Archive for the ‘Courgette’ Category

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Thyme Roasted Vegetable Salad

Saturday, February 16th, 2013

Red OnionCarrots with TopsFresh Bell PeppersCourgette sectionAubergineGarlic

1 courgette
1 aubergine
1 onion
2 cloves garlic
3 carrots, peeled, halved and quartered
10 baby tomatoes
3 sprigs thyme
1 tbsp olive oil
1 tin lentils (rinsed and drained)

Dressing
1 tsp tahini
2 tsp vinegar
2 tsp soy sauce
1 tsp honey
juice of half a lemon

Heat the oven to 200c.  Chop all the vegetables into inch sized cubes, mince the garlic and mix it all with the oil and thyme in an oven proof dish.  Bake for 40 minutes or until all the vegetables are cooked.  Check and stir a couple of times during the cooking.

Mix the dressing together well and stir into the warm vegetables.  Serve warm or cold with some cous cous that has been prepared with vegetable stock and seasoned with the juice of a lemon.

Posted in Aubergine, Carrots, Courgette, Garlic, Honey, Lemon, Lentils, Olive Oil, Onion, Recipe, Soy, Tahini, Tomatoes, Vegetarian | Comments Closed

Mediterranean Salad

Monday, July 5th, 2010

Fresh Bell PeppersRaw MushroomsCourgette section

1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)

Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar

Mix together the dressing ingredients.  Clean the veg and slice thinly.  Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.

Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.

Posted in Courgette, Mushroom, Olive Oil, Onion, Pepper, Recipe, Salad, Soy sauce, Tomato, Tomato puree, Vegetarian | No Comments »

Speedy Courgette Pasta

Tuesday, March 9th, 2010

Courgette section
2 courgettes
1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve

Boil the pasta as per instructions.  While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater).  Crush the garlic.  Heat the butter and oil in  a pan, add the courgettes, garlic and lemon juice.

Fry for around ten mintues, stirring occasionally.  The courgettes should become transparent, but retain some bite.  Drain the pasta and stir into the courgette mixture.  Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley.  Sprinkle over grated cheddar and serve.

 We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.

Posted in Butter, Cheese, Courgette, Garlic, Lemon, Olive Oil, Parsley, Pasta, Recipe, Supper | No Comments »

Courgette stuffed Omelettes (à la Moro)

Tuesday, January 19th, 2010

Courgette section

This is my take on the delicious Moro omelettes.  Apart from the hour macerating the courgettes, it is a very quick supper to make.

Filling:
4 courgettes, finely sliced and mixed with 1/2 tsp salt (and left for 1 hour)
2 garlic cloves, crushed
2 tbsp olive oil
1 tbsp lightly toasted pinenuts
1 bunch parsley, chopped

Omelette mixture:
6 eggs
2 tbsp milk
100g butter
1 tbsp olive oil

Prepare the courgettes, toast pinenuts and chop parsley.

Whisk together the eggs and milk to make the omelette mixture.  Put a plate in the oven to warm.

Squeeze the water out of the courgettes, heat the oil and fry courgettes and garlic for 5 – 10 mins until soft.  Mix in parsely and pinenuts, season with pepper and keep warm.

You are going to make four omelettes with this mixture.  Use a small frying pan, heat some butter and oil until really hot.  Swirl a quarter of the egg mixture into a thin layer over the bottom, then spoon in a line of the courgette mixture (again, use a quarter of the mixture).  Roll the omelette into a fat sausage and slide onto warmed plate.  Repeat 3 times.

Serve with sumac sprinkled on top.

These are so nice, a really cheap, but extraordinarily tasty supper.  Lovely with a plain green salad tossed with a bit of oil and vinegar.  And popular with both the toddler and the baby, so a good family meal too.

Posted in Butter, Courgette, Eggs, Garlic, Milk, Olive Oil, Parsley, Pinenuts, Recipe, Sumac, Toddler, Vegetarian, Weaning | No Comments »

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