Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: countrymouse on August 07, 2010, 14:38
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hi
I have a glut of courgettes this year and they are enormous. whilst this is fab, the family are getting a bit sick of me pan frying them. Does anyone have any interesting ideas for recipes that showcase the vegetable rather than hide it in a sauce?
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Hello countrymouse and welcome to the forum.
I've moved your post over here where you are most likely to get recipes :)
In the meantime here is an old post with a few recipes ;)
http://chat.allotment-garden.org/index.php?topic=20798.msg249596#msg249596
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Welcome :D
Chutney, clear pickle, and how about in a cheese sauce (they need to be smallish or they are a bit 'wet') like cauliflower cheese.
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I made a quiche last night. Just a basic pastry crust filled it with layers of courgette and feta cheese. 3 eggs and a bit of milk and topped with roasted peppers. Cook for about 40 mins on 160. Really nice :)
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that sounds lovely :)
I make courgette choc chip muffins. Lovely jubbly :)
They are lovely roasted with other veggies.
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that sounds lovely :)
I make courgette choc chip muffins. Lovely jubbly :)
They are lovely roasted with other veggies.
chocolate muffins roasted with veg...........I'm not sure I fancy that ;)
:D
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::)
I do chocolate courgette cake but must try the choc chip muffins as a variety. CQ, is your recipe already on the forum, do you know? (Brain's gone completely today :blink: )?
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How about courgette and ginger jam.. I'm still waiting for mine to get a move on.. had a couple of lbs off 2 plants but expected more :(
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I did courgette and lemon (or orange) jam a few years ago. Tasted lovely, just like marmalade ::)
Must look to see whether I can find the recipe. Heaven only knows where I got it from...
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No sunday roast tomorrow, a rafher large stuffed courgette is on the menu.
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courgette and chocolate cake, beetroot cake and courgette and choc chip muffins are all in this thread :)
http://chat.allotment-garden.org/index.php?topic=594.msg262658#msg262658
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The spicy courgette soup on the site is lovely - even loved by my courgette hating 9 yr old and apparently it freezes well. I am sitting down after making 7 jars of Courgette ( Marrow) and Ginger Jam. Probably my favourite.
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A freind suggested marinading in basil, lemon juixe and a little olive oil then frying or griddling them - have yet to try it. Have some huge ones as not got to plot for 5 days so its courgette and ginger jam time. Have also been saute-ing them with garlic and freezing for sauces in the winter
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yes they're lovely, I chuck a bit of thyme over mine as they sizzle on the griddle (lemon or common thyme) Cracked black pepper too :)
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The spicy courgette soup on the site is lovely
yes, have to agree, made 8 pints of the spicy courgette soup last week, put it into 2pint milk containers and it freezes well :)
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I have just made this crunchy courgette pickle from the good food website. I have no idea how it will age but it tastes yummy already. Great for our courgette mountain. Although a large and a medium courgette made 2 litres of the pickle!
http://www.bbcgoodfood.com/recipes/681665/crunchy-courgette-pickle
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Never thought of re-using the milk containers, how stupid is that. Just off to rescue some for the C soup I made yesterday :blush:
Thanks for that Sue ::)
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Never thought of re-using the milk containers, how stupid is that. Just off to rescue some for the C soup I made yesterday :blush:
Thanks for that Sue ::)
I think i got it from here last year sometime :D :D might need to make some more soup, came back from lottie last night with 12 courgettes, yellows and greens, the patty pans are so pretty :)
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I forgot to pick mine for a few days last week, went out at the weekend and found I had a couple of massive marrows. So I made up a stuffed courgette recipe and it was absolutely delish.
Cut it in half lengthways, scoop out the soft centre and put the shells upside down on a baking tray, drizzle with oil and bake for 15-20mins to soften.
While that's happening, brown some mince in oil, add chopped onion, garlic, chilli, some sun-dried toms in oil that I had in the fridge, loads a tom puree, chopped up courgette flesh and some beef stock. Simmer until it's nice and thick. You could chuck some red wine in too if you wanted, cos that would work well. Pile that lot into the courgette shells, top it with mozzarella and parmesan, and bake until the cheese has melted and turned crispy brown. From a single (very big) courgette and 1lb mince, this was easily enough to feed four people and seriously delish, I'll definitely be making this again.
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I made Moussaka but used courgettes instead of aubergines at the bottom....it was yummy
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I made Moussaka but used courgettes instead of aubergines at the bottom....it was yummy
VERY GOOD SUBSTITUTE. THANKS :D
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I made the courgette burgers from the recipe section tonight. They were lovely. I made them look extra healthy by putting a slice of fried summer ball pumpkin on each half of a burger bun with the cougette burgers inbetween. Look really professional - should have taken a picture but they got eaten too quickly :D
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I turned my back for 5 days and the little courgettes turned into enormous marrows :lol: I have now made chocolate "marrow' cake, marrow chutney with Vals recipe, marrow jam and another chutney type relish :) now where to store it all.........
