Last week, TESCO “Eat Happy Project” sent us an interesting recipe for Courgette Muffins. Our chefs, have already elaborated the recipe. These muffins are the perfect alternative to typically sweet muffins which both kids and adults will love.
Ingredients (for 12 muffins)
1 small Courgette
100g light cheddar cheese
225g self-raising flour
50ml vegetable or sunflower oil
175ml semi-skimmed milk
Pinch black pepper
1. Preheat oven to 200C/fan 180C/gas mark 6. 2. Place the muffin cases in the muffin tin. 3. Cut the ends off the courgette. 4. Grate the courgette and cheese 5. Mix all of the ingredients together to form a smooth batter. 6. Divide the mixture equally between the muffin cases using 2 spoons 7. Bake for 20 minutes until golden. 8. Allow to cool on a cooling rack.
Grated courgette gives this cake a lovely moist texture – a great way to get your kids eating courgettes without them even knowing!
Ingredients 8-10 serves
350g self-raising flour.
50g cocoa powder.
1 tsp mixed spice.
175ml extra-virgin olive oil.
375g golden caster sugar.
2 tsp vanilla extract.
500ml grated courgettes (measure by volume in a measuring jug, but it’s about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds).
140g toasted hazelnuts, roughly chopped.
For the icing.
200g dark chocolate, chopped.
100ml double cream.
Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined and then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, and then turn out onto a wire rack and leave to cool.
To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.
Harissa, a fiery North African seasoning paste based on chilies and spices, gives these simple but exciting appetizers their kick. If you’re not so keen on spicy food you could use fresh tomato or pesto.
Ingredients 5 serves
1 Courgette (medium).
3 tbsps crumbled feta cheese.
2 tbsps extra virgin olive oil.
Harissa (About 2 tbsp., paste).
1 baguette (10 slices, brushed with olive oil and grilled).
Heat grill to high. Slice courgette lengthwise and grill, turning once, until grill marks appear, about 4 minutes. Let cool, then chop. In a bowl, combine courgette with feta and oil. Season to taste with salt and pepper.
Spread about 1/2 tsp. prepared harissa on each baguette toast and top each with about 1 tbsp. courgette mixture.
These cheesy courgette cakes are an excellent way to use up that abundance of courgette. Serve with a bit of tomato sauce or soured cream on top.
Ingredients 4 serves
225g grated courgette.
2 eggs, beaten.
4 tablespoons chopped onion.
8 tablespoons plain flour.
8 tablespoons grated Parmesan cheese.
8 tablespoons grated mozzarella cheese.
Salt to taste.
2 tablespoons vegetable oil.
In a medium bowl, combine the courgette, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a frying pan over medium-high heat. Drop courgette mixture by heaping tablespoonful’s with the mix, and cook for a few minutes on each side until golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the ‘parmesan style hard cheeses’ which are suitable for vegetarians.
The recipe for the Provencal stuffed Courgette comes from Italy and is guaranteed to impress your guests. It can also be easily modified to your taste.
Ingredients 8 serves
8 round courgettes (1/2 pound each).
Salt and freshly ground pepper.
1 tablespoon extra-virgin olive oil.
3 meaty slices of bacon, minced.
1 large onions, finely chopped.
1 large red bell pepper, cut into 1/4-inch dice.
3 garlic cloves, minced.
1 pound minced pork.
1 aubergine, cut into 1/4-inch dice.
1/2 cup fine dry bread crumbs.
1/2 cup chopped olives (3 ounces).
1/2 cup chopped basil.
1/2 cup freshly grated Parmesan cheese.
1/4 cup chopped sun-dried tomatoes.
2 teaspoons thyme
Preheat the oven to 375°. Cut a thin slice off the tops of the courgette and reserve. Using a small spoon, scoop out the flesh and finely chop it. Season the courgette cups with salt and pepper and turn upside down to drain for 15 minutes. Set the cups right side up on a baking sheet and bake for 20 minutes.
