Courgettes again


courgetteCourgettes once again seem to be the vegetable of the moment with all of us thrilled to see them growing so well then wondering what on earth am I going to do with them all as they don’t freeze well . So below are a few recipes to help .Courgette fritters.

fritters

Ingredients

2 courgettes grated ,

4oz peas

4oz sweetcorn

1 tbsp of flour

1 egg

a little milk

spices or herbs.

salt and pepper .

Method

1.Mix together  the flour , beaten egg  and enough flour to make a thick batter.

2.add choice of herbs dried or fresh

3. Or choice of spices like cumin, coriander, chilli powder

4. Mix in the grated courgette , sweet corn and peas .

5. add salt and pepper.

6.heat a frying pan with a little oil and add spoonfuls of mixture.

7. Fry on one side till underneath is crisp and then turn and do the   .

Try not to keep turning .

Stuffed Courgettes

stuffed courgette

Ingredients

Courgettes cut in half length wise

4 oz Chopped mixed peppers

4 oz Peas

4 oz Sweet corn

Grated cheese

cooked rice or couscous

Spices or herbs of your choice.

Method

1. Mix all ingredients together except courgettes  and grated cheese

2. Scoop out seeds and middle of courgettes and fill with mixed ingredients

3. cover with grated cheese ,Feta is lovely .

4. place on baking tray and bake on a medium hot oven for about 30 minutes.

Courgette cake

This recipe is one of Nigel Slaters and I am sure he would be pleased that I think it is a great cake..

Serves 6.

Ingredients

200g butter

200g caster sugar 

2 eggs

150g courgettes (about 2 small ones)

1 small apple

200g plain flour

½ tsp baking powder

pinch cinnamon

60g pecans

80g sultanas (half cup, packed)

Method

1.Preheat oven at 180C/gas mark 4.

2.Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep.

3.Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next.

4. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture.

5. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit.

6.Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch.

Allow to cool in the tin before turning out.

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2 thoughts on “Courgettes again

  1. I would never have thought of using courgette in a cake but I guess it’s like carrot cake (which I love), the vegetable becomes a texture rather than a taste. I am going to experiment with these courgette ideas this week with my glut of them. I agree, they don’t freeze well and in fact I don’t like many vegetables from the freezer.

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