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You’d think, wouldn’t you that, for people who’ve grown their own fruit and veg for over 15 years, the thrill of harvesting home grown produce would not quite as shiny as it once was?

But you’d be wrong.

I still get excited every time Pete brings in a bowl of fresh raspberries or tomatoes from the back garden, I make him pose for pictures with many of the fruits and vegetables and I practically skip with delight when I harvest our crop myself. Pulling back the enormous leaves of a courgette or the smaller ones of strawberry plants to reach hidden fruits, gently twisting plums and apples to see if they are ripe enough to come away easily, braving scratches galore to pick juicy blackberries and gooseberries… and then grinning in wonderment at a bounty that is, quite literally, the fruits of our own labour!

When it comes to harvesting the first fruit or vegetable of a variety we’ve not grown before, I have a tendency to sing or squeal (both of which can be mistaken for each other, truth be told).

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I mean, just look at this beautiful winter squash. Doesn’t it make you joyous? It has a classic pumpkin shape and colour, but I’m not sure which variety it is… You can see that it’s actually still a little under ripe in the centre – we weren’t sure how to tell when it was ready and it could clearly have done with a little longer on the plant. But there was plenty of ripe orange flesh to enjoy.

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With all orange-fleshed winter squashes, I really like the way that roasting concentrates their sweetness.

I’m also a fan of simple salads with just a handful of ingredients and a simple dressing. The cooler weather we had in early September lead me towards a warm salad featuring giant couscous as the base. Chorizo for it’s wonderful warmth and smokiness and I love wilted baby spinach leaves for colour, texture and taste. The dressing is made using oil flavoured when frying the chorizo.

Chorizo, Squash & Spinach Giant Couscous Salad

Serves 4

Ingredients:
600 grams pumpkin aka winter squash (peeled weight)
2 tbs olive oil
Salt and pepper, to taste
150 grams giant couscous (dried weight; I used Sainsbury’s)
150 grams cooking chorizo, diced
2 tbs vegetable oil
600 grams winter squash (peeled weight)
2 tbs olive oil
100 grams baby spinach
For the dressing:
3 tbs chorizo oil (see Method)
3 tbs cider vinegar
1 tbs molasses (very dark) sugar
Optional: salt and pepper

Method

  • Preheat your oven to 180 °C (fan).
  • Peel and cube the pumpkin . Toss in the olive oil and a little salt and pepper. Roast for approximately half an hour, until soft all the way through. Exact time will depend on your pumpkin and how large you cut the pieces.
  • While the pumpkin is cooking, fry the chorizo in vegetable oil – chorizo doesn’t need oil to fry but we want to create excess chorizo-flavoured oil to use in the salad dressing. Once cooked, set the chorizo aside in a bowl and drain the oil into a separate bowl or jam jar.
  • While the pumpkin is cooking, cook the giant couscous according to the packet instructions. Once it’s ready, drain and set aside.
  • Make the salad dressing by combining 3 tablespoons of drained chorizo oil, the same of cider vinegar and a tablespoon of dark sugar. Shake or whisk to combine, taste and adjust balance as you prefer. Add salt and pepper if desired.
  • Once the squash is ready, remove from the oven and while still hot, stir the spinach leaves through, to wilt them.
  • Combine with the couscous, chorizo and dressing.
  • Serve warm.

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Kavey Eats received giant couscous product samples from Sainsbury’s.

 

It’s funny what can upset you, isn’t it? Funny odd not funny ha ha.

The attachments we form to inanimate – and frankly insignificant – objects can verge on the ridiculous.

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Like many kids, my sister and I helped mum in the kitchen and developed a love of food and cooking from an early age. Mostly, we cooked from mum’s collection of cookery books but when I was 12, my interest was re-galvanised by cookery lessons at school and I decided I wanted to learn more about baking. I bought my very first cookery book, one of the Marks & Spencer’s St Michael series; Good Home Baking by Mary Cadogan was newly published in 1983 and I loved cooking from it. I have strong and quite distinct memories of making the individually shaped Vienna bread rolls and some of the biscuit recipes many times, as I strove to improve my skills.

