds

• thinly cut scallion for garnish (Highly optional. Frankly, I just put some on top because it adds some colour.)

• More soy sauce and honey for cooking as well as a bit of oil (I use either light sesame or rapeseed oil)

Before the actual cooking:

1. In a large heat proof bowl, soak vermicelli in boiling water. The good thing about rice noodles is that most of them do not need to be boiled, making the whole process a lot quicker. From my experience, even the ones asking to be boiled do not have to as long as you soak them long enough. That is why this is the very first step. When your are not sure, try one before using in cooking process.
2. Slice chicken fillet as thin as possible. Set aside, letting it marinade in 3 tablespoons of soy sauce and  1 tablespoon of oyster sauce.
3. Cut carrots diagonally, slice them in about 5mm thin sticks. Add dash of lime juice, stir until all sticks are covered. Set Aside.

For the drizzle:

1. In a small pot, combine all ingredients for the drizzle and cook on medium heat until big bubbles develop, stirring occasionally. To check whether it is done. Drop a bit of the drizzle on a plate. If it thickens at becomes syrupy when it cools down, it is good to go.
2. In the meantime, put a small pot on high heat. Pour in sesame seeds, stirring them continuously. Once the seeds starten to brown, instantly remove from heat. Remain in pot but keep stirring until pot cooled down a little and the roasting process stopped. Set aside.

Main Part:

1. Heat up either a pan or a wok to medium heat. Put in carrot sticks, add another shot of black soy sauce. With a wooden spoon, stir continuously until all liquid has evaporated and carrots are heated through well (the carrots will be cooked but still on the crunchy side. If you want them to be softer in texture, add a bit of water in the process so they cook longer). Remove from pan and set aside.
2. Add chicken along with the marinade to pan/wok, stirring continuously. Make sure that it does not brown at all. The moment they are done (it will not take too long and is easy to see as it is sliced so thin), remove from heat and set aside.
3. Add a bit of oil to pan, strain noodles and pour them in.
4. Add about 2-3 dashes of black soy sauce to the vermicelli, as well as another tablespoon of honey (the amount of soy sauce depends on how salty you like it. Remember that the drizzle will give the majority of flavour. 2-3 dashes will not make it too salty but will add a nice and deep colour).
5. Add 2 of the 3 tablespoons of sesame seeds as well as the carrots. Turn of heat and carefully fold in mungo bean sprouts.
6. Put servings on plate or into a bowl, lay slices of chicken on top.
7. Drizzle with the sauce and garnish with remaining sesame seeds and a bit of scallion.

Enjoy!

Feta-Filled Carrot Meatballs

So, this is me slowly crawling my way out of the holidays. Happy New Year, everybody!

I have spend the days between Christmas and New Year like most of us probably did: stuffing my face with delicious fat-loaded heavy goodness of both the sweet and savory kind with friends and family. And the days I have spend at home I was still feasting on left-overs (sounds familiar?). Thank you stomache for handling this maltreatment as well as you did, even though you have had me lying on the sofa feeling drained more than once this time. Those pillows have never felt that good before. I don't regret nothing.

But that's what December is for, right? Now is not quite December anymore.

Even the glitz of New Year's has faded by now and all that is left gloom. And some soggy fireworks on the streets. The last days have been dark and colourless. That kind of days where midday already feels like evening. What a relieve when it actually gets dark so I do not have to see that dull gray in gray anymore. . . Pouty me is not impressed with you so far, twothousandandtwelve.

This kind of weather wanted me to make something with an undertone reminiscent of late summer. A bit of dried thyme – that I picked when one could still sit outside without a coat and a scarf - was the ingredient of choice in these meatballs. The cumin works just great with the mildly sweet note the carrots are providing and its warming characteristics is just right for the cold season. The feta is a bit of an extra but also serves as a warm and creamy surprise in the centre that can easily be omitted. It's still great and gives a nice change in texture. Depending on the size of the meatballs, they make great finger food or a salisbury style steak for a main dish.

