Does any body have one, or point me to a link, I loved Au Gratin, but can't take the cheese being Lactose Intolerant...
:'(
One of our family faves, you get that toasty taste of gratin without the cheese! We actually prefer it.
Cut the courgettes into very thin rounds or matchsticks - if you have a mandolin, this will do the job nicely.
Put wok on fiercest heat. A tablespoon of olive oil into the wok. In a few seconds, throw in any number of bashed cloves of garlic (left whole/large bits). When they start to brown at the edges and are fragrant (a few more seconds), tip in all the courgettes. Stir-fry-toss vigorously. From time to time, leave unstirred for a few secs so some of the courgettes 'stick' and go brown. Sprinkle in some salt and a little rosemary if you have it as it cooks. When they have all gone transparent and there are several with browned edges, they are done (5-10 minutes, depending on the heat of your cooker). Serve hot in a big pile, with nice bread.
:)
Thanks Supersprout, guess what I'll be having for dinner!
:)
There is a recipe for courgette bread in one of Jamie Olivers books. It is pretty good if you have loads of courgettes left over or for people who don't really like courgettes (like me).
If anyone is interested I could post it up?
Err, looks like Tim beat me to it in another thread!
I make a lactose free courgette cake that is yum! Let me know if you want me to post it.
Hello there,
That great classic, ratatouille (currently cooking downstairs and making me hungry just by its smell!)
It's very adaptable, so great for sudden allotment gluts, and keeps for five days in a sealed jar in the fridge. I aim to get lots of different colours in there. I got told by a really fine chef years ago not to put too much tomato into ratatouille. That and 'cook it as slow as you can, in a sealed pot'. Good advice, I've found!
Today's pot started with olive oil (enough just to cover the bottom of the pan, bay leaves, sage, rosemary and oregano (lots of everything!).
Into the hot oil went 8 or 9 Red Electric onions, quartered. Lid on, simmer gently and meanwhile...
Cut a couple of aubergines into big chunks and add them. Lid back on, after stirring well. That lot simmered very gently for 15 mins; then I added the juice from a can of tomatoes. Another 15 mins and in went...
... two red peppers and one yellow one (big chunks again). Lid on again, while I cut up
5 decent-sized courgettes and a handful of runner beans (not traditional but most delicious and fresh-picked this morning)... all tipped into the pan, together with the remains of the can of tomatoes, and stirred. Lid back in place and gave it another 45 mins really gentle simmering. Heat's now off but the lid's still on to keep in all those lovely juices and fragrance.
Due for eating tonight with heaps of herby couscous
;D