Your Home Made Happy Hour Menu - Zucchini Based Appetizers - No Egg and No Butter Yoghurt and Pear Cake

Nya Crea

Today I want to propose to you not only one recipe but a triplet! A set of 3 dishes that you could serve for a family happy hour that are guaranteed to win the tastebuds of adults and little ones!

During these unprecedented times, we can only try to bring entertainment directly to our own homes. I used to love going out with my hubby for a fresh "happy hour", in Dubai and Italy it was particularly nice because they were serving all of my favourite food and amazing cocktails.

However since we cannot do the same things that we used to do, I thought, why not create my own homemade happy hour, to enjoy with my family?

I know it is not the same, but the food is definitely going to be amazing at least!

The recipes are easy and quick enough, that even my little 11 years old niece can! They are so easy but so tasty that are guaranteed to impress all of your guests!

You only need a few ingredients that you can find in most supermarkets and you’re good to go!

The first one I want to share with you Is my famous mum’s Yogurt and Pears Cake, no butter and no eggs, so, in the alternative, you can make this cake as a vegan version with vegan yoghurt! Just substitute the same amount of Yogurt with the vegan version et voilá!

Results guaranteed!!!! I can assure you this simple cake will win the most difficult tastebuds!


130 g of vegetable oil

150 g brown sugar

350 all-purpose flour

125g vanilla yoghurt

1 teaspoon of vanilla extract (optional)

1 skin of lemon bio grated

Chocolate chips

1/2 teaspoon of baking soda

2 teaspoons of Baking Powder

Heat the oven to 160 degrees Celsius

Wash the pears really well and cut the skin off.

Cut them into pieces removing the hardest internal part and the seeds.

Place the brown sugar in a bowl then add the oil and whisk with an electric whisker

Add the yoghurt and give it another whisk.

Whisk for about 5 minutes until the sugar starts to dissolve.

Swift the flour and add baking soda and baking powder, then add it to your mixed compost.

Continue to mix for a while until the whole compost is well amalgamated,

don’t worry if your mix has clumps and ends up feeling a bit too hard, the sweetness of the pear will soften it while cooking.

Add the pears (cut in small pieces) to the compost, now don’t use a whisk but use a spatula to add it together and mix until they amalgamated

Last, add the chocolate chips and stir with the spatula.

For this recipe, I’m using a round 26 cm pan.

Grease your pan with butter and flour

Then transfer the compost to your pan and help yourself with the spatula if the cake is hard to work with, don’t worry once is cooking the moisture of the pears will make your cake extremely soft and fluffy!

Cook in the middle part of the oven at 160 C for 45 mins

To check if the cake is ready you can insert a toothpick in it, if it comes out clean, the cake is ready, otherwise, you might want to keep it inside the oven for a few more minutes.

Take your cake out of the oven and let it cool down, when it’s completely cooled off, swift some powdered sugar on it.

Now that the cake is in the oven, you can start with your other preparations.

Zucchini and Ricotta Fritters


1-2 zucchini depending on the size

1 egg

2 teaspoons of Parmigiano cheese

2- 3 teaspoons of Bread crumbs depending on the consistency

Salt and pepper

100g of Ricotta Cheese

Vegetable oil to fry

Cut the zucchini with a veggie cutter, julienne style, add one egg, the ricotta cheese, salt, grate some Parmigiano and add, lastly add the breadcrumbs. Mix all together.

Place some breadcrumbs on a plate, form little balls, dip them into the breadcrumbs, help yourself with a spoon if they are too soft. Set aside.

Prepare and heat the vegetable oil to fry in a pan

Fry your fritters, make sure you don’t overcrowd the pan, and turn them a few times. When they start browning they are ready!

Place a kitchen towel on the plate to absorb the extra oil and place your fritters, let them cool down for 10 minutes, and enjoy!

Zucchini and Ham Roll

2-3 zucchini depending on the size

1 red onion

1 roll crust/pastry

80g of Ham

1 cheese like scamorza or Gouda

Take the pastry out of the fridge and let it rest for 20 minutes.

For this simple recipe which is a cheat version, I use an already made crust from the supermarket. As I previously mentioned these are two happy hour recipes so this also means quick!

Start by cutting the zucchini into quarters and fry them with extra Virgin olive oil, add the red onion, salt and pepper and cook until tender with a lid on. Add the ham. Stir and let it cook for about 5 mins

Let the filling cool down before placing it on the pastry or it will break apart and become really soft.

In the meantime preheat the oven to 180C Degrees.

Place the pastry in a baking tray

When the filling has cooled down, add it to the middle of the pastry.

Cut the cheese and add it on top.

To close the roll, fold it from each side towards the filling and close. Close the long extremities as well.

You now have to move on to the most delicate passage: turning the roll.

To do so, place some baking paper on top of it and turn it helping yourself with the paper.

Once turned, do some cuts all across the roll to make a way for the heat to escape.

Whisk an egg yolk and spread it on top of the roll.

Place it in the oven and cook for 30 minutes, enjoy!

I would love to know if you enjoyed my recipes, if you did feel free to leave me a comment!

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I love to set trends, my field of expertise is music and entertainment but I also love to talk about lifestyle and what's trending at the moment. Expect to find interesting tips, music advice and interviews but also food blogging (yes I'm a foodie), pretty much, anything that interests me or sparks my attention, I promise to bring it to you!


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