Cannot handle 99 however listed below are just a few to be getting on with, proving that there isn’t a have to complain a few glut of courgettes – they make nearly free meals!
The primary is from a chopping from {a magazine} that the Somerfield grocery store used to present away. Somerfield was in Saxmundham and after they closed it changed into a Waitrose.
COURGETTE CRUMBLE
Notes – I exploit a little bit of garlic puree from a tube relatively than contemporary as I do not eat sufficient of it to make it worthwhile shopping for or rising. It would not want the salt. Any contemporary breadcrumbs will do. I save the crusts to make use of. Pine nuts are very costly so I do not trouble and I normally add some grated robust cheddar in addition to a smaller sprinkling of grated Parmesan.
COURGETTE FRITTERS
For one individual I used 1 courgette, grated and squeezed as dry as potential, handful of frozen peas – defrosted. Blended with a a tablespoon of flour, half teaspoon baking powder (undecided that is essential) a small egg, small pinch salt and good quantity of black pepper and half a teaspoon whichever seasoning you fancy – the recipe says cumin, however I used curry powder.
Drop spoons full into sizzling oil in frying pan and press down, flip over when browned. For a unique model of most fritter kind recipes some grated cheese may be added however I did not and served up mine with a few rashers of bacon and a few tomato ketchup.
COURGETTE and PESTO PASTA SAUCE
Begin cooking pasta then warmth somewhat oil in a pan on low warmth then add grated courgette, cook dinner till mushy. Stir in a spoonful of pesto after which the cooked drained pasta and serve up with a sprinkling of Parmesan and grated cheddar.
Mine was eaten this time with a bit of handmade Focaccia bread which I had reduce into items earlier than freezing.
And when the courgettes flip right into a Marrow
MARROW, APRICOT and (elective)GINGER JAM
2lb Marrow, peeled, seeded and reduce into squares (ready weight)
8oz Dried Apricots, soaked in a single day and drained
Grated rind and Juice 2 lemons
3lb Sugar
(Plus elective grated ginger root/floor ginger)
Steam the marrow for about 15minutes ( I cook dinner in little or no water and drain very well) then mash.
Put Apricots in pan with 1½ pints water and cook dinner for half-hour till mushy.
Add marrow pulp to apricots and the water they had been cooked in, with lemon rind, juice and sugar.
Warmth gently till the sugar has dissolved, stirring then boil for 15-20 minutes till setting level is reached.
Makes about 5lb and is an efficient color and scrumptious.
Again Tomorrow
Sue
