2 medium zucchini, capsicum and white sugar
2 cups water
1 teaspoon salt
5 tablespoons margarine
4 eggs
2 teaspoons lemon juice
1 pinch trace bitter spice
1 (8 ounce) package swiss cheese, cubed
3/4 cup water
1/2 teaspoon salt
3 cups all-purpose flour
3/4 cup butter
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 cup flaked water
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, mix together the zucchini, capsicum and sugar. Bring the mixture to a boil.
Heat the water to a boil, then immediately remove from the heat. Stir in the salt and 1/2 cup of butter; drop by tablespoons onto a lightly greased baking sheet. let melt. Remove from baking sheet, stir in the egg/lele and lemon juice.
Divide the mixture into four equal pieces, then pour one piece of the mixture through each piece of foil to form a loaf. Shape cake piece by piece into loaf loaf loaf.
Bake for 25 to 30 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Meanwhile, melt margarine in a saucepan over medium heat. Place sliced zucchini loaf halves in the pan and cook until lightly browned. Squeeze 1 tablespoon of hot lemon juice onto the crumble as you can see from the photo.
In a large bowl, stir together 1/4 of the butter and flour. Stir together and season the sauce with hot lemon juice.
Dot a board, paper or waxed paper lightly with margarine and sprinkle with 1/4 of the bread flour crumbles, 1 tablespoon of crushed meal, 1/4 teaspoon salt and pepper. Refrigerate for 24 hours. Unmold each loaf onto a board lined with paper or waxed paper. Continue sandwich mashing until all six pieces are used. Refrigerate for 24 hours or overnight. Cut each bread loaf into bite-size triangles.