This is Dave and Tara's, ignore me, I'm just loitering....

can we have a sticky courgette recipe thread please Mr Bagpuss?

only I may have overdone it a bit with the summer squash plants Embarassed
I have six plants and they are all already producing.....gulp... Confused

I'll start with an easy (but fantastic) ratatouille Very Happy

chop up assorted summer squashes (the more colors the better) and fry them off in very hot olive oil till browning at the edges (stops 'em going slimey)
add chopped onions.
add smidge of tomato puree, a cruched clove of garlic and mix about a bit.
either
stir in a tin of toms, season and serve.
or
add a splosh of red wine and a bowl of assorted chopped fresh toms, season and serve. Very Happy

Heaven Laughing

the power has gone to her head

It's with the precise recipes you see lilo

I don't know how she copes from day to day with such precision and power

Well she hides in the toilet to miss mobile calls............she sits in her
pond to cool off................hides in her lom's shed...to destress.......
thats how its done

I'm cooking it!! Tonight!!

Do i peel the courgettes first?

I would say no.........because it adds colour and is edible ..tsssst
(shes so not a bunger see )............better let Ol take it over miss
mod

no, no need to peel Lots what are you doing with them by the way?

Putting them to one side til tomorrow?

Bad bad day, Watson, had pizza.....

Mind you, tomorrow will be veg heaven, com hell or night water, and proving you can come up with nice cauli recipe?

Glazed Cauliflower With Ginger
1 small Head cauliflower
4 tbsp Light vegetable oil
1 tsp Coriander seeds
1 1/2 tbsp Shredded fresh ginger
2 each Green chilies, chopped
1/2 tsp Turmeric
1/2 tsp Salt
1 tsp Lemon juice
2 tbsp Chopped fresh coriander


Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb
oil over high heat ni a skillet. When very hot, add coriander & fry
for 10 seconds. Add ginger & chilies & stir for a couple of seconds.
Immediately add turmeric & salt. Follow at once with the
cauliflower. Stir rapidly to prevent burning & to distribute the
spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25
minutes, stirring once or twice during the cooking.

Increase heat to medium & stir fry to evaporate remaining moisture &
to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If
vegetable looks dry, stir in the rest of the oil. Add lemon juice &
coriander leaves. Serve immediately.

Stewed Cauliflower In Cream Sauce
2 cup Cauliflower florets
1/2 cup Unpeeled canned straw
Mushrooms
3 Green onions
1 Clove garlic, smashed
1 tsp Tientsin cabbage
Shrimp or crab meat (opt)
1 tsp Salt
1 tsp Sugar
2 tbsp Peanut oil
1/2 tsp Peanut oil
Cornstarch paste

SAUCE

2/3 cup Stock
1 tsp Dry sherry
1/4 cup Milk


Preparation: Wash cauliflower, and cut florets about twice the size
of straw mushrooms. Dice green onions into 1/4" pieces. Mix stock &
sherry.

Cooking: Heat first oil to medium hot. Add garlic & stir for about
30 seconds. Remove garlic before it begins to brown. Turn heat high;
add cauliflower. Stir-fry for about 1 minute. Add onion, salt &
sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired,
add shrimp or crab meat.

Immediately add stock & sherry; bring sauce to boil, mixing with
cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with
cornstarch. Sauce should be very heavy, so that when milk is added,
it will thin slightly, but still have body. Bring sauce back to boil;
slowly add milk while stirring. Add remaining peanut oil for a final
glaze. Serve.


Sweet & Sour Cauliflower & Cabbage Salad
1 1/2 lb cauliflower
12 oz primo cabbage
8 oz water chestnuts
8 oz pineapple slices
1 tsp cornstarch
1 tsp brown sugar
2 tbsp malt vinegar
1 tbsp soy sauce
1 tbsp water
1 tbsp tomato paste
2 tsp sherry


Trim the outer leaves & stalk from the cauliflower. Divide into small
florets, shred the leaves, wash & drain. Discard any discoloured
cabbage leaves, cut cabbage into 1/4" slices, wash & drain. Drain the
chestnuts & slice thinly. Drain the pineapple (if canned) & reserve
the juice. Cut rings into eighths. Cook the cauliflower & cabbage in
boiling, salted water for 4 minutes. Drain well. Blend cornstarch &
sugar with the remaining ingredients. Place in a pan with the water
chestnuts, pineapple chunks & juice. Bring to a boil & simmer for 3
minutes. Pour sauce over the cauliflower & cabbage. Stir well, cover
& allow to cool.

