This is a simple dish to bake in the oven, it can be flavoured with your favourite herbs. This time I used thyme.
- 2 courgettes, cut in four lengthways, and then sliced into chunks
- 4 medium potatoes (I used Arran pilot) cleaned and cut into chunks
- 1 red pepper, chopped into chunks
- 1 clove of garlic, chopped coarsely
- 4 tbsp panko breadcrumbs
- 4 tbsp olive oil
- 1 tsp mild smoked paprika
- 1 tsp dried thyme, or a handful of fresh thyme leaves
- salt and pepper
- Set the oven to 200C
- Mix all the ingredients together and put into a roasting tin
- Bake for one hour, stirring from time to time.
We served this with a green salad
Guess what – it is courgette season. This recipe is so easy.
- a handful of rocket leaves
- 4 small courgettes, chilled, washed and sliced into small rounds
- salt and pepper
- Dressing of lemon juice and olive oil
- Shavings of parmesan
- Wash the rocket and spin dry in a salad spinner
- Put the rocket and courgette slices in a bowl, dress with salt, pepper, lemon juice, olive oil, and garnish with a good amount of parmesan shavings.
Hello all, and thank you to the person who gave us delicious fresh duck eggs. They are lovely fried in olive oil. I made this with courgettes from the Tagsa Horticulture Project. I made it without aubergines on this occasion, as there were none in the shops. It should serve around six people.
- Olive oil
- 6 cloves of garlic, chopped
- 2 onions, chopped (mix of red/white is good)
- 2 aubergines, diced (optional)
- 4 sweet peppers, chopped (mix of green and red)
- 2 large courgettes, chopped
- 4 tsp smoked paprika
- 4 bay leaves
- 1 can chopped tomatoes
- salt and pepper to taste
- duck eggs, one per serving
It is useful to remember that you are aiming to caramelise and brown the vegetables, so the cooking is done over a medium heat, and keep a close eye, stirring to prevent things from catching, and adding around 50ml olive oil from time to time to keep things cooking well.
- Heat around 100ml olive oil in a large saucepan on a medium heat. Add the chopped garlic, cook for around a minute and then add the onions, cooking and stirring for around ten minutes. The onions should be soft.
- Add the aubergines and peppers, cook for two minutes and then add the courgettes and keep cooking for another two to three minutes. Add a little more oil if necessary.
- Add the bay leaves, paprika and cook for another ten to fifteen minutes, stirring from time to time. Then add the tomatoes, bring to a simmer, and cook for another ten minutes, topping up the olive oil if necessary. Season with salt and pepper, to taste.
- When the dish is cooked, turn the heat off. Fry the duck eggs in hot olive oil, one by one in a small frying pan.
Serve the vegetables on a plate with a fried egg on each portion, and with crusty bread. We had some home-made white bread, toasted.
It’s courgette season. I love raw courgette, so crunchy. I love it sliced into long strips and grilled, with lemon dressing. I love this salad, from Madhur Jaffrey. It is really easy and quick.
- 2 courgettes, around 350 to 400g
- 3/4 tsp salt
- 1 red onion
- 350ml plain yoghurt
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- black pepper to taste
- Cayenne pepper to taste and garnish.
- Use a food processor to grate the courgette coarsely. Put the grated courgette onto a tea towel in a heap and sprinkle with half a teaspoon of salt.
- Peel the onion, halve it and then slice thinly across the way.
- Beat the yoghurt in a bowl and add 1/4 tsp salt, a pinch of cayenne and a grate of black pepper
- Wrap the tea towel around the grated courgette and wring out any excess water. Use your fingers to separate any clumps.
- Heat the oil in a pan, and when it is hot, add the mustard seeds. As soon as the seeds start to pop, add the onion, and fry for a couple of minutes.
- Add the dried courgette, and fry for another three minutes or so. When it is done, turn the heat off and let it cool a bit, before stirring it into the yoghurt. Decant to a serving bowl and sprinkle with cayenne pepper.
This can be served as a side dish with just about anything. It is as good cold from the fridge as it is warm.
I have tried many recipes for ratatouille, this is the best. I think I got it off the internet, with a promise that this was the most authentic.
- 1 aubergine, diced
- 4 courgettes, halved and sliced
- 300g french beans, cut to 1 inch lengths
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, chopped
- 2 cans of chopped tomatoes
- 3/4 cup of chopped fennel leaves
- fresh basil leaves, torn
- Pinch of sugar
- Salt and pepper to taste
- Salt the diced aubergines and courgettes and set aside. Rinse the salt off after 20 minutes (I do this in a colander)
- Heat the oil in a large pan, and gently fry the onion and garlic until soft.
- Add the aubergines and courgettes, and cook for another five minutes or so.
- Add the remaining ingredients and simmer with the lid on for 20 minutes, and then with the lid off for 20 minutes. Keep a close eye and stir occasionally, to stop the mixture sticking to the bottom of the pan.
This freezes OK, but it is best reheated the day after making it.
I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.
- 3 tbsp olive oil
- 2 onions, sliced
- 225g courgettes, diced
- 450g tomatoes, peeled and chopped
- 2 small potatoes, peeled, diced and rinsed
- 1.1L boiling water
- 100g broad beans
- 40g pasta (small pasta, broken pasta)
- salt and pepper
- 3 cloves of garlic
- basil leaves
- 2 egg yolks
- 2 tbsp grated parmesan
- 1 tbsp chopped flat-leaved parsley
- Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
- Add the diced courgettes, and cook gently for another 10 minutes.
- Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
- Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
- Add the beans and the pasta, and the seasoning.
- While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
- In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
- When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
- Just before serving, stir in the parmesan, and garnish with chopped parsley.