Courgette recipes.

My: Spaghetti squash — or vegetable spaghetti, Courgette Geode, Yellow courgettes.
The 10 best courgette recipes | Life and style | The Guardian
Pickled courgettes
Pickling small courgettes is a great way of preserving a summer glut.
Eat as you would a pickled gherkin.

Makes 2-3 jars
450g small courgettes, sliced lengthways
1 tsp salt, plus extra for sprinkling
1 tsp turmeric
2 tsp mustard seeds
2 tbsp clear honey
300ml cider vinegar
2 onions, sliced into thin rings

1 Sprinkle the courgettes with salt and leave for 1 hour.

2 Mix the turmeric, salt, mustard seeds, honey and vinegar in a pan, bring to the boil and simmer for five minutes. Leave to cool, skimming the surface if necessary.

3 Drain the courgettes, wash well and pat dry. Pack into warmed, clean jars with the onion rings. Cover with the spiced vinegar. Seal well and store for 2-3 days before eating.

Recipe adapted from The Perfect Pickle Book by David Mabley and David Collison (Grub Street)

Courgette praline cake
Moist and dense with a hint of cinnamon, this courgette cake with maple icing and salted almonds is an indulgent way to use up a courgette garden-glut.

Serves 10-12
3 eggs
240ml vegetable oil
300g courgette, grated
400g granulated sugar
2 tsp vanilla extract
400g plain flour
1 tsp bicarbonate of soda
¼ tsp baking powder
1 tsp salt
1 tbsp cinnamon

For the icing
240g light brown sugar
225g butter
60ml whole milk
1 tsp maple flavouring/ maple syrup
220g icing sugar, sifted before measuring
70g salted almonds or pecans, coarsely chopped

1 Preheat the oven to 160C/140C fan/325F/gas mark 3. In a medium bowl, stir together the eggs, oil, courgette, sugar and vanilla extract until well blended.

2 In a separate bowl, combine the flour, bicarbonate of soda, baking powder, salt and cinnamon. Add the dry ingredients to the courgette mixture and stir until just combined.

3 Divide the batter evenly into three 23cm cake tins (well greased or nonstick). If you don't have three pans, bake the cake in batches. Bake until the cake is light brown and set in the middle, or for 22-25 minutes. Turn the cakes out on to a rack to cool.

4 In a medium saucepan, combine the brown sugar and butter. Cook on a medium heat, stirring constantly, until the butter melts and the sugar has dissolved – about 2-3 minutes.

5 Pour in the milk. Continue to stir and bring to a boil. Remove the pan from heat and stir in the maple flavouring. Set aside to cool slightly.

6 Place the icing sugar in a large bowl. Pour the butter mixture over the icing sugar and mix with a spoon for 2-3 minutes until the icing is smooth. Use the icing while it is still warm.

7 Place one layer of the cake on a plate and pour icing in the centre. Spread the icing out to the edges, then set the next cake on top. Repeat. Set the third cake on top and pour the remaining glaze over the cake.

8 Spread the icing to the edges and let it naturally drip down the sides or use a palette knife or spatula to frost the sides if you wish. Sprinkle the top with the almonds.

9 Let the frosting set for at least 30 minutes before cutting. This cake will store well for a few days at room temperature, wrapped tightly.
Recipe supplied by Mary Miller, apassionateplate.com

Ragu & Courgette Spaghetti.

Hemsley & Hemsley Quick Ragu & Courgette Spaghetti Recipe (Vogue.co.uk):

Ragu is a meat-based sauce, commonly served with pasta, the most famous being ragu alla Bolognese - or spag bol to you and me - the nation's favourite.
- Ragu Recipe!
Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.
An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti!

Use a spiralizer/julienne peeler on the courgette.
Or use a vegetable peeler and then a knife to slice the courgette strips into spaghetti type strands.
- Wilt the courgetti using a little butter and water in a pan.
Or, to be more authentic in your service and to save time and washing up, just run some of the sauce hot from the stove through your spirals and the heat and salt in the sauce will soften them.
- Stir the parsley through the ragu, check the seasoning and serve on top of a pile of courgette spaghetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.
Alternatively stir half the sauce through a bowl of courgetti and then serve each portion with a little more ragu on top, a drizzle of olive oil and fresh parmesan.
'via Blog this'

Spinach and courgette cake.

