When the moon hits your eye

like a big pizza pie, that’s amore…

This is definitely amore.

There was a zucchini pizza crust on Pinterest so of course we had to give it a go. We grated the zucchini, salted it and let it sit earlier in the evening. I then made the dough, using -this- recipe. I did make a few changes, however. After kneading and letting it rise I did it again (mostly because our kitchen just seemed too cold the first time). It’d be a good idea to let the oven heat up just a little bit and let the dough expand in there. The dough gets soo nice and soft, and rolling it out is a breeze. When that’s all ready I squeezed the water out of the zucchini and kneaded it into the dough. We’ll try using some more next time since you couldn’t taste it, but hey, more veggies right? After that it’s just your standard pizza making process and into the oven for as long as it takes the crust to brown up. They turned out perfect! I was uncertain about how the dough would turn out but it was as easy as expected.

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Blender Madness

Here in the Nest we love our blenders very much. Kidg’s immersion blender from Christmas and Al’s brand new Magic Bullet from a Facebook trading book both get a lot of use. We made peanut butter the other night – every bit as good as Pic‘s, the best, natural, Kiwi peanut butter around. Add some cocoa and you’ve got a diy Nutella! We still need to tweak the proportions but these are some delicious jars.

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Peanut Butter

Also: coffee + ice + milk is all you need for a smashing drink.  Iced Coffee

If we were in MKR

One – we would be those zappy “healthy food” advocates (channeling season 4’s Luke and Scott). Two – we would make these Eggplant Fritters for a time challenge.

Based on this recipe, simply slice your beautiful plump eggplant (if you live in NZ – ’tis the season), coat it in a seasoned (we recommend salt/pepper & smoked paprika) batter then fatty fry it! We had some leftover oil from when we made the Bhature in this post so fatty frying was a good economical decision for us.

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We also whipped up a sweet chilli yoghurt dip and a smashed cucumber salad on the side. The coolness and tangyness from the yoghurt and the soy sauce we added to the salad complimented the crispy eggplant wedges. This veggie dense meal is gonna fill you up, but you’ll end up wanting more.