WEEK 45
COURGETTE RECIPES
Hi and welcome to our Vegetarian Kitchen. This week our recipes are for all you gardeners out there because if you grow courgettes you will have more than you can eat, so give them to your friends and give them our recipes. Courgette fritters - a favourite with the kids and cut lengthways they become chips! Or simply fry in olive oil with Basil - delicious. How about ratatouille - serve with Quiche or on its own with crusty rolls. We have lots of ideas - so give our recipes . Courgettes can also be sliced thinly and used in a stir-fry.
1. COURGETTE FRITTERS
INGREDIENTS
6 Courgettes
3 oz Plain Flour
300ml (1/2 pint) water
Salt & pepper to taste
Oil for frying
Parsley for garnish
METHOD
Cut the courgettes into 2in sticks.
Make the batter, put the flour into a bowl, add water and beat to a smooth consistency. Add salt and pepper. Dip the courgettes and coat with batter. Heat oil in frying pan until very hot. Fry courgettes for about 3-5 mins until crisp and brown. Arrange on serving plate and garnish with parsley.
2.COURGETTES SAUTE' WITH BASIL
INGREDIENTS
4 Courgettes
2 tablespoons Olive Oil
1 clove Garlic (crushed or chopped)
1 teaspoon dried Basil or 1 tablespoon Fresh Basil chopped
1 Green OXO veg. stock cube
1/2 pint water
salt & pepper to taste
METHOD
Wash courgettes, cut into thin rounds. Make up stock. Heat olive oil in a saucepan,
add garlic and fry gently, toss in all the courgettes, stir well and fry without browning,
then add basil, stir thoroughly. Add stock, stir again. Bring to boil and simmer for 10 minutes. Add salt & pepper.
3. COURGETTES A LA GRECQUE
INGREDIENTS
4 Courgettes
1 small onion (chopped)
2 Cloves Garlic (crushed or chopped)
1 tablespoon tomato puree
1 teaspoon oregano
2 tablespoons olive oil
1 wineglass dry white wine (or 1 wineglass water)
fresh Coriander or Parsley to garnish
salt & pepper
METHOD
Cut the courgettes into rounds. Heat the oil in a saucepan (or frying pan with lid) saute the onion and garlic gently, add courgettes, stir and cook for 5 minutes. Add the glass of wine, tomato puree, oregano and salt &pepper. Mix well and bring to boil. Put on the lid and simmer gently for 10 minutes. Garnish with parsley or Coriander. Serve.
NOTE
These dishes can be served hot or cold, with rice or salad or as an additional vegetable.
ENJOY the fruits of your labours.
