Chocolate & Zucchini Cake
– 1 1/2 C (180 g) all-purpose flour
– 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
– 1/2 C (40 g) unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 C (110 g) butter, softened
– 1 C (160 g) light brown sugar
– 1 tsp vanilla extract
– 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
– 3 eggs, at room temperature
– 2 C zucchini, unpeeled, grated (about 280 g, two medium)
– 1 C (170 g) chocolate chips
– 40 g light brown sugar
– 1/2 C (70 g) hazelnuts, toasted and chopped(I used pecans)
Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.
In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.
Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.
In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.
Aubergine Caponata (eggplant!)
By Linda McCartney
1 large aubergine (I used 2 small ones)
1 small onion
1 stick celery (I didn’t have any so omitted)
1 oz olives (I used some pitted black Greek olives)
1 oz capers
2 ½ T olive oil
1 T wine vinegar
2 t sugar
1 C chopped tomatoes (I used canned diced ones)
1 T tomato puree (I used some tomato paste that I buy in a tube, very convenient)
Dice the eggplant into small cubes and sprinkle generously with salt. Leave on a plate or in a colander for 20 min. to pull out the liquid. While eggplant is draining, prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces.
Heat the oil in a deep saucepan and sauté the onion and cetery until lightly browned. Wash the salted eggplant thoroughly and drain, add gradually to the onion mix, adding more oil if necessary. Add the remaining ingredients, cover the pan and simmer, over a medium heat for 30 – 40 min. stirring occasionally. Cool, put into a jar and refrigerate for 24 hours before serving. This is really good tasting. Serve with crackers or even on hot pasta.