Tag Archives: courgette

Recipe of the Week – 25th June 2018 – Puy Lentil and Courgette Salad

I’m not going to take the credit for this one – this is the first post in five years that doesn’t feature one of my creations. This excellent dish was made my by long-suffering wife based upon a Slimming World recipe and was really tasty, and was definitely a case of giving credit where it was due. This recipe was light yet filling, very tasty, almost fat free and perfect for a warm Summer evening. Take away the egg and topping and it’s vegan too!

Serves 6

Ingredients

250g dried Puy lentils

2 large red onions, sliced

2 courgettes, sliced

6 tomatoes, halved

1 yellow pepper, deseeded then sliced

Low calorie olive oil cooking spray

2 tsp cumin seeds

1 small red chilli, deseeded and finely chopped

Small handful each of fresh mint and coriander, roughly chopped.

200g fresh spinach, rinsed and drained

6 free range eggs

100g quark

For the dressing;

2 tsp smoked paprika

Juice from 2 lemons

1 tsp chilli powder

Method

1. Preheat the oven to 150C.

2. On a large baking tray lined with baking parchment, place the tomatoes (cut side up), the onions, pepper slices and courgettes and spray them lightly with the oil. Sprinkle the cumin seeds over and slow roast for approximately one hour.

3. Meanwhile, place the lentils in a large saucepan, cover with water, bring to the boil then reduce to simmer for 25 minutes. Drain and allow to cool.

4. Mix the dressing ingredients together and season.

5. Add the roasted vegetables, spinach leaves, lentils, fresh herbs and dressing, and stir well.

6. Poach 6 eggs until just cooked and place one on each bowl.

7. Mix the chopped chilli with the quark and place a tablespoon of the mixture on each egg.

8. Serve immediately with fresh bread.

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Recipe of the Week – 23rd April 2018 – Cauliflower and Courgette Fritters

This recipe is very much inspired by what was available in the fridge on a Friday afternoon prior to the weekly Big Shop! I have tried experimenting with grated cauliflower before, and with limited success in some cases, but I thought that this might work in providing an easy (low carb) meal with a twist. It was actually pretty simple, but the key is definitely compacting the Fritters as much as possible before baking to help them stick together. Definitely a recipe I will do again anyway!

Makes 12

Ingredients

1 small cauliflower, leaves removed and roughly chopped

1 medium leek, finely chopped

1 courgette, grated

2 tbs olive oil

2 free range eggs

4 tbs self raising flour

2 tbs fresh herbs (I used chives and rosemary)

1 tsp chilli flakes

Salt and pepper

Method

1. Preheat the oven to 180C.

2. Place the oil in a large frying pan and gently sauté the chopped leaks and grated courgette for 5 minutes then set aside.

3. Put the cauliflower pieces in a food processor and blend until finely grated then place in a large pan of boiling water for 5 minutes to soften. Drain and set aside.

4. Crack the eggs in a large mixing bowl, and beat together with the herbs, chilli flakes and seasoning. Add the leeks, cauliflower and courgette together with the flour and mix well to combine.

5. Take a handful of the mixture and squeeze well to remove excess moisture before forming into a large patty. Place on a large baking sheet covered with greaseproof paper. The mixture should make 12.

6. Place in the oven for 20 minutes before carefully turning over for a further 20 minutes until golden brown.

7. Serve immediately with a yoghurt and mint dressing (I also added baked aubergine slices, pittas and feta to make a Mezze).

Recipe of the Week – 19th September 2016 – Courgette and Butternut Squash Fritters

This is a great recipe for using up any leftover veggies that may be in the fridge, and can be adapted to an extent depending on what you have spare, such as potatoes, cabbage, leeks, etc. A good tip when making these is to compress the grated mixture as much as possible before frying to remove any excess moisture and to help keep them together.

Makes 8

Ingredients

1 large courgette, roughly grated

1 small butternut squash, peeled, deseeded and roughly grated

1 large sweet potato, peeled and roughly grated

3 tbs olive oil for frying

1 clove of garlic, crushed

50g wholewheat flour

2 eggs, beaten

Salt and pepper to taste

Method

1. Add all of the ingredients to a large bowl and mix well.

2. Form the mixture into fritters approx. 6cm in diameter.

3. Place a clean tea towel over the the fritters and compress to remove excess moisture.

4. In a large frying pan add the oil and fry on a medium heat for 5 minutes each side.

5. Serve when still warm with a light yoghurt dressing and a side salad.



Recipe of the Week – 7th September 2015 – Courgette and Mushroom Risotto

  
I really enjoy making risottos – there’s something satisfying about stirring something dry until it changes in texture to become something completely different! The end result of a creamy, savoury rice dish is always worth the effort too. I made this one using some allotment grown courgettes that were kindly gifted to the cafe and are both the yellow and green type, which gave a nice bit of colour variation.

Serves 6

Ingredients

400g risotto rice

2 large onions, finely chopped

2 cloves of garlic, crushed

5 tbs olive oil

30g butter

3 large courgettes

100g mushrooms, sliced

100g frozen peas

2 tsp dried tarragon

2 tsp Herbes de Provence

1000ml good quality vegetable stock

200ml white wine

Freshly grated vegetarian Parmesan type cheese

Salt and pepper to taste

Method

1. In a large saucepan fry the butter and olive oil until foaming then add the onion and garlic and gently fry for 5 minutes.

