Courgettes
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
50 posts
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Re: Courgettes
KeenCook2 wrote:We just love roast courgettes with loads of herbs and garlic -anything else you have to throw in, peppers, aubergines, onions - whatever! No matter how much we think we've made we always end up eating more than we thought we could! With quinoa, couscous or bulgar, with feta or goat's cheese ...
Or on a base of bought, readymade puff pastry with tomatoes, dried tomato paste, herbs, cheese - like a quiche but without the custardy filling ...
Snap!!
Another fave of ours is corgette fingers pan fried with sliced mushrooms & garlic and then mixed through penne along with some tuna, lemon zest and lemon juice. Served with plenty of parmesan and black pepper.
Food, felines and fells (in no particular order)
Re: Courgettes
just came across this link on the BBC food site: https://www.bbc.co.uk/food/collections/ ... courgettes
nothing startlingly original but ok!
Love the idea with tuna, Sea, we must give that one a go!
nothing startlingly original but ok!
Love the idea with tuna, Sea, we must give that one a go!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Courgettes
Earthmaiden wrote: A popular dish with Wildies at one time was Courgette Fritters. Chinch brought some to a Norfolk picnic once. I've had a look at the Wildie board and am pretty sure this was the recipe, you'd serve them with a salad and something to dip them in probably. I made them once and thought if I did it again I would add a spice or something to add more zing but as with everything, its best to try the recipe as is first.
250g grated courgette, 125g crumbled feta, 1 medium egg and one tablespoon of flour. Mix all together and then shallow fry tablespoons for about two minutes each side.
That's essentially similar to the fritters or croquettes I made to use some of CHinch's courgette glut back in 2013 quote myself
StokeySue wrote: As Chinch kindly gave me some home-grown courgettes I decided to try making some Greek courgette & feta croquettes
There are loads of recipes in the internet, but I decided to go with this one, as most make a sort of fluid batter and drop the mixture to form fritters; I knew that wasn’t what we’d had on Paxos, this seemed more plausible
You can in fact use any herbs you like, we had three lots in different tavernas, all were different; this time I use mint and parsley, as that was what I had, but I think I’ll get some dill next time as I prefer it You could use spring onion instead if not herbally minded.
So my ingredients were
500g courgettes, grated on the 4 mm disc of the Magimix, salted and squeezed dry (if you do this, cut the courgettes into short lengths, my shreds were so long they were really hard to shape into little cakes and I ended up with 10 largish ones, should have made about 16 smaller ones)
120 g feta chopped fine (Lidl’s feta is cheap and good for cooking)
40 g plain flour
20 g SR flour
Black pepper
1 med egg beaten
A good handful flat leaf parsley and quite a bit of mint (use a lot, both cheese and courgettes soak up the flavour)
This made a soft dough when mixed, I scooped portions out with my ice cream scoop, rolled in plain flour, flattened into what looked like little fish cakes, and fried in olive oil until well coloured )remember, you need to cook the flour)
Serve warm, so the feta is a little gooey
Spot on! Can serve with tzatziki, if you like or (non-Greek) aioli would work
Re: Courgettes
There are several Yotam recipes specifically featuring courgettes here:
https://www.theguardian.com/lifeandstyl ... te-recipes
Posted more for inspiration from his ingredient choices than for a specific recipe.
Courgette diced works in white sauce pies with chickpeas and dark cabbage or spinach, for me with sauteed shallots and the mix of spices you'd use in pilau rice.
https://www.theguardian.com/lifeandstyl ... te-recipes
Posted more for inspiration from his ingredient choices than for a specific recipe.
Courgette diced works in white sauce pies with chickpeas and dark cabbage or spinach, for me with sauteed shallots and the mix of spices you'd use in pilau rice.
Re: Courgettes
I've made a courgette ribbons salad with eating apples and cherry toms. The ribbons are dipped in EVOO/lemon/thyme dressing and curled like rosettes. Garlic croutons, big ciabatta ones - and crusty bread especially if humous and black olives happen to find their way onto the plate.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Courgettes
That filo pie looks good and uses a whole kilo of them!
Filo pastry, tarragon and spring onions added to ever increasing click and collect order for tomorrow!
Filo pastry, tarragon and spring onions added to ever increasing click and collect order for tomorrow!
Re: Courgettes
This looks nice https://www.bbc.co.uk/food/recipes/cour ... away_84359
Just seen that it's already included in an earlier post - sorry!
