If You Ever Need This Recipe

This one originally came from my Mum, but doing a web search for zucchini provencal doesn't return a recipe like this one, so I'm not sure whether this is the original recipe Mum used, or one she mashed up and then just stuck the name on - quite possible she simplified the original one to make it quicker to cook during the week, equally possible this was her own concoction and she just banged the name on because the ingredients are the same. However it came about it tastes great (and this is from someone who's not a big fan of veggies). It's simple to prepare, though does take a while to bake. Feel free to use different herbs (basil goes well) and add things like garlic if you want to mix it up. The quantities for the ingredients are pretty vague as it depends what size dish you're using. The basic principle is to layer slices of zucchini, onion and tomato with some herbs and seasonings until the dish is full. There's usually ...

A slightly different version of a cheese scone with some added yoghurt, which improves the flavour and texture. Same tips apply as the regular scones in not over working the mix and keeping everything cold. Quantity:  8 - 12 scones Prep time:  about 20 minutes Cook time:  15 minutes Ingredients  Quantity Ingredient ¾ c Milk ¾ c Plain, unsweetened yoghurt 3 c Flour 3 tsp Baking powder pinch Salt ¼ tsp Mustard powder 50 gm ...

These tortillas are great to use for burritos or wraps. They use a combination of Masa corn flour and regular wheat flour, which makes them easier to prepare than ones made from just masa, but they have a better flavour than plain flour ones. If you don't have any masa then just leave it out and use 2 cups plain flour instead, or for a full flavour use 2 cups of masa and no wheat flour, though this may need more water and is a bit more difficult to work with (but tastes better if making into corn chips or tacos). As with the other recipes on here, this one isn't culturally authentic, but is tasty and simple to prepare. Masa harina is a flour made from corn that's been dried and specially treated with limestone (a process called nixtamalisation, which makes the vitamins and minerals in the corn more bio-available), and is the traditional corn flour used in Mexican cooking. I only use the Tio Pablo brand, so can't comment on any others...