2. Roughly grate one of the courgettes and stir it into the onion mixture. Fry for a further 5 minutes before roughly chopping the remaining courgettes and adding them to the mixture with the mushrooms.

3. Add the rice and stir well to coat thoroughly. Add the wine and simmer to reduce for 5 minutes before adding the herbs.

4. Add the stock a small amount at a time whilst continuously stirring until most of the stock has been absorbed. Cover and simmer for 10 minutes.

5. Add the frozen peas, cover and simmer for a further 5 minutes.

6. Season then serve immediately. Top with the cheese and a sprinkling of extra virgin olive oil. Serve with toasted bread and a green salad.

Recipe of the Week – 29th December 2014 – Courgette and Cashew Nut Roast

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At this time of the year, I always feel the need to start experimenting with nut roast and nut/vegetable loaf recipes, even though I have managed to get away with doing the big entertaining this Christmas! I love cashews so this vegan variation on a classic recipe worked really well for me. I found the combination of the the moistness of the grated courgettes and the flour worked really well in the absence of eggs. Happy New Year everyone!

Serves 6

Ingredients

150g red split lentils, rinsed
2 medium courgettes, roughly grated
400ml good quality vegetable stock from bouillon
150g unsalted cashew nuts
3 tbs olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 bay leaves
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 tbs lemon juice
100g wholemeal breadcrumbs
50g plain flour
3 tbs fresh parsley, roughly chopped
Salt and pepper to taste

Method

1. Add the lentils, stock and bay leaves to a large saucepan, bring to the boil then simmer covered for 15 minutes. Discard the bay leaves and keep warm.

2. While the lentils are cooking, lightly toast the cashew nuts in a non-stick frying pan for 1 minute. Place in a food processor and roughly chop.

3. Preheat the oven to 200C and grease and line two medium or one large loaf tins.

4. In the frying pan, add the oil and gently sir fry the onion, garlic, pepper and mushrooms, until tender. Add the grated courgette and fry for 2 further minutes.

5. In a large mixing bowl add the vegetables, cashew nuts, lentils, grated breadcrumbs, flour, lemon juice and parsley and stir well to combine. Season well.

6. Pour the mixture into the tin or tins and cover with a rectangle of tin foil. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes. Remove from the oven and allow to cool slightly before serving.

7. Serve in slices with a rich tomato and paprika sauce, or with a good vegetable gravy. Serve with roasted vegetables or a green salad.

Recipe of the Week – 6th October 2014 – Spicy Butternut Squash and Courgette Soup

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I very much felt in need of a warming and filling soup today, but one with a bit of a twist. The spices in this really lift the soup and I finished it with aubergine strips fried in Garam Masala to give it another layer. I don’t really like bland soups, but this one tastes slightly different with every mouthful. I actually had some of this for breakfast today with hummus covered toast – a great, if weird, way to start a Sunday!

Serves 6

Ingredients

1 large butternut squash, cubed and deseeded, but not peeled
3 courgettes, sliced
2 tbs olive oil
800ml good quality vegetable stock from Boullion
1/4 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground nutmeg
1/4 tsp ground cumin
Salt and Pepper to taste

For the aubergine strips;
1 large aubergine, cut into 10mm slices, then strips
3 tbs olive oil
1 1/2 tsp garam masala

Method

1. Place the squash cubes in a large saucepan, cover with water and boil for 15 minutes or until tender.

2. Gently fry the courgettes in the olive oil until coated. Add all the spices and the salt and pepper and stir well.

3. Add the courgettes and stock and simmer gently for 20 minutes. When cooked, blend until smooth (I just used a potato masher as I prefer soups chunky).

4. Meanwhile add the olive oil to a large frying pan, add the aubergine strips and garam masala and fry gently for approximately 8 minutes until golden brown.

5. To serve, pour a generous portion of the soup in a bowl, top with a few aubergine strips and serve with toast or bread.

Recipe of the Week – 30th June 2014 – Spelt and Courgette Savoury

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I thought I would do a bit of experimenting this week, mainly because there was a good selection of random kitchen ingredients available, which I wanted to use up! After consulting a number of cookbooks for inspiration I came up with this recipe, which is a bit of an amalgam of three recipes, tweaked to fit the ingredients I had to hand. I think this would also work well with the addition of dried fruit, such a sultanas or apricots, and will try this next time.

Serves 4

Ingredients

2 large onions, peeled and diced
2 cloves of garlic, finely chopped
3 tbs olive oil
2 sticks celery, finely diced
3 carrots, finely diced
1 red pepper, finely diced
3 courgettes chopped into large bite-sized pieces
1/2 tsp ground cumin
2 tsp garam masala
100g spelt, buckwheat or bulgur wheat
100g green lentils, rinsed
75g cashew nuts, roughly chopped
200ml vegetable stock made from bouillon
1 tbs tomato purée

Method

1. Place the onion, garlic and celery in a large saucepan with the oil and gently sauté for 5 minutes. Add the ground spices and simmer for a further minute.

2. Add all the remaining ingredients except the courgette chunks and simmer for 25 minutes until the spelt and lentils are soft but not mushy.

3. Add the courgettes, cover, and simmer for a further 5 minutes.

4. Season and serve at once in a serving dish, garnished with parsley.