You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
My courgette harvest has just about reached the stage where I'm bored of eating them simply, and looking for other ideas. I searched here (working search function! All hail the site geek!) and found this thread from a few years ago: http://www.selfsufficientish.com/forum/ ... courgettes
We've just had the savoury courgette cake for dinner, and it really is good! Even the vegetable hating husband enjoyed it
I haven't yet made courgette chocolate cake yet, but I'm sure it's only a matter of time. I've never had a glut of anything before - this is quite a novelty!
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Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
Courgettes (try to use ones that are not really marrows yet), sliced thickly, cooked with a little onion in their own juices (and a bit of butter or oil), then sour cream or creme fraiche added and chopped ham.
Courgettes, sliced lengthways with a mandolin (i.e. quite thinly, if you don't have a mandolin), used instead of pasta sheets in a low-carb lasagne.
Slices of courgettes, dipped in batter and deep-fried (the Scottish favourite - or isn't it?)
Very young courgettes, sliced raw for salad (I have one every day, which keeps the glut to a minimum).
Courgettes, grated in fruitcake (it's not just nice in chocolate cake - I actually prefer beetroot for the chocolate version). Don't add any extra liquid, the courgettes provide enough.
And, of course, in omelet.
And a friend mentioned a version with almonds, but I've not done that yet.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I read about these courgette gluts but we've never had one - they only seem to come off one or two at a time at a rate we can manage. We only have one plant, so that might explain it.
Looks like I'll have to buy some to try some of these recipes
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Ratatouille, fry onions and garlic in olive oil, when softened dump loads of chopped courgettes and tomatoes and leave to cook in their own juices. You can add mushrooms as well and/or cubed potato for more substance. It freezes well too.
Re Ina's lasagne, you can make an "Irish" lasagne with slices of waxy potatoes instead of lasagne sheets. Sorry no courgettes in that.
Tony
Disclaimer: I almost certainly haven't a clue what I'm talking about.
Courgie and tom sauce for pasta, chips, fish pie etc. Slice courgies and onion and brown in a pan. Add to taste ground cumin, sea salt, garlic and black pepper then chuck in a load of freshly chopped toms. Cook it down before blitzing with a hand blender (at this stage I also add mature cheddar). Bring it back to a simmer, stir well and bottle in heated jars.
And 1001 types of courgettes soup... My favourite - with Stilton.
I have two plants (and an extra one in a smallish container, so that one doesn't produce a lot - but I didn't have the heart to chuck it out...), and I almost manage to eat them all myself. OK, a few neighbours have had some, but I know they would be happy to take more off my hands, and I don't have any to spare! So no glut, really...
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
Thanks Zech, I posted that thread and had completely forgotten about courgette bread! Will start a loaf now...still using most of the recipes tho. I love this type of glut makes you so inventive. Now...just need to work out some recipes for the four cucumbers a day we have been picking for the last three weeks
The cockerel makes the noise, the hen produces the goods!! anon
ina wrote:
Courgettes, sliced lengthways with a mandolin (i.e. quite thinly, if you don't have a mandolin), used instead of pasta sheets in a low-carb lasagne.
oh yes! just done that, delicious! other forms of Courgette lasagne also on the menu now.
... and you know those ones that get away and turn into maxi-courgettes? The ones that some people call marrows? Well, they're absolutely ideal for lasagne.
The secret of life is to aim below the head (With thanks to MMM)
Mine just don't get away any more - it's been too cold the last week or so. First it was too dry, now it's too cold. (I still have enough for myself, but can't supply the neighbours at the moment...)
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
Mine have slowed right down, too. I wondered if it was the change in the weather.
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Rachel
Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.
Ours slowed down a little while the cucumbers were going mad but have suddenly started up with a vengeance! Courgette bread was a bit of a disaster...the bread maker stopped working and I ended up with a half mixed mess. Tried to rework it but it turned into a heavy pudding...made a good topping in slices on savoury mince though!
The cockerel makes the noise, the hen produces the goods!! anon
