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Using a large balloon whisk or the whisk attachment of the electric mixer, slowly whip the mixture until it starts to thicken. Easy, home made gnocchi with spinach sauce and pea shoots. This simple courgette gratin makes a great side dish as its creamy and flavoursome without being too rich. Toast all the sesame seeds in a dry,. Pour 3 tbsp of the oil into a large, shallow pan I use a 28cm frying pan and place over a low to moderate heat. Add the paste and toss to lightly cover the courgettes then place them in the foil-lined roasting tin. This recipe is from his brilliant column in the Guardian newspaper. 750g / 1lb) 6 spring onions (finely chopped) 250 grams feta cheese 1 small bunch fresh parsley (chopped) 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end)) 1 tablespoon dried mint 1 teaspoon paprika 140 grams plain flour Maldon sea salt flakes pepper 3 large eggs (beaten) olive oil (for frying) And not only in the garden I swear the little green devils are multiplying in the fridge, too. Cut 300g of courgettes in half lengthways, then into small cubes, each about 2cm square.. Linguine, tomatoes, cornichons and a (very) spicy sauce, Orecchiette pasta with Fresh Peas and crisp Pancetta. Hummus, smooth and garlic-scented, smoked cods roe whipped to the texture of ice-cream or, as I made this week, a strained yogurt flecked with lemon thyme, garlic and sesame. Vegetarian food and . Peel and finely slice the garlic, add to the shallots and continue cooking for 4 or 5 minutes till all is soft, pale gold and fragrant. I would stir a little smooth mustard and the merest smudge of honey into the dressing, too. Whole onions, baked with miso and sesame. Raise a toast: courgette confit with goats milk cheese. Wipe the courgettes. Thinly sliced I can't bring myself to say carpaccio they have a light crispness that has a cool, nutty note which is not dissimilar to very young hazelnuts. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. Add 150g of gorgonzola, broken into pieces and let it melt in the cream. Even the largest courgettes are good cooked over a moderate heat with olive oil and garlic. Cardamom rice. Test the oil to make sure it is hot enough it should send a cube of bread golden in a few seconds then dip the courgettes into the batter and lower them a few at a time into the hot oil. I seem to turn my back for five minutes and another one appears as if by magic. Recipes. Slice the chillies in half lengthways, remove the stalks and seeds then add to the ginger with the turmeric and sea salt flakes. Remove the slices to a large serving plate, reserving their cooking juices. Pasta with peas and a fresh basil and Parmesan pesto sauce. Add the tomatoes and some seasoning . Serves 6. Baked red peppers with tomatoes, yoghurt and sumac. Preheat the grill on a high setting. Grate the zest from half of the lemon with a fine grater, then add the juice. Add the floured courgettes and let them fry until pale gold a matter of 3 or 4 minutes then turn and cook the other side. Tomato soup with caramelised onions, goat's curd and basil oil. Stir very gently. A simple filo tart of ripe tomatoes and rosemary butter. Those courgettes are cooked over a moderate heat, so they become fully translucent, their cut sides lightly golden. Remove the slices to a large serving plate, reserving their cooking juices. The mushrooms are the common brown chestnut variety. Dip a thinly sliced courgette in batter and drop it into hot oil and you will have a light-as-a-feather fritter. Slow cooked tomatoes with oil and garlic to last several days. The simplest of ingredients for a summer lunch. Recipes. Method. Courgettes cooked with Trofie Pasta and as sandwich filling. Home made gnocchi with pickled walnuts and cress. Remove the outer leaves of the lemongrass and tough ends of the stalks, then chop and add to the bowl. Bruschetta with tomatoes, and a herbed cream cheese. Check the seasoning and serve with the fried courgettes. Green pea fritters with bacon and crisp breadcrumbs. Add 2 teaspoons of salt, mix well and set aside for 15 minutes 2 After this time the courgettes will have released quite a lot of water. Wipe the courgette and cut into diagonal slices cm thick. This is best when you allow the dressing to crisp lightly on the courgettes. It tastes like lemon syllabub, only lighter and more refreshing. They can also be sliced and added to salads, soups or risotto. Use it with discretion if you are not to overpower the light character of the squash. Here's a nice, simple idea for using them up, says Nigel Slater The Guardian 919k followers More information 'As an alternative, slice large, ripe tomatoes in half round their middle, then stuff and bake': Nigel Slater on another option. Courgettes can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats' cheese or garden herbs. A thoroughly good thing to have around. Lip-gloss shiny, firm to the touch and with the faintest fuzz of blond hairs A courgette tastes of the sun and makes for a perfectly simple summer supper, Original reporting and incisive analysis, direct from the Guardian every morning, Courgette fritters with tomato and rosemary. f you grow your own courgettes, you have the opportunity to pick them small barely thicker than your index finger and eat them raw. Use the Copy Me That button to create your . Stir until the sugar has dissolved then set aside for a good 2 hours. A freeform tart of butternut, thyme, onions and pine kernels, Roast carrots with olive oil, dill and basil cream, Carrots cooked with cardamom, cream, yoghurt and cashews, A fragrant paste of green olives, artichokes and lemon, Puff pastry parcels of apples and Stilton, onion pickle, Soft fritters of marrow and sweetcorn with tomato sauce, Fried mushrooms with roast garlic cream on toast, Tomatoes preserved by slow cooking in olive oil, Grilled tomatoes with a cucumber and beetroot raita, Carrots and sweet potato with a miso and mustard sauce, A creamy mushroom soup with