Zucchini Samosas

Preparation and cooking time:  20 minutes   

 Ingredients:

• 4 sheets phyllo dough
• 1 small zucchini, grated or shredded finely (small holes), 1 1/2 cups
  
• handful of fresh basil leaves
• 6 slices aged goat cheese
• 2 slices prosciutto, each cut into thirds
• 2 tbs chopped chives
• olive oil
• Tomato Salad
• 1 cup cherry tomatoes, cut in half
• 1 clove garlic, minced
• 2 tbs fresh oregano
• 1 tbs good olive oil
• sprinkle of sea salt
  

Instructions:

• After shredding the zucchini, put into a strainer and allow to drain for 5 minutes. 
• Combine the zucchin and chives.
• Remove 1 sheet of pastry and re-wrap the rest.  It's important to keep phyllo covered at all times or it will dry out very quickly.
• Lay the sheet out flat and lightly brush all over with olive oil.  
• Arrange half the basil leaves on the phyllo. 
• Top with another sheet and brush with oil
• Cut sheets in thirds the long way..  
• Take one corner of one strip and lightly fold it so that the corner touches the opposite side.  Do not actually make the fold.  We just want to determine the placement of the filling.  It will form a triangle. 
• Unfold it and put 1 slice of cheese, the ham folded to fit on top and 1/6th of the zucchini on the half of the triangle that will be the 'bottom'. 
• Now make the fold, taking the corner to the opposite side.  Continue to fold over and over, maintaining the triangle, like a flag.  (It will make sense when you are doing it)  You will end up with a nicely sealed triangle. 
• Brush the top and bottom with oil and place on a baking sheet. 
• Repeat,  making 6 little pies in all. 
• Bake at 400F (200C) for 15 minutes, until golden brown.
• Tomato Salad: Combine all ingredients in a small bowl and stir well to combine.  
• To serve: Place 3 samosas and half the Salad on each plate.

Do you ever have one of those days….. When you notice a glaring typo on a Facebook or Twitter update, and you hit the back key to fix it you hit send instead?

That's been my day.

Regardless of what I attempted today the fingers did not seem to want to obey the brain.

I gave up and went to the kitchen – via the garden.

I now have a freezer that is almost full.

I have chopped Romao tomatoes and chopped red tomatoes – both very useful.

I have chopped white tomatoes which I use for making white chili.

I have chopped yellow tomatoes which I use for making Tomato and Yellow Pepper Soup.

I have chopped orange tomatoes which are fun to use in the Smoked Salmon Lasagne.

But what am I going to do with all the chopped green tomatoes?

They're delicious, garden-ripened heirloom tomatoes….

But green?

Green Bolognese?