Penne With Cauliflower Tomatoes & Basil
2 cup Finely chopped plum tomatoes
-(about 4 large)
1/2 cup Chopped green onion
1/4 cup Chopped fresh basil
2 tbsp Olive oil
2 tbsp Chopped, drained oil-packed
Sun-dried tomatoes
1 Garlic clove, minced
2 cup Penne or other tubular pasta
3 cup Small cauliflower florets
-(about 1 med. head)
Salt and fresh ground pepper
Fresh grated Parmesan cheese


Combine first 6 ingredients in large bowl and toss thoroughly.

Cook pasta in large pot of rapidly boiling salted water until almost
tender. Add cauliflower to pasta and continue cooking until
cauliflower is tender, about 3 minutes. Drain well. Add to tomato
mixture in bowl and toss. Season with salt and pepper if desired.
Serve with Parmesan.

Zippy Cauliflower
3 cup Cauliflower
1/2 tsp Low fat margarine
1 tbsp All purpose flour
1/8 tsp Red (cayenne) pepper
1/4 tsp Salt
1/8 tsp Pepper
3/4 cup Skim milk
1/2 cup Shredded low fat cheddar ch
2 tbsp Chopped green chilies
1/4 cup Fresh bread crumbs


Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a
lid combine flour, red pepper, salt, pepper, and milk; shake until
blended. Slowly add to margarine in saucepan, stirring constantly
until smooth. Add cheese and continue stirring until smooth and
slightly thickened. Stir in chilies. Arrange cauliflower in a 2
quart baking dish; pour sauce over cauliflower, then sprinkle with
bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g.


Sure you can rustle something up from here

What are you on??????

Thank youuuuuuuuuu!!

My arse......like everyone else sat at comp

I can vouch that cauliflower with coriander seeds is delish The chilli can only make it better ...

Sticky on courgettes would be great, because HELP!! I have got 12 courgette plants on the go, all looking very healthy and fruitful. You know what it is like; you think at least half will die off, (at least I do) but everyones has survived and is starting to produce. I have got some lovely round looking ball type ones this year as well as green bush and zucchini. Has anyone got that little book "100 courgette Recipes" or something. I wondered if it would be worth getting. BL

I think it would be worth getting cos it's not dear is it. I fancy courgette choc pudding which I think is on the Riverford Organics web page

I've just made a courgette curry ... Will report back when we've tried it
Still got 10 long courgettes and 2 round ones And lot more ready for picking tomorrow..... What have I done?

You fool, you mad, mad fool

and back to courgette/summer squash recipes

picked another 10 today (one the size of a melon) and don't fancy ratatouille again.

the bloomin things aren't even up to full speed yet

erm.....help?

All my courgette plants got slugged so we will not be having the usual glut this year Also the squash copped it too. I have 3 plats to put out on the plot but I am afraid to do so in case the slimeys get em.

I did a thing with loads of sliced courgettes but I don't have the recipe except in my head. I'll sort it into some semblance of order and get back to you. it was an Australian chef who did it on telly. Very good it was too

While I'm thinking about that one here's another. Seemed appropriate

Courgette pasta sauce - Watson Style

Preparation Time: 5 - 10 mins
Cooking Time: 1 - 2 hours

Serves: 4

Ingredients

courgetttes
crème freche/yoghurt or cream
white wine

Instructions

1. Slice the courgettes thinly (you may like to use a processor).
Place in a heavy pan with just enough water to wet the bottom.
Cook over a low to moderate heat for one to two hours stirring occasionally, with the lid on.

2. If they just catch on the bottom of the pan this will contribute to the flavour, but they must not burn.

3. They should reduce into a fairly amorphour, stiff sauce.
If it seems too moist remove the lid for a while.

Towards the end you might like to add a little white wine and then right at the end stir in some cream, crème freche or yoghurt.
Season and serve with pasta (with parmesan) or rice.

Use as many courgettes as you can get your hands on because the final sauce will be about a quarter of what you started with.



Riverford Organic Vegetables -

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OOoooooooooooo sounds lovely Watson!!!!

And Tara!! I cooked it!!!!

Ol, Jack and Megg were fine and got over the shock pretty quick and ate it.. Dan and Mags still sat there, poking it!

I ate the lot!! It was deliscious!! Thank youuuuuuuuuuu!!

And what's that book called? 10001 things you can do with courgettes?

corr, thanks wards!

(still want the bread recipe though)

had pasta, cauliflower and courgette cheesy bake type thing tonight

actually, it was so delish that david (who doesn't like pasta, cauliflower or courgettes) scoffed loads of it

EDIT - 2 of my plants got munched last night. Thought the slimey feckers didnt eat courgette plant coz of the prickles

Aw Bags You're welcome to some of mine .... Courgettes, not plants, I gave the last lot away... Bet you can still bung some seeds in - a la Lots - and they'll produce fruit. Maybe covered with a bottle cloche to start with

On tonight's menu: courgette gratin and a tray of roasted mixed veggies - turnips/carrots/beetroots... Thought the kids were going to leave home... Ah well, it might work next time