Friends, I am writing this post in a state of emergency in our country. In my life so far, thank God, I have not witnessed such measures. Unfortunately, the whole world is facing a global threat from the COVID-19 virus and our country is no exception. At the moment, in order to protect a vulnerable part of our society, we are forced to limit our social contacts as much as possible. I currently work from home and only go out when absolutely necessary. I am not particularly happy about this, but the situation requires it and I will be disciplined. I hope that the others will be the same in order to limit the damage and go through this ordeal with as few victims as possible.
According to the plan, this week I had to write to you about Guadeloupe and make a cake from there. I could still write about Guadeloupe, but at the moment it is difficult for me to make the cake I chose from there. For obvious reasons, going to the store and finding slightly more exotic ingredients is difficult. It’s not impossible, but I definitely don’t think shopping in a pandemic situation is responsible behavior. I hope you all understand my motives. So today I will write about what I decided to do to test a new recipe with easy-to-find products at home.
Even so, on a beautiful spring day, locked inside, I didn’t feel like sitting in front of my laptop non-stop. Because I am energetic by nature, isolation prevents me from expending energy and I have to find ways to cope. Cooking is one of them. Apart from the fact that my hobby is making cakes, I also like to cook and experiment. I have some weird zucchini that I bought from Fruit &Vegetables market – and mostly because I saw them for the first time. 🙂 Then I thought about what to do with them. I read different options for stuffed zucchini and decided on the one in which I will use eggs and cheese. Here are the necessary products that are not of a certain weight, but are the result of my experience and judgment:
4 zucchini
cheese
eggs – I chose to have 2
yellow cheese
diced tomatoes
onions
vegetable oil
breadcrumbs (it’s best to have Panko, but I don’t have one; that’s why I’ll use plain breadcrumbs)
spices – I think I use a little chili and black pepper; oregano would go, but I don’t have it at the moment
Steps of preparation:
Wash the zucchini very well. If they are like mine, cut a lid around the handle and carve with a spoon. If you have ordinary zucchini, you have two options – to cut them in half and shape them like boats or to cut them into several pieces and form like stumps.
Fry the onion briefly and add the tomatoes.
Stew until the tomatoes are soft.
Add salt, pepper and chili. Remove from the heat.
Put the zucchini in a pan. In about 1/3 of the filling place put the mixture with tomatoes.
Beat the eggs and add the shredded cheese. Fill the next 1/3 space with this mixture.
Top with a mixture of grated cheese and breadcrumbs.
Cover the zucchini with their lids. Lightly sprinkle with oil and then bake in the oven at 170 degrees until done.
In Turkey I ate stuffed zucchini with rice and dried fruit. They make them insanely delicious. 🙂 But at home rice is not loved at all, so I decided to try something different. It turned out to be a very tasty hit. The addition of chili turned out a little spicy, which I like lately.
So, friends, there is no cake this week. I will try to resume the rhythm of the blog for the next one, but I can’t promise because the situation is very dynamic. But I am optimistic and I know that this situation will pass. We will not be prisoners at home, we will not be afraid. We will enjoy the spring, the sun and we will communicate and laugh again, we will cook and eat cakes and everything will be fine. So please stay at home! Be responsible and disciplined. Think of your loved ones. And, if you don’t know how to cook, now is the time to learn. 😉
