Zucchini, Feta and Spinach Muffins

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There are a few recipes that can remind me of a time and a place and these Zucchini Muffins do exactly that!

Many of my childhood memories are also tied to the smell of fresh herbs, stories from grand parents and memories of traveling, music and family both near and far. When I look at the cuisine that I have grown up with I cant help but think how fortunate I have been.

Versions of this recipe mostly appear in Middle Eastern recipe books as fritters and although my grandmother made them that way as well, I think she would have been happy with my muffin version too. Its less time consuming without losing any of the taste.

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INGREDIENTS
Zucchini, Feta, and Spinach Muffins:

2 medium zucchini, grated

200g Frozen Spinach, thawed

½ cup feta cheese, crumbled

2 Tablespoon fresh dill (chopped)

2 Tablespoon fresh Mint (chopped)

3 large eggs, lightly beaten

2 Spring onions sliced fine

1 teaspoon garlic, minced

½ cup Self Raising Flour

Salt and black pepper, to taste

3 Tablespoons Olive oil (plus a little extra for the cupcake Pan)

Method:

Preheat the oven 180 Degrees

Place the grated zucchini and spinach in a fine mesh strainer over a bowl. Sprinkle with a little salt and let sit for 10-15 minutes. Then, wring all of the liquid and discard. Place the grated zucchini and spinach in a large bowl.

Combine the zucchini, spinach, feta, herbs, eggs, spring onions, garlic and oil. Stir to mix well.

Sprinkle in the flour and fold through until it all is incorporated and holding together.

Using a nonstick cupcake pan, add ½ teaspoon of olive oil to the base of each cupcake section and divide the batter between the 12 spots on the cupcake pan.

Bake for approximately 25 minutes.

Note: For a Gluten Free option use Gluten Free SR Flour 🙂

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Im going to make your tastebuds an offer they can’t refuse – New Class Dates

2014 Cooking and Baking Classes

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2014 Cooking a Culture – Greece

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Learn how to put together the perfect combination of vegetables, meat, fresh and dry herbs to make the most delicious Greek cuisine. At the end of class its time for “DINER” so get comfortable and enjoy everything you have made.

History, Culture and Cuisine of Real Greek Food from Asia Minor

BOOK NOW!

A: Cooking a Culture – Greece

Next Class:  (Code A)  February, Sunday, 16th from 3.00pm till 7.00pm

Next Class: (Code B) March, Sunday 30th from 3.00pm – 7.00pm

Next Class: (Code C) April, Sunday 27th from 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Meze (starter)

*Classic Greek Main

*Salads

*Dessert

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change. 

2014 Celebrate with Cake I – Chocolate

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2014 Baking Class will sure put a smile on any chocoholics face with these gorgeous cakes. WOW your friends and family make your special event a delicious celebration.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

D: Celebrate with Cake I – Chocolate

Next Class: (Code D)  May, Saturday the 3rd 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Chocolate Sacher Swiss Roll

*Chocolate Mud Cake

*Chocolate Caramel Brownies

*Chocolate Decorations, Frosting, Filling, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

2014 Celebrate with Cake II – Party

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2014 Baking Class will sure put a smile on everyones face with these gorgeous desserts. Learn to make layered cakes to wow your friends and family, make every special event a delicious delight to celebrate.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

E: Celebrate with Cake II – Party

Next Class: (Code E)  May, Sunday, 25th from 3.00pm till 7.00pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

E: In this class you will learn to make:

*Layered Red Velvet Cake

*Chocolate Orange Checkerboard Cake

*French Lemon Drizzle Loaf with candied citrus

*Frosting, Fillings, Candied Citrus, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 2014 Baking with Passion – Bread

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The smell of freshly baked bread, the crunch of crust and texture, it’s no wonder some countries consider it to be their cutlery and a meal without bread would be unheard of. Learn to make a variety of breads in your very own domestic oven.

Make, Bake and Enjoy. At the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

Next Class: (Code F)  June, Sunday, 22nd from 9.30pm till 3.30pm

Next Class: (Code G)  June, Sunday, 29th from 9.30pm till 3.30pm

F: Baking with Passion – Bread I : Savoury

F: In this class you will learn to make:

*Free form loaf, Pizza Basses, Variety of Dinner Rolls, Filled Lattice Loaf

*Shape Dough

*Baking techniques

*Use commercial yeast and fresh yeast

*Use a variety of bread flour, seeds to enrich the dough

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G: Baking with Passion – Bread II:  Sweet

G: In this class you will learn to make:

*Enriched Dough

*Sweet Yeast Braids

*Scrolls, Rosetts, Brioche

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 Please email your preference for:

Class  A  Cooking a Culture – Greece on Sunday 16th of February 3.00pm – 7.00pm

Class  B  Cooking a Culture – Greece on Sunday 30th of March 3.00pm – 7.00pm

Class  C  Cooking a Culture – Greece on Sunday 27th of April 9.30am – 3.30pm

Class  D Celebrate with Cake I – Chocolate on Saturday the 3rd of May 9.30am – 3.30pm

Class  E Celebrate with Cake II – Party  on Sunday 25th of May 9.30am – 3.30pm

Class F Baking with Passion – Bread I – Savoury on Sunday 22nd of June 9.30am – 3.30pm

Class G Baking with Passion – Bread II – Sweet on Sunday 29th of June 9.30am – 3.30pm