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I'm gonna stop following this thread! My oven stil broke and you master chefs make me drool!
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!
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.
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
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
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.
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
I tend not to do pastry, so do the same sort of egg/veg mix as a fritatta. Great warm or cold
I posted on another thread about this; BBC Good Food have loads of Courgette recipes including Courgette Bread!
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
Enjoyed the seasons first fig, yum
Oooh, mine aren't ripe yet ................... but I've got some Parma ham waiting in the fridge
licking lips and slurping smiley needed
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!
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
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 !!!
I love them baked with goats cheese and walnuts - absolutely delicious - nearly as nice as warm from the sun with parma ham - dribble dribble ....
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