It will mean that for the next few weeks no doubt we shall have to be creative with some courgette (or Zucchini)
So here goes.
We started with making the Zucchini Cheese Loaf (recipe came from our old neighbours in West Bridgford, Chris and Ian) who used to see me come from the allotment with wheelbarrows full of courgettes and helped out with another great recipe. It goes well with the courgette and parmesan soup
These cakes have a tendency to stick, carefully run a knife around the edges as soon as they are removed from the oven, Leave in tin no longer than 5 minutes and then carefully remove from tin onto a cake rack.
Whilst Kazuki and mother Asako were making the savoury Cheese loaf, Bella and the two Junes were making sure the ingredients for the soup were prepared. We used the spiralizer for speed (and fun)
We also made some stuffed courgettes, because we had some rice and roasted vegetables left over from yesterday's meal, we mixed this, stuffed the boats and topped it with breadcrumbs and grated cheese. simple but delicious
As a dessert at the end of this Courgette laden meal we made mini courgette cakes in a jar.
We added the dry ingredients to the wet ones, stirring gently until it was well mixed and poured it into the greased and floured cake tins (ours were little mini ones because they would be ready quicker, but you can use any bread or cake tin)
As it was so hot outside we did not go into the allotments but just harvested from the garden outside the kitchen, we had enough to make all this for the 8 of us, however, as the food was so tasty and the chefs wanted to duplicate the meals at home, we went at the end of the session to the allotment to pick more courgettes.
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