Fast forward a few years and I left for university, but failed to take the book with me. When I next came home and tried to find it I discovered, to my enormous upset, that mum had given it away! Had it been any of the other books we cooked from, it wouldn’t have been a big deal but this was my book, my first cookery book and I wanted it back! It was one I had learned and loved cooking from and I felt its loss far more keenly than my rather chagrined mum had anticipated. Of course, she offered to buy me another copy but it was no longer readily available and eventually I stopped sulking and let it go.

But actually, several times in the years since then, I’ve found myself thinking about that one cookery book and wistfully wishing I still had it. It’s not that I feel I need those recipes to make bread rolls or biscuits. Maybe it’s just nostalgia? For years, I’ve browsed charity shop shelves in the hope of spotting it. Others in the St Michael series have popped up now and then and I’ve bought all kinds of other fabulous finds. But I never spotted my book.

Of course, there’s one thing we have at our fingertips now that we didn’t have back when mum gave my precious book away: the internet! A couple of weeks ago, I suddenly decided to try and track down the book on the web. To my delight, it took all of ten minutes to find several second-hand copies on sale via Amazon Marketplace and a few days later my “used very good” copy arrived.

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As soon as I started flicking through the pages, I recognised many of the photographs.

But what to make first? Should it be Coffee Kisses or Glazed Nut Loaf or Tea Brack or Sticky Gingerbread, all of which I remember making?

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In the end, the decision was easy. I cast my eye over the box of product samples waiting to be reviewed and settled quickly on a selection of Nutural World Nut Butters. Made by the delightfully named Mordechai Chachamu (I genuinely think his might be the single most charming name I’ve ever encountered), these nut and seed butters are 100% natural with just one ingredient each. Mordechai gently roasts the nuts and seeds to bring out their flavour, then processes them to smooth or crunchy. The regular jars hold 170 grams and range in price from just £1.98 for the Sunflower Butter to £5.60 for the Macadamia Nut Butter. Also in the range are Cashew Nut, Pumpkin Seed, Hazelnut, Brazil Nut, White and Brown Almond, Pecan and Pistachio.

You can buy these from the Nutural World website, at Broadway and Camden markets and on eBay and I urge you to give them a try. They’re absolutely delicious and a wonderful alternative to their better known cousin, peanut butter.

Which is why I chose a classic peanut butter recipe from Good Home Baking to put some of Nutural World’s nut butters to the test – Peanut Biscuits.

Because I wanted to try three different variations, we first mixed up the biscuit dough without any nut butter, divided it into three and then added a different nut butter to each portion. Of course, you can make a single batch and add whichever nut butter you choose to your mix.

As we’re not fans of margarine, we also switched margarine to butter and we adapted the method to use our food processor. Of course, you can mix by hand.

These biscuits are what I’d call old fashioned in style – they’re crunchy and crumbly rather than soft and chewy and the flavours are subtle rather than smack-in-the-face. They’re perfect with a big mug of tea.

Old Fashioned Nut Butter Biscuits

Adapted from Mary Cadogan’s Peanut Biscuits
Makes about 24 biscuits

Ingredients
275 grams plain flour
0.5 teaspoon baking powder
0.5 teaspoon salt
0.5 teaspoon bicarbonate of soda
100 grams butter
225 grams soft light brown sugar
100 grams crunchy nut butter of your choice
2 eggs

Method

  • Preheat the oven to 180 °C (fan).
  • Process flour, baking powder, salt, bicarbonate of soda and butter in a food processor until the mixture resembles fine breadcrumbs.
  • Add the sugar and eggs. If using a single nut butter, add this in too.
  • Process until the mixture comes together as soft sticky dough, with the ingredients thoroughly combined.

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Our dough divided into three portions; adding Nutural World Macadamia Nut, Cashew and Brazil Nut butters

  • If making a variety of nut butter biscuits, scrape the dough out of the processor, divide into portions, add nut butter and beat in thoroughly using a fork or spoon.

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  • On a baking tray lined with either a silicon mat or baking paper, spoon out dollops of biscuit dough and use a fork to pat each dollop down and create criss-cross lines on the surface.
  • Bake for 12-15 minutes until golden brown.

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  • Leave to cool on the baking tray for a couple of minutes before transferring to a wire wrack to cool completely.

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Kavey Eats received nut butter samples from Nutural World.