freaked and parsley, Celery, wrapped in bacon and baked with cheese sauce, Roast carrots with shallots, herbs and orzo pasta, Lentils with mustard seeds, cumin, curry leaves & courgettes, Roast autumn squash with sauerkraut, gruyere and cream, Sauted brown and wild mushrooms, green beans and marsala, A thick Beetroot Soup with pickled gherkins and horseradish, Baked aubergines with a tahini and yoghurt dressing. Summer beans, cooked with herbed mushrooms and chopped dill. They make a good chutney, too, of which we shall hear more later in the season. Slice the melon into 6 and serve with the ice-cream. Courgettes go well with a wide variety of herbs such as basil, rosemary, thyme, tarragon, sage, parsley, oregano, dill, mint. Courgettes make a decent meal of any storecupboard ingredient. Photograph: Jonathan Lovekin for the Observer. Use cashews in place of the almonds if you wish, or cucumber peeled and cubed in place of the courgettes. Lamb steaks with Saut Potatoes, Caper and Sour Cream Dressing, Grilled Pork Belly, Romesco Sauce with Grilled Spring Onions. If you prefer, use a little dried thyme in the flour instead of the zaatar. We just need some good ways to use them. Remove the lid, season with salt and pepper and return the courgettes to the pan. Care has been taken to choose the smallest courgettes, the ripest melon. Put the courgettes in a serving dish,. Baked peppers with tomatoes, olives and feta cheese. Add them to the pan with the anchovies. Home made Indian flatbreads with a green aubergine curry. A soupy rice dish with grated courgettes, brown rice and broad beans. Crisply fried veg in a piquant herby healthy sauce, Original reporting and incisive analysis, direct from the Guardian every morning. Drain the chickpeas, then tip them into the bowl of a food processor. Baked Peppers, Tofu and Tomatoes . I like to eat this spooned over steamed brown rice or over thick slices of toasted ciabatta. Roughly chop 250g of tomatoes, set aside, then chop a large handful of parsley leaves. We ate them with brown rice. Use a small whisk if you wish then set aside. The jammy tangle was meant to accompany cheese, but instead we piled the result on toasted baguettes then, a few days later, tossed the rest of the jar into twists of steaming trofie pasta. Courgettes cooked with Spinach, chickpeas, cumin, turmeric and mustard seeds. Even the largest of late-summer courgettes can make good eating when floured, seasoned and fried until crisp. Spoon the courgette mixture into the hollows. When it starts to sizzle add the eggs. A hot new potato salad, with broad beans and pea shoots, Haricot Beans and Broad Beans with Tomato Confit, Deep fried asparagus and spring onions in a light batter. A toasted hazelnut version of the Egyptian aromatic seasoning. Is anyone else besieged by courgettes? Once they are pale gold, add the pak choi and coconut milk and bake till the courgettes are nicely toasted. Courgettes recipes From quiches and pastas to tarts and burgers, we've got courgette recipes that'll really impress. Peel and slice the garlic and add it to the pan. The menu is, as ever, guided by the season. In a shallow-sided pan, warm 1 tsp each of coriander and cumin seeds over a moderate heat for 3 or 4 minutes until they are fragrant and their colour has darkened a little. They are quite watery vegetables so need to be cooked with care. Toast lightly, just until the cut edges turn pale gold, under a hot grill, then spoon on the confit. New potatoes, broad beans and butter sauce. by Nigel Slater Main course Fattoush with crisp olive flatbread by Nigel Slater Light meals & snacks Salmon and watercress tart by Nigel Slater Main course Fast rhubarb tart with mascarpone. Peel and slice the garlic, then mix with the lemon thyme leaves and olive oil. They are dependable cheap, reliable and easy to cook. I make do with what I can find. A piquant tasting pepper and courgette soup with cucumber. A puff pastry tart with herbed ricotta and cherry tomatoes. It should stay in soft, thick folds like that of crumpled duvet, taking only the gentlest of shakes to fall from the whisk. Nigel Slater's recipes for courgettes and mushrooms, and for oloroso ice-cream Gentle flavours and a sweet treat for a high summer lunch 'Even the largest courgettes are good cooked with. Chard, cooked with olive oil and served with crumbs, herbs and orange zest. And beautiful they are, too. Heat 1tsp oil in a medium pan over low heat, add garlic and thyme and cook for 2 3min, until starting to sizzle. Salted with generosity, they are moreish enough, but serve them with an imaginative dressing and you have a real feast. Baked peppers with soft tofu, olives and tomatoes. Peel and halve it and discard the fibres and seeds from the core. Grate the parmesan. Nigel Slater's. courgette and Lancashire cheese crumble. Spaghetti squash, a rather bland-tasting vegetable whose flesh comes away in long, skinny strands when roasted, can sometimes be found in supermarkets. Baked courgettes with lemongrass and coconut cream This is best when you allow the dressing to crisp lightly on the courgettes. Rinse the courgettes and dry them. a recipe for an autumn evening. Tear or slice 12 large basil leaves and stir into the tomatoes. Bring a deep pan of water to the boil, salt generously, then rain in the trofie. For the filling: a large onion; a thick slice of butter (about 40g) rosemary sprigs; 4 small potatoes (about 350g) . You can slice them thinly into tiny coins and marinate them with olive oil, lemon juice and basil leaves for an effortless salad. To finish: warm the olive oil in a separate pan over a moderate heat, add the breadcrumbs and let them cook till pale gold, moving them round the pan regularly. In this recipe they get a couple of minutes in salted boiling water to provide a refreshing contrast to the fried mushrooms and crisp, herbed breadcrumbs. They are quite watery vegetables so. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. 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