Lots of courgettes??

blue-kat

curried courgette soup is lovely !

for a lighter soup:
just add lots of cumin to onions, + courgettes , a spud or 2, and stock
see
http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=courgettecuminsoup

for a thicker richer soup:
or add curried courgette and sweetcorn, and brown basmati soup is yum too - just add big dollop of Patak's Korma or Tikka Masala PASTE ( not sauce) to soup ingredients.
:drool:

also courgette and bacon soup.

I've made Kuku and it was big success.

and finally a really simple idea:
cut courgettes in 1/2 lenghtways, sprinkle with herbs/spices and grill 'em !

hope you can chomp through your courgette glut !

squeaky

Today, I realsied late last night, won't be the day I find out. I'd already defrosted a ready meal to make my first day of cooking without a kitchen that bit easier while I get used to things and I never like to leave defrosted stuff in the fridge too long.

Then they rang me late yesterday to say they weren't starting 'til Friday! Dash it all. So the house is all at sixes and sevens with the last of my cooking implements downstairs and the bulk of them upstairs... harumph!

Ho hum

optique

Brushed with olive oil, sliced lengthways into thin ribbons, then griddled and served with sweet potato and garlic mash is nice...

MimiJane

Fry a load of courgette slices in butter, add crushed garlic (if you like) and add seasoning and some vegetable powder stock. Drain off excess fluid and put in a food processor 'til it's a smooth puree. Stir in a couple of tablespoons of sour cream and a tablespoon of cream cheese.

This is delicious on spaghetti/with pasta, served with fresh basil on top.

At the stage when it goes into the food processor, I add a tin of artichokes, chopped up, which goes superbly with the courgette mixture.

It freezes very well and makes a lovely rich pasta sauce ... one of my family's favourites! (Taken from the Hay Diet cookbook).

Another lovely way to have courgettes is as "chips", deep fried.

Lillibet_2

Hollow out lengthways & stuff with tinned tuna/fried onion onion/garlic/chopped fresh or tinned toms, top with sliced mushrooms or grated cheese & bake for about 25 mins at 200 degrees. Lovely with rice.


Save the pulp & cook & mash with potatos next time you have mash. (Well, waste not, want not!)

HTH

squeaky

Right, well, that seems to just about have it covered thank you all

I expect I'll get more of these beasties in the weeks to come and I now have a variety of ways to try them.

I'll let you know after tomorrow's supper if I ate them all up like a good boy or spat them out

Trow

Just discovered the dumpling recipe - really easy and NO FAT!!!

Serves 1

2tbsp SR wholemeal flour (I used white) (you can use 2tbsp plain and 1/2 tsp baking powder.
1/2 courgette
seasoning to taste
water

Grate the courgette roughly, add the flour and seasoning and mix with a few tsp of cold water to a soft dough. Make the dough into two balls and set on top of stew/mince/whatever and cook on low for 20 mins or till balls are cooked.

squeaky

That sounds nice. Haven't had dumplings for ages. With no kitchen a one pot stew with dumplings in the slow cooker will be just the thing

lucylou

one last recipe.You could also use courgettes for starters.Cut them in thin slices longways dip them in egg and cover in breadcrumbs and then fry them they are really good add salt and pepper as always:D

Gingham_Ribbon

Really enjoying this thread. As a veggie, courgettes are a regular feature in our meals so it's good to get some new ideas.

We tend to cut them into sticks and add to stirfries with noodles, onions, garlic, lemon juice, ginger, chilli and whatever other veg we have. (usually red or yellow pepper, mushrooms, broccoli.) It's good with tofu and cashew nuts if you like that sort of thing.

They're also useful to bulk out tomato pasta sauces (diced) and are lovely roasted with red onions, aubergine, mushrooms and peppers. And as another person suggested, big chunks are best. A fair bit of olive oil is needed but I don't think it needs to be the expensive stuff. We use Morrison's own.

And hubby is adding some to his 3 bean chilli as I type!