 

For August’s Bloggers Scream For Ice Cream, I joined forces with my blog sibling Dom at Belleau Kitchen for a BSFIC-Random Recipes Mashup. Instead of an ingredient or style theme, the challenge was to pick your recipe randomly and make whatever you picked. Not only was August a tricky month when it came to encouraging people to make frozen treats – the beautiful summer we’d been enjoying for the last few months fizzled out into a damp squib and it seems like half the country took their annual holidays too – I went away to Iceland for two weeks and wasn’t home to pull together my round up at the end of the month.

Of course, Dom has already shared the entries on his blog, but today it’s (finally) my turn! Apologies for the delay.

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Here are all the entries, in date order!

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I was quick off the mark this month, picking this White Chocolate Vanilla Ice Cream from Divine Heavenly Chocolate Recipes with a Heart, which I served with powdered raspberry to add colour and flavour.

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Next, Elizabeth made a fresh and delicious Strawberry Ice Cream from Ben & Jerry’s Homemade Ice Cream & Dessert Book.

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Dom picked randomly from a book called Desert Island Dishes and made a tasty Salted Caramel Custard Ice Cream.

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Jane was worried about what to make since finding out she’s diabetic, but was relieved when her random pick turned out to be a G&T Granita which she adapted to make a Gin Slush Puppy.

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Corina’s recipe came from Michel Roux’ Eggs but as it was far too dense to churn, it didn’t quite work out as planned and she called the result a Chocolate Ice Cream Mousse.

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Alicia used the Eat Your Books membership she recently won from Kavey Eats to pick this Glace à l’abricot from Elizabeth David’s French Provincial Cooking.

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Kate’s decided to choose her recipe from the set she has bookmarked from other food blogs, and picked No Churn Rhubarb Ice Cream from The Baking Beauties

hannah

Having settled into her new blog home, Hannah made Orange Souffle Glaces from the same Divine chocolate cookery book I used for my entry.

Chocolate Parfait

Choclette also used Eat Your Books to select this Chocolate Lavender Parfait from Green & Black’s Ultimate Chocolate Recipes: The New Collection.

Hot Chocolate Fudge Sundae

Karen turned to Delia Smith’s Summer Collection for this Hot Chocolate Fudge Sundae recipe, which she adapted to use milk chocolate instead of dark.

 

Thanks to everyone for joining in. I’ll post a new BSFIC challenge soon. In the meantime, head over to Dom’s for the next Random Recipes!

 

Four years ago a course at Billingsgate Seafood Training School changed my life.

If that seems like it might be an exaggeration, rest assured that it really isn’t because, in a roundabout kind of way, it lead to me finally making it to Japan, a country I’d long yearned to visit. That’s a story for another time, but probably goes some way to explaining why I was so keen to accept the school’s invitation to attend one of their newer evening classes.

Known as Every Which Way Techniques, there are a range of courses to choose from, each one based around a seasonal fish or seafood.  In July, crab was on the menu. In September, the theme was scallops. In October the focus will be on Lemon Sole and in November, on Seabass. Our August class was based on mackerel, a fish that’s at its best in late summer.

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Classes are £55 per person for a group of up to 12 people and start at 6.30 pm. During the next 2.5 hours you will learn a variety of skills to prepare and cook the chosen fish. At the end you have time to grab a stool and tuck in to your efforts.

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During the class, our tutor Eithne taught us how to gut and clean out our mackerels, how to fillet  them and what to do if we wanted to cook them whole. With her patient guidance, this seemed very straightforward and all of us mastered the techniques.

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The cooking focused on smoking using wood chip shavings and specialist domestic smokers, but Eithne made clear that we could adapt equipment we would likely already have in our kitchens just as well.

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We smoked fillets of salmon and whole mackerel and also oven cooked fillets of mackerel with a delicious marinade applied, which we mixed from recipes and ingredients provided.

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As an added bonus, when I removed the innards of one of my mackerel, I spotted an intact liver. Asking Eithne if she’d ever cooked one (she hadn’t) I decided to give it a go and see what it was like. Turns out it was delicious, so there’s a top tip for you – mackerel livers for the win!

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We also learned a simple smoked fish pate recipe that Pete and I made the next day with the whole smoked mackerel we brought home with us. It was simple, delicious and I shall definitely make it again.

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Kavey Eats attended the Smoked Mackerel Every Which Way Techniques class as a guest of Billingsgate Seafood Training School.

