Tag Archives: courgettes

Courgette Pizza

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This is a courgette on the bottom, not on the top type pizza. No yeast or flour involved just grated courgettes stuck together with polenta and egg. It works very well and although the base doesn’t taste like a regular pizza it behaves like one and will carry whatever your personal pizza topping fantasy is, without collapsing on the way, from your plate to your mouth.

Our courgette patch was producing a bucket of courgettes a day last week and even though we picked them each day there were always one or two elusive ones. This recipe is the perfect home for the slightly large courgettes.

Grate 3-4  courgettes on the coarse side of the grater.IMG_1647

 

Put them into a bowl, toss them with a scant tsp of salt and mix well. Tip the courgettes into a colander, set it over a bowl  and leave for half an hour . Quite a lot of water will come off.  Next tip the courgettes onto a clean t-towel.

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Pre heat the oven 180c

Gather the four corners together and squeeze. You will be surprised how much more water comes out.

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Tip the grated courgettes into bowl, Crack in 2 eggs, a tsp dried oregano and a little salt and pepper. Mix well then stir in 2 heaped tbs of polenta

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Line a baking tray with some parchment paper and spread the courgette mix out evenly. You can make the pizzas round, square or rectangle – whatever you fancy. Tidy up the edges.

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Bake the base for about 20minutes, turn the tray halfway if your oven has a hot spot.

Bake until the base is lightly golden.

When the base has been pre baked spread with a little tomato sauce then whatever else you fancy (sliced very thinly) and some grated mozzarella and pop it back in the oven until golden and bubbling at the edges, about another 15-20minutes.

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Warning! This makes a very large pizza – I made it at the shop!


Courgette Trio

The courgettes are back and it’s time I got back to my blog. I have spent the past few of months working on The Lettercollum Cookbook, it was good fun but didn’t leave time for much else. Now that it’s pretty much done and dusted- fingers crossed – I can think of other things.

The garden has been growing away all this time and there is an abundance to eat at the moment. The courgettes are increasing their momentum.They are very healthy after such a sunny early summer, and the rain in the past couple of weeks has helped them along even more. Each day we wander through the courgette patch and pick the ones that have grown inches over night. We try to pick courgettes when they are small as they are tastier but somehow there always seems to be the odd escapee that camouflages itself under the big leaves. We’re not quite wheel barrowing them away yet but I have been checking out some new recipes to deal with the anticipated glut.

These recipes are especially for anyone that is growing courgettes and wondering how to eat them all – it’ll save sneaking round to friends houses and leaving them on the doorstep!

 

Courgette Fritters

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These fritters are are tasty and light, perfect for lunch or dinner, they’re even good cold for a picnic.

 

3 courgettes

1 large potato

2 eggs

1 small onion, finely grated

Grated zest of one lemon

Salt

A big handful chopped mint

Oil for frying

 

Peel the potato.

Grate the courgettes and potato on the coarse side of the grater and sprinkle over a little salt. Put them into a colander and sit it over a bowl. Leave for 30 minutes. You will be surprised at how much liquid will come out and what initially looked like an enormous amount will shrink dramatically. Next take a clean t-towel and put the courgette and potato into the centre, gather the four corners up and twist to extract the rest of the liquid. Put the squeezed courgettes and potato into a bowl and mix together with the lemon zest, onion and eggs. Season with some black pepper and a little salt.

Heat a large frying pan, add enough oil to barely cover the bottom of the pan. Put tablespoons of the courgette mix around the pan leaving about 5 cms between each fritter.. Flatten slightly with the back of the spoon Turn the heat down to medium and cook gently until a golden crust has formed. Carefully flip the fritters over and cook the other side.

Delicious served with tzatziki or mayonnaise on the side.

 

Courgette and Rocket Soup

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Courgette soup has a reputation for tasting and looking a little bland but the addition of a handful of rocket picks it up and adds a dash of bright green.

 

1 medium onion

25g butter or olive oil

1 potato

3 courgettes

500mls vegetable stock

1 tsp white wine vinegar

100g rocket-

 

Peel and chop the onion. Heat a saucepan, add the butter or olive oil and the onions and sweat gently for a few minutes. Peel and chop the potato and cut into a very small dice. Add to the onions, season with a little salt and give everything a good stir. Cook gently for at least 5 minutes. Don’t let them brown. Chop the courgettes into small pieces and add to the pot along with a little ground black pepper. Cook for a few minutes more then pour over the vegetable stock. Bring to the boil, turn down and simmer for five minutes. Check the potato is soft then take of the heat and buzz until smooth. Roughly chop the rocket and buzz again. Don’t cook the rocket otherwise it will loose the vibrant green colour. Serve immediately or if needs be re-heat gently without boiling.

 

Courgette, Poppy Seed and Lemon Cake

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This cake is deliciously moist with no distinguishing vegetable flavor, the only evidence of courgettes are little green flecks throughout the sponge.

 

150g caster sugar

125g butter

200g grated courgette

200g plain white flour

1 heaped tbs poppy seeds

half tsp bread soda

half tsp baking powder

1 tsp ground cinnamon

finely grated zest 2 lemons

half tsp salt

 

 

Pre heat the oven 180c gas 4

Line a 1lb loaf tin with parchment paper.

Cream together the butter and sugar then mix in the egg and grated courgettes.

Sift the flour, baking powder, bread soda and cinnamon then stir into the mix along with the poppy seeds and lemon zest.

Pour the mixture into the loaf tin and bake for 45 minutes until a knife inserted in the centre comes out clean.

Remove from the oven and allow the cake to cool in the tin for ten minutes before turning out.

 

 

 

 

 

 

 

 

 

 

 

 


Happy Courgettes

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Contrary to my firm belief that courgettes love sunshine I now realise they equally love the rain. We watered our courgettes every day during the heat-wave and although the plants looked super healthy there weren’t very many courgettes. Since the weather has returned to a more ‘normal’  warm rain/sun showers they are thriving. I swear they are growing before our eyes. Each day we pick a bucketful, which means the courgettes are at least doubling in size each twenty four hours.

Here’s a recipe that we enjoyed the other night. It is called Firinda Kabak and it is an old Turkish recipe. In English this translates to a courgette and herb bake. We have tweaked the recipe over the years and this version uses polenta instead of flour, It gives it an interesting texture and makes it suitable for coeliacs and people with wheat intolerance. If you prefer to use flour just substitute flour for polenta. Use small courgettes if you can as they will have the best flavour.

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COURGETTE AND HERB BAKE aka Firinda Kabak

6 small courgettes

3 eggs

6 spring onions- cleaned and chopped

a generous handful of chopped mint

a generous handful of chopped dill or fennel

a generous handful chopped parsley

75g grated Gruyere, Comte or Emmental cheese

75g feta

100g polenta

50g butter

12 black olives

Pre heat the oven to 180c

Line a 9”/23cm tin or baking dish with parchment paper.

Grate the courgettes coarsely, gather them into your hands and squeeze gently to extract excess water then put them into a bowl.

Add the eggs, spring onions and chopped herbs and both cheeses. Mix well. Then add the polenta and season with salt and pepper.

Pour the mix into the prepared tin.

Scatter the olives on top and dot with little pieces of butter.

Bake for about 45 minutes or until the bake is golden on top.

Cut into wedges or squares and serve hot or cold.