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Zucchini Antipasto PDF Print E-mail
Ingredients (use vegan versions):
  • 1.5 kg zucchini
  • 6 pickling onions
  • 6 fresh sweet bazil leaves
  • 6 cloves of garlic
  • 12 tufts of fresh rosmary removed from sprig
  • 2 tablespoon salt
  • 3 cups olive oil
  • 3 cups vegan white wine vinegar
Directions:

Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks. Either crush the garlic or chop finely. At this point add all the ingredients into pot and bring to the boil, stirring once in a while. Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat. Pack the zucchini into jars and distribute the onions evenly between the jars. Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks. It stores up to about 6 months.

Preparation time: half hour

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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