Our goal is to produce a clear, clean liquid which will enrich and enhance anything that it is added to, without imposing a flavour of its own.
I have or thought I had a ‘Zucca piena di Napoli’ squash growing, a rare Italian variety with a beautiful blue-ish green hue. While I was away last week it turned a pale tan colour because it is actually butternut squash. No complaints butternut has…
At the end of our summer squash season we ended up, as you often do, with a couple of giant zucchini\courgettes. They are best eaten when smaller, but were perfect for these loaves. To readers outside the U.S. think cake rather than bread, this is not savoury. The nearest things I can compare it to are a carrot cake and the Jamaican Ginger cakes that were popular when I was growing up in the UK.