News: The school have just introduced gift vouchers. Wouldn’t these make a great Christmas gift? The lucky recipient recipient could book onto a course of their choice, on a date that works for them.

 

We’ve been growing a variety of cucumbers called Lemon this year – so named not because of their flavour but their size, shape and colour.

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The skins on ours have been tougher than we expected, so we’ve peeled them before adding them to salads.

This one was combined with very thinly sliced red onion, chopped sugar snap peas, some home grown lettuce and a few cherry tomatoes and tossed in my default jam jar salad dressing.

Jam Jar Salad Dressing

Ingredients
1 teaspoon French mustard
2 teaspoons honey
3-4 teaspoons balsamic vinegar
3-4 teaspoons olive oil
Salt and pepper, to taste

This dressing can easily be varied to ring the changes. Substitute soy sauce for mustard. Switch cider vinegar for the balsamic. Use rapeseed oil instead of olive, or even sesame oil for an Asian flavour. Instead of honey try maple syrup or muscovado sugar.

Method

  • Measure ingredients to a small jam jar.
  • Seal and shake hard until well combined.
  • Taste, add more mustard, vinegar, honey or seasoning if required and shake again.
  • Pour dressing over salad, toss and serve immediately.
 

TomCoxMini

Guest Post by Tom Cox.

 

 

 

A while ago now Kavey invited me to review a cook book on her blog. Me and my girlfriend Nat often do our share of the cooking in the household (currently living with her parents and brother) and I decided this would be a great opportunity to try something new. So after reeling over the dozens of cook books available on the list Kavey provided me, with it being world cup time and my particular penchant towards the new and interesting, I eventually decided on the extremely colourful Brazilian Food by Thiago Castanho.

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First impressions were great, it had loads of really interesting looking chapters with really rich interesting pictures and a short excerpt from a review by Michael Palin (a personal favourite of mine). I decided we were definitely onto a winner.

The one thing that I really liked about the book is that it’s not just a cook book, it’s a tome on Brazilian cooking and culture with tidbits of history about Brazilian cuisine and history, quotes from anthropologists and all in all you really get a taste of the culture that cultivated this cuisine. However, this blessing is also a bit of a curse as it’s not the most accommodating of cook books with a lot of ingredients you’d struggle to find at your local supermarket and although there are a couple of tips about visiting an African/ Asian food shop there is some stuff I’m pretty sure has simply never made it to our shores (a bold claim I know but seriously try and find annatto oil). Some of the recipes had some pretty advanced cooking skills and weren’t altogether clear at times.

In short unless you’re a professional chef or some sort of super foodie (I consider myself a pretty good cook) then I reckon you’ll struggle with quite a few of the recipes.

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Ultimately I decided to go for one of the simpler looking recipes Galinha Caipira, or for those of us who’s Brazilian Portugese is a little rusty, Braised Chicken. This recipe, Thiago notes, was one of his grandmother’s and I hoped it would give us a good example of real wholesome Brazilian cooking. This recipe had very few of the really difficult to source ingredients apart from annatto oil, annatto now being a plant that I’ve developed somewhat of a disliking for after trying desperately to find in every random foodie looking shop I could find. I did discover that annatto oil is also known as achiote oil, but in the end I substituted oil, paprika and turmeric.

The recipe was quite simple but the picture was somewhat misleading and had a few ingredients in the picture that weren’t present. Although it called for both red and white onion in the ingredients, it made no mention of when to use one or the other in the method of so I went with my best judgement.

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We decided to serve this with Coconut rice (as opposed to the serving suggestion of Brazilian-style white rice) which I think was a fantastic choice in the end as what the main lacked in flavour the coconut rice made up for by being a real treat! The taste of the chicken dish was a little dull and didn’t really have anything distinctive about it; this should have been pretty predictable from the list of ingredients but I thought I’d give the book the benefit of the doubt, somewhat to our disappointment.

In summary if you have a good couple of days to source, prepare and cook a meal then I’d say go for it this book is a real visual treat and gives you bucket loads of really great insight into the vibrant country in which the food was developed.

I’m sure if I’d had the time to dedicate to one of the more complicated recipes I’d have enjoyed it more but for the average cook I’m not so sure it suits. It’ll stay on my book shelf more as an interesting insight into Brazilian food and culture as opposed to something I’ll be trying to cook from again.

