Zucchini, Corn and Sage Pancakes

The method of this recipe is inspired from the original Moosewood cookbook. However, her recipe does not use corn and adds mint instead of sage.

2 zucchinis grated
2 small brown onions finely chopped
2-3 cobs corn
5 eggs separated
50-100g Barambah feta
1/2 tsp sage
Sprinkle smoked paprika
salt and pepper to taste
approx. 1/2 cup flour



Lightly sprinkle zucchini with salt in a colander and leave for at least 15mins. Then, squeeze out all the liquid.


Simmer corn for a few minutes until the colour changes from light to dark yellow, but kernels are not too soft


Remove corn kernels with a sharp knife


Combine zucchini, corn, onion, feta, egg yolks, sage, paprika, pepper and flour.


Beat egg white until they form soft peaks and then fold into the mixture.

Dollop ladles of mixture onto a medium-hot fry pan with butter and cook like a pancake. Be careful not to have the pan too hot that the butter burns. If it does burn, wipe out the pan with paper towel and start again with fresh butter.




Serve with sour cream or yogurt. Add a little mango chutney to really make the flavours pop.

Spagetti Bolognese

Wow! Look at my Food Connect box this week. What a crazy amount of delicious food. Yummo.

After a long day on Friday I came home to find Morgan had made fresh pasta. he had seen all our tomatoes and decided to make bolognese!




Fresh pasta

6 eggs
Approx. 550g plain flour (fine flour if you have it)
1 tsp salt

Makes 8 serves

Morgan's method is precise (as always). He says: Knead the crap out of it until it goes 'delish' (approx. 5-min). You will notice that the dough transitions from a thing made out of flour and eggs, to a cohesive, moldable, tangible stuff. When it does that, keep kneading for a bit and put it aside for 1/2 hour minimum. Roll out using a pasta roller into flat sheets, lay them out to dry for a bit, then feed them through a pasta maker to make spaghetti!


Hang the strands to dry on your foldable laundry thingie!

Bolognese sauce

Cook 1kg mince until liquid is gone. Add 1/2 cup wine and cook until the liquid is gone. Add 4 cloves garlic, 3 finely chopped onion & olive oil. Cook, but don't brown the onions. Add Italian herbs and a couple of bay leaves (I threw in some rosemary too). Add 1kg fresh tomatoes + 2 cans of chopped tomatoes blended.



Bring to the boil and then simmer for 1.5hrs with the lid off. We added a little tomato paste 1 tbsp brown sugar, some balsamic vinegar and salt to taste. It's a process of adjusting flavours to suit the palate.


Serve over fresh pasta (3min in boiling water).


I added some Barambuh fetta, spring onions and chopped olives to serve.

When I grew up in Sydney in the 1980s, we ate 'spag bol' quite often. I remember the Parmesan cheese from a long-life can sprinkled on top and the crappy boxed pasta underneath. I love the emotions and memories that come from smell. Cooking this dish certainly takes me straight back to my youth. Not a huge surprise because smell is the only sense to connect directly to consciousness without being mediated by the thalamus. Thus, our experiences and memories are most quickly retrieved through smell. For more on olfaction see my memory blog entries on olfaction.