Heat the olive oil in a large pan. Add the bacon and cook over low heat until the fat is rendered, about 4 minutes. Add the onion, red pepper and garlic, cover and cook until softened, about 8 minutes. Add the ground pork, season with salt and pepper and cook over moderately low heat, breaking up the meat, until it is mostly white. Add the aubergine and cook, stirring occasionally, for 5 minutes. Add the chopped courgette and cook for 10 minutes longer. Remove from the heat and stir in the bread crumbs, olives, basil, Parmesan, sun-dried tomatoes and thyme.
Mound the stuffing in the courgette cups, top with the lids and bake in the oven for 50 minutes. Serve hot, warm or at room temperature.
Notes: If using long courgettes, halve them lengthwise and don’t prebake. Stuff and bake in the oven for 15 minutes.
The courgette’s edge of bitterness is preserved in this recipe by keeping it raw and real.
250g sirloin steak.
7 tbsp fresh coriander, chopped.
1 tsp white sesame seeds.
1 tbsp dried shallot (or toasted dried onion).
For the dressing
2 tbsp sugar.
4 tbsp water.
4 tbsp soy sauce.
1 tsp root ginger, grated.
1 tbsp sesame oil.
Juice of 1 clementine.
Cut the courgettes in half lengthways and use a vegetable peeler to shave off thin slices.
To make the dressing, put the sugar and water in a pan over a medium heat. When the sugar has completely dissolved, add the soy sauce followed by the grated ginger and the sesame oil. Cut the clementine in half and squeeze the juice into the pan.
Soak the courgette slices in the dressing for 3-5 minutes then set to one side. Cut the sirloin steak into thin slices and marinate in the dressing for 5 minutes, then lightly sear the sirloin in a frying pan or on a griddle.
Divide the sirloin between 2 serving plates. Arrange the courgette strips alongside the seared sirloin. Sprinkle the chopped coriander, white sesame seeds and shallot over the beef.
Another good recipe for kids disguising the courgettes as pasta, it’s a quick, simple and healthy dish.
For 2 people.
250 g of prawns.
4 Tablespoons extra virgin olive oil.
A splash of white wine.
Finely chopped garlic.
50 g of goat’s cheese.
Wash the Courgettes and remove ends. With the help of a mandolin cut into strips lengthways until you reach the Courgette seeds. Do the same on the other sides.
Heat a little extra virgin olive oil in a frying pan; add the onion cut into thin strips.Brown the onions and add the Courgette strips. Stir a little and add the chopped garlic. Continue heating for another 2 min and add a splash of white wine, continue browning everything until the Courgette is cooked. Add the peeled prawns, cover the pan and leave them to heat for a few minutes.
Put the papardelle in a dish, and season with a little olive oil and lemon juice. To give it a special touch; shred a little goats cheese on top and decorate with a little chopped fresh basil.
A novel way to “trick” the kids with a very special linguine made with courgettes instead of pasta. A delicious dish full of vitamins and minerals.
1 clove of garlic
75 g of freshly grated Parmesan cheese
100 g of pine nuts unroasted
Extra virgin olive oil
A few fresh basil leaves
Wash and dry the courgettes. Cut into very thin strips well with the help of a sharp knife or a mandolin.
Cut garlic into four pieces and chop the Basil well. Leave them for later.
Put a little olive oil in a pan, and add pine nuts. Let them toast, and when browned add the garlic, and cook until golden brown. The taste of the garlic with oil and pine nuts is spectacular. Once the garlic is golden you could remove it if you don’t want it on your plate.
Add the courgette and a pinch of salt and pepper. Keep moving everything until the Courgettes have softened.
Once the courgette is tender, grate the Parmesan cheese into the pan and add the Basil ribbons.
Sauté one minute more, until the cheese has melted and serve the slices in a nest shape with a bit of Parmesan cheese on top. If you want you can accompany the dish with a little grilled chicken or tofu.
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