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Marrows and what to do with them.

(13 Posts)
RealityIsDetoxing Mon 17-Aug-09 14:37:04

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Uriel Mon 17-Aug-09 14:37:51

<watches thread while ignoring 2 overgrown courgettes>

RealityIsDetoxing Mon 17-Aug-09 14:38:13

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RealityIsDetoxing Mon 17-Aug-09 14:42:05

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colditz Mon 17-Aug-09 14:47:46

Every year, I answer this exact question every year .....


OK

Chop into large cunks and wrap carefully in foil.

Place in outside bin for as long as it takes for the binmen to collect.

They are NOT FOOD!

RealityIsDetoxing Mon 17-Aug-09 14:48:34

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CakeForBreakfast Mon 17-Aug-09 15:08:39

'Branstons' pickle if you are up to a bit of preserving. Wont use up all of them though, mebbe one of.

Also have a slight marrow issue at home, plus gluts of other stuff and the prissy domestic goddess in me wants to spend all my days at the cooker preserving and jamming and pickling. The 7 month pregnant side of me wants to sit in front of the tv with my face in the biscuit tin grin

Uriel Mon 17-Aug-09 15:13:18

Stuffed Marrow
Marrow Jam - yes, really!
Courgette recipes
More courgette recipes

ActivityApple Mon 17-Aug-09 15:22:35

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OhBling Mon 17-Aug-09 17:42:47

I don't like them in soups I don't think...

Frankly, boiled they make a good side dish same as with peas/beans etc.

Fry with lemon and garlic and chilli for easy pasta dishes.

Roast in chunks with other vegetables - delicious by themselves or as a more complex side dish.

Jamie O does various salad type recipes but I'm less keen on those.

Add to risottos.

RumourOfAHurricane Mon 17-Aug-09 17:56:52

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RealityIsDetoxing Mon 17-Aug-09 18:31:36

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NoHotAshes Sun 23-Aug-09 11:14:14

Cake!

Peel them and grate/shred the flesh (use a food processor to save tediousness). Freeze portions of approx. 250g each - you'll probably get enough for 2 or 3 cakes per marrow. Then when you want to make cake, just defrost and use - the prep time is really quick.

Recipe:

· 1 cup (150g) plain flour
· 100g caster sugar
· 1 tsp cinnamon
· 1/2 tsp baking powder
· 1/2 tsp bicarbonate of soda
· 250g grated zucchini
· 300g sultanas
· 75g chopped toasted pecans (optional)
· 2 eggs
· 1 tsp vanilla extract
· 1/2 cup (125ml) rapeseed (or similar) oil

Lemon icing (optional):

· 1 cup (150g) sifted pure icing sugar
· 1 tsp finely grated lemon rind
· 1-1 1/2 tbs lemon juice

Method

1. Preheat oven to 180°C. Grease and line the base of a 25 x 10cm loaf pan.

2. Sift flour, sugar, cinnamon, baking powder, soda and a pinch of salt into a large bowl. Add zucchini, sultanas and pecans. Whisk together eggs, vanilla and oil, and stir into dry ingredients. Pour into prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.

3. To make the icing, combine the icing sugar, rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing, allowing it to run down the sides, and top with extra nuts.

This cake keeps well for 4-5 days in an airtight container.

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