Courgette cake? Or anything else to use them up?!(16 Posts)
DH has gone a bit courgette-crazy at the allotment this year, and we have loads of the things.
I still have chutney from last year, so don't want to do that.
I have heard tell of courgette cake. Has anyone made it? Have a recipe? Or any other ideas for using the things up. Because he will moan about wasting food otherwise
www.annabelkarmel.com/recipes/children-age-4-10/courgette-raisin-muffins recipe looks nice. I LOVE courgettes
chocolate courgette cake
I have had a plain courgette caked - it was nice, moist sponge really.
We make a lovely gratin thing with ours. Thinly slice courgette lengthways, add to pan with olive oil, onion and garlic. Fry until all soft. Add tin of toms and some herbs. Pour into oven proof dish, top with bechemal sauce, breadcrumbs and grated cheese. Oven for 20 mins. Delicious and can be eaten cold.
large handful sultanas
2 medium - large courgettes, grated using course side of box grater
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarb
1/2 teaspoon baking powder
2 sandwich tins, greased & lined
filling - good quality lemon curd (I use Duchy Originals) with some lime juice to taste
200g tub organic cream cheese
100g icing sugar, sieved
juice of 1 lime
Preheat oven to 180 C
Combine eggs, oil and sugar in bowl.
Sieve in flour, bicarb and baking powder and beat until well combined.
Stir in courgette and sultanas.
Pour into tins and bake for 30 minutes until slightly browned and firm to touch.
Once cool, sandwich with lemon curd in middle.
cream cheese icing on top - firm in fridge if preferred.
serves 8 people - or 2 people 4 times over )
From Nigella's book:Domestic Goddess
I've never tried it!
Oooh - thanks.
That was quick!
I'll try the gratin too. DD doesn't like courgettes , but I suspect cake would go down well enough...
Cheese and courgettes go well together, eg in a quiche or frittata
BASIC VEGGIE BURGER RECIPE
Spice things up! Add corn, black beans and chilli to the mix (plus one extra egg); top with cheese and avocado.
1 &1/2 teaspoons ground dry mustard
2 small courgettes, shredded
1 medium carrot, shredded
1/2 medium onion, minced (any colour)
90 g dry bread crumbs
1/2 teaspoon each salt and pepper
Combine mustard and egg in a small bowl and set aside for a few minutes. Combine the rest of the ingredients in a medium bowl and toss gently. Add the mustard mixture and combine well. Shape into 4 burgers. The burgers can be baked, grilled, fried or barbecued if you are going to barbecue them, you may want to pre-bake, so the burgers hold shape. Feel free to experiment and substitute with different veggies!
River Cottage Chutney - this one is lovely
Its made at last and is sitting in a dark cupboard to mature for at least 2 months which is what he says in the book... Its really easy to make... Basically bung in all the ingredients bring slowly to the boil and then simmer for about 2 to 3 hours stirring occasionally so as everything reduces ! Should come to a nice thick consistency... Allow to cool so as just warm and then place in your sterilised jars Make sure the jars have the plastic insert as this stops reaction with vinegar..
1kg Marrow or overgrown courgettes.. Diced
1kg Tomitillos or unripe toms diced and peeled.
500g Sultanas (I used mixed fruit )
500g soft brown sugar
500g Cooking apples peeled and diced ( I used Granny Smiths. )
400ml White wine vinegar
500g Onions chopped
3 finger chillies chopped finely (This is something I added )
Pinch Salt (Personal pref here)
I also added a couple of shakes of Balsamic vinegar
For the Spice bag (Square of Tea Towel tied with string)
2 Tea Spoon Black or Mixed Peppercorns.
2 Tea Spoon Coriander seeds
Couple of pieces fresh ginger.
You could add your own touches to the spices.. I did have a taste of the finished article and was blooming lovely.. Cant wait until it matures a bit and have with cold meat and cheese..
This is very tasty but needs to be kept in the fridge and eaten quite quickly
Special Chocolate Cake
Covertly weigh 250g courgette and then grate coarsely (can peel first for extra subterfuge).
Grease tin - mine is a deep 8'' round one
Preheat oven to 180C.
Dissolve 50g cocoa in a bit of boiling water.
Beat 2 eggs
Sift 200g SR flour into bowl. Add ½ tsp baking powder, ½ tsp bicarbonate of soda, and 150g caster sugar.
Add 125ml veg oil (or soft butter), the courgette, the eggs, the cocoa.
Whisk. Or mix a lot.
Pour into tin
Bake for 45 min until firm to touch.
Leave to cool for 5 min, remove from tin, leave to cool completely.
Lots of recipes. Lovely!
That is the chutney I made last year cece - we still have <ahem> quite a few jars left!
Yes so have I and I have been using it to tip tradesmen etc!
Preparation Time: 5 minutesCooking Time: 55 minutes Serves: 2
Ingredients 1 marrow
1 onion, sliced thinly
1 red pepper, sliced thinly
2 cloves garlic
small tin chopped tomatoes
100g feta cheese
3 tbsp cooked lentils de puy
(cooked spinach or chard - optional)
1. Cut the marrow in half lengthways, sprinkle with olive oil and bake in a medium oven for about 20 minutes until browning and cooked through.
2. Scoop out the seeds and season with salt and pepper. Whilst marrow is cooking - cook onion in a few tablespoons of olive oil for about 10 minutes.
3. Add red pepper and garlic and continue cooking for 15 minutes. Add tinned tomatoes and reduce until tomatoes are thickened - for about 10 minutes.
4. At this point stir in cooked lentils and optional cooked spinach or chard and season. Spoon pepper and onion mix into marrow.
5. Sprinkle with feta cheese and shredded basil. Bake in a medium oven for about 20 minutes until golden brown.
Will mark this thread as dh's courgette's are coming on a treat!
I make a pasta sauce that's just cougettes, mushrooms and onions fried together. Add lots of tins of tomatoes, garlic, basil and some cream. Puree if you like (I do now we have littlies).
I think the soup recipe I have for courgettes is courgette and ground almonds which sounds gross but is lovely. COuld check if you're interested. Again would freeze.
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