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Helen's Zucchini Torte recipe?

Posted by Dawn 
Helen's Zucchini Torte recipe?
March 19, 2016 11:25PM
I was going to make this recipe Helen, but wondered why the ingredients are left to stand for a couple of hours before transferring into the pastry. I also wondered if the rice should be cooked first. Is the method of setting aside the mixture for a couple of hours is intended to soften the rice so that it cooks within the 30 minute cooking time?

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I was a bit reluctant to make it and then find the rice hadn't had a chance to cook properly. I guess cooked rice could be used instead and no standing time would be required.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe?
March 20, 2016 09:56PM
I think it may be that the rice partly softens as you say, and then whilst cooking will absorb a bit more moisture so the rice is soft to eat.
Re: Helen's Zucchini Torte recipe?
March 21, 2016 07:27AM
Thanks for that Karen. I was always under the impression that you don't soak rice otherwise it will be gluggy! It's possibly an old wives tale - but I can remember Mum telling me that when I was quite young - hence my apprehension. I'll go ahead and make the recipe by the soaking method and see what happens.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe?
March 21, 2016 07:55AM
Dawn Wrote:
-------------------------------------------------------
> ... I was always under the
> impression that you don't soak rice otherwise it
> will be gluggy!

I almost always soak rice before I cook it - Basmati for about an hour, Jasmine and Japonica several hours, sticky rice overnight. It ensures that the grains are evenly hydrated and helps it to cook evenly.
Re: Helen's Zucchini Torte recipe?
March 21, 2016 08:22AM
Oh thank you TPANDAV, I am surprised and I've learnt something new today. If I was just cooking plain soaked rice would the timing be different to that of un-soaked rice? My mind is telling me cooking time should be less. I would certainly need to become more organised and think ahead confused smiley
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe?
March 21, 2016 11:09PM
Hi Dawn and yes the recipe is correct although I haven't made it for ages.
I must do so!
Re: Helen's Zucchini Torte recipe?
March 22, 2016 12:13AM
Dawn Wrote:
-------------------------------------------------------
> Oh thank you TPANDAV, I am surprised and I've
> learnt something new today. If I was just
> cooking plain soaked rice would the timing be
> different to that of un-soaked rice? My mind is
> telling me cooking time should be less. I would
> certainly need to become more organised and think
> ahead confused smiley
> Regards,
> Dawn.

I cook plain rice by the absorption method, whereby there is no need to worry about exact cooking time. Measure the rice by volume (1x 250 ml cupful serves 3 - 4). Wash well, soak, drain. Add slightly less than twice the volume of water, say 400 ml water to 250 ml rice. Bring to the boil covered, when boiling stir briefly until all the grains are suspended in a thick slurry of liquid. Immediately take off the heat, cover with a piece of absorbent kitchen paper and replace lid. Leave undisturbed to finish cooking for at least 20 minutes, or up to an hour. Reheat if necessary, but for most meals warm or tepid rice is fine. Sticky rice is traditionally served at room temperature.

This method works with all kinds of rice. Remember that different kinds of rice when cooked have different textures, and it is only Basmati that is expected to have completely separate grains. Jasmine should be slightly sticky, Japonica (sushi rice) should clump together, and sticky (glutinous) rice is very sticky.
Re: Helen's Zucchini Torte recipe?
March 22, 2016 12:45AM
Thank you for all of your good information TPANDAV. I too cook rice by the absorption method, but I don't soak it first.
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe?
March 22, 2016 10:54PM
Hi Helen, I made the Zucchini Tourte last night. It had a beautiful mellow flavour and was so nice that I had two slices of it!!! However, the rice wasn't soft, it was quite edible, but on the crunchy side if you know what I mean. The mix that the rice sat in for 2 1/4 hours started off without a lot of moisture, but this improved with sitting (probably helped by me adding some salt) so the rice did have the opportunity to absorb moisture. I'm wondering though, whether the fact that I did not have any Arborio rice (when I went to the pantry to get it eye rolling smiley) and used Sushi rice was the problem that the rice did not cook properly? All the same, we are going to look forward to eating more of the Tourte re-headed tonight for dinner! smiling smiley
Regards,
Dawn.



Edited 1 time(s). Last edit at 03/22/2016 10:56PM by Dawn.
Re: Helen's Zucchini Torte recipe?
March 23, 2016 03:32AM
Thanks for your feedback Dawn. I have all of the ingredients required so will make it tonight and see how the rice cooks.
We are doing photos tomorrow so I will also be able to add a pic to the recipe.
Re: Helen's Zucchini Torte recipe?
March 25, 2016 12:29AM
Hi Helen! I'd love to know if you made the Zucchini Torte recipe and whether the rice cooked properly.
Happy Easter!
Regards,
Dawn.
Re: Helen's Zucchini Torte recipe?
March 25, 2016 03:17AM
Hi Dawn, unfortunately I have a wee virus so haven't as yet made it but I will post as soon as I do.
Re: Helen's Zucchini Torte recipe?
March 25, 2016 05:58AM
Oh Helen, that's not such a nice way to spend Easter! Rest up, and I hope you're feeling well very soon.
Regards,
Dawn.
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