I love this Courgette Slice Recipe! It is a fantastic way to use up your glut of summer courgettes (or zucchini) - and tomatoes. You can vary the flavour by using different herbs, using your favourite types of cheeses and I added a few rashers of chopped bacon to mine as well. You can freeze grated courgettes in small bags so that they are easy to use in winter - I squeeze them lightly in a cloth to remove most of the liquid and freeze them in 1 cup batches. 3 cups grated courgettes, … [Read more...]
Stuffed Courgettes with Herbs & Pine Nuts Recipe
In mid summer, harvesting your vegetables can easily get away on you. I've previously shared a Stuffed Marrow Recipe that is great for using up courgettes (or zucchini) that have got too large all of a sudden. This Stuffed Courgettes with Herbs & Pine Nuts recipe is a very tasty alternative and great to make with smaller, more tender courgettes (that are still large enough to be worthwhile stuffing. This combination is great but you can swap out whatever herbs you have for the oregano; swap … [Read more...]
Stuffed Courgette Flowers with Pea & Ricotta filling
Courgettes (or zucchinis) seem to do well in my garden so I'm always in search of different recipes to use them during the summer glut. I love using the flowers as well - the bright yellow petals look so good with the green of the courgettes. I have tried a few different recipes for Stuffed Courgette Flowers, one that was boiled (Stuffed Zucchini Flowers) and another that was fried (Crispy Zucchini Flowers stuffed with Herbed Ricotta). This Stuffed Courgette Flowers recipe comes from Jamie … [Read more...]
Eggplant Parmigiana Recipe
I had such a great harvest of eggplants last summer, so have been trying all sorts of different recipes to use them. This classic northern Italian Eggplant Parmigiana Recipe is one of my favourites. You can serve it with a salad as a vegetarian main dish or use it as a side vegetable dish with meats. I baked and froze slices of eggplant to use to make this recipe over the winter months. You can use courgettes or fennel instead of the eggplants and top with mozzarella cheese if you … [Read more...]
Courgette & Haloumi Fritters
Fritters are such a great dish to whip up for a weekend lunch or brunch, or to have in the freezer to take for lunches. These Courgette & Haloumi Fritters are a nice alternative to my favourite corn fritters. During the summer glut of courgettes (also known as zucchini), I grate them into bags and store them in the freezer to use throughout the year. For this recipe you can use whatever combination of fresh green herbs you have available - lemon basil and mint is a lovely fresh, zingy … [Read more...]
Quesadillas with Courgette Flowers
There is a special synchronicity when many of your passions coincide. This recipe for Quesadillas with Courgette Flowers brings together my interests in travelling and experiencing different cultures, growing my own fruits and vegetables, cooking fresh tasty food straight from the garden and enjoying my backyard haven. I was reading Rick Stein's book "The Road to Mexico" and reminiscing about my trip to Mexico, Guatemala and Belize 3 years ago, whilst sitting in my new outdoor area enjoying a … [Read more...]
Kumara Zucchini Pancakes
These kumara & zucchini pancakes are a delicious quick lunch and a great alternative to my favourite brunch staple, corn fritters. Serve them piping hot with avocado, chutney or relish, or sour cream. This year I successfully grew kumara (sweet potato) in containers and have been looking for different recipes to use them in. I also have masses of zucchini (courgettes) in the freezer, grated and frozen in 1 cup lots ready to use. 1 cup grated zucchini (I used frozen) 1 cup … [Read more...]
Stuffed Marrow Recipe
Summer for me always means a good supply of courgettes or zucchinis in the garden. But if it rains as much as it has this summer, the courgettes will start turning into marrows if you don't check them often enough and all the other vegetables will be producing copiously. This stuffed marrow recipe is a tasty way of using the summer glut of vegetables. You could stuff them with a mince mixture or add chorizo sausage to spice up the recipe, but I like the herb, tomato and mushroom flavour and the … [Read more...]
Corn Fritters with Avocado Pesto
Corn Fritters are a great standby recipe for a weekend brunch. You don't have to restrict yourself to just corn and can easily adapt the recipe depending on the ingredients you have to hand. I like to make them throughout the year using summer vegetables that I have frozen and use pesto that I have made previously and frozen, stirred through fresh avocado. 2 medium red peppers* 30g butter 1/3 cup milk 1/2 cup flour 1 egg, lightly beaten 130g can creamed corn* 1 medium … [Read more...]
Chickpea Ratatouille
Traditional Ratatouille is a famous French vegetable stew made in autumn when the main ingredients (eggplant, zucchini/courgette, capsicum, tomatoes) are plentiful. Purists would make it exactly to the traditional recipe but there are many variations now that people call ratatouille, even versions baked in the oven rather than as a stew. I like to stay true to the original vegetable stew concept but add whatever vegetables I happen to have, such as green beans. Some recipes sauté the … [Read more...]