Feta-Filled Carrot Meatballs

• 2 carrots, grated
• 500g  (17.5 oz) minced meat. Half beef, half pork (that is something you can buy here but either beef or pork works just as well. Half beef half turkey is also a great alternative if you don't do pork.)
• 1 tblsp ground cumin
• 1 ts paprika
• 1/2 ts curry powder
• 1 large onion, diced
• 3-4 splashes of soy sauce
• 1 little sprig of thyme (dried) or about 1/4 ts dried thyme
• 1 ts mustard (heaping)
• 1 tbsp tomato paste (or ketchup if you aren't a snob)
• 200g (3.5 oz) feta cheese
• 100g (about 3/4 cup) breadcrumbs
• 2 eggs

1. Preheat oven to 175°C (350°F).
2. Mix well all ingredients but the feta.
3. Cut feta into cubes to your liking (small ones for finger food, larger and maybe cuboid shaped for salisbury steaks etc.)
4. With your hands, take a part of the mass, form into a ball and push in one feta cube each (make sure that there is no white peaking out).
5. Bake meatballs on centre rack for 15-20 minutes (time greatly depends on size of meatballs) until the tops are nicely browned.

Easy, right?

Enjoy!

Kartoffelpuffer mit Apfelmus (Potato Pancakes with Chunky Apple Sauce)

I wish I wish I wish. I wish I could cook and bake and enjoy life as much as I want. But unfortunately, there's stuff do to. Smart people stuff. Whether I'm up for the task has yet to be proven. I am working on my bachelor's thesis right now and am kind of in the crucial initial phase. Naturally, that means that it is taking up most of my time, leaving a little less for cooking and blogging. So today's main theme is: Keeping it simple.

You know what I have noticed? While I'm German, I have not posted any traditional German recipes so far. That is because I don't really know what “German Cuisine” is. I just heard some people yell “SAUERKRAUT!!”. Well, yes and no. Sauerkraut is eaten everywhere in Germany today, but traditionally, you would not find it in the northern parts. And then, every region would traditionally prepare and serve it differently along with different dishes.

See, historically, the area now known as Germany consisted of many small kingdoms and dukedoms each differing culturally, linguistically and culinary which one still notices today. I would not be able to understand people from the deepest parts of Bavaria. So even if a dish is prepared in a similar way in more than just one place, the name can still be different.

Those where a lot of differences in one post.

This is basically all you need.

These bad boys here for example, while basically known all over Central Europe, are called “Kartoffelpuffer” where I live. Other names would be “Erdäpfelpuffer“, „Reibekuchen“, „Reiberdatschi“, „Reibeplätzchen“, „Kartoffelpfannkuchen“ „Baggers“ and „Flinsen“ . See what I mean? Internationally, they are better known as latkes or simply potato pancakes.

For sticking with the 'simple' theme, I kept mine vegan, keeping it as simple as possible. The apple sauce however as a bit of an autumn like twist with roasted almonds and raisins. Onions along with a rather sweet dish? Yes. Trust me when I say that you won't taste them. Yet they are essential for having a lot of that roasted flavour!

Kartoffelpuffer mit Apfelmus (Potato Pancakes with Chunky Apple Sauce)

Potato Pancakes

• 1 kg (35.3 oz.) potatoes
• 2 medium sized onions
• 2 tbsp starch flour
• 1/4 ts ground nutmeg
• Pinch of salt

• oil for frying

1. Peel and grate potatoes and onions. With your hands, tightly squeeze out as much liquid as possible (I am sure there are more sophisticated methods, but I am not that fancy and stick to the 'simple' theme here).
2. Add starch flour, nutmeg and salt. Stir well and set aside and start preparing apple sauce. Your batter might get a grayish tone that, while it will not be visible when prepared anymore, does not look too appetizing. To prevent the colour change, add about 1 tablespoon of lemon juice.
3. When apple sauce is cooking, heat up a pan. Cover bottom of pan with oil. You will need quite a bit or the potato pancakes will stick. 
4. When oil is hot, stir potato mass again and place a heaping tablespoon of it it the pan, pressing it down with a spatula immediately, forming a patty (it is better to use a bit more batter than too little). I would recommend only placing up to three patties in the pan. Slightly shake pan to prevent patties from sticking to the bottom. After about three minutes or when you see that the patties are starting to brown, carefully flip them over. 
5. If the potato pancakes are not browned enough to you liking, turn them over and over again until they are. The crucial part for them to stick together and not on the bottom really is the first turn. 
6. Lay them out on paper towels to soak up some of the fat.

