Monday, July 21, 2014
Sunday Brain-Fog Zucchini Slice
This evening I used the slicing plate on my food processor (a lovely instrument!) to grate some veggies, but I sort of forgot to take the food processing blade out of the bottom of the bowl.
Carrot soup is a wonderful base for any sort of dish, right?
Like zucchini slice muffins, perhaps.
A zucchini slice is a wonderful dish, but in a fit of Sunday-afternoon brain-fog, I doubled the vegetables, halved the flour, 2/3'd the eggs, swopped the cheese in the recipe for something i found at the bottom of the fridge, spooned the mix into cupcake shells, forgot the spices until I dumped them on as a garnish when the muffins were half-way done. In the oven I undercooked 'em, then compensated by sticking 'em back in the oven until they were scorched -
And none of it should have mattered! A zucchini slice is a recipe that takes whatever you throw at it and comes up roses and zucchini-scented violets. Heck, I've done it once with exactly three ingredients - zucchini, carrot and one egg - and it was divine.
But these little muffins?
They taste... blue. There's no other way to describe it - they taste like a flavor would smell when it goes wrong, they taste like a bell would feel when it's struck in the wrong key. They taste... absolutely appalling.
Anyone got a good recipe?