Showing posts with label courgettes. Show all posts
Showing posts with label courgettes. Show all posts
Tuesday, 28 August 2018
Tuesday, 25 July 2017
Wednesday, 17 July 2013
Courgette (Zucchini) & Lemon Muffins
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| Courgette (Zucchini) & Lemon Muffins |
In this extreme hot weather
that has overtaken the country it can be quite a task to keep the
garden looking good and all the plants alive and well. We have a
particular problem as the majority of our fruit and vegetables are
grown in containers. In fact some like the radishes are grown in
whatever packaging that happens to arrive at JibberJabber Towers!
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| Radishes grown in polystyrene box |
This proves you don't need a
large space to start growing your own produce. A few packets of
seeds, a suitable container and some compost and you're ready to go.
If you are still a bit unsure head over to the Westland
site for some expert advice and tips.
Despite the sunshine not
everything is ready to eat yet. The French beans have raced up the
bamboo poles but are only just flowering. The first of the tomatoes
have started to develop but are still not ready to eat.
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| The tomatoes still need to get a bit bigger and to ripen |
One thing that has grown
well this year are the courgettes.
So much so that some of the pots have had to be banished to outside
of the greenhouse.
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| We've gone courgette crazy! |
Of course once you have successfully grown all
this wonderful produce the problem is what can you make with all of
it. I like to grate courgettes and quickly cook them with olive oil
and garlic. They also go well as an extra vegetable in a tomato
sauce. Alternatively you can try them in a sweet recipe. As ever my
solution for any anything is bake it in a cake! I use the fine grater
attachment on my food processor to prepare the courgettes. By mixing
the yoghurt with bicarbonate of soda and then filling the cases to
the top the muffins have a soufflé style top to them. Obviously this
does mean they will stink but they still taste great.
Makes 12
Equipment: 12 cup
muffin tin and paper cases.
Ingredients
½
tsp (2.5ml) Bicarbonate of soda
10
fl oz (280ml) Low fat natural yoghurt
10oz
(280ml) Plain flour
2tsp
(10ml) Baking powder
6oz
(170g) Caster sugar
1
Large Courgette (about 10oz/280g), finely grated
6
tbsp (90ml) Oil, sunflower, vegetable or corn
1
Large egg, lightly beaten
Zest
of 1 Lemon
½
tsp (2.5ml) Vanilla extract
Method
1.
Put the paper cases into the muffin tin.
2.
Pre-heat the oven to 180°C/Gas mark 4.
3.
In a small bowl mix together the Bicarbonate of soda and yoghurt and
leave to one side.
4.
In a separate bowl stir together the flour, baking powder and sugar.
5.
Into the bowl add the courgette, oil, egg, lemon zest, vanilla
extract and yoghurt mix.
6.
Quickly combine the ingredients until mixed and then spoon into the
cases. Fill up to the top.
7.
Bake for about 30 minutes until the muffins have puffed up but have
cooked through.
8.
Leave to cool on a wire rack.
This
is a sponsored post on behalf of Westland Horticulture. The words, photographs and recipe are
my own.
Monday, 10 June 2013
Smoked Salmon and Courgette (Zucchini) Pasta
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| Smoked Salmon and Courgette (Zucchini) Pasta |
“Smoked salmon at
JibberJabber Towers!” I hear you cry, “Is the Queen coming to
supper?” No, just the four of us but this pasta dish with just some
courgettes, olive oil and garlic makes a seemingly luxury meal a
midweek family meal.
I love smoked salmon and in
fact Christmas Day just isn't right without having scrambled eggs
with smoked salmon for breakfast, a smoked salmon timbale starter and
smoked salmon sandwiches for tea. Thankfully the rest of the
occupants at JibberJibber Towers are also smoked salmon lovers. My
local supermarket currently sells a 120g packet of smoked salmon
trimmings for 98p, which is just the right amount for this recipe. I
use the smoked salmon trimmings in a number of dishes but this recipe
is particularly nice for summer as contains no heavy cream sauce and
the courgettes give it a fresh and light taste.
There are two things to bear
in mind when making this meal. Firstly, use olive oil as stated. Do
not substitute sunflower or vegetable for it. The olive oil gives the
pasta a distinct flavour that doesn't taste as good if other oils are
used. Second thing concerns the courgettes. I grate them using the
fine cutter attachment on my food processor. I do this for reasons of
speed, to save my fingers being shredded and also because the
courgettes don't get pulped when grated. You must also make sure you
squeeze some of the water out of the courgettes as described. If you
skip this stage do not come back to me complaining your courgettes
ended up as a watery mush!
When we made this the last
time we had it with farfalle or bow-tie shaped pasta because as any
Doctor Who fan knows (and there are two here) that, “Bow-ties are
cool”. However, choose your own favourite shape but spaghetti or
linguine do work very well too.
With the three main
ingredients of smoked salmon, courgettes and pasta this is being put
forward for the Recipes for Life challenge for the SWALLOW
Charity on Vanesther's Bangers and Mash blog.
Serves 4
Ingredients
300g Dried pasta
2 Courgettes, grated
2 Cloves of garlic, crushed
3 tbsp (45ml) Olive oil
100-150g Packet of Smoked
salmon trimmings
Method
1. Start the pasta cooking
in boiling water.
2. Using kitchen towels put
the courgettes between two and squeeze the excess water out of the
courgettes. You will need to do this in a couple of batches.
3. In a large saucepan heat
the oil.
4. Cook the courgettes and
garlic until the courgettes start to soften. Do not let the garlic to
burn.
5. Once the pasta has cooked
drain it and then add it to the courgettes and garlic.
6. Add the smoked salmon and
stir until the mixture is well combined.
Serve immediately.
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