All Zucchini…

Growing wonderfully in the garden, zucchini and cucumbers are particularly good and healthy vegetables and so versatile to use. Today we have a few recipes again, tried and tested and used for years. Have fun cooking!
Sweet and sour vegetables:

Sweet and Sour Vegetables

Makes 4 large jars or 7-8 small ones

1 kg zucchini (ideally yellow and green), 3 large onions, 4 red bell peppers (red pointed peppers and tricolor (red, orange, and yellow)), 10 dag celery (shredded), approx. ¼ l water – possibly a little more, ¼ – ½ l apple cider vinegar, 3 tbsp mustard seeds, 2 bay leaves, 20 dag sugar, 3 small spoons salt, 4 cloves garlic

Cut everything not too small, put it in a large pot, bring to a boil, simmer for 8 – 10 min. (don’t let it get too soft, it should remain crunchy) and add a little preserving aid, immediately fill into clean, hot jars and turn upside down. Turn them back after 1 hour. Done. Tastes super good with a snack.

Zucchini Cake: easy and quick to make!

2 yogurt cups or mugs of grated zucchini
2 yogurt cups or mugs of sugar (a little less for those who don’t like it too sweet)
2 yogurt cups or mugs of flour
1 cup oil
1 baking powder and 1 vanilla sugar
A little cinnamon
4 eggs (separate yolks and whites)
possibly some grated nuts or almonds or almond slivers

Beat the egg whites until stiff, then cream the egg yolks with sugar until frothy, slowly add 2-3 tablespoons of hot water, slowly stir in the oil, add the remaining ingredients, fold in the egg whites and bake at approx. 170 – 180 degrees for 25-35 min.

If you want a tall zucchini cake, pour the batter into a cake pan (don’t forget to grease it beforehand), we always use a small baking sheet and put the mixture on it, the cake won’t be as tall then. Once it has cooled, spread it with not-too-sweet jam (e.g., redcurrant, cranberry, jelly) and cover with chocolate glaze. Once the chocolate glaze has dried a bit, sprinkle some almond slivers or shredded coconut on top. Done.

Good luck!

Your farmer’s wife Katharina.