Yesterday we all had courgette quiche for lunch (Torange) followed by courgette cake (me) followed by some lightly grilled evening courgettes (Torange). I fear this is not an uncommon problem for allotment holders.
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two things to do with courgette.
you need little time and lots of courgette..... so this might be popular.
fast track pickle courgette:
bring 3 parts of oil with one part vinegar to the boil. add finely sliced courgette and simmer for a few minutes. make sure everything is mixed in with the oil and vinegar. add salt and pepper and lots of chopped mint.
eat warm or cool. keeps in the fridge for a week.
courgette soup
fry garlic in oil, add diced courgette, cook for a few minutes. add vegetable stock, so the corgette is just covered. simmer for 15 min.
blend it. add salt, pepper and some creme fraiche or milk (roughly half of the volume you used for the stock), mix and eat.
both recipes are from marcella hazan s classic italian recipe collections.
kathrin, August 24, 2009 09:17
I must get some from you, we love our courgettes....
(is this getting to be like the cucumber crop?)
Dorian Moore, August 25, 2009 16:55
If you mean the Japanese Cuncumber crop then yes!
Nina Pope, August 25, 2009 18:55
Cucumber even
Nina Pope, August 25, 2009 18:57
We are benefitting from a neighbour's glut of courgettes. This week we have twice had Nigella Lawson's courgette cake - the only time my children ever eat a green vegetable! The other way we use them up is to cook provencal courgettes (a very old recipe from the Radio Times).
You neeed 450g of courgettes, clove of garlic, 2 tbsps olive oil, 1 tsp of salt, black pepper,1 tbsp tomato puree and 1 tbsp chopped parsley.
Use a pan with a good fitting lid. Warm it up on the hob. Cut the courgette into roughly 6 mm rounds. Crush the garlic. When the pan is hot put in the oil and add the courgettes immediately with the salt, pepper and garlic. Put the lid on and holding it on tightly shake the pan thoroughly. Then cook without the lid for 30 seconds. Add the tomato puree, put the lid on again and shake the pan thoroughly for 10 - 15 seconds, then leave it all to cook over maximum heat for 45 seconds or so. Shake once more. Add the parsly, shake again with the lid on and serve immediately.
So in a couple of minutes you have cooked up something very different from the soggy veg that you can end up with.
Joan, August 25, 2009 22:27