Inspired by Rosamund’s recipe and adapted liberally from David Tanis’s recipe in a Platter of figs – I can’t seem to find a site for the publisher and I am boycotting bloody monopolizing amazon, so please excuse the lack of a link.

Serves 4 as lunch, 8 as a starter.

2 tbsp olive oil
30g butter
1 medium-sized leek
2 medium courgettes
salt
100ml white wine/water
300 g spinach
5 eggs
250 ml fresh cream
50 g grated parmesan
freshly grated nutmeg
black pepper
Preheat the oven to 170°

- Trim the leek and peel off the tough outer layer.
Cut the leek into small dice, fill a bowl with water and add the leeks.
Agitate the leeks with your hand.
Let the dirt and sand settle in the bowl and then scoop the leeks from the water and pat the dry in a clean tea towel.
Warm the oil and butter in a heavy based frying pan and then sauté the leek until it is soft and translucent.

- Top and tail the courgettes and then slice them into 1/2cm thick rounds.
Add the courgette to the leek and stir so each round is well coated with butter.

- After a few minutes, raise the heat a little and add the wine/water.
Allow it to bubble enthusiastically.
Now reduce the heat again and allow the onion and courgettes to bubble and cook gently – half frying/ half braising, giving a stir and nudge every now and then and adding a little more water if the pan looks dry – for about 15 minutes or until the courgettes are very soft tender and collapsing and all the liquid has evaporated.
Remove the pan from the heat and set aside to cool.

- Soak the spinach in several changes of water and discard any wilted or bruised leaves and trim away any very thick, woody stalks.
Put the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan and cook on a low flame until the spinach has collapsed and is tender.
This should take about 2 minutes depending on the freshness and age of the spinach.

- Drain the spinach and once it is cool enough, squeeze and press it gently with your hands to eliminate as much water as possible.
Chop the spinach roughly and transfer to a bowl.
Add the cooled leek/ courgette mixture to the spinach and then using a hand blender blitz the mixture into a smooth green paste.

Add the cream and eggs to the bowl and blitz again before stirring in the parmesan, a grating of nutmeg, salt and black pepper.

Pour the batter into in ovenproof sauté pan, buttered baking dish or 10-12 inch deep-pie dish and then slide into the oven. Bake uncovered for 30 minutes or until the cake is set but still with a slight tremble/wobble at the center.

Allow the cake to sit, cool and settle for at least 40 minutes before serving in wedges.

More recipe with courgettes!

Gingered Courgette Jam.

Gingered Courgette Jam from Pam Corbin, Author of River Cottage Preserves Cookbook | Accumul8
Gingered Courgette Jam from Pam Corbin.
Pam says “Quick and easy to make, this an excellent way to use up overgrown courgettes.
Use jam sugar, which means setting point will be captured quite effortlessly, and an abundance of courgettes will metamorphose into pots of golden, ginger jam.
It’s delicious on buttered toast or crumpets”.

Makes 5 x 340g jars.
Ingredients:
1kg overgrown courgettes or marrow, peeled and deseeded (weight after peeling)
100g fresh root ginger, peeled and finely chopped or grated
100m freshly squeezed lemon juice (ie, the juice of 2 lemons)
1kg jam sugar (that is, sugar with added pectin)

Method:
Coarsely grate the courgettes: the easiest and quickest way to do this is to use the coarse blade on a food processor or the large holes on a box grater.

Put the courgette, ginger and lemon juice in a roomy, heavy-based pan or preserving pan.
Heat gently for three to four minutes, stirring carefully to prevent it sticking, and let the juices begin to flow.
Add the jam sugar, stir to dissolve, then bring quickly to a full rolling boil.
Boil hard for about six minutes, until glossy and transparent.

Take the pan off the heat, stirring in the same direction and spooning off any scum.
Leave to rest for a minute or so, then pour into warm, sterilised jam jars and seal immediately with a twist-on lid.

