I was cleaning out my fridge yesterday trying to make some space to accommodate the huge box of fruit and veges I had just bought home. There were some zucchinis begging to be used, leftovers from a tin of tomatoes, some yoghurt, a crumbly piece of feta, half a bunch of dill….hello inspiration …
Rather than give my slightly tired leftover veges to the chickens I decided to try to make dinner out of it all – avoiding waste and making space in one fell swoop.
Much to my delight we ended up with a really yummy dinner that came together quickly and with a minimum of fuss. There was even enough for lunch and nothing beats leftovers !
Tomato kasundi sauce
400gm can diced tomatoes
1 teaspoon each of paprika, garlic powder (or 1 clove), cumin, garam masala
1/2 cup stock
1 onion finely diced
2 heaped tablespoons brown sugar
1/4 cup balsamic vinegar
lots of salt and pepper
Fry onion till soft, add spices and cook for a minute or so. Add all other ingredients and simmer for about 40 mins till thickened and sticky.
This will make a good amount so you can use leftover sauce for topping corn fritters, on sandwiches, as a curry accompaniment etc
Meanwhile …. make your muffins…
Zuchini and Feta Muffins
1 tsp bicarbonate of soda
1 teaspoon paprika
1 teaspoon pepper
80gm very soft butter
1/2 cup plain yoghurt
1/2 cup milk of your choice
2 medium sized zuchini grated
1/2 cup chopped herbs like mint, parsley or dill
Mix together flour, bicarb, paprika and pepper. In a separate bowl blend together yoghurt, butter , milk and egg.
Place all ingredients in a large bowl and fold together until just combined. Don’t over mix !
Bake in muffin pan at 200 degrees for about 25 minutes.
Serve your muffins with the sticky tomato kasundi and a big salad . YUM