Hello :)
it wont be long till we are all swamped under with courgettes ;D
Has anyone got any interesting ideas on how to use up the surplus, which will be a lot in my case, as I only use 2 a week to make lasagne at the mo ::)
cj :)
fried into an omelette with onion, fast lunch :P :)
Caroline, if you use search, and put in just the recipes board, there are 4 pages worth! :o :o :o
I still love them sauteed with onion, garlic, basil and fresh tomatoes! ;D
Looking forward to my as always glut! ;D (could be a while away as i haven't planted them yet! ::))
Thanks DP. I just had a look. There are plenty to be going on with there.
cj :)
more than plenty!!!
We seem to be courgette mad! ;D ;D ;D
But then we all do have far too many to cope with :-\ :-\ :-\
I tend to tread very rarely into the recipe section on account of all the wierd soups I come across. I opened this courgette thread to see what sort of terrible corgette soup was being offered. (I must like self-inflicted mental mouthwashing pain!)
Then I see other uses for corgettes....Mmmmm...Maybe not so bad to visit here again....someone give me a shout next April.
;D
I can recommend the recipe for courgette mini flans! Very easy and tastes great, kids like them too!
;)
:-[
Oooops! Here is the link...
http://www.allotments4all.co.uk/smf/index.php?topic=22435.0
My husband gave me a recipe book for Christmas called "What will I do with all those courgettes?". Will be trying them out this year so will post any good ones.
the quickest way i know to use them up is to make courgette bread or cheese and courgette muffins (yummy when hot)
also - with tomatoes, peppers, onions etc - make up and jar pasta sauce - really easy to make, and you know exactly what went into it! :)
My fave!!!! Mmmmmmmmmmmmm (not my recipie but Delias !)
Courgette and Potato Cakes with Mint and Feta Cheese
These quite brilliant little courgette cakes used to have to be fried, which is tiresome when you have much to prepare for a party. However, we have tried baking them in the oven, which works a treat.
Serves 12 (makes 16 cakes â€" one per person, plus a few extra)
6 medium courgettes (weighing about 1 lb 8 oz/700 g in total)
4 medium Desirée potatoes (weighing about 1 lb 8 oz/700 g in total)
4 tablespoons chopped fresh mint
1 lb (450 g) Feta, crumbled
4 spring onions, finely chopped
2 large eggs, beaten
2 tablespoons plain flour
2 oz (50 g) butter
1 1/2 tablespoons olive oil
salt and freshly milled black pepper
* Click an ingredient to find out more
You will also need two baking trays, each measuring 10 x 14 inches (25.5 x 35 cm).
First you need to grate the courgettes coarsely â€" a food processor is good for this â€" and put them into a colander. Then sprinkle them with 2 level teaspoons of salt to draw out some of their excess moisture and leave them to drain for about an hour, with a plate or bowl underneath to catch the juices.
Meanwhile, scrub the potatoes and place them in a very large saucepan, with a little salt. Pour just enough boiling water over them to cover them, then simmer gently with a lid on for 8 minutes to parboil them. After that, drain them and leave them aside until they're cool enough to handle. Then peel them and, using the coarse side of a grater, grate them into a large bowl and season with more salt and some freshly milled black pepper.
When the hour is up, rinse the courgettes under cold, running water, squeeze out as much moisture as possible with your hands, then spread them out on a clean tea cloth and roll it up to wring out every last drop â€" this is very important, so the cakes are not wet.
Now, add the courgettes to the grated potatoes, along with the spring onions, mint, Feta and beaten eggs and, using two forks, lightly toss it all together. Next, divide the mixture into 16 and shape into rounds about 1/2 inch (1 cm) thick, pressing them firmly together to form little cakes. They don't have to be very neat â€" it's nice to have a few jagged edges. Then lightly dust the cakes with the flour.
To cook them, first pre-heat the oven to gas mark 7, 425°F (220°C) and also pre-heat the baking trays. Meanwhile, melt the butter and oil in a small saucepan, then brush the cakes on both sides with it. When the oven is up to heat, place the cakes on the trays, returning one to the top shelf and the other to the middle shelf for 15 minutes. After that, carefully turn the cakes over, using a palette knife and a fork, swap the positions of the trays in the oven and cook them for a further 10-15 minutes. Serve hot.
I love mediteranian tarts, very tasty and easy.
Shortcrust pastry (home made or from the shops)
1 medium courgette
1 medium red onion
1 medium red pepper
250g feta cheese
2 table spoons tomato puree
1 clove of garlic
Chop up veg into tiny pieces, crush garlic, grate feta, stir together with puree.
Make the pastry tarts and fill with mixture, bake in the over at about 200 until pastry is golden and filling is cooked - about 15 - 25 mins depending on the size of the tarts.
Yummy.
Helen
coarsely grate loads of them - cook slowly over low heat in frying pan with garlic and butter - stir into spaghetti ;)
Last year we had caugette pasta, think it was cheesy too! We left them too long and had sooo many marrows, but we cut them in half, scoops out the seeds and stuff and put I think it was mince, tomato pureé, onions and stuff like that...they were really yummy :)
My fave way of using courgettes is from River cottage cookbook.
Slice and fry in olive oil ( after sprinkling with salt to get out the excess water) till soft and browning.
Then add grated parmesan cheese and a couple of tbspoons Creme fraiche, let it bubble up and mix through, then serve on pasta
Yumm
Terri
MMMMMMMMmmmmmmmmm :)
This makes me want to encourage my 1st courgette to fruit!
By the end of August I'll be wanting ways to get rid of 'em :D
I have a recipe for Courgette Crust Pizza, the dough is made with grated courgette,eggs and flour,baked for a while, then cheese and stuff put on and baked a bit more.
