They don't freeze to well tbh, as they are 90% water based, so turn to mush when defrosted, try this idea, but only if u like garlic, litely coat a pan with olive oil, add 3 pieces of garlic, sliced, and some tomatoe puree, about 3 tablespoons, and leave to cook out for 5 to 10 mins, depending on the size of the garlic, but takes 5 mins to cook out the puree anyway, toss in ur veg and toss for about 3 mins, this is great on toast with scrambled eggs, as a starter on melba toast, or as a base for most Italian dishes! Get busy cooking and experimenting, or don't bother growing ! My cucumbers are 12 inches long already btw, first year I grew em, £2.99 for 6 seeds, I was shocked, but so far, an easy plant to grow, and so far 25 fruit per plant! yet I will not ask for recipes, I could eat it like most people eat an apple lol, love it! But its red salmon and cucumber sarnies this year!
Made a Moroccan cous cous salad with courgettes and chicken to take to son's for lunch today.
Make a marinade for chicken breasts with Greek yoghurt, harissa, ground coriander. Wrap breasts lightly in foil and bake in oven for about 20 mins or til cooked. Put cous cous in bowl and cover with boiling water, leave until absorbed, stirring from time to time with a fork then add lemon juice. Chop courgettes and fry until coloured but still a bit crisp. Chop French beans and cook al dente. Make dressing from cider vinegar, olive oil, the juices from the chicken, chopped lemon thyme, a little harissa or chilli, seasoning. Cut chicken in bite size pieces and mix all ingredients together.
Sorry, as I did it like that with what I had available, I don't have a recipe for quantities and timings, just adjust as you think fit.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
Take 2 courgettes and 'ribbon' them with a potato peeler
slice a pack of chestnut mushrooms and seethe in a little olive oil for a few minutes
wizz up a handfull of Brazil nuts with 2 Avocado pears, using the fiercest blade in your armoury. Add juice of 1 lemon and water and olive oil to make a fine 'sort of' pesto
This is how the courgettes should look
Add courgettes and pesto to mushrooms
Cook for a bit until courgettes are as 'al a dente' as you require and bon appetite!
Bumping this because it is divine; I have adapted it from recipe online, sadly don't know whose recipe it was originally - thank you to who ever devised this recipe
I've just found this thread and glad I did as I was going to start a thread about big courgettes (I've missed a couple when picking), I wasn't sure if they would be ok but from reading this they will be.
Anyway, I am going to attempt a courgette chutney with mine tomorrow, although that recipe from Artjak looks fantastic
Posts
Courgette cake is lovely - tastes much better than it sounds. Recipe here
http://www.mykitchentable.co.uk/index.php/2010/12/mary-berry-courgette-loaves/
It's ok to use all plain flour
I make a basic courgette and onion soup then add mint, blitz it and add some cream. Can be cold, like vichyssoise, or hot.
Also, to a basic Victoria sandwich mix you can add grated courgette with zest and juice of a lemon for a moist cake.
Just yum! We do a courgette rice and cheese bake, it' s a Jamie Oliver recipe, I will try what you recommend artjak
They don't freeze to well tbh, as they are 90% water based, so turn to mush when defrosted, try this idea, but only if u like garlic, litely coat a pan with olive oil, add 3 pieces of garlic, sliced, and some tomatoe puree, about 3 tablespoons, and leave to cook out for 5 to 10 mins, depending on the size of the garlic, but takes 5 mins to cook out the puree anyway, toss in ur veg and toss for about 3 mins, this is great on toast with scrambled eggs, as a starter on melba toast, or as a base for most Italian dishes! Get busy cooking and experimenting, or don't bother growing ! My cucumbers are 12 inches long already btw, first year I grew em, £2.99 for 6 seeds, I was shocked, but so far, an easy plant to grow, and so far 25 fruit per plant! yet I will not ask for recipes, I could eat it like most people eat an apple lol, love it! But its red salmon and cucumber sarnies this year!
Lots of tried and tested courgette recipes on here
http://www.wildfood.info/viewtopic.php?f=12&t=10375&p=309636#p309636
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Made a Moroccan cous cous salad with courgettes and chicken to take to son's for lunch today.
Make a marinade for chicken breasts with Greek yoghurt, harissa, ground coriander. Wrap breasts lightly in foil and bake in oven for about 20 mins or til cooked. Put cous cous in bowl and cover with boiling water, leave until absorbed, stirring from time to time with a fork then add lemon juice. Chop courgettes and fry until coloured but still a bit crisp. Chop French beans and cook al dente. Make dressing from cider vinegar, olive oil, the juices from the chicken, chopped lemon thyme, a little harissa or chilli, seasoning. Cut chicken in bite size pieces and mix all ingredients together.
Sorry, as I did it like that with what I had available, I don't have a recipe for quantities and timings, just adjust as you think fit.
Take 2 courgettes and 'ribbon' them with a potato peeler
slice a pack of chestnut mushrooms and seethe in a little olive oil for a few minutes
wizz up a handfull of Brazil nuts with 2 Avocado pears, using the fiercest blade in your armoury. Add juice of 1 lemon and water and olive oil to make a fine 'sort of' pesto
This is how the courgettes should look
Add courgettes and pesto to mushrooms
Cook for a bit until courgettes are as 'al a dente' as you require and bon appetite!
Bumping this because it is divine; I have adapted it from recipe online, sadly don't know whose recipe it was originally - thank you to who ever devised this recipe
I've just found this thread and glad I did as I was going to start a thread about big courgettes (I've missed a couple when picking), I wasn't sure if they would be ok but from reading this they will be.
Anyway, I am going to attempt a courgette chutney with mine tomorrow, although that recipe from Artjak looks fantastic
OL
please try it, and notice; no carbs, just a little olive oil