Lots of courgettes??

floyd · 12 July 2009 at 9:07PM

MRSMCAWBER wrote: »

Hi there

I tried this and it is stunning...anyone liking carrot/passion cake should love this

COURGETTE TEA BREAD
pre-heat oven to 180c/350f/gas 4
grease a 2lb loaf tin and bottom line with greaseproof paper - make it so it comes up the narrow edges so you can use it to lift it out
1 large egg

125ml sunflower oil

175g courgettes -trimmed and grated (on large holes)

150g wholewheat flour -i used ordinary

1/2tsp baking powder

1tsp bicarb

1tsp ground cinnamon

175g soft dark brown sugar

75g sultanas

3oz walnuts chopped

tip courgettes and all dry ingredients into a large bowl and mix well

whisk egg into the oil and pour into dry goods

mix to a thick batter and pour in tin

shove in oven for about 1 hr or until a skewer comes out clean..cool in tin for 10 mins before turning out to cool

How is THAT for a method? :j ...chuck it in, stir it round..job done
when cutting you will need a really sharp knife as its lovely n sticky and This will keep in a tin for 1 week.... or can be frozen.
i made 38 mini muffins and they took about 15 mins a batch and if you let them stand for a few seconds in the tin they firm up and are easier to remove

Just a quicky, to those of you who have made MrsM's courgette teabread, did you use SR or plain flour? I'm guessing at plain as there is bicarb and baking powder but I'm still not sure and don't want to mess it up

MRSMCAWBER · 12 July 2009 at 9:40PM

Hi there

If you use the baking powder and bicarb then use plain flour...or I have now started omitting the baking powder/bicarb and using ordinary self raising flour....:D
hope that helps...

floyd · 12 July 2009 at 9:45PM

Marvellous, thanks Mrs M x

Shereen · 13 July 2009 at 9:04PM

I got a load of courgettes from the reduced shelf in Tesco last week. They've been stir-fried, casseroled and sliced thinly over salads but the nicest use came from something I picked up in an OS thread. I grated a couple of courgettes into an oven-baked chicken risotto and was delighted at how creamy and fresh it tasted.

Caterina · 13 July 2009 at 10:34PM

I know that some people make a very nice courgette and chocolate cake, if I find the recipe I shall post it here.

When I was little my mum used to make sweet courgette fritters, basically you grate the courgettes, let them drain of liquid, then add some self raising flour and beaten egg, then fry them in spoonfuls in hot oil. Once golden on both sides, take them out of the oil and put on greaseproof paper to drain of oil, then on a plate and sprinkle icing sugar on the fritters. Lovely dipped in honey, too.

Sorry I do not have the exact measures for this recipe, it is stuff of my childhood.

Caterina

npsmama · 14 July 2009 at 10:51AM

Just thought I'd share this wonderful recipe my aunt makes...

Be sure to use basmati rice as it gives a wonderful flavor. Emmenthal/gruyere will work much better than cheddar.

800g courgette, coarsely grated
3 onions, chopped
1TB olive oil
1/2 cup basmati rice (my aunt just throws in a small handful - I'm guessing this is about 1/2c)
3 eggs, beaten
1/3 cup grated emmenthal or gruyere (again aunt just chucks in a handful)
9in unbaked pastry crust

Fry the courgette and onions in the oil over gentle heat until the courgettes are no longer watery.
Remove from the heat.
Stir in the basmati rice and allow to cool.
Stir in the eggs and emmenthal/gruyere.
Pour mixture into a 9in unbaked pastry crust.
Bake at 200C for 30min.

Wonderful when eaten either warm or cold.

redruby · 14 July 2009 at 11:33AM

That looks lovely, thanks for sharing, my dd has just gone vegetarian, so this is another thing I can make for her.

Just one question, when you say pastry crust, do you mean like a pastry case, or like a pie with a top ?

I am going to try this next week.

Thanks again

fedupandskint · 14 July 2009 at 1:19PM

This sounds lovely and I'm going to write it down to try soon.

just a quick question - is the rice cooked prior to being added to the mix or is it raw (and it cooks with the rest of the pie)?

npsmama · 14 July 2009 at 7:43PM

The pastry is just flakey/shortcrust that you roll out.
The rice is uncooked - it cooks with the rest of the ingredients.

scotsaver · 16 July 2009 at 2:31PM

Hi npsmama - like the look of this, have written this out to try at the weekend as I have a glut of Courgettes in the Garden at the moment so many thanks.:D

PLEASE READ BEFORE POSTING

Lots of courgettes??

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