Posted: 29/07/2016 at 10:38
I always grow too many courgettes so here are a couple of courgette recipes.
Courgettes and mint soup. Fry an onion (don't burn it!) add chopped courgettes then cover with chicken stock, simmer until soft, add a handful of mint, simmer one minute, take off heat and when cooler liquidize it with a wand thingy mixer. Can be eaten hot or chilled with a swirl of cream. Freezes.
200g (7oz) grated courgette (no need to peel beforehand, and can be green or yellow courgettes)
150g (5oz) caster sugar
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest (about 1 lemon's worth)
Preheat oven to 160C, Gas mark 3. Grease a loaf tin.
In one bowl mix together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon zest. Fold the flour mixture into the courgette mixture until just blended. This makes a quite runny mix. Pour into the prepared tin.
Bake for 45 minutes until a knife inserted in the centre comes out clean. If its still a bit gooey in the middle, another 10 mins should do the trick.