It’s Grand Prix weekend here in Melbourne this weekend.  My husband is a F1 fan and we not only go to the race here every year, but also have been lucky enough to go to several races overseas.  As you’d expect the food on sale at the track varies from country to country.   So far, unsurprisingly, Italy has had the best.  Here in Melbourne it’s all pretty much heavy duty fried things so I usually take a lighter lunch for us.  Tomorrow I’m making these Frittatas to take……..


Seems like when Mum tore this out of the Woman’s Day she missed the last few lines so has handwritten them on the bottom.  Her instructions read “other half 27cm” and “over with pastry.  200o C, 400oF – 40 mins”.  I’ll add my comments  – that this could be a hearty pie for vegetarians by simply substituting the bacon for extra vegetables.


Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.

Zucchini Soup


  • 30g butter
  • 2 teaspoons oil
  • 4 chopped onions, chopped
  • 6 medium zucchinis, sliced
  • 2 medium potatoes, peeled and chopped
  • Salt & Pepper
  • ½ teaspoon dried tarragon
  • 4 cups chicken stock

Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.


Around the 1970s it became popular to grown zucchinis in backyard vegetable patches, they were easy to grow and produced a good crop. As a result recipes for slices, soups, and cakes started to pop up everywhere. This cake is just one of the many. We tried it out without the nuts, mixed fruit or coconut. It came out very moist and we feel that it needs the either the nuts or fruit to give it more flavour. Lemon icing would be a good addition as well.

Zuccini Cake


  • 1kg zucchini (small one are best)
  • 3 eggs
  • 2¼ cups sugar
  • 3 teaspoons vanilla essence
  • 1 cup oil
  • 2 cups Self Raising flour
  • 1 cup plain flour
  • 1 teaspoon salt
  • 1 teaspoon carb soda
  • 3 teaspoons cinnamon
  • 1 cup of either walnuts, mixed fruit or ½ cup coconut – if desired

Wash and grate zucchinis (skin and all). Beat eggs well and gradually add sugar and beat till thick and creamy. Add vanilla, oil and zucchini and nuts/fruit/coconut, if using, mix well. Add dry ingredients that have been sifted together. Pour mixture into 2 loaf tins or a large cake tin. Bake at 180ºC for 1 hour or 1¼ if using larger tin. Mixture is not very thick. Ice, if desired.