What is everyone else doing with their glut ?
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I've had one nearly-marrow, so far! It was on one of the plants in the dalek compost bin and hidden right underneath. My excuse anyway.... :tongue2:
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I turned my back for 5 days and the little courgettes turned into enormous marrows :lol: I have now made chocolate "marrow' cake, marrow chutney with Vals recipe, marrow jam and another chutney type relish :) now where to store it all.........
What is everyone else doing with their glut ?
I'm afraid I have the same problem, jams, pickles, chutneys and the freezer. I've had to beg jars from all and sundry, the cupboards are bursting with the produce we had to buy another freezer, and I've kept friends well supplied. Happy days.
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Must admit OH and I have been thinking of buying another freezer, our big chest freezer is full to bursting. Tried e-bay but freezers seem to go for big money and as there's no guarantee, it's worth buying a new one with a known rating.
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Freecycle is a good place to find free freezers :)
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we had some friends over for bbq at the weekend and eveyone went home with a party bag, courgettes, runner beans + french beans :D
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So far we've made Chocolate courgette cake, plain courgette cake, Courgette crown loaf, Spicey courgette soup, Courgette Moussaka, Hot Courgette Chutney and Fried onions & courgettes ::) Less courgette plants next year I think :lol:
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So far we've made Chocolate courgette cake, plain courgette cake, Courgette crown loaf, Spicey courgette soup, Courgette Moussaka, Hot Courgette Chutney and Fried onions & courgettes ::) Less courgette plants next year I think :lol:
Less plants is the answer, i have just composted 2 out of 3 plants.
The chicken refused to eat any more.
Luckily they are not tired of cucumber yet. :)
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Less plants is the answer, i have just composted 2 out of 3 plants.
The chicken refused to eat any more.
Luckily they are not tired of cucumber yet. :)
There's still time, the summer is still young, mwahahahaaaaa :D
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My kitchen is a real mess :ohmy: first I cooked a batch of blackberry jam, and have just finished the 2nd of 2 batches of courgette and apple chutney. The lids are beginning to pop as I type :D
I'll have a cup of tea and a natter on here and then go and clean up.....it's the bit I don't like doing :unsure:
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My kitchen is a real mess :ohmy: first I cooked a batch of blackberry jam, and have just finished the 2nd of 2 batches of courgette and apple chutney. The lids are beginning to pop as I type :D
I'll have a cup of tea and a natter on here and then go and clean up.....it's the bit I don't like doing :unsure:
Blackberries? You've got ripe blackberries? How did you manage that? The two best jams in the world are greengage jam and apple & blackberry.
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we've been picking them here for a couple of weeks, they ripened very early this year :D
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I made courgette and carrot fritters for tea yesterday!
(http://bestsmileys.com/eating1/10.gif)
:)
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We've had blackberries for about three weeks but there are still a lot to ripen. Why are the best ones always at the top out of reach?
Mum, my kitchen has been a total mess for the last few weeks. No sooner I get cleared up that another lot of fruit or veg arrives needing my immediate attention.
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It will be the same today the plum tomatoes have started to ripen big time ::)
So it's passata time........love it :D
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It will be the same today the plum tomatoes have started to ripen big time ::)
So it's passata time........love it :D
Our plum tomatoes are miles away from ripening!
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I find cutting the couretted differently makes a big difference. Instead of sliced circles, or even ribbons, this is the way JO did it.
Cut in quarters lengthwise, slice off the seedy centre, then cut on the diagonal into pieces. You get sort of penne pasta shape courgette.
My fave recipie is stirfry diced chicken, add courgette chopped as above, cook until chicken is cooked and courgettes are softened a little. (about 8 mins) Add a handful of cashews and a couple of tablespoons of sweet chilli sauce.
Serve with cous cous.
Yum dinner in about 10 mins start to finish.
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It will be the same today the plum tomatoes have started to ripen big time ::)
So it's passata time........love it :D
If my roma tomatoes ever turn red, I want to have a go at passata this year, never made it before. I looked up some instructions and found a good site (Cevenol kitchen) but it seems to be saying if I want to store it in jars I need to heat process them, i.e. put the filled jars in boiling water for 20mins. I've never done that before, and to be honest it sounds a bit scarey, I'm convinced the jars will explode. Do you do that with passata, or do you not store it in jars?
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I only use the jars with dimples in the top, that way you are sure the jars are sealed. Any that don't go down can be used right away.
and I followed the recipe link from Mas du Diable ages ago, and so ended up with the instructions you have :lol:
Passata (http://cevenolkitchen.blogspot.com/2009/09/passata-tomato-paste.html)
You put the jars into cold water and bring up to the boil.
When you make jam you get the jars hot in the oven and I don't think the water is any worse than that ;)