Glut recipes! (eating or preserving!) - tried and tested!

foreign_correspondent · 19 August 2008 at 12:38PM

marrow marrow...whats all this then?
I am making another batch of marrow chutney, and thinking of experimenting with Marrow and ginger jam - yes, I am overloaded with marrows. Already have stuffed marrow in the freezer...
Will post the jam recipe if it turns out edible!

nodwah · 19 August 2008 at 9:21PM

cjb02 wrote: »

http://vegbox-recipes.co.uk/recipes/courgette-recipe-1.php

I tried this last week. It was ok. nice with some seasoning.

It is a good way to use up to may courgettes/marrows. I froze it and ate it over a week. this receipe made 4 portions.

I made this soup y'day and it's lovely esp knowing that I grew everything apart from the ckicken!!

Money_saving_Diva_2 · 20 August 2008 at 9:24PM

This is my favourite Green tomato chutney if this helps anyone..

1 pint vinegar
1lb demerara sugar
1 lb. chopped green tomatoes
1 lb. chopped cooking apples
½ lb. chopped sultanas
¼ lb. chopped onions
½ lb. sugar (granulated is fine)
½ tsp ground ginger
Pinch of salt
1 chilli finely chopped (You can skip this if you want a more traditional recipe)

Put the vinegar and demerara sugar in a pan and heat gently until sugar melts.
Add all the other ingredients
Bring mixture to boil and cook slowly stirring all the time until it thickens.

It's ready when you can pull a wooden spoon across the bottom of the pan and the line you make stays clean.

I do have another one, but can't find the peice of paper with it on so will post later on for you

Diva.x

foreign_correspondent · 31 July 2009 at 1:16AM

I have had millions of courgettes this year, I have already made marrow chutney, we have had courgette soup, frittata, stuffed courgettes etc... I also had lots of tomatoes, and the other day was trying to think of a use for them... I made minestrone soup, by chopping and sweating the following veggies in olive oil:

2 onions, garlic, 3 courgettes, a carrot, some left over green beans, and half a bowl of left over sweetcorn, about 2lbs of toms (skinned)...

I then chucked in some veggie stock, some tomato puree and some herbs, and a couple of handfulls of pasta - it made a massive pan of minestrone soup and was delicious with some parmesan chucked on top - it fed two of us for four meals, so eight portions!

Overall I reckon it cost less than 50p for the panfull, as almost everything was home grown or leftover, and it was a really good way to use up odds and ends...

A lady at work asked me for some green tomatoes to make green tomato curry - I have asked her for the recipe, she says she will write it down for me when she makes it as she cooks from memory, and adds bits depeding on what it lookis like, but it could well be handy for using up green tomatoes later in the year! I will post it on here when I get it!

Primrose · 31 July 2009 at 11:20AM

Our surplus tomatoes, and we get a lot of them, are chopped up and fried with onion,garlic and basil leaves until everything is soft and simmering down. We then whizz with a stick blender and freeze in bags of convenient portion sizes. These are ideal for soups, caseroles, stews, bolognese & other pasta sauces etc and keep us stocked all through the winter.
I'm going to grow fewer courgettes next year. Getting sick of the sight of them to be honest. Really only like to eat them raw in salads when they're no longer than 3 or 4 inches, but keep missing them hidden away on the plants and end up with the giant ones they seem to sell in supermarkets which really don't appeal. When they're this size they seem to have a more sugary taste when sliced lengthwise and griddled with a little oil.

mithras · 31 July 2009 at 11:43AM

What a brilliant thread! I haven't got anything in glut yet - we're keeping on top of the cucumbers and courgettes so far and the beans and toms aren't ready yet, but will come in handy later this month as I went a bit mad with the tomato plants and couldn't bear to cull the "weaker" seedlings when planting out time came :rotfl:. Will keep my eyes peeled for any good recipes

foreign_correspondent · 31 July 2009 at 11:51AM

Anyone got any bright ideas for about 40 little gem lettuce? I know they will keep in the fridge, well wrapped for quite a while, but wonder if there is any other way of using them than in salad?

Allegra · 31 July 2009 at 3:33PM

foreign_correspondent wrote: »

Anyone got any bright ideas for about 40 little gem lettuce? I know they will keep in the fridge, well wrapped for quite a while, but wonder if there is any other way of using them than in salad?

Braised little gem lettuce. I won't tell anyone if you decide to skip the pheasant

Primrose · 31 July 2009 at 4:49PM

Little Gem are also nice served the French way, lightly boiled in wedges and served with green peas. Served this way with some lightly cooked mint, they really improve ordinary bog standard frozen peas.

RAS · 31 July 2009 at 5:29PM

Lettuce and pea soup? Can be done with bolting lettuce and pea pods at a pinch.

Courgette and tomato soup

Sweat several thinly sliced courgettes with a small amount of onion until getting soft. Add either a small tin of tomatoes or some fresh tomatoes, chopped up small. Add stock or a stock cube and water and some herbs - oregano is great as would be tarragon.

Simmer for a brief while until the vegs are all tender and the flavours mingle.

You guess I rarely use a weighing scale?

Surprisingly filling for a thin soup.

Glut recipes! (eating or preserving!) - tried and tested!

Comments

Confirm your email address to Create Threads and Reply

🚀 Getting Started

Categories

Is this how you want to be seen?

Get our FREE Weekly email full of deals & guides - and it’s spam-free