Fry courgettes with some dried herbs in olive oil. Add a glass of white wine, bubble briefly, add Blue Cream to your desire, a dash of normal cream also if you have it, and toss with cooked macaroni.
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Showing posts with label courgettes. Show all posts
Showing posts with label courgettes. Show all posts
Sunday, 11 September 2016
Macaroni with courgettes and St Agur 'Blue Creme'
See picture...
Fry courgettes with some dried herbs in olive oil. Add a glass of white wine, bubble briefly, add Blue Cream to your desire, a dash of normal cream also if you have it, and toss with cooked macaroni.
Fry courgettes with some dried herbs in olive oil. Add a glass of white wine, bubble briefly, add Blue Cream to your desire, a dash of normal cream also if you have it, and toss with cooked macaroni.
Sunday, 17 July 2016
Courgette frittata
If you have not picked up this particular bit of info yet then allow me to fill you in... the key to a frittata is to get your pan pretty hot, pour in the mixture, but then turn it right down to cook the thing long and slowly, also allowing it to gradually brown underneath. It takes around 20-30 minutes final cooking time.
I have been cooking some things in rapeseed oil recently which gives them a lovely yellow colour, here combining in yellowness with some TTD Sainos 'golden yolk' eggs.
Those with circa 25 centimeter non-stick frying pans will probably be more interested than others!
5 large courgettes, washed
Fine salt
Pepper
1 tsp white wine vinegar
6 eggs
50g butter
3 tbsp rapeseed oil
Cut just the very base off the courgettes. Use the stem attachment as a handle to grate them coarsely (I believe I used a 'cheddar hole' size).
Place courgettes in a colander. Salt very generously eg. with 2 tbsp fine salt. Toss with a metal spoon and leave for 30 minutes to drain, mixing regularly. It is not absolutly essential to leave them for 30 minutes, but I would leave them for at least 10.
Wash with cold water (otherwise your frittata is going to be pretty salty), and squeeze into a ball with your hands to dry.
In the frying pan you will later use to cook the whole thing, saute the courgette in half the butter and oil just until it is slightly wilted. You don't need to colour it.
Empty the courgette into a bowl to cool. Leave for 20 mins to cool down (otherwise you will cook the egg when you mix them together).
Crack the eggs into a larger bowl. Whisk briefly and mix well with the courgettes, seasoning and vinegar.
As per introduction, get the pan hot with the remaining of oil and butter. When the butter stops foaming pour in the filling, flatten out slightly but mainly just turn the heat down and leave.
After say 20 minutes you should see that it's cooked around the edges, and you can lift it up and see how well browned it is. It may well still be slightly raw on top. Slide it out, the way it is, onto a large plate. Then invert the pan over the plate and flip the two together back over together so the frittata has been flipped in the pan. Cook again for around 5 minutes to brown the bottom.
Slide out and serve warm, or cold from the fridge is very nice too.
I have been cooking some things in rapeseed oil recently which gives them a lovely yellow colour, here combining in yellowness with some TTD Sainos 'golden yolk' eggs.
Those with circa 25 centimeter non-stick frying pans will probably be more interested than others!
5 large courgettes, washed
Fine salt
Pepper
1 tsp white wine vinegar
6 eggs
50g butter
3 tbsp rapeseed oil
Cut just the very base off the courgettes. Use the stem attachment as a handle to grate them coarsely (I believe I used a 'cheddar hole' size).
Place courgettes in a colander. Salt very generously eg. with 2 tbsp fine salt. Toss with a metal spoon and leave for 30 minutes to drain, mixing regularly. It is not absolutly essential to leave them for 30 minutes, but I would leave them for at least 10.
Wash with cold water (otherwise your frittata is going to be pretty salty), and squeeze into a ball with your hands to dry.
In the frying pan you will later use to cook the whole thing, saute the courgette in half the butter and oil just until it is slightly wilted. You don't need to colour it.
Empty the courgette into a bowl to cool. Leave for 20 mins to cool down (otherwise you will cook the egg when you mix them together).
Crack the eggs into a larger bowl. Whisk briefly and mix well with the courgettes, seasoning and vinegar.
As per introduction, get the pan hot with the remaining of oil and butter. When the butter stops foaming pour in the filling, flatten out slightly but mainly just turn the heat down and leave.
After say 20 minutes you should see that it's cooked around the edges, and you can lift it up and see how well browned it is. It may well still be slightly raw on top. Slide it out, the way it is, onto a large plate. Then invert the pan over the plate and flip the two together back over together so the frittata has been flipped in the pan. Cook again for around 5 minutes to brown the bottom.
Slide out and serve warm, or cold from the fridge is very nice too.
Wednesday, 6 July 2016
Zuchini balls
3 courgettes (or zuchini, up to you. Yes they are the same thing)
50g goat's cheese or feta
2 tbsp finely chopped mint
1 egg
Ground black pepper
A pinch of flour
Breadcrumbs - optional
Coarsely grate the zuchini. Place in a colander over a sink. Salt very generously with fine salt. Toss together with your hands and leave to drain for 30 minutes.
After this time, squeeze together into a ball with your hands. This ought to be sufficient though you could always twist in a tea towel if you liked.
Mix together in a bowl with the other ingredients except the breadcrumbs. Tbh it's pretty hard to make it bind together, though the pinch of flour should help. It's not neccessarily a problem you just have to be careful when you fry them...
Roll into golf ball sized peices with wetted hands. Dredge either in seasoned flour or breadcrumbs and fry in a generous amount of olive oil. Like I say above it is a slightly delicate operation when it comes to frying them so don't turn too early and try to fry at the right kind of pace.
Serve on their own with lemon wedges.
50g goat's cheese or feta
2 tbsp finely chopped mint
1 egg
Ground black pepper
A pinch of flour
Breadcrumbs - optional
Coarsely grate the zuchini. Place in a colander over a sink. Salt very generously with fine salt. Toss together with your hands and leave to drain for 30 minutes.
After this time, squeeze together into a ball with your hands. This ought to be sufficient though you could always twist in a tea towel if you liked.
Mix together in a bowl with the other ingredients except the breadcrumbs. Tbh it's pretty hard to make it bind together, though the pinch of flour should help. It's not neccessarily a problem you just have to be careful when you fry them...
Roll into golf ball sized peices with wetted hands. Dredge either in seasoned flour or breadcrumbs and fry in a generous amount of olive oil. Like I say above it is a slightly delicate operation when it comes to frying them so don't turn too early and try to fry at the right kind of pace.
Serve on their own with lemon wedges.
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