If that was addressed to me, I love Stilton. I know it can be made with other cheeses and keep meaning to try them, but the Stilton is so good it seems a bit pointless.
'If you have a garden and a library, you have everything you need.'
I sometimes just slice courgettes, put them in a shallow, buttered gratin dish, season and top with grated cheese. Bake in the oven till cheese bubbling and golden.
I tried the courgette soda bread on the Good Food site a couple of weeks ago to eat wita simple courgette soup and that was very good. Lovely toasted too.
We've been eating them in fritters, Indian curries, Thai curries and I'm planning to make a twice baked courgette soufflé I used to do form a recipe in a Time-Life cookbook form the 80s. Luscious.
Never do ratatouille cos I don't get on with aubergines anymore but I have a recipe for a vegetarian tagine using aubergines and just substitute courgettes and when one escapes and starts to get to zeppelin proportions they're good salted, drained and then layered as you would with melanzane alla parmigiata.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
We've been having them as soup; grated and made into fritters with sweetcorn; sliced into a shallow, lightly buttered baking dish then seasoned with garlic, s&p, herbs and topped with grated cheese before baking; stir fired chunks with cumin, cardamom, cinnamon and ginger; roasted with red peppers and onions all cut into chunks and mixed with oilve oil, garlic and rosemary; with lardons to make a sauce for linguine; courgette and lemon risotto.........
I shall probably try a lasagna using sliced courgette instead of pasta and I fancy making a chocolate courgette cake.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I tried the courgette soda bread on the Good Food site a couple of weeks ago to eat wita simple courgette soup and that was very good. Lovely toasted too.
We've been eating them in fritters, Indian curries, Thai curries and I'm planning to make a twice baked courgette soufflé I used to do form a recipe in a Time-Life cookbook form the 80s. Luscious.
Never do ratatouille cos I don't get on with aubergines anymore but I have a recipe for a vegetarian tagine using aubergines and just substitute courgettes and when one escapes and starts to get to zeppelin proportions they're good salted, drained and then layered as you would with melanzane alla parmigiata.
I’ve just made this for tonight’s supper https://www.bbc.co.uk/food/recipes/italianstylezucchini_9833
🍲 🇮🇹
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I shall probably try a lasagna using sliced courgette instead of pasta and I fancy making a chocolate courgette cake.