Chunky Apple Sauce

• About 1kg (35.3 oz.) apples (preferably tart)
• A splash of lemon juice
• 1 ts cinnamon
• 150-200g (5.3-7 oz.) almond slivers
• 100g (3.5 oz.) raisins
• Sugar to taste

1. Remove core from apples and dice them in cubes of about 1''. You can peel them if you would like to. I did not. Throw them in a large pot heated up on low heat along with a splash of lemon juice. Stir well.
2. In a small pot, dry roast the almond slivers until they browned to your liking, add to the apples.
3. Once the apples start to soften, add all other ingredients. Stir occasionally until most apples have cooked into a sauce, yet still with some chunks remaining.
4. Add sugar to your liking. I found my apple sauce to be sweet enough because of the raisins.

Serve along with potato pancakes and enjoy!

Hasselback Potatoes with Apple Chutney

Apples. I know I have already posted a picture of the apple tree from our garden. But just in case, here is a reminder:

Yup. A different one.

In fact, there are THREE apple trees back there taunting me with their heavily loaded branches. They know exactly that I should spent my time on something else than picking them all and I could swear there is a hushed giggle following each thud caused by another apple dropping down. You complained about a bad "apple year" last autumn? You want apples? We give you apples! Mean apple trees those are!

Actually, I should be happy about the plethora of tart, juicy fruits they are carrying this year. However, the only thing you cannot have too much of is moneyhappiness, right?

So, as I am trying to use (and/or give away) as many of them as possible, there are going to be lots of apple recipes showing up on here, as I have mentioned before. Don't say I did not warn you.

This combination has a bit of a fusion cuisine touch to it with the hasselback potatoes originating from Sweden and chutney being associated with India and Pakistan. Hasselback potatoes are less of a recipe than they are a way of preparation. Make thin cuts (about 3-4 mm) into a (preferably waxy and broad for better hold) potato without actually slicing through. I put a few pieces of onion into mine, salted and topped it with a dab of butter and paprika powder. They were then baked in the oven on 220°C (425°C) for about 40 minutes, with pepper added afterwards.

The actual recipe is the chutney. I really like the combination of sweet, sour and savory. However, the recipe calls for a whopping 500g of sugar for 1kg apples! I sticked strictly to the recipe and found it to be overly sweet so I halved the amount the next time and it was just sweet enough this way. It works great with potatoes and pork like I served it. Chicken works just as well so does cheese or a fondue.

Apple Chutney

The original can be found here (German).
Makes a lot! But you can store left-overs in jars.

• 1kg (35.3 oz.) apples (preferably sour), peeled and cut in thin slices.
• 250g (8.8 oz.) onions, finely chopped.
• 1 clove of garlic (I used 3), finely chopped.
• 375ml (12.7 fl. oz.) vinegar (while the original recipe suggests wine vinegar, I used cider vinegar)
• 500g (17.6 oz.) sugar (I would suggest 250-300g)
• 3 tbsp ground mustard seeds (I used freshly ground brown mustard seeds which are milder in taste)
• 2 tbsp of freshly grated ginger
• 1 ts cayenne pepper
• 250g (8.8 oz.) raisins

1. In a large pot, combine all ingredients but the raisins and let simmer for an hour, stirring it from time to time.
2. Add raisins and let cook for another 15 minutes (I always add the raisins right away and never found anything to complain about this way.)

The chutney is done when it does not run off a spoon anymore.

You can store it in jars like jam if you want to right away, or heat up any left-overs and store those. Here is a great instruction on sterilizing jars. 

Enjoy!

Zucchini Pan Stew

Ok, so it has not even been a month since I have started blogging but I have managed to post at least twice a week so there are 10 entries by now. Browsing through those 10 recipes coming with the posts, do you notice something? No? They are all terrific Four of them have zucchini. And you know why that is so? Because I LOVE them! Zucchini and tomatoes are two vegetables (well technically, they are both fruits) I pretty much live on during the warmer months of the year. There is just nothing not to love about them. Don't believe me? I give you 5 reasons why you should love them, too:

1. They are tremendously healthy.

With 15 teensy-weensy calories per 100g (that's 3.5 oz. for you jolly people over the pond) one does not even really have to think about calories. And them containing potassium, folate, vitamin A and manganese (does the term “free radicals” tell you something? Mangenese helps to detoxify them and already 100g is enough to cover 19% of what is recommended daily.) only adds up to their goodness! But enough with the boring health blabber.

