It's courgette time and that means every day is a courgette day. But that's fine with us, they are free and they are most definitely delicious.
Last night I picked and grated a courgette and added it to my normal Carbonara sauce. It lent a light freshness and subtly changed the flavour and texture.
The night before the mister thinly sliced and lightly dusted a courgette with seasoned flour. The little pieces were then cooked in a small amount of rapeseed oil. Fabulous little appetisers, especially when served with some gorgeously sparkling homemade Elderflower fizz.
I have four 1 litre bottles of the fizz sitting in my darkened pantry, which I'm saving for a little party we are having in a couple of weeks, chilled to perfection, I think my guests will enjoy it.
How are you cooking your courgettes? Let us know. A courgette recipe exchange could ensue which will see us all through the season.
Btw, here is a picture of the yarn I bought at 'Unwind' last weekend, I thought a few of you lovely bloggers would like to see it.