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Produce => Recipes => Topic started by: caroline7758 on August 28, 2017, 13:48:48
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I have a feeling I got this link from a thread on here, but I think it's worth repeating. So easy, especially if you've got a grater attachment on your food processor.
http://www.taste.com.au/recipes/zucchini-slice/eb7eed59-5f53-4f6f-bfb5-9b7e3f81a702 (http://www.taste.com.au/recipes/zucchini-slice/eb7eed59-5f53-4f6f-bfb5-9b7e3f81a702)
I think i'd add some peppers and herbs next time but the basic recipe is tasty.
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I posted this one earlier- glad you liked it- but I also leave out the majority of the flour and sometimes substitute the onion with grated carrot to add colour. Good call on the herbs and peppers- I will try that! I like what we call Ozzie slice with a splash of Tabasco for a bit of zing.
The recipe freezes well and can be carefully reheated in the microwave (don't overdo it as the texture can get a bit weird if you do).
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My OH put Lea & Perrins on it!
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My OH put Lea & Perrins on it!
That would work- I'll give it a try next time I have it!
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My OH put Lea & Perrins on it!
That would work- I'll give it a try next time I have it!
Confirmed- it is goood...
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I made this last week and it was really nice.
The recipe lasted us four meals but it warmed up under the grill as I heeded the warning about the microwave.
Thanks for posting.
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My recipe for courgette is:
pick courgette
eat courgette.
It seems to me that as soon as you apply any heat it just turns soft, mushy and tasteless, so the only way I eat courgette is in a raw salad, that way you retain the gentle flavour of the fruit. That being said, I'm a salt hater who only will eat carrots uncooked, in fact I think most veg tastes better raw, unless it's a potato, then a fresh spud roasted in goose grease is to die for :toothy10:
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The simplest thing I do is pick, clean, slice, bung in a shallow, buttered dish, s&p then top with grated mature cheddar or Parmesan and bake till the cheese is golden. Tasty and still with some crunch. Also make courgette fritters - grate, salt, squeeze excess moisture then mix into a batter of gram flour, egg, curry spices of choice, maybe a bit of milk then fry in dollops and serve with salad and a mint and chilli raita. More complicated is a twice baked courgette souffle but delish.
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I copied this soup recipe from somewhere. It's delicious :happy7:.
10ml olive oil and 5g butter
A small chopped onion
85g chopped mushrooms
300g chopped courgettes
1/2 tsp dried oregano
200-300ml veg. Stock (I use a cube) depending how thick you like your soup!
50g diced dolcelatte cheese
100ml single cream or creme fraiche
salt and pepper
Fry onions and mushrooms till soft, add courgettes, oregano, salt and pepper. Cook 10 mins then add stock, bring to boil and simmer, half covered, for twenty minutes. Stir in dolcelatte until melted. Blend with a stick blender then stir in cream or creme fraiche.
(I make this in my pressure cooker in under 10 minutes).
Enjoy!
Tricia :wave: