2011 Summer/Autumn Recipes

Recipes Summer - Autumn 2011

Courgette Fritters

courgettes wikimedia commonsFrom plot holder Simone Wilkie. simone combinated recipes from Nigella Lawson, BBC Good Food, and Whole Wheat or Bust.

1 medium courgette
Large onion, chopped
clove of garlic, crushed
Chopped fresh parsley
Cayenne pepper and seasoning
2 eggs
Sifted plain flour (maybe 100g?) You can mix white and whole wheat

Julienne the courgette (or coarsely grate), sprinkle with salt and leave to drain in a sieve for about 20 mins.
Mix with onion and garlic.
Season with cayenne pepper and mix thoroughly with chopped parsley.
Beat the eggs in with the sieved flour and combine all ingredients together.
Heat a little oil in a pan and drop tablespoons of mixture into it, flatten slightly.
Fry on both sides
Note: needs to be cooked quite well to get through to the middle.

Raw Courgette Hummus

From plot holder Simone Wilkie.

(How do you spell hummus? Is this right?)
In a food processor combine:
One large peeled courgette (or two small)
One tbsp. extra virgin olive oil
1-2 cloves of garlic
2 tbsp tahini (white)
1/2 tsp cumin powder
1/4 tsp paprika or cayenne pepper
Fresh squeezed lemon to taste
Sea salt to taste
1/4 cup fresh parsley (optional)

If your blender isn’t a high powered one, blend the courgette and lemon first to get a liquid going and then add all the other bits - otherwise it may get stuck!

Courgette salad

From plot holder Simone Wilkie

Thinly sliced courgette, thinly sliced onion, a touch of olive oil, sea salt and lemon. Heaven.

With some cooked french beans, and I pour on a dressing made from the olive oil, lemon juice, pine nuts and whatever herbs are to hand.
Mix well, leave in the fridge for a few hours and it's wonderful. Really tastes of summer.

beetrootBeetroot Relish

from plot holder Cathy Kiddle.

1lb cooked beetroot
1lb onions
2 tbs fresh grated horseradish (or a bit of sauce)
1 tsp salt
1 tbs dry mustard
1tsp white pepper
½ lb sugar
1 pint white vinegar

Prepare and cook the beetroot in the usual way by boiling in water until they are soft, then peel and chop roughly into small pieces. Put in a preserving pan with the chopped onions and horseradish and half the vinegar. Cook until the onions are soft.
Mix together the mustard and a little vinegar and add this paste to the pan with the rest of the vinegar, the sugar, salt and pepper.
Simmer until the chutney is a good consistency.
Bring to the boil for 5 minutes, pour into jars and cover.

Nice with fish and many other dishes.

Beetroot Gratin

from plot holder Cathy Kiddle.

cooked beetroot
cheese sauce
gratin topping
ie. crumbs, seasoning etc. (optional)

Cook the beetroot in boiling water until it is tender, then peel and cut into chunks.
While the beetroot is cooking, prepare a white sauce and add grated cheese to it.
Put the beetroot chunks into an ovenproof dish and pour the sauce over it.
Add gratin topping if you wish.
Put into a medium oven and cook for 20 minutes or so.
It's a delicious, sweet, pink, hot veg. dish.

chardTIAN chard and courgette

from plot holder Helen Swan.

A French provençal recipe, informal and open to adaptation, depending on what you've got around. From Elizabeth David's Mediterranean Cookery.
Main ingredients Chard or Spinach, and Courgette
finely chopped and must be softened in olive oil
Optional additions: other veg, onion, eggs raw or hard boiled, anchovies or other fish, garlic, rice, chickpeas.
Gratin topping ie. crumbs, ground nuts, seasoning, grated cheese or whatever.
Season the veg to taste
Put into an oven dish, ideally an earthenware provençal 'tian', but never mind if you don’t have one!
Sprinkle gratin topping.
Bake around gas 4-5, around 30 mins.
It is traditionally eaten cold on picnics, but you can eat it hot for dinner. It's surprisingly filling.



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