This week's theme at I Heart Cooking Clubs is "Moreish Meals", dishes you just can't get enough of. At this time of year, surrounded by all of the gorgeous summer produce, there's nothing I enjoy more than grilled vegetables, more specifically, young, sweet zucchini, of which there's plenty right now, with a lemon-basil dressing.
I can easily eat a plate of this as a meal, a comment I've made about a few different vegetable recipes I've tried, but I realize it's not most people's idea of one. It occurred to me that it would make an excellent bruschetta topping, and an open-faced sandwich does qualify as a meal!
For that, I needed good bread. What could be more "moreish" after all than a homemade loaf, fresh from the oven, especially one made with whole grain spelt flour and hard cider. For the Cider Loaf from Kitchen Diaries 2, I used 7g (about 1 package) instant dried yeast instead of fresh, water instead of milk and brown sugar instead of honey (there's a vegan to feed now!). The dough was very wet and didn't need much kneading, just a little folding between rests.
The finished loaf had a moist crumb, chewy texture and crisp crust. The cider was a nice alternative to beer, adding a little sweetness to the bread, and my kitchen didn't smell like a brewery while it was baking - though some people I know wouldn't have objected to that ;)!
Thinly sliced, grilled until toasty, rubbed with garlic and sprinkled with a little sea salt, it was the perfect base for some fresh ricotta and the lemony grilled summer squash. There you have it, a moreish meal!
The recipe for Grilled Zucchini with Basil and Lemon is from The Kitchen Diaries and can also be found here. Visit IHCC to see what other members have cooked up with featured chef Nigel Slater this week.