Zucchini - Courgette and Apricot Chutney

The rain from the skies came pouring down this weekend, and most people looked up at the sky as if they had forgotten what rain looked like?!  It was kind of funny, well I thought it was.  

Anyway, here is a link to some of my homemade jams, chutneys and preserves. The reason I am sharing the link is to highlight how surprised I am at myself in that I have never blogged a Zucchini - Courgette Chutney recipe, considering its the one vegetable I grow every year.  

I have also bookmarked these from Pam Cobin Spicy Courgette Chutney and Courgette Jam. I would have made these too, but I am running out of jars. By the way, do you have a courgette chutney recipe to share?

Zucchini, Apricot and Pumpkin Seed Flapjacks

Ah I am feeling a little mentally tired today to blog, so share a very simple Zucchini, Apricot and Pumpkin Seed Flapjacks I made over the weekend for the working week.

Turmeric Mango - Apricot Oat Flapjacks

These are British style flapjacks enhanced with turmeric, apricot and mango pieces. 

I don't have breakfast during the working week, so a banana, flapjack and coffee are what gets me to lunch on a working day and today was no different.  

I make flapjacks all the time and vary them wit different dried fruit or fresh seasonal fruit.  Recently its been strawberry flapjacks with strawberries from the garden, but I wanted to experiment a little.  
Turmeric seems to be trendy at the moment, so I thought I would chuck a teaspoon into my flapjacks just for a change.  Not only were the oats a golden autumn yellow, the turmeric also imparted its flavour and that was okay with me as I don't mind turmeric, but D was not overly keen on having these particular ones for his breakfast, saying that his preference was the other ones I usually make.  He thought these were more suited for a snack.

These Turmeric Flapjacks are so easy to make vegan, just replace the butter with a vegan alternative. Just be careful not to overcook them or under cook them.  

Christmas Fruit and Nutroast Pie

Another vegan Christmas recipe to share.

Dried Apricots and Pumpkin Seeds Flapjacks

When I was working I would often make muffins or flapjacks for the working week ahead.  These days I make them for the weekend, should we find ourselves venturing outside of home territory.  We are much more organised and will now make a flask of coffee and take small tub of home bakes.  This is our frugal and thrifty way of saving pennies and not spending pounds on a High Street latte, espresso or muffin. 

These flapjacks are made with dried apricots and pumpkin seeds, but you can easily make it with sultanas, raisins, sunflower and sesame seeds, as well as chopped nuts, almonds would be great.

 So let us see where this weekend takes us ....weather dependent of course.

Apricot and Pumpkin Seeds Flapjacks
Makes 8
Ingredients
125g unsalted butter
150g soft brown sugar
75g golden syrup
200g porridge oats
150g dried apricots, chopped
100g pumpkin  seeds
Method Melt the butter, sugar and golden syrup in a saucepan on a low heat. Then stir in the oats, apricots and pumpkin seeds, and combine thoroughly.
Spread and flatten the mixture into a lined baking tray. 
Bake at gas mark 3 for 30 minutes, until golden brown at the edges. 
Leave to cool completely in the tin, then cut into squares with a sharp knife and turn out. 

Chilli Chocolate Apricot Flapjacks

Since acquiring chocolate bars from Lucy, I've been going chocolate mad recently, baking Sea Salt and Chocolate Muffins, as well as Black Pepper Chocolate muffins.  This afternoon, D - the chocoholic was happy indulge in more chocolate delights, but not me - so we compromised.  I made some apricots flapjacks enhanced with a little chocolate for him and a little red chilli for me. 

These little oat bites do not blow your head off or make your eyes water.  The chilli flakes in it are very shy hiding amidst the apricot chew.  In fact the chilli flavour is really subtle indeed, creeping gently upon you with the melting sweetness of the chocolate. 

I am sharing some of these bites at the We Should Cocoa Challenge.  We Should Cocoa is alternately hosted by either Chele or Choclette who is this months host.  The theme for this month: October is to create a chocolate dish with the inclusion of chilli pepper. 

I have to admit a number of chilli chocolate inspired dishes crossed my mind.  Sweet ones like my vegan Chocolate Chilli Cake, Chocolate Chilli Brownies, Chocolate Chilli Muffins; as well as  savoury ones such as a Chocolate Chilli Vegetable Curry.  I was even tempted to remake this Vegetarian Black Bean and Chocolate Chilli, but finally decided on these flavourful bites.  

 

Chilli Chocolate Apricots Flapjacks

Makes about 14 - 28 squares

Ingredients

60ml orange juice

100g dried apricots, chopped
½ teaspoon chilli flakes
4 tablespoons golden syrup  
200g unsalted butter
100g soft brown sugar
250g rolled jumbo oats
100g plain flour
50g dark chocolate chips
Method
Preheat the oven to Gas Mark 3. Grease a 23cm square baking tin with some butter and line the base with baking parchment paper.
Pour the orange juice into a small saucepan along with the apricots and chilli flakes. Bring to a gentle simmer.  Remove the pan from the heat but leave it in a warm place for the apricots to plump up and be infused by the chilli spiked orange juice.
Add the golden syrup to the large saucepan. Add the butter and brown sugar. Heat very gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
Mix the oats and flour. Pour the oat mixture into the saucepan containing the melted butter mixture and add the chilli spiced apricots, along with any juice left in the pan. Mix everything very thoroughly.
Spread the mixture out in the lined tin, then evenly scatter over the chocolate chips. Bake for 25-30 minutes or until golden brown.

Leave for a few minutes, then mark the flapjack into squares with a knife. Leave to cool before removing from the tin.

Courgette, apple and apricot cake

Once upon a time, the only cake I’d eat with fruit or vegetables in it was banana muffins, apple cake or rhubarb crumble. However all that was to change when I started growing my own. I’ve been consuming large amounts of sweet things all made from shredded fruit, vegetables and herbs. I’ve had carrot cakes, carrot biscuits, beetroot and chocolate muffins, plum and almond cake, plum and hazelnut cakes and muffins, pear and hazelnut crumble, orange cake, pumpkin and autumnal squash scones,, ginger cakes, lavender scones, and even a rosemary and parsnip tart. All very good for the taste buds, but not my ever increasing waistline.
Some of you may remember the rather large courgette di nizza that I lifted from the garden a few days ago, I thought about making the courgette brownies or even the moist chocolate courgette cake again, but remembered still having an eating apple from Geilston gardens in the fruit bowl.

So this courgette, apple and apricot cake is what came out of the oven Sunday afternoon. Made not for us, but for a friend who had invited me over for tea.
Courgette, apple and apricot cake
Serves 6.
Ingredients
200g butter
200g caster sugar
2 eggs
150g courgettes, grated and squeezed of excess water
1 medium apple, grated
200g plain flour
a pinch salt
½ tsp baking powder
pinch cinnamon
50g pecans, roughly broken
50g dried apricots, sliced
Method
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep or a 7 inch round cake tin. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the greased tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out. Adapted from Nigel Slater's Courgette cake