Pesto (from Our Mothers’ Kitchen by Anita Stewart)
Makes 1 cup
3 garlic cloves
2 cups packed basil leaves
1/3 cup pine nuts or walnuts
1 tsp salt
1/2 tsp pepper
3/4 cup olive oil
In a blender or food processor, process garlic, basil, pine nuts, salt and pepper until finely chopped. With machine still running, gradually pour in oil and puree till smooth. To serve, add 1/2 cup grated Parmesan cheese and toss with freshly cooked hot pasta.
Zucchini Chocolate Cake (given to us by Michelle Jory)
1/4 cup butter or margarine
1/2 cup vegetable oil
1 3/4 cups of white sugar
1 tsp vanilla
2 cups grated zucchini
2 1/2 cups unsifted flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup sour milk (add 2 tsp of vinegar to fresh milk)
1/4 cup chocolate chips
Combine butter, oil, sugar, eggs and vanilla in a large bowl, blending well.
Add zucchini. Combine flour with other dry ingredients. Add to mixture alternating with sour milk. Add chocolate chips. Bake in 9 x 13 inch pan at 325 F for 45 to 60 minutes.
Radicchio Pizza (from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram)
14oz can chopped tomatoes
2 garlic cloves, crushed
pinch of dried basil
1 1/2 Tbsp olive oil, plus extra for dipping
2 onions, sliced
1 radicchio roughly chopped
1/4 cup Parmesan, grated
115g/4oz mozzarella cheese, sliced
10-12 black olives, pitted
basil leaves, to garnish
salt and pepper
Homemade or store bought pizza dough, rolled out into a 10 – 11 inch round.
Preheat the oven to 435 F and grease a baking sheet.
Puree the tomatoes and then pour into a saucepan. Stir in one of the crushed garlic cloves, together with the dried basil and seasoning, and simmer over a moderate heat until the mixture is thick and reduced by about half.
Heat the olive oil in a large frying pan and fry the onions and remaining garlic for 4 – 5 minutes until slightly softened. Add the radicchio and cook, stirring continuously for a few minutes, and then cover and simmer gently for about 5 -10 minutes. Stir in the Parmesan cheese and season with salt and pepper
Cover the dough base with the tomato mixture and then spoon the onion and radicchio mixture on top. Arrange the mozzarella slices on top and scatter over the black olives. Dip a few basil leaves in olive oil, arrange on top and then bake the pizza for 15 -20 minutes until the edges are golden brown.