Just seen that it's already included in an earlier post - sorry!
Re: Courgettes
I had a recipe for Honey & CO’s Golden Pistachio and Courgette Cake ... it’s wonderful with the flavored of star anise in it ... I posted a link on Wildfood but now the link won’t open. I thought I’d printed it out but I can’t find it ... did anyone else make a copy? It’s a marvelous cake.
Re: Courgettes
Suffs wrote:I had a recipe for Honey & CO’s Golden Pistachio and Courgette Cake ... it’s wonderful with the flavored of star anise in it ... I posted a link on Wildfood but now the link won’t open. I thought I’d printed it out but I can’t find it ... did anyone else make a copy? It’s a marvelous cake.
I think this is the one you're looking for:
https://www.telegraph.co.uk/foodanddrin ... -cake.html
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Courgettes
I´ve just remembered that a Catalan friend of mine used to make a Spanish Omelette with courgettes instead of potatoes. I imagine it must have a name!
Re: Courgettes
Suelle yes that’s the one ... thanks ... however I have been having a problem with the Telegraph paywall ... even tho’ I signed up it refuses to accept my log in details, even if I reset my password it still won’t let me in. I’ve tried over and over again. Really infuriating. If anyone is able to print it out and pop it in the post to me I’d be eternally grateful ... I would of course refund postage.
Re: Courgettes
Suffs wrote:Suelle yes that’s the one ... thanks ... however I have been having a problem with the Telegraph paywall ... even tho’ I signed up it refuses to accept my log in details, even if I reset my password it still won’t let me in. I’ve tried over and over again. Really infuriating. If anyone is able to print it out and pop it in the post to me I’d be eternally grateful ... I would of course refund postage.
I could copy and paste and put it in a PM if that would help. Do PMs work OK here - I've never used them?
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Courgettes
I've sent the PM - if you can't use it that way, send me your address and I'll print it out for you.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Courgettes
It’s arrived! That’s brilliant! Thank you so much Suelle I can print it out from there. It’s such a good cake ... OH would’ve been very sad not to have eaten several this courgette/marrow season ...it works with both, and I’ve made it with those prolific pattypan squashes too.
Thank you again
Thank you again
Re: Courgettes
Great!
I've tried a few Honey & Co recipes , with mixed success, but they often have unusual combinations of flavours which just makes them that little bit different.
I've tried a few Honey & Co recipes , with mixed success, but they often have unusual combinations of flavours which just makes them that little bit different.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Courgettes
That one works ... the touch of star anise is genius. I have substituted the pistachio with walnuts and hazelnuts both of which worked fine, but of course the colour of pistachios is great visually. It also works just fine with no nuts at all.
I’ve passed it on to several people in the past who’ve also loved it. Gardening friends cooked several last year and the year before ... sadly ill health means they’re unlikely to be making cakes this year so I just couldn’t ask them for a copy.
I’ve passed it on to several people in the past who’ve also loved it. Gardening friends cooked several last year and the year before ... sadly ill health means they’re unlikely to be making cakes this year so I just couldn’t ask them for a copy.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Courgettes
If you get the chance to hear Itamar Srudlov (Mr Honey) and Sarit Packer (Mrs) talk I found Itamar fascinating when they came to local festival They do a podcast that’s not bad, but it’s mainly guests talking to Sarit, not enough Honey
Suffolk, I find the Telegraph free subscription hit and miss but I lazily signed up with Facebook it usually seems to accept that finally. I mainly read recipes and articles by my neighbour Debora Robertson who has a regular column
Suffolk, I find the Telegraph free subscription hit and miss but I lazily signed up with Facebook it usually seems to accept that finally. I mainly read recipes and articles by my neighbour Debora Robertson who has a regular column
Re: Courgettes
Seatallan wrote: corgette fingers pan fried with sliced mushrooms & garlic and then mixed through penne along with some tuna, lemon zest and lemon juice. Served with plenty of parmesan and black pepper.
We had this tonight, without the tuna, and it was delicious! I don't think we'd have come up with courgettes and mushrooms and lemon all three together without your suggestion, thx
Btw, I can't remember on which thread we were talking about slightly off cream ... I have 300ml single cream which is admittedly a few days past its date, but which hadn't been opened, and it is definitely not good on its own.
I was wondering if if might be useable in a dauphinoise type potato dish with lots of garlic when we have roast chicken tomorrow night?
What do people think???
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