Author Topic: Courgette bread - in easy stages (Read 13814 times)

antipodes · « **Reply #20 on:** July 20, 2011, 13:52:14 »

Noted, printed and maybe baked soon - I am only on my second courgette! But maybe I could use this to use up the Serpente di Sicilia that I am being told is a bit yucky just to eat??? :o

Gadget · « **Reply #21 on:** July 20, 2011, 14:30:34 »

the OH is making this to go with tonight's dinner of chicken casserole which is currently in the slow cooker doing it's thang...mmmm looking forward to it already.. ;D

So glad the diet is going well......not :o

Gadget · « **Reply #22 on:** July 21, 2011, 09:45:33 »

Well the OH went off piste and made courgette and gruyere cheese muffins with Rosemary..have to say they were spectacular, I will make the courgette bread another day but here is the recipe if anyone wants to try it..

Ingredients
•   225g/8oz self-raising flour
•   1 tsp baking powder
•   100g/3½oz courgette, grated
•   salt and freshly ground black pepper
•   75g/2¾oz Gruyère, grated
•   175ml/6fl oz full fat milk
•   1 free-range egg, beaten
•   75ml/2¾fl oz olive oil, plus extra for greasing
•   1 tbsp chopped fresh rosemary
•   butter, to serve
Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. ;D

grannyjanny · « **Reply #23 on:** July 21, 2011, 09:49:27 »

Why haven't I got a husband that like that ;)?

Gadget · « **Reply #24 on:** July 21, 2011, 09:58:56 »

Aah he's fab, he is currently trying out new recipes to introduce in the new school term, he's a chef but he did admit he pees in the shower ??? so nobody is perfect ;D ;D

grannyjanny · « **Reply #25 on:** July 21, 2011, 11:22:26 »

;D ;D ;D. I don't want perfect ;). I have 3 daughters & all their OHs (one is about to be ex OH ::)) are brilliant cooks.

Gadget · « **Reply #26 on:** July 21, 2011, 14:08:24 »

Quote from: grannyjanny on July 21, 2011, 11:22:26

;D ;D ;D. I don't want perfect ;). I have 3 daughters & all their OHs (one is about to be ex OH ::)) are brilliant cooks.

I think it's great to have many cooks in one family it means you never have to dread going round anyone's house for dinner ;) I have a brother and mother who are chefs, another brother and 2 sisters who are brilliant cooks - it gets a bit competitive at times I can tell you ;D ;D

green lily · « **Reply #27 on:** July 27, 2011, 21:18:29 »

Inspired by this thread to make courgette/cheese scones. [Wasn't sure my 99 yr old mum wants courgettes in her morning toast and marmalde ::)]
Usual cheese scone mix but it needs to be mixed with egg rather than milk [now I know] coz otherwise too damp. Nice thou will try again. Go well with soup, salad etc. :)

bikegirllisa · « **Reply #28 on:** August 07, 2011, 19:57:27 »

I'm trying to pick them very young, but the buggers get huge between a Sunday afternoon and a Tuesday evening (zumba calss on Monday!). ::)

grannyjanny · « **Reply #29 on:** August 07, 2011, 20:14:53 »

Our daughter has been on holiday & the person looking after her plot didn't like to pick even though she had asked him to. She took a picture of her OH holding the 'courgette'. It was the size of a large baby, some chutney to be had there ;D.

Digeroo · « **Reply #30 on:** August 07, 2011, 21:46:32 »

Looks like I shall have to get baking.

bikegirllisa · « **Reply #31 on:** August 14, 2011, 16:50:19 »

Thanks for the recipe Tim - this was superb.

RenishawPhil · « **Reply #32 on:** August 14, 2011, 17:12:43 »

Made this again with more cheese. It's Sooo Good

Anisemary · « **Reply #33 on:** August 14, 2011, 23:42:23 »

So am I the only one that has had trouble making it into a 'crown'? :-\
I made this last week and it went well until I got to the bit where I knocked the dough back to make into balls. What a mess on my hands! Couldn't get rid of the stuff off my fingers but I managed to scrape most of it off into a cake shape in the tin and carried on from there. It tasted very nice, but LOOKED so much nicer when cooked in the crown shape. Where did I go wrong?

Jill · « **Reply #34 on:** August 14, 2011, 23:49:46 »

Not had that problem myself but reckon some courgettes may require a longer resting/draining time. I usually allow an hour to be on the safe side.

Anisemary · « **Reply #35 on:** August 14, 2011, 23:59:45 »

Making it again tomorrow to go with homemade tomato soup so will bear that in mind, thanks. (OH thinks I'm trying to turn him veggie, with garden produce
maturing thick and fast I've forgotten about meat!) :)

peanuts · « **Reply #36 on:** August 15, 2011, 09:01:00 »

anisemary
I reckon your mixture was simply too wet. If you make a lot of bread, by hand, then you get to know fairly quickly when the dough is too wet/too dry, and adjust accordingly. Often it is a matter of different flours absorbing liquid in a different way. After kneading this one, it should be OK to handle, and not stick to your hands. If it does, add more flour until it works OK.
I made this one for the first time last week, and was very pleased with it, even proud, as it looked so beautiful!
I would add a photo if I knew how to, but I've not yet had any success Can anyone help, please?!
Peanuts

RenishawPhil · « **Reply #37 on:** August 15, 2011, 10:25:45 »

I think the key with thus bread is to make the dough dry if using a machine mixer as it seems to get wetter as its worked :)

peanuts · « **Reply #38 on:** August 15, 2011, 18:56:31 »

anisemary
I think I may now have cracked it - adding a photo to my posting. if all goes well, you will be able to see a photo of this bread that I made last week. Hooray, I've done it! Peanuts

Anisemary · « **Reply #39 on:** August 15, 2011, 23:14:30 »

Doesn't that look 'moorish' and very rustic, and I'm proud to say I have an almost identical photo taken this morning in my kitchen. I listened to what you all had to say and actually squeezed the courgettes out in muslin, couldn't believe the amount of water that came out. I also mixed in some wholemeal bread flour as it seems to absorb moisture better, and it all worked a treat. Tried topping it with a mixture of poppy seeds and extra grated parmesan as well, which gave it a tasty cheesy topping.

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Author Topic: Courgette bread - in easy stages (Read 13814 times)