Archive for September 29th, 2013

We have courgette issues. Mountainous ones.
We, here at colour it green towers, do love a glut, and the ability to store lots of surplus vegetables and preserves for the rest of the year, and so we grow lots of courgettes. We grow six courgette plants, plenty for any family. Well to be fair we plant ten plants in case any fail. Well to be fair I sow twelve plants, in case any didn’t germinate. Well to be fair I mis-counted and sowed thirteen.. and yes they all germinated, none died and we planted them all and have been harvesting …well…. lots. Lots and lots.
We’ve given lots away, we have eaten them raw, cooked. and we have frozen plenty, enough for a year, and then some more. So now, the pressure is on to use as many as we can, otherwise they become hen food. I could make chutney – and have in the past, but the truth is we prefer apple or green tomato chutney, and it gets left.

Suffice to say courgettes have featured on the menu a lot – along with other glut vegetables. This is the time of year when recipes that use courgettes, lots of them, are sought out. There are lots of recipes that use courgettes, but usually only one or two, and when you pick a dozen on one day, this wont help.. what you need are recipes that use courgettes in quantity. Here are three family favourites:

Courgette frittata loaf

This recipe is from allrecipes courgette egg bake, but I’ve tweaked it and  made it smaller as it still takes a few lunches to get through the whole loaf:
courgette frittata loaf
500g courgettes, halved and sliced

1 clove garlic

1 red pepper, deseeded and diced.

small bunch of chives, snipped

3 eggs

100 ml creme fraiche

a little oil

salt and pepper

Pre heat the oven to 200/180 fan, and line a small loaf tin with greaseproof paper.

Fry the courgettes, garlic  and pepper until soft.  Drain and allow to cool a little.  Beat the eggs and creme fraiche and add the chives and seasoning. Mix the eggs with the  courgettes mix and pile into the prepared loaf tin.  Cook for about 40 minutes, until firm.  Allow to cool.

We like this for lunch, sliced cold and with pickles and chutneys.

For a hearty supper dish:

Courgette feta filo pie

800g of courgettes
300g feta cheese
i packet of filo pastry
knob of butter
about 6 leaves of swiss chard
a little oil for frying

Wash the chard and rip the leafy part from the stems. Half and slice the courgettes, slice the chard stalks. Fry the courgettes and chard stalks until tender. chop up the feta and add it to the pan along with the chard leaves. Cook gently until the leaves are wilted and the feta melted. Remove from heat.
Pre heat the oven to 200/180 fan C. Melt the butter and paint the sides of your chosen dish then line the bottom with a sheet of filo. Paint this with butter and add in more sheets, half over the bottom and half hanging out over the side of the dish, painting with butter between layers, working your way around all the sides of the dish Pile in your filling and then pull in the overhanging flio one at a time – painting with butter between each layer. Cook for  about 20 minutes until dark golden brown.

and finally one we have been making for years, taken from Green Cuisine :

Courgette pasta sauce

1 kilo courgettes, halved and sliced

a good slug of olive oil

2 cloves of garlic, sliced

big bunch of basil

a big splash of cream

Cook the courgettes and garlic in the oil for a very long time – about an hour, until the courgettes have mushed.  Beat it up with a spoon until it is fairly mushy – add the torn up basil and keep stirring until it has wilted and is mixed in.  At the last moment add the cream and stir and heat through.

Mix with pasta and serve with parmesan cheese.


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