Marrow (big courgette) and sage soup, and Courgette and mint salad

[sand]

From a Sophie Grigson book.

Found this a great way to use up those 'missed' courgettes (recently found a five and a half pound one!)  Used the amounts loosely on a couple of occasions with great compliments.

Marrow, potato and sage soup

1 onion
1 garlic clove
Butter
1lb 10oz peeled diced marrow/courgette
12oz diced potato
4 fresh sage leaves
2 tsp sugar
2 pints vegetable stock
seasoning
1/4 pint single cream

Cook onion and garlic gently in butter until tender, don't brown.  Add marrow, potato and sage leaves, coat in butter then cover and sweat over low heat for 10 minutes, stir occasionally.

Add sugar, stock and seasoning, boil then simmer for 20-30 mins until tender.

Cool, remove sage then liquidise (I prefer a mouli)
Boil before serving, then stir in cream.

A real comfort soup.

Fried Courgette and Mint Salad

1lb small courgettes
seasoning
3 tbsp extra virgin olive oil
2 garlic cloves sliced
1 1/2 tbsp red wine vinegar
small bunch of fresh mint leaves chopped

Trim and cut courgettes into 2 inch lengths, halved or quartered depending on size.  Salt in a colander for an hour, rinse and dry well.

Fry in olive oil adding the garlic when almost done, try to keep the courgettes in shape.  Tip the contents into a shallow dish and add the vinegar and mint and seasoning.  Leave in fridge to marinate for several hours (overnight).

We had this with cold ham and crusty bread...it blows your head off with flavour.  Seems unusual but it really works.

Sand

[sand]

[Toadspawn]

This is basically a filling for a quiche. I usually double the quantities and cook the whole lot in a cassarole until set and golden on top. It is a good way to use up large courgettes or small marrows.

1/2 lb courgettes
1 oz butter
2 oz grated cheese- preferably Gruyere but I use Cheddar or whatever I have
1 small onion chopped finely
2 large eggs
1/2 pint single or double cream but I always use double
1 tablespoon grated Parmesan cheese
Salt and pepper to taste

Soften the onion in the butter for about 5 mins, add the chopped or thinly sliced courgettes and brown them a little, stirring frequently. A wok is good for this rather than a frying pan unless it is very large. Transfer the onions and cougettes to the casserole and sprinkle the grated cheese over them. In  jug/bowl beat the eggs into the creamand season with salt and pepper and a little nutmeg. Pour over the courgette and onion mix and sprinkle the top with grated Parmesan. Put the casserole onto a baking tray and bake in an oven at 350 degrees F (170C) for about 35-40 minutes until the centre is set and the top golden and puffy. 

Great eaten hot or cold by itself, hot with crusty bread or hot as an accompanyment to a grilled chop or something.
   

[Squashfan]

Many thanks toad and sand, I found a big 'un last night I missed!  :P Will employ these at the weekend...