Cinnamon Posted July 30, 2006 Share Posted July 30, 2006 We have a hage number of courgettes to use up.....any ideas? We are fed up with Ratatouille (although I may make & freeze some) & courgette & parmesan quiche Got loads & loads of tiny orange cherry toms too........ Quote Link to comment Share on other sites More sharing options...
kannie Posted July 30, 2006 Share Posted July 30, 2006 Slice and griddle - they're wonderful, and you can do extra and put the cold ones in sandwiches (if there are any left!) Or have you tried roasting them? We have a little microwave combination oven, and multi-cook so many veges now. I'd cut them in quarters lengthwise and then in half (depending on size), to make long thick sticks. Then put them in a dish with a drizzle of olive oil & some salt and pepper. Then with our oven you can switch on the grill, convection oven & microwave all at the same time! This seems to concentrate and bring out the flavours - and is quick! But I guess you could do it more slowly in a normal oven. Quote Link to comment Share on other sites More sharing options...
kannie Posted July 30, 2006 Share Posted July 30, 2006 And how about semi-drying the tomatoes and then preserving them in olive oil? This is great - they're lovely for tapas/meze, snacks, sandwiches, flavouring casseroles - I could go on. I think the methods in Delia's summer book... Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 30, 2006 Author Share Posted July 30, 2006 Oooo - yes,I remember seeing the preserved toms in a delia book - thanks As for the courgette,well I think I am just about courgetted out We have been having them roasted,grilled,fryed you name it for about a month now. Time to admit defeat & freeze some up I think Quote Link to comment Share on other sites More sharing options...
AnnieP Posted July 30, 2006 Share Posted July 30, 2006 How about courgette and tomato salsa? Let me know if you want the recipe. Quote Link to comment Share on other sites More sharing options...
kannie Posted July 30, 2006 Share Posted July 30, 2006 We had lovely courgette balls in Greece - and I think I tore out a similar sort of recipe recently - will have a look... Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 31, 2006 Author Share Posted July 31, 2006 Kannie,that would be great. I noticed Courgette balls (like little fritters) in M&S last week & thought they looked interesting I have a Salsa recipe Annie,thanks I also found a stuffed cougette recipe yesterday,so will give that a go this week. The chickens love courgette too,raw or cooked,so I reckon I should be able to work my way through them soon enough It just doesn't help that they seem to grow quicker than we can eat them Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 31, 2006 Share Posted July 31, 2006 I knew there was something else I had to do this morning.... just off to the garden to pick the next lot before they become marrows We like ours just sliced and sauteed with butter and black pepper - we'll eat them cooked like that nearly every day until they've finished Quote Link to comment Share on other sites More sharing options...
Eyren Posted July 31, 2006 Share Posted July 31, 2006 My courgette plants are never productive enough to glut - maybe I neglect them too much? Quote Link to comment Share on other sites More sharing options...
fluffymuppet Posted July 31, 2006 Share Posted July 31, 2006 We've only got one plant, but it's got monstrously huge and is making courgettes faster than we can eat them (although, to be fair, to start off with we weren't eating them very fast at all). The chickens are helping - they like grated courgette! Nearly as much as sweetcorn... Quote Link to comment Share on other sites More sharing options...
kannie Posted July 31, 2006 Share Posted July 31, 2006 OK - Courgette Koftas Haven't tried them yet, but they sound fairly easy - and if they're anything like the ones we have in Paxos, they're excellent. Grate 750g courgettes, and squeeze out any excess liquid. Mix with 1 very finely chopped onion, 125g chickpea flour 1 tsp red pepper flakes half tsp baking powder 1 tsp salt 3 tbsp fresh coriander, chopped. When you're ready to serve, heat 1cm rapeseed oil in deep frying pan or wok and drop in straggly, slightly flattened walnut-sized chunks of kofta mix. Fry for 2-3 mins till brown & crisp on one side, then flip over and cook the other side. Lift out with perforated spoon & dry on kitchen paper. Thats it! The recipe is from Rose Elliots Vegetarian Kitchen column in the Guardian weekend, and she serves them with a tomato & ginger sauce. Do let us know how it goes if you try them first! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 1, 2006 Author Share Posted August 1, 2006 Thanks kannie - they sound lovely Quote Link to comment Share on other sites More sharing options...
Guest Posted August 3, 2006 Share Posted August 3, 2006 I can highly recommend chocolate courgette cake - I posted the recipe a while back - it is absolutely delish, and is always a good excuse to eat lots of chocolate cake in order to get one of your 5-a-day! Quote Link to comment Share on other sites More sharing options...
kannie Posted August 4, 2006 Share Posted August 4, 2006 And I can now highly recommend the courgette koftas! (Actually I prefer to call them Keftethes as I first tried them in Greece rather than Turkey!) I made them last night, using dill & mint rather than coriander, and chilli powder rather than pepper flakes, as that was what we had. And they were great - definately something I'll repeat! Easy to do & tasty too. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 4, 2006 Author Share Posted August 4, 2006 I have found that by adding a courgette or two to all the meals I cook has helped get rid of them....Spaghetti Bolognese etc I have just done a drop around the village too,& got rid of a load more.....& we are now trying to pick them when they are regular supermarket size rather than near marrows,so that helps Quote Link to comment Share on other sites More sharing options...
CannyCat Posted August 7, 2006 Share Posted August 7, 2006 I think I remember seeing a recipe for a courgette-and-something quiche - google for it. otherwise courgettes are geat for padding out lasagnes, chillis, you name it (yum yum!) Quote Link to comment Share on other sites More sharing options...
Tara.F Posted August 7, 2006 Share Posted August 7, 2006 courgette bread? slow cooked (freezeable) pasta sauce? I'll look up the recipes if anyone wants them. Tara. Quote Link to comment Share on other sites More sharing options...
kannie Posted August 10, 2006 Share Posted August 10, 2006 Mmmm. Pasta sauce sounds interesting. I've tried a quick cooked one with tomatoes, but not slow cooked. I think I have a recipe for courgette loaf, but have never tried it. Whats it like? Quote Link to comment Share on other sites More sharing options...
kannie Posted August 13, 2006 Share Posted August 13, 2006 Last night James made a lovely salad - it came out of some recent magazine or supplement, but now we can't fine the original recipe! So, sorry not to credit it, but this is how it went: Using a potato peeler, slice the whole courgette lengthwise into thin ribbons. Thinly slice some parmesan cheese in the same way. Toss the two together with a dressing of lemon juice, olive oil, salt and pepper. It was really simple and fresh tasting, and would make an elegant starter. We had it after some tagliatelle, and it was remarkably similar in appearance! Won't use up a whole glut though: 1 courgette served the two of us! Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted August 15, 2006 Share Posted August 15, 2006 Tried the courgette & parmesan recipe this evening as a salad to accompany filled tortillas. Delicious, we both loved it, so thanks very much! Quote Link to comment Share on other sites More sharing options...
kannie Posted August 16, 2006 Share Posted August 16, 2006 Good! Glad you liked it! Quote Link to comment Share on other sites More sharing options...
