recipes etc.
recent comments

Entries in courgettes (37)

Monday
Aug182014

courgette carbonara

 

courgettes are wonderfully versatile and during summer i always have some in – i love finding new things to do with them and while i have lots of recipes pairing them with pasta use of them in ribbon form is quite different. so pretty too.

the starting point was felicity cloake’s courgette carbonara recipe but i have tweaked things a bit. i found her recipe too rich and creamy, so reduced the cheese content while upping the lemon flavour and adding a pinch of chilli flakes.

if you feel like tweaking further, the only thing i’d say is to keep the red onion in – i did a batch without and it was definitely not as good as when it is added. extra vegetable content too.

Click to read more ...

Tuesday
Jul222014

fried courgette and burrata pasta

i’ve been catching up on my blog reading and have been particularly inspired by a few smitten kitchen recipes, including this ottolenghi pasta and fried courgette salad. it was an intriguing read – deep-fried courgette is dressed with a little red wine vinegar plus a basil and parsley pesto, the combination of which is very moreish. add capers, lemon zest and more basil plus pasta and you end up with a lovely fresh-tasting vegetable-laden dish. add torn pieces of creamy burrata and the deliciousness is amped up several notches.

the original recipe also includes edamame beans, which i didn’t have so couldn’t include. fresh peas or broad beans would also have been nice but again i was out of them so just increased the courgette, which was no real hardship given how amazing the deep-fried discs tasted, especially once they’d been marinating in the dressing. 

Click to read more ...

Thursday
May152014

roasted vegetable pithivier

a pithivier is a very easy pie to make – a disc of puff pastry laid on a tray then topped with your cooked filling, a larger disc of pastry placed on top, the edges sealed and all brushed with egg or milk for a shiny finish, before being cooked in the oven for around half an hour, so the pastry can cook through and the filling heat up.

i was inspired to make this by a recipe for a version filled with roasted apple and shallots with blue cheese. i needed to use up some vegetables that were looking a little sorry for themselves – a few courgettes and a red pepper – so decided on a roasted vegetable and cheese version. i added a sweet potato to provide a softer more comforting texture (squash would also have been nice), some red onion plus chilli and garlic. grated cheese (including some ricotta), fresh thyme and seasoning were the next additions. the mix looked a little dry so i added half a tin of chopped tomatoes and that was it.

half an hour at 180c and the pie was ready. it looks a bit messy as i was stretching my pastry (a 270g pack of butter puff pastry) a little further than i should have so the base crumbled as i lifted it from the tray. no matter, it tasted lovely with a rocket and beetroot salad on the side. best of all, half the pie was leftover and will be my lunch over the next few days.

i have a fancy for making a sweet version some time soon – dusting the top with a little sugar for crunch – perhaps with flavours similar to this plum and almond galette, which is a similarly rough and ready tart.

Friday
Sep202013

pizzocheri

pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours. last time i made this i took a fairly traditional approach, pairing it with potatoes, spinach (cabbage seems to be used more commonly) and lots of cheese (taleggio and gruyere). this time i went a bit off piste, although it was the need to use up an oozingly ripe goats cheese camembert that was my starting point.

lots of butter is apparently also important with pizzocheri so i started this off by cooking some courgette in the aforementioned lots of butter.to this i added some leftover roast potatoes and roast chicken, both diced. a handful of basil, seasoning and some grated hard cheese (these were leftover from a cheeseboard, along with the camembert).

i placed half the mix in my serving dish, topped it with slices of the camembert and then added the rest of the mix before finishing it off with some grated cheddar. 15-20 minutes in the oven at 190c and that’s it – ready and delicious with a green salad.

Tuesday
Aug272013

tagliatelle with courgette and pancetta

 

this is a great dish to make while courgettes are still in season and full of flavour, especially if you’re lucky enough to be growing your own and able to eat them when they are freshly picked (people always talk about a freshly picked tomato having more flavour than those you can buy, for me it is courgettes that most repay your home-gardening efforts).

the courgettes are the star of the dish, sautéed in butter until they start to turn golden. they also soak up the porky goodness of pancetta (if you want to keep this veggie i think sundried tomatoes can do a similar job) and i added a little garlic and chilli as well. 

the genius ingredient, which gets everything to work together, is capers. lemon is my default choice when i want something sharp or fresh in a dish, but the salty capers give a more subtle tang which, i think, works particularly well with butteriness of the rest of the dish. parsley and basil to finish.

Click to read more ...