Another one for Quiche.
A quickie...Mix equal amounts of radish and courgette,blend with sour cream and dunk fresh crusty bread in it!!
I also have 2 good relish ones,one sort of like a piccalilli, the other one is silialr but without the yellow.
I have courgette and Corn muffin
A super spiced layer cake with lemon cream cheese frosting.
Have others but these are my favourites after the regular stuff we do with them
Can post recipes if you wish.
XX Jeannine
Yes please, I'm in for a glut. Must be something in my planting. ;)
Courgette and King Prawn curry....to die for....! ;D ;D
Last glut we had we were given the recipt for courgette soup. It was quite nice, peppery, but the courgette season is not the season for soups.
They are also nice sliced and fried in batter.
:P :P
Jeannine - would you be able to post the recipes for all? I really fancy the cake, the pizza and the relish! The courgette plants are getting full so I need to be ready.
Thanks
It will take me a while to type, but I will,give me a couple of days XX Jeannine
I have just tried to add the cake from my laptop recipes and the system won't let me, so I will have to retype them all, unless someone has a better idea.
If you slice the courgettes about 1/2" thick, and dry in a dryer or a slow fan oven, they make good crisps. But tiny. better to do it with those oversize, almost marrow ones. Just sprinkle with seasoning when dry.
QuoteLast glut we had we were given the recipt for courgette soup. It was quite nice, peppery, but the courgette season is not the season for soups.
If they are being used for soup, would lt be OK to freeze them, as it wouldnt matter if they went a bit sqidgey?
cj :)
I froze loads last year and have been making soup with them ever since. I should have enough to last just about until the new crop is here.
My favourite recipe is the one on Recipes 4 All:
http://www.recipes4all.co.uk/index.php?topic=362.0
I also have frozen batches of this soup, it freezes well, and all my family like it which is a rare occurance! :)
Jeannine if it is the American style Zuchinni cake, I posted it on here last year, you may be able to adapt it to suit yours?? Saves typing! ;) ;D
http://www.allotments4all.co.uk/smf/index.php?topic=22894.0 (http://www.allotments4all.co.uk/smf/index.php?topic=22894.0)
Thanks for the link Doris - was just about to ask you for the recipe too :). I am already picking a courgette every couple of days and there are still two packs in the freezer from last year to be used up, probably in soup to get it used up quickly before this year's glut comes along. Shouldn't be too bad though. I only have a Parthenon and a Gold Rush, plus a white and a yellow pattypan. Had to make space for all my squash varieties, so the courgettes and pattypans are in containers.
Tricia
Jeannine - sorry - thought it would be possible to cut and paste the recipes. Dont spend all your time typing them in when you could be up the allotment! I am sure there will be good recipes on the net
It sounds really strange but it does work- add them to plum jam. This is probably better done by letting the courgette grow to a marrow.
You have to cut up the marrow and leave it soak in sugar overnight. Then cook with plums the next day. I have doen this for two years. The first time the marrow and plums went to mush which was one of the best jams I ever tasted.
Last years didn't mush - the marrow stayed in small pieces. However the pieces don't taste of marriow but plum so it's just the same as a lumpy plum jam.
Enjoy.
I usually chop the marrows from when we're on holiday and don't pick the courgettes and add to picallilli :)
Has this one been mentioned?
Hi Tim, looks lovely, have you taken a potato peeler to them? and how do you cook the dish - stir fry? :-\
Quote from: caroline7758 on June 03, 2007, 17:52:30
My husband gave me a recipe book for Christmas called "What will I do with all those courgettes?". Will be trying them out this year so will post any good ones.
I got given the same last year for my birthday - 150 recipes!
http://www.amazon.co.uk/What-Will-All-Those-Courgettes/dp/0952488159
Susie - yes.
Mainly in vinaigrette (Leith says blanch first, I don't), but I'm sure you could stir fry?
Thanks Tim, I like the salad idea much better :)
Yesterday I amde something to go on toast. I'm not very good with amounts, but you'll get the general idea.
1. Fry some thinly sliced courgettes, leeks and mushrooms till soft.
2. Add some chilli and fry for 1 minute.
3. Add cream(soya if vegan or milk allergy) and tomato paste.
4. Heat gently, making it as runny as you would like.
5. Put onto hot buttered toast and enjoy!
I had no idea what it would taste like, but it worked out really well, unlike some of the self inventions I try!!
cj :)
Courgette bread is a must. I will be making a load at the weekend as it freezes amazingly well.
http://www.allotments4all.co.uk/smf/index.php/topic,22475.0.html
http://www.allotments4all.co.uk/smf/index.php/topic,4164.0.html - and on this one, scroll down to Gavin's recipe, I love it and it has been one of my summer regulars since he posted it. I miss Gavin.....wonder if he is still allotmenting somewhere???
Quite like the idea of this one.
http://img.photobucket.com/albums/v164/photo04/cooking/courgettes.jpg
Made some courgett & mint soup today- not sure whether I liked it or not, but it was certainly different- and used up a pound of courgettes!
Mint is an underused commodity!
about the bread, which looks very nice, is that plain flour, or strong bread flour?
I use bread flour.
that's good, I just bought some
I know we all groan at the idea of yet another soup but I do find this one extremely versatile.
equal quantities of courgettes & carrots sliced
Bay leaf
may need a pinch of sugar
Stock just to cover veg.
Process smooth or chunky - on serving add pesto, mint , Parmesan I often add pasta to make a more substantial lunch.
No groans from me, love home made soup.
I bought carrots (my first harvest, dead cuffed) and courgettes back from my lottie last night, chicken stock on the go and bay leaves in the garden. :)
Now all I've got to worry about is what to have for main the course :-\