Marrow and beetroot

Meadows

Courgette / Marrow
http://forums.moneysavingexpert.com/showthread.html?t=66554&page=2
#21

http://www.foodiesite.com/recipes/2002-07/zuchcake.jsp

Courgette Cake

Made it Friday, easy to do, nice cake.

champys

One more tip: if you bake the beetroot in the oven rather than boil it, the flavour is more intense and the texture firmer. Depending on how big your beetroot is (the ones we've grown this year are gigantic), leave them whole or halve or quarter them, then put them in a roasting tin and cover (not too hermetically) with foil. Bake for about 45 mins. The Remoska is ideal for this if you have only a small quantity.
One of the nicest uses for baked beetroot is to puree it in the food processor with some garlic, a few handfuls of shelled walnuts, fresh parsley and/or coriander, a couple of teaspoons of vinegar, salt & pepper. Use it as a dip or a starter - or spread it on a slice of wholemeal bread with a little mayonaise on top. I can never make enough of this!

Meadows

Marrow / Courgette Ribbons.
Peel ribbons with a potato peeler (a 'Y' type works best), fry in a little olive oil and use instead of Tagliatelle pasta.

toolittletime

Thanks for the ideas - think I'm going to try stuffed marrow tonight. It's huge though so think I'll be able to do a couple of the ideas.