Zucchinibread with cheese - a great side to your dinner!

I have some fantastic neighbors, and they have this habit of swinging by with their arms filled with gorgeous vegetables from their garden. And I LOVE it! Zucchini is in season here in Denmark right know, and therefore these two puppies showed up at my doorstep, ready to be used.

In the past, I´ve had a hard time using this vegetable in a tastewise satisfactory way, although I have baked my share of zucchini cakes, and grated my share of zucchini into lasagnas in order to have my daughter eating more vegetables. But I have never really used it in its own right... before now.
Here I use it in a food bread together with cheese.... Mmmh... Yummy!

 

Zucchini bread with cheese

2 pieces

Ingredients

1 1/2 dl (or 0.63 cups) of lukewarm water
Approx. 700 g (5.5 cups) of flour(the amount of flour depends on the amount of zucchini and the type of flour used, so add as much as needed...)
6 g sea salt
25 g yeast
180 g Cheese (emmenthaler, goats cheese or something else...=
1 medium zucchini, grated
A little olive oil

Method

Grate the zucchini, and press of as much liquid as possible. Cut the cheese in cubes and add to the grated zucchini. In another bowl, dissolve the yeast in the lukewarm water. Add to the zucchini mix, along with sea salt and flour. Add flour until you are able to work the dough into a smooth piece of dough, that is not to sticky on your fingers. Make into two breads, and allow to rise on a lined bakingtray for approx. 45 min.

Turn on the own on 200 degrees Celsius (approx. 400 degrees Fahrenheit). Use a fork to make small holes in the bread, and pour over a little olive oil, and sprinkle some sea salt on top. Bake for about 30 min or until golden brown. Chill on a grid.

I will eat this little piece of heaven to a spicy onionsoup tonight... Lovely!




ENJOY!

Easy buns...

I once knew a guy who made amazing buns. Now a days I make these buns a couple of  times every week in the morning, because they are so super easy, and really delicious.


Mortens Buns
7-10 buns


Ingredients
9 g yeast
12 g salt
3 dl water
390 g flour (I use a combination of wheat (250 g) and rye (140 g))

Method 

Dissolve the yeast in the water. Mix the other ingredients into the water in your mixer or by hand. Leave the dough at roomtemperature covered by a cloth overnight, or approximatly 8-10 hours.
Turn on the oven at 250 degree C, and pour the dough out onto a flour dusted counter. Fold the dough onto it self from each end, and cut out around 7-10 buns. Put them on a baking sheet, and sprinkle poppy seeds on to them (if you want that). Bake in the oven around 10-15 min, or until they sound hollow when you knock on them. Now EAT with a LOT of butter ;-)