 

Kavey Eats received a review copy of Brazilian Food from Octopus Books. Brazilian Food is currently (at time of writing) available on Amazon for £20.40 (RRP £30).

 

PetecourgettePete came into the house one recent Monday evening with an overgrown courgette from the back garden, brandishing it in the manner of a cartoon caveman and his trusty club.

The quiche he made with half of it the next evening was so fantastic that I begged him to make it again the next night. Begged!

My cries went unheeded for three whole days! He made me wait till Friday before he gave in and made it again. And yes, it was just as delicious.

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Be warned though, even though the courgette is salted and squeezed out before cooking, it still releases moisture during cooking and creates a bit of a soggy bottom. Mary Berry might not approve but it didn’t bother us a bit!

 

Pete’s Courgette, Blue Cheese & Cherry Tomato Quiche

Ingredients
1 packet (320 grams) ready rolled shortcrust pastry
500g grated courgette
100g blue cheese (we used Stilton but any good blue will be fine)
2 large eggs
200ml single cream
Handful cherry tomatoes

Note: of course you can make your own shortcrust pastry, or buy it in block format and roll it yourself. From a 320 gram packet, there will be a little leftover, which you could use to make jam tarts or individual pies.

Method

  • Preheat the oven to 200 °C (fan).
  • Line an 9 inch (23 cm) flan dish with the pastry. The rolled sheet will be slightly too narrow so cut off one end and use to complete the circle.
  • Line with foil or parchment, fill with baking beads (or rice) and blind bake until golden; about 15-20 minutes/
  • Grate the courgette, add a teaspoon of salt, mix well and leave to drain in a sieve or muslin draining bag for about an hour.

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  • Once the tart case is baked, remove from the oven and set aside to cool down.
  • When ready to assemble and bake the quiche, preheat the oven to 170 °C (fan).
  • Crumble the blue cheese across the base.

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  • Squeeze as much water as you can from the grated courgette and layer over the blue cheese.

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  • Beat the eggs and cream together.
  • Pour the eggs and cream gently over the courgette  and blue cheese.
  • Halve the cherry tomatoes and place onto the tart, cut face up.

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  • Bake for 30-40 minutes until the filling has firmed up and taken on a little golden brown colour.

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  • Best enjoyed hot but can also be served warm or cold.

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For more courgette recipes on Kavey Eats see:

For courgette inspiration from others, see my suggestions at the bottom of this post.

 

We are experiencing a glorious courgette glut at the moment, as you may have guessed! We’ve had courgette frittata, courgette soup and courgettes stuffed with sausage ragu… and courgette crisps, courgette-saka, grilled courgettes, stir-fried courgette… we even tried a chocolate courgette cake but that one’s not for sharing as we didn’t love the recipe we tried. We’ll be having another go, though! We still have plenty of courgettes to enjoy – green baton shapes and yellow globe ones.

Like most people, some evenings we are too tired or short of time to make anything fancy but want to resist the easy temptation of a takeaway or ready-meal.

Using ready-made, ready-rolled puff pastry as the base of a quick and easy tart makes for a tasty dinner, and one that can easily be adapted to seasonal ingredients.

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On this occasion, we used fresh mozzarella but you could also use a soft goat’s cheese or a brie or camembert-style cheese. A little blue cheese is a very tasty addition too.

Likewise, you can certainly use different herbs or spices. Za’atar, the Lebanese blend of wild thyme, sumac and sesame seeds, works particularly well with courgettes.

Try not to make your layer of toppings too deep, however, or they won’t cook through in the time it takes for the pastry to puff up and brown.

Puff Pastry Cheese, Courgette & Mint Tart

Serves 4

Ingredients
1 sheet ready-rolled puff pastry (all butter is the tastiest)
250-300 grams soft cheese of your choice, thinly sliced
1 medium baton courgette, very thinly sliced
Fresh mint, or your choice of herbs or spices
Salt and pepper

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Method

  • Preheat the oven to 180°C (fan).
  • Cut the unrolled sheet of pastry onto 2 or 4 pieces. (We cut ours into two, but each tart was enough for two people).
  • Very lightly score a border around each piece, about 1.5 – 2 cm in from the edge. Take care not to cut right through the pastry.
  • Within the border area of each piece of pastry, lay out a layer of soft cheese.
  • Top with an overlapping layer of courgette pieces.

