Zucchini Lasagna

Zucchini Lasagna

Zucchini patties 2       Zucchini patties 1Zucchini Lasagna 3  

Use Zucchini instead of pasta. I added mushrooms, ricotta cheese, cottage cheese, mozzarella, fresh Basil and tomatoes. With organic Simply Natural pasta sauce.
3 zucchini sliced
6-8 mushrooms
3 tomatoes
Handful of fresh basil
200g of mozzarella
1&1/2 cup of cottage & ricotta cheese
Half a jar of pasta sauce
I did 2 layers of all the ingredients then baked it for about 40min (untill the Zucchini is cooked @ 350

Source: Lili Motaghedi I got the idea to use Zucchini instead of pasta on Pinterest but this is my own creation

Zucchini patties

Zucchini patties 2 Zucchini patties 1 

1 onion
2 zucchini
2 eggs
1 Tea spoon of seasoning

Grade Zucchini & onion add egg and your choice of seasoning mix then fry with your choice of oil. I added salt pepper some chili flakes and turmeric.

Source: Lili Motaghedi, from my Dad but I used Zucchini instead of Potatoes

Fruit Pie Bites

Fruit Pie Bites 1  Fruit Pie Bites 2  Fruit Pie Bites 3  

¼ cup demerara brown sugar
1 teaspoon apple pie spice*****, and additional apple pie spice for sprinkling on top of crescent rolls (or just cinnamon and all spice)
3 tablespoons butter, melted
⅓ cup chopped pecans or walnuts nuts
1 small apple, cored and sliced into 8 (½ inch) slices
OR you can use any other fruit you have available i.e. peach slices
1 (8-ounce) can Pillsbury Original crescent rolls

Preheat your oven to 375 degrees F.
Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and fruit spice. Set aside.
Melt butter and toss fruit slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper.
Evenly distribute brown sugar mixture onto each triangle.
Sprinkle with the chopped nuts.
Place a fruit slice on the wide end of each triangle.
Wrap crescent roll dough around each piece of fruit.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional spice.
Bake for ±25 minutes, or until golden brown. Cool for 5 minutes before serving.

****** Make your own apple pie spice:-
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom or all spice

Note: I made a double batch, one with apple and one with peach.

Source: Adapted from different online versions by Esme’s kitchen

Health Muffins

Health Muffins  

This mixture will keep in fridge for up to 30 days
2 eggs
1½ cups brown sugar
⅓ Cup oil
2 cups digestive bran
2 cups milk
125g seedless raisins
2½ tsp bicarb
2½ cups white flour
1 tsp salt
1 tsp vanilla

Cream eggs & sugar, add oil and beat well. Add rest of ingredients and mix well.
Bake at 180° C for 25 minutes.

Submitted by Suzanna Hugo (Origin: a very dear lady no longer with us)

Sesame Rosemary Candied Pecans

Sesame Rosemary Candied Pecans 

Shake together in a container: Two cups of pecans, sesame seeds and dried rosemary leaves (as much or little as you like), white of one egg and half a cup of coconut sugar. Make sure everything is spread well. Place on parchment paper in 320 F oven. Bake for 15 minutes and let it cool.

Easy and delicious!
Source: Alma Kirstein‘s Kitchen

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