Courgette balls with summer salsa.

Courgette balls with summer salsa recipe | Sarah Raven
This is ideal as an appetiser or canapés at a party, using the sauce as a dip. It looks good with yellow and green courgettes mixed together as you see the colours as you bite in to the balls.

Canapes for 6 (makes about 16 little balls)

For the balls
3 tablespoons very finely chopped onion
30g butter
1 tablespoon olive oil
500g courgettes (about 3 medium courgettes)
½ teaspoon salt
1 hot green chilli, finely chopped
2 teaspoons peeled and freshly grated ginger
2 tablespoons chopped coriander or flat-leaf parsley
45g gram (chickpea) flour, plus extra for rolling balls before frying
Little oil, for frying

For the sauce
2 medium onions, finely chopped
2 tablespoons olive or sunflower oil
¼ teaspoon turmeric
1 teaspoon ground cumin
Cayenne pepper, to taste
2 teaspoons ground coriander
250g cherry tomatoes, peeled
½ teaspoon garam masala
½ teaspoon cumin seeds, roasted and ground
Salt

Preheat the oven to 170°C/gas mark 3

Gently fry the onion for the balls in the butter and olive oil until soft but not browned (about 5 minutes). Grate the courgettes and put them in a colander with the salt. Leave for 30 minutes, then squeeze dry with your hands, saving the liquid for the sauce. Mix the courgettes with the onion, chilli, ginger and coriander. Sprinkle in the flour and mix again.

Next make the sauce. Fry the onions in the oil for 7–8 minutes, until brown. Add the turmeric, cumin, cayenne and coriander. Stir and add the tomatoes. Pour in 250ml of the courgette juice (made up with water if not enough). Bring to the boil and simmer for 15 minutes. Add the remaining ingredients, seasoning to taste with salt.

Roll the courgette mixture into 16 little balls and then roll each one in a little more gram flour to help them hold together. Place them in a gratin dish in an oven preheated to 170°C/gas mark 3 and cook for 10 minutes. Serve with the sauce in a small bowl for dipping.

Courgette and lovage pasta - penne or fusilli.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
A quick, easy dish. Serves four.

4 courgettes, about 400g
400g dried penne or fusilli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
Zest of ½ small lemon
1 small handful lovage leaves, finely shredded
80g parmesan, grated, plus extra
160g ricotta, broken into chunks

Trim the tops and bottoms off the courgettes, then shred into ribbons with a sharp vegetable peeler.

Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large saucepan over medium-high heat, add the courgettes, season and sauté until slightly golden, about five minutes.
Add the garlic and lemon zest, and fry for a minute.
Stir in the lovage.
Taste and season again.

Drain the pasta (reserve some cooking water) and toss with the courgettes, a couple of tablespoons of cooking water, parmesan and ricotta.
Serve in warmed bowls with more parmesan sprinkled on top.

Lemon and courgette drizzle cake.

Lemon and courgette drizzle cake recipe | Sarah Raven:

You can make this cake at any time of year, but all citrus fruit is good in the winter and early spring. The courgette adds a brilliant moistness and cuts through the sweetness of this sugary cake. This is my husband Adam's favourite.
Serves 10
▪ 110g unsalted butter
▪ 175g caster or granulated sugar
▪ 3 eggs, beaten
▪ 4 tablespoons milk
▪ 175g self-raising flour
▪ 2 medium courgettes, grated
▪ 1 teaspoon baking powder
▪ grated zest of 1 lemon

From vegetable patch.

Matthew Fort: Too much of a good thing? | Life and style | The Guardian:
From vegetable patch.
- Coarse french bean soup with potato and chorizo
- Stuffed supersized courgettes
- Cucumber and french bean salad with gari
All recipes serve four.

Stuffed Round Courgettes.

Stuffed Round Courgettes | The Macadames:

What you need:
Baking tray
Fry pan
Foil/baking paper
Paper towel
Ingredients (makes 4):

Pam’s delicious autumn preserve recipes.

- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
-------------
Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar