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.
How about Zucchini Bread if you have a surplus? I've heard a lot about elderflower wine, though I've never tasted it. I don't even know if they grow here.
ReplyDeleteNow THAT is a brave coloured hank of wool - what are you going to knit with it? :)
Hi Dani
DeleteI'm going to make a 'dressy' scarf with it. There is a pic of it in the last post in an orange colourway. It's asymmetrical with three different patterns running through it. Really smart.
Jean x
oooooO! Looks like l've a bit of competition....! :).
ReplyDeleteNice recipe with carbonara...And, just a nice with a cheese
sauce...!
The thing to remember with courgettes, is to get the water
out of them, and there always best cooked with skins on...
So to get the water out, place the sliced..(Vertically or
horizontally) courgettes, in a colander, or even on the
draining board..sprinkle each layer with salt, place a
suitably sized plate on top. Weigh this down with a
heavy object...NO! Leave hubby watching the telly...! :).
Dry thoroughly, then there ready to cook...Fry them in
a mixture of butter and olive oil...so the edges turn crisp
and golden...Nice with mushrooms added to...!
(Simple..But Nice)...! :>).
Did you ALL know....Life is like cooking.....All the
ingredients are there, you just hope it all comes out
o.k.
Yarn looks nice....Shame about the colour....! HeHe!
Just got the J.Edger out to play with...When suddenly
Deleteremembered a courgette recipe, we have at home in
Sicily....And is typically Sicilian....
No cooking involved....
Say 6~8 'young' courgettes, finely sliced, of coarsely
chopped.
3 Tablespoons olive oil.
Juice of half lemon.
2 cloves garlic.
Salt and pepper.
Little parsley.
Mix all the ingredients except the parsley in a bowl..
and leave to marinate for at least a day.
Remove the garlic...Add the parsley before serving....
(Pleasant change to the rabbit food, one usually eats).
WTW, that sounds flippin amazing. I knew you'd come up trumps. Back to your hoovering now.
DeleteJean x
I just love this back-and-forth humor! Sounds like an old comedy routine featuring Frick and Frack. Perhaps you're familiar with them? :-)
DeleteNo, don't know them Judy but googled up an image or two of them.
DeleteJean x
I love the wool, what are you making out of it? Majority of my courgettes get chopped up & mixed with other veg for roasting. I slice them into chunks and freeze for winter use too!
ReplyDeleteHi Joanne, Didn't know you could freeze courgettes I thought they would go to mush, but perhaps you need to get the water out of them a bit as Willie says. Making a dressy scarf with the yarn. I do have tons of scarves but none in that colour.
DeleteJean x
Very jealous of your courgettes, I tried to grow some for the flowers, I really wanted to make some stuffed courgette flowers. x
ReplyDeleteI've heard they are really good. A friend ate some at an Italian wedding and he said it was the best thing he'd ever eaten. The old lady who cooked them wouldn't say how she made them taste so nice.
DeleteJean x
Courgette chutney would be yummy or what about courgette and ginger jam? I love the flowers stuffed with soft cheese, coated in tempura batter and deep fried. Excellent with a chilli jelly dip.
ReplyDeleteNow, I'm hungry...
Shauna.x
The colour of that yarn is stunning-thanks for the link to the website which is also gorgeous. :)
ReplyDeleteGlad you like them both. Willie doesn't like the colour, I think it's because it's not pink.
DeleteJean x
Every time I see gorgeous green yarn like that, it makes me want to take up the needles. Other things on docket right now. Recently I did, however, see a magazine featuring a pattern for a little lacy-looking scarf, knit on the bias, that takes only one skein and supposedly could be finished in a few short hours. Maybe that would take care of my knitting yen for a while. :-)
ReplyDeleteBtw if you're ever stuck for a good pattern try www.ravelry.com it's an online knitting and crochet community. Some of the patterns are free too.
DeleteJean x
Hi Jean. I also freeze courgettes and sometimes make soup with them in the winter. I also chop them up into small pieces and add them (raw) to salads. Also roast them with peppers and other veg in olive oil.
ReplyDeleteHope you post a picture of your scarf when it's finished. The wool is a lovely colour.
Best wishes from Carol
Hi Molly, thanks for your courgette tips. I will post a pic of the finished scarf. It's in the project queue, but it WILL get done.
Deletejean x
Oh wow! Your courgette bites look delicious,
ReplyDeleteand I do love the taste of elderflower.
Your wool is such a gorgeous colour,
I can't wait to see what you create with it x