200g (7oz) grated courgette (no need to peel beforehand, and can be green or yellow courgettes)
150g (5oz) caster sugar
1 egg
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
1/4 teaspoon baking powder
2 teaspoons lemon zest (about 1 lemon's worth) and the juice for the drizzle, sweetened with extra caster sugar.
Method
Preheat oven to 160C, Gas mark 3. Grease a loaf tin.
In one bowl mix together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon zest. Fold the flour mixture into the courgette mixture until just blended. Pour into the prepared tin.
Bake for 45 minutes until a knife inserted in the centre comes out clean. If its still a bit gooey in the middle, another 10 mins should do the trick. Remove from the oven, Prick all over and pour over the lemon juice and sugar mixture and leave to cool.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
I hope you enjoy it. I usually make a bottle or two each summer and it's very refreshing mixed with cold water. I only grow spearmint, not the peppermint, so I don't know what difference it will make to the taste.
For those who've got a glut of raspberries, my jam recipe is the easiest thing going, and hasn't failed me in 40 years (though it's been refined in that time, and now contains less sugar).
Raspberry Jam
Ingredients
Fresh raspberries (beasties and bad bits removed, washed if you live in a town, maybe not otherwise), weighed
Sugar (not quite as much as weight of raspberries - I use, say, 2lb raspberries and about 1lb 14oz sugar.)
Method
Put clean jars in the oven at 100C. Boil their screw-top lids for a few minutes.
Heat raspberries very gently in a jam pan until they are just boiling. Add the sugar (you're supposed to warm it but I never bother) and stir continuously until you're sure it's dissolved. Increase the heat and when the mixture is properly boiling, set a timer for 5 mins. Don't stir it during this time.
When the time is up, turn off the heat, stir the jam and decant it into the jars.
Since 2019 I've lived in east Clare, in the west of Ireland.
Posts
Pat, can I be a b****y nuisance and ask for the recipe PLEASE
What a great thread!
Here is another lemon and courgette cake.
Lemon Courgette Cake
Ingredients
200g (7oz) grated courgette (no need to peel beforehand, and can be green or yellow courgettes)
150g (5oz) caster sugar
1 egg
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
1/4 teaspoon baking powder
2 teaspoons lemon zest (about 1 lemon's worth) and the juice for the drizzle, sweetened with extra caster sugar.
Method
Preheat oven to 160C, Gas mark 3. Grease a loaf tin.
In one bowl mix together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon zest. Fold the flour mixture into the courgette mixture until just blended. Pour into the prepared tin.
Bake for 45 minutes until a knife inserted in the centre comes out clean. If its still a bit gooey in the middle, another 10 mins should do the trick. Remove from the oven, Prick all over and pour over the lemon juice and sugar mixture and leave to cool.
My pleasure With thanks to Tess Mallos for her wonderful Middle East Cookbook.
Sekanjabin (Sweet-Sour Mint Syrup). Pronounced Sek-an-Ja-been
2 cups granulated sugar
1 cup water
half cup white vinegar
juice half lemon
6 large sprigs fresh mint .
Sorry about size. Let me know if you want it typed out.
Thanks Dove, I shall definitely try that
To use up excess herbs why not bottle hearty herby salts, they make great gifts
i blitz a couple of garlic with rock salt then add whatever you fancy
Easy, and the combinations can become fun
A A Milne
Thank you Pat
Joyce I made this last year. Delicious ?
A A Milne
LP, the lemon/mint combination appeals to my taste buds.
I hope you enjoy it. I usually make a bottle or two each summer and it's very refreshing mixed with cold water. I only grow spearmint, not the peppermint, so I don't know what difference it will make to the taste.
Mmm. Lemon and mint... will definitely try it!
For those who've got a glut of raspberries, my jam recipe is the easiest thing going, and hasn't failed me in 40 years (though it's been refined in that time, and now contains less sugar).
Raspberry Jam
Ingredients
Fresh raspberries (beasties and bad bits removed, washed if you live in a town, maybe not otherwise), weighed
Sugar (not quite as much as weight of raspberries - I use, say, 2lb raspberries and about 1lb 14oz sugar.)
Method
Put clean jars in the oven at 100C. Boil their screw-top lids for a few minutes.
Heat raspberries very gently in a jam pan until they are just boiling. Add the sugar (you're supposed to warm it but I never bother) and stir continuously until you're sure it's dissolved. Increase the heat and when the mixture is properly boiling, set a timer for 5 mins. Don't stir it during this time.
When the time is up, turn off the heat, stir the jam and decant it into the jars.