Take a look at what our Collingwood Assistant Manager has been up to during social isolation.
Cooking and baking has been a way for me to feel productive, creative and to ease my COVID19 induced anxiety.
Making sure there is a steady supply of baked treats for me and my bestie and boyfriend to nibble on is my self-appointed duty. I have also devoured endless cooking and food related videos. My most recent wormhole being videos demonstrating the best and most profesh ways to chop each vegetables (NERD!)
Here’s some piccies of things I’ve made plus a recipe for my favourite zuchinni salad.
At least 2 large zucchinis(sliced lengthways about 3mm thick)
½ cup good olive oil (for frying and dressing)
1 tsp cumin seeds
2 cloves garlic
Small handful of fresh mint
1. Heat a nonstick pan (bonus if you have a cast iron griddle) to a medium heat.
2. Lightly brush each side of your zucchini slices with oil and fry away, flipping after a few minutes when you’ve got some nice browning. The zuchinni will become soft and delightful. Repeat with all of your slices and lay on paper towel or preferably a wire cooling rack.
3. I like to serve this salad cold so I fry in advance then pop in the fridge.
4. For the dressing toast the cumin seeds until they become fragrant then combine with remaining olive oil, lemon juice and crushed garlic cloves. Season to taste and add chilli flakes if you like heat.
5. Arrange the zucchini on your serving plate and pour over half of your dressing and sprinkle with torn mint leaves. I recently served this dish for Ellies isolation birthday with other Italiano flavoured dishes and some homemade focaccia.
Starting my own recipe notebook that I can share with my current and future family has always been on my list of things to do.
I’ve finally begun filling pages with handwritten recipes like the one above and it feels goooood!