Incredibly edible courgette recipes from Rosemary MoonLast update: 6.09.13 First posted: 6.09.13 by Estelle in
More wonderful moonbite treats.
Incredible Rosemary has sent us come mouth watering courgette recipes
Courgette cake with lemon butter cream
Makes 1 large loaf cake
This is a splendid cake, not too sweet and it can be made with while ot wholewheat flour. I prefer lemon to lime (the more trendy option) to flavour the icing. Make the mix as muffins and bake for 20-25 mins.
2 medium courgettes, about 200g
150g thick natural yogurt
2 large eggs
100ml oil – not olive oil
200g self-raising flour (white or wholewheat fine ground)
1 tsp each bicarbonate of soda and ground ginger
150g caster or light muscavado sugar
Grated zest and juice of half a lemon
75g softened butter
150-200g icing sugar
1 Preheat the oven to gas mark 5, 190°C. Line a loaf tin with baking parchment or a parchment liner.
2 Trim the courgettes to give 200g, grate them coarsely and squeeze the water out of the shreds with your hand. Beat the eggs with the yogurt and oil.
3 Combine the dry ingredients in a large bowl. Add the squeezed courgettes then the liquid and beat thoroughly until well blended with a wooden spoon. Continue to beat the mixture for 30-60 seconds once it has formed a thick batter. Spoon it carefully into the prepared tin.
4 Bake for about 45 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave for a few minutes then remove from the tin and cool on a wire rack.
5 Finely grate the zest from the lemon and squeeze the juice into a bowl. Add the butter and sugar and beat well to a smooth icing. Spread thickly over the top of the cold cake.
Courgette and green chilli pickle
Makes about 2 × 500g jars
This is a fabulous pickle to serve with rice and grain based dishes, or to add to cheese sandwiches!
3 tbsp fine sea salt
4-5 green jalapêno chillies
568ml bottle distilled malt vinegar
1 tsp each ground turmeric, celery seed and mustard seed
175g granulated sugar
1 Finely slice the courgettes and the onions. Layer them in a colander with the salt and leave for 1 hour, then rinse thoroughly and shake dry. Pack firmly but not too tightly into clean warm jars (you need the pickling liquid to really get all around the veg).
2 Heat the remaining ingredients together until the sugar has dissolved, then boil for a further 3-5 minutes. Pour the hot vinegar into the jar over the courgettes so that it covers them completely and seal immediately with a non-permeable lid.
3 Label when completely cold. Store in a cool dark cupboard or larder.
Steamed courgettes with coriander
Courgettes are really good cut into thick wedges and steamed until just tender. Add a little butter or oil and allow some coriander leaves to wilt into them as you serve.
Slice courgettes or cut them into long strips. Marinade them in olive oil, salt and herbs then grill them on the BBQ, brushing them with the marinade.
An all-time favourite! Slice loads of courgettes and cook them in butter and olive oil, with a little garlic, until very soft. You can add chopped chilli too, and some chopped walnuts or whole pine nuts if you wish. Season with salt and lots of black pepper. Add to freshly cooked pasta and top with grated Parmesan.
The quantities of each veg are a guide only: forget the aubergine and add more courgettes or make up the mix as you like! You can, of course, just stick everything in the pan together to cook but this method keeps more texture in the dish and makes it more special.
1 large aubergine
1 large onion
2 red peppers
1 large clove garlic
1kg fresh tomatoes or 2 × 400g cans chopped tomatoes
150ml olive oil
Salt and freshly ground black pepper
Extra virgin olive oil to garnish
1 Prepare the vegetables. Cut the aubergine and courgettes into similar sized dice, about 1.5cm. Slice the onion, peppers and garlic. Roughly chop the tomatoes.
2 Heat a large deep frying pan, add the oil and fry the aubergine until it is browned on all sides. It will yield some of the oil back into the pan as it cooks. Remove the aubergine with a slotted spoon to a plate, then fry the courgettes until browned all over in the remaining oil. Remove the courgette from the pan and add to the aubergine.
3 Lower the heat, add the onion to the pan and cook slowly for 6-8 minutes, until soft but not browned. Add the tomatoes and cook for 10 minutes, stirring once or twice. Add the garlic and peppers and cook for 2-3 minutes, until the peppers are slightly softened. Return the aubergine and courgette to the pan. Season well, and cook for a further 4-5 minutes, or until the vegetables are cooked to your liking. Drizzle with extra virgin olive oil before serving.
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