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29/07/2014 at 09:22

I'm gonna stop following this thread! My oven stil broke and you master chefs make me drool! 

29/07/2014 at 15:17

Lunch today was almost the last of the Broad Beans, Runner Beans, Lettuce, the first tomato from the g/h and the Calaloo mix from yesterday; love this time of the year!

29/07/2014 at 16:03

Supper this evening will be tagliatelle with sliced yellow courgettes, french beans and cherry tomatoes softened in olive oil with garlic and herbs.  

The only ingredients from the shop will be the pasta and the toms - ours aren't ready yet. 

29/07/2014 at 16:52

29/07/2014 at 17:41

Shame on you Dove.........surely you should be harvesting your Pasta by now ?

Did you mention somewhere about Courgette Tart using Sage ?  I'm always on the lookout for Courgette recipes to ring the changes so if you have 5 mins to give a basic outline, I'd be grateful.  Thanks

30/07/2014 at 09:03

Philippa, this is a recipe I've adapted from one by Karadecoolaid on the Wildfood Forum.

Slice the courgettes in rounds and sautée in butter. Season with s & p. Add a few fresh sage  leaves, sliced into slivers. Once the courgettes begin to brown, remove and set aside. Blind bake a pastry crust for about 20 minutes at 350° until barely browned. Dry toast a handful of slivered almonds and scatter on the bottom of the pastry crust. Cover with the courgette slices.Top with a generous amount of Gruyére cheese (optional) . Place in the oven for about 10 minutes, or until the cheese has melted. Serve hot or cold.

And lots more courgette recipes here http://www.wildfood.info/viewtopic.php?f=12&t=10375 

Dovefromabove wrote (see)

Supper this evening will be tagliatelle with sliced yellow courgettes, french beans and cherry tomatoes softened in olive oil with garlic and herbs.  

The only ingredients from the shop will be the pasta and the toms - ours aren't ready yet. 

Here it is 

http://s4.gardenersworld.com/uploads/images/original/54281.jpg?width=256&height=350&mode=max

 

30/07/2014 at 09:09

Dove.....thanks

30/07/2014 at 09:14

I've also combined the softened courgettes and sage mixture into a conventional quiche egg and cream mixture and baked it in a pastry case until just set - that works well too. 

30/07/2014 at 18:28

Yes, I too like the courgette in a Quiche..........combined with sharp green peppers, toms and mushrooms, the yellow looks attractive and tastes good too.  Made one the other day and still snacking on it

30/07/2014 at 21:19

I tend not to do pastry, so do the same sort of egg/veg mix as a fritatta. Great warm or cold

01/08/2014 at 18:59

I posted on another thread about this; BBC Good Food have loads of Courgette recipes including Courgette Bread!

01/08/2014 at 19:13

Not tried Courgette bread..........I don't eat a lot of bread but rely on OH to make it..........my favourite is wholemeal with Olives and Sundried Toms.  His Pumpkin bread is pretty good too

01/08/2014 at 19:23

01/08/2014 at 19:37

http://s4.gardenersworld.com/uploads/images/original/54540.jpg?width=307&height=350&mode=max

 Enjoyed the seasons first fig, yum

01/08/2014 at 19:39

Oooh, mine aren't ripe yet ................... but I've got some Parma ham waiting in the fridge

 licking lips and slurping smiley needed 

01/08/2014 at 19:43

Oh mine didn't make it back to the house!

What do you have yours with? I've seen them baked with goats cheese and walnuts on master chef! 

01/08/2014 at 19:45

Parma ham and figs.............the ultimate IMO.  If no ripe figs, Ogen melon will do at a push.  Lord, I feel really peckish just thinking about it

01/08/2014 at 19:48

If you have a glut of Toms, courgettes n onions try chopping them all up small and fry with a little garlic n salt n pepper until very soft . Add a little knob of butter at the end and spread on toasted Ciabatta or French stick for lunch. Yummy !!! 

01/08/2014 at 19:48

I love them baked with goats cheese and walnuts - absolutely delicious - nearly as nice as warm from the sun with parma ham - dribble dribble .... 

01/08/2014 at 19:55

Oh I've got to try it now! it did look delicious and the judge like it! Must be the sweetness of fig against the salty parma ham/goats cheese.........mmmm

21 to 40 of 42 messages