Sunday, 31 August 2014

MORE courgettes!!!

They just don't stop coming do they? I've got three grow sacks with courgette plants in my garden. I must admit, my seeds went in a little late (I had to to do a second sowing after the mice ate the first ones). So I've still got courgette flowers as well as lots of courgettes of varying sizes. Then my brother-in-law sent me some super-sized ones (basically their neighbour gave them some plants, and they just forgot about them!) so I guess they're marrows. 

The last time I was this swamped in courgettes, I posted a blog of some of my favourite courgette recipes. I think it's time to add to this list.

Courgette & spilt channa dal

Since the shift in the weather and feeling a bit chillier, I needed to eat something warming. I made a big batch of this at the start of the week, so it's fed us well on several occasions. The dish is only gently spiced, and has more of a fragrant cumin hit than chilli, so very child friendly dish. Serve with a soft flat bread such as chapati or roti, or steamed basmati rice. I had a dollop of hot pickle on the side with mine too.

2 cups of split channa dal (soak in cold water for one hour prior)
3 courgettes, chopped 1" pieces
1 tsp turmeric
2 tsp black cumin seeds
couple of pinches of asafoetida
2 fresh or dried large red chillies, finely chopped
2 onions finely chopped
3 tsp of sambhar masala powder (use garam masala as alternative)
2 large tomatoes, chopped
handful of fresh coriander
pomace oil
3 pts water

1. Put half of the prepped onion into a heavy bottomed pan with a little oil. Saute until softened, then add courgettes, turmeric, salt and drained channa. Cover with water and bring to boil. Simmer for 1-2 hours until channa is soft (but not mushy and falling apart). Add more water as dal cooks to maintain a soup like consistency.
2. In a small pan, add oil with cumin and asafoetida. Fry until seeds splutter, then add fresh or dried chillies, diced onions, tomatoes and sambhar masala powder, and cook until onions and tomatoes and completely soft, and oil has separated.
3. Pour tempering mixture over the cooked dal and stir well. Serve scattered with fresh coriander.

Bean & courgette soup

A little variation on a French pistou soup.

2 large courgettes, chopped, bite size pieces
1 med onion, finely chopped
250g green beans, fine sliced
1 tin of haricot beans, washed and drained
1 tin of black eye beans, washed and drained
3 cloves of garlic
1 bunch of fresh basil
3 medium tomatoes
salt & black pepper
1 tbsp parmesan cheese (or similar) grated
olive oil
2 pts water

1. Gently soften the onion in 1-2 tbsp of olive oil. Add the green beans, haricot, black eye and courgette and then cover with water and bring to simmer, for about 15 minutes.
2. Put the rest of the ingredients in a blender, and add about 1-2 tbsp olive oil to make the pistou.
3. Just before serving, pour the pistou into the soup and stir well. Serve with a few fresh basil leaves and grated parmesan on the top.

Courgette & feta frittata
This is one of my favourite frittata combinations. A protein packed meal for a vegetarian, which I like to eat with a big tomato salad. And makes a great alternative to sandwiches for a packed lunch, as it will keep for a few days in the fridge.

150g new potatoes, quartered & boil until tender
1 red onion, fine sliced
80g feta cheese
2 courgettes, fine sliced
1-2 tbsp olive oil
large sprig of fresh thyme
salt & white pepper
6 free range eggs

1. Saute the onions in the olive oil until they start to soften, then add the sliced courgettes and the thyme leaves, and cook for three minutes. Add the cooked potato quarters and season with salt and pepper. Remove from heat.
2. Beat four of the eggs together. Separate the whites of two eggs and set aside. Beat the remaining four eggs with the egg yolks from the other two. Then whip the egg whites until fluffy and meringue like, and gently fold into the main egg mixture. This is what will  make your frittata light and airy.
3. Crumble the feta over the vegetables, then pour over the egg mixture and cook on a very low heat about six to eight minutes. Then place pan under grill and cook until eggs are fully set.

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