2. They are versatile!

Alright, zucchini are a bit bland have a very mild flavour. I'll give you that, zucchini haters (and I KNOW you are out there, I just don't know WHY!). But that is not a bad thing at all. That just means that they soak in the flavours of the other ingredients well like in the recipe that is at the bottom of this post. Want a bit of a crunch? You can eat them raw or lightly blanched like here. Enjoy soups? Blended zucchini give them an almost starchy creaminess like potatoes would but low-carb and calorie (Oh suprise! There is this awesome summery soup I have posted a few weeks ago.). So, you don't feel like eating something savory, now. How about something to satisfy your sweet tooth? Grated zucchini makes cakes and muffins perfectly moist. However, not even them can make this recipe healthy...

You can even stuff, grill and bake and fry them!

3. They are not bound to one particular cuisine.

Ok, I am aware that this also applies to a plethora of other veggies but it was not that clear to me when it comes to zucchini. When I think about them, my first thought is Italian or maybe also just western.

Here is a(n totally incomplete) list of links to recipes from different countries that contain zucchini:

Italian: Pasta Con Zucchine & Menta from Apron and Sneakers

Japanese: Chicken Curry from Just one Cookbook

They also work great as Tempura!

Lebanese: Keshké Salad  from Taste of Beirut

Indian: Zucchini Curry  from Simple Indian Recipes

French: Ratatouille  from Burghilicious

Chinese: Mushroom Chicken from Rasa Malaysia

4. They freeze well.

Although they lose in texture, I find they generally freeze pretty well. I would recommend to already prepare them in the way you intend to use them later (chopping, slicing, grating) because that part could be tricky after thawing but apart from them: Put them in a freezer bag and they are good to go.

5. They are easy to grow in your garden (given you have one).

Alright, I am a bit of a hypocrite when it comes to this point because the last person who grew zucchini in our garden was my grandfather but still, it IS fuzz free! The soil does not need to be particularly good and as long as you keep it moist I cannot imagine anything that could go wrong. Oh, and did I mention that two plants are more than enough to get you and your loved ones well fed through summer? And as a plus, you get to enjoy their blossoms that are not only beautiful, but also edible.

Still not convinced? Here is my grandmother's quick-fix week-night low-carb super-tasty zucchini dish that does not require lots of ingredients and is low in price yet a real comfort food. I don't know exactly how to name it because it's not really a soup, nor a stew. Maybe a soupy stir-fry or a light summery pan stew at best. But what's in a name, anyway. All those juices come directly from the vegetables as there is no adding of water involved. 

 Zucchini Pan Stew

Serves 4

• 300-500g (10.5–17.5 oz.) ground meat, half beef, half pork
• 3 medium sized zucchini
• 3-4 tomatoes, depending on size
• 3 eggs
• 4-5 splashes of soy sauce
• pepper to taste

1. Cut zucchini and tomatoes into slices of about 5mm (about 0.2''), set aside
2. In a pan, roast meat without additional fat until it gets crumbly. You still want some bigger chunks, though.
3. Spread zucchini slices evenly on meat, do the same with tomatoes afterwards.
4. Add a few splashes of soy sauce and close with a lit letting it simmer on low heat until zucchini are tender (the tomatoes will pretty much dissolve).
5. Remove lid, stir and add more soy sauce to taste. In a cup or a small bowl, crack open the eggs and stir them just slightly so that yolk and egg white are not completely combined. Pour evenly over pan. Turn heat up to medium.
6. When eggs begin to set, stir for the last time and keep the heat on until they are completely done.
7. Add some pepper and enjoy!

This really is a simple, down-home dish that my grandmother especially used to cook on particularly hot days in summer when she would rather do anything else but cooking. The soy sauce goes so well with the juices of the vegetables and if you still feel like you need your carb fix, serve with some bread to soak them up!

Still need some inspiration? Well, you know where get that!

Do you have a zucchini dish that you are particularly fond of? Feel free to post them in the comments. :)