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?

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