Courgettes..?

I slow dry them in the oven at about 100degC until it drives off a good amount of the moisture. I then throw them into curry or salad for an intense courgette flavour with a nice firm texture.

Hugh Fearnley Wittingstall has a good courgette and goats cheee soup made with milk and drizzled with olive oil, it is really good and very filling.
 
Courgettes are awesome, they're like little tasty cucumbers, pickled, raw, blanched, roasted, it's all good. A little fat (butter or olive oil) and decent salt does them wonders so long as you don't overcook them, they take heat on really well and they add great texture to anything. I don't understand how people can hate them!
 
I find courgettes go into stews quite well, any sort of rich vegetable stew you can throw some diced courgettes in and it will work nicely. I've had them in macaroni cheese before along with diced carrots and celery - it's a bit unusual but tastes fine. They are good roasted along with things like sweet potatoes, onions, parsnips, peppers etc.

Or if you want to try another soup then go for carrot & courgette - the following is a simple and very quick recipe but you can add to it as you get more confident:

1 onion (chopped)
1 tbsp oil
3 medium courgettes (chopped)
3 medium carrots (chopped)
1 tin chopped tomatoes
1 1/2 pints vegetable stock

Fry the onion in the oil until transparent, add the remaining vegetables and add the stock. Simmer for 10 minutes then season to taste, when you're happy blend until smooth - personally I prefer not blending it too much but that's up to you.
 
I Google image searched Courgettes and got pictures of Zuccinis.

Are these the same things? If so you can make cake with them too :D
 
For a quick meal I fry up some onions, red pepper and courgette with cubes of ham, and add pesto, pasta and creme fraiche. Delicious!
 
Belmit said:
For a quick meal I fry up some onions, red pepper and courgette with cubes of ham, and add pesto, pasta and creme fraiche. Delicious!
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Ya know I did almost exactly that last week, difference was that I added some wild mushrooms, 1 medium chilli, smoked ham and minus the pesto.

Must say that I thoroughly enjoyed it and so did the Mrs.!
 
I like adding to pasta. Tonight I halved them and fried in some oil, once cooked added salt cumin and chilli powder with some lemon juice. side dish to curry was really nice.

Not a fan when they are over cooked and mushy though.
 
slice lengthways really really thin, thinner than you would beef for carpaccio. I use a potato peeler to do it. scrunch them up so they are not flat, add salt and lemon juice. Leave to marinade for ~20 mins. Om nom nom courgette salad
 
Chop into sticks and pan fry with pancetta, add cream with a garlic clove and simmer for a few minutes. Then add the pasta you've freshly cooked. Bish bash bosh

add some chicken to bulk it out a bit.
 
shroomz said:
slice lengthways really really thin, thinner than you would beef for carpaccio. I use a potato peeler to do it. scrunch them up so they are not flat, add salt and lemon juice. Leave to marinade for ~20 mins. Om nom nom courgette salad
Click to expand...

Good shout, liking the sound of that. Will be on the menu at some point this week.
 
hi,

Chocolate Brownies (i know; weird!!)

My housemate made these and they are pretty dam good.

She asked, in a blind taste test without knowing the recipe, if i could taste a "strange" ingredient in them (she was making them for her nieces!) - and not in a month of sundays would i have said there was a vegatable in it let alone Courgette.

http://www.dailymail.co.uk/femail/a...Use-recipe-chocolate-brownies-yes-really.html
 
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