Mrs Jones’ (Rachel’s Mum) Zucchini Muffins

Now to Europeans I suspect the idea of eating sweet courgette muffins, probably sounds pretty odd.  But I swear these are just delicious and very light.  I’m not claiming any health benefits, but they could be worse!


Rachel was a helper from Kentucky who stayed with us for 6 weeks last summer, who claims that I inspired her to learn to cook.  Rachel is just about the kindest person alive, but I am still very flattered!  She beautifully hand-sewed and designed the cushions at the beach house and created our Gîte Lily and Poppy sign at the end of the drive.

This recipe came from her Mum, from whom I have learnt quite a few recipes, including Apple Butter, another unknown in Europe.

Put the oven on at gas mark 5, 190°C.

3 eggs

1.5-2 cups sugar

2 cups grated zucchini

1 cup canola/vegetable oil (I used 2/3 of a cup)

2.5 cups flour

1.5 teaspoons baking soda

0.5 teaspoons salt

2 teaspoons cinnamon ( I used mixed spice)

2 teaspoons vanilla

1 teaspoon baking powder

1 cup of either golden raisins, nuts, or chocolate chips

Put the oven on at gas mark 5, 190°C.

Mix together all the dry ingredients, add the wet, mix together roughly and spoon into muffin cases.  Put in the oven for 25 minutes or until golden brown.  Delicious.


The Valley (of Moyon)in the mist.

This photo was taken at about midday on a cold morning. The mist had stayed sitting in the valley below as there was no wind.  This is taken from pretty much where the wind turbine was scheduled to be built.  Despite having built the concrete foot (nearly 2 years ago) and put in the wiring and the electrical substations, it would appear that it will now never be built.

Moyon in the Mist

Moyon in the Mist

Melanzane – Rolled Aubergine stuffed with Goats Cheese by Mr Gantzer aka Mike

Sorry no photo – we already ate them.  Maybe next time!

Starter for 4 people

2 aubergines

Slice aubergines 5mm thick longways,

Rub with oil, salt and pepper and put into a hot dry griddle pan until they start to blacken.

Take them off and let them cool.

Meanwhile take 200g of goats cheese, break into small pieces in a bowl add some nice chopped ham with a good flavour (optional), a drizzle of olive oil and some pepper.  When the aubergine is cool, take the cheese mixture and roll into a rough ball the size of a walnut and roll it up in the aubergine slice.  Put your aubergine rolls into an oven proof dish.

For the sauce

Put a tbs of olive oil in a pan.

Blend roughly

1red pepper,

2 tomatoes,

3 cloves of garlic

a pinch of salt

a pinch of sugar

add the offcuts of aubergine

add 2tbs of red wine and a enough water to stop it drying out.

Fry it all together for about 20 minutes on a low heat.

Spread on top of the aubergine rolls add a little parmesan and put in the oven for 15 minutes on gaz mark 6.