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  • Sprinkle with herbs or spices.
  • Bake for 15-20 minutes until the pastry is risen and golden brown.
  • Serve hot.

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For more courgette recipe inspiration, please see the list at the bottom of my Sausage Ragu Stuffed Courgettes recipe post.

 

I love the courgette season!

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Many home gardeners and allotmenteers love growing courgettes as these summer squashes are easy to look after and usually give an abundant harvest. But it’s surprising how many don’t like eating them as much as they do growing them; they give most of their bounty away. Of course, I am happy to share a few gorgeous courgettes with friends – it’s a lovely feeling giving someone home grown produce picked from the plant moments before. But Pete and I love eating courgettes so it’s very much a case of finding as many ways as possible to enjoy them while they last.

We like to grow different varieties. For many years, we’ve grown yellow spherical courgettes – they taste the same as green ones but look, they’re just so beautiful! We have also grown green balls and both green and yellow varieties of the regular baton shape. I’m thinking about planting some of the pale green or white types next year.

By the way, while we use the French word courgette, the Americans took the word zucchini from Italian, which seems appropriate since courgettes were developed in Italy after the Cucurbita genus was introduced to Europe from the Americas. That said, Americans now seem to refer to yellow courgettes by the umbrella term of summer squash rather than as yellow zucchini, I’m not really sure why.

Any courgette / zucchini variety can be used for this recipe, but it’s best to choose smaller fruits rather than large ones.

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Sausage Ragu Stuffed Courgettes

Serves 3-4

Note: My photos show three halved courgettes, but we had enough leftover ragu to stuff a fourth courgette the next day. Exact portions will depend on the size of courgettes used.

Ingredients
Vegetable oil, for cooking
1 small onion, diced
400 grams (1 tin) chopped tomatoes
2 teaspoons fresh oregano, finely chopped (or 1 teaspoon dried)
600 grams herby pork sausages, skin removed
Salt and pepper, to taste
3-4 small courgettes, halved and scooped out
125 grams (1 ball) fresh mozzarella, sliced
Fresh oregano, to garnish

Tip: Read the instructions before starting – you can prep the sausages, courgettes and mozzarella while other elements of the recipe are cooking.

Method

  • Heat a little vegetable oil in a large frying pan and cook the onion over a low to medium heat, to soften.

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  • Add the tinned tomatoes and oregano and let the tomato sauce cook. You can peel the sausages during this time.

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  • Add the sausages to the tomato sauce and use the edge of a wooden spoon to break them into pieces. Continue to break the sausages down, mixing them into the tomato sauce, for the first several minutes of cooking.

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  • Then cover the pan and leave the ragu to cook for about an hour. During this cooking time, once the sausage is cooked through you can taste for seasoning and add salt and pepper as needed.

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  • After an hour, remove the lid and turn the heat up a little to allow the sauce to reduce – this will take about 10 to 15 minutes. You want quite a dry ragu, as the courgettes will release juices as they cook. Prepare the courgettes during this time.

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  • To prepare the courgettes, slice them in half and carefully scoop out the seeds and pulpy flesh from the centre. Leave a nice thick layer of flesh in the skin, and take care not to pierce the skin while you’re working.

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  • Preheat the oven to 160° C (fan).
  • Stuff the courgettes with the ragu and pack down tightly.

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  • Bake the courgettes for 30 to 40 minutes until the courgettes have softened and the ragu has taken on a little colour.

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  • Slice the mozzarella finely and arrange over the top of each courgette half. Add a sprig of fresh oregano for decoration, if using.

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  • Return to the oven and bake for another 15-20 minutes, until the mozzarella has melted and taken on a little colour.

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  • Serve with your chosen side. You can see that we had some of ours with an extra dose of courgettes in the form of courgette crisps – thinly sliced, lightly floured and deep fried!

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Looking for more delicious ideas for courgettes / zucchinis?

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Do you have any favourite recipes for courgettes?

If so, please do share them here – we still have lots more on the plants and I’m always looking for new ways to enjoy them!

(You are welcome to include recipe links in your comments, but they may not appear straight away; comments with links are usually diverted into an approval queue to check they aren’t spam!)

 

I guess I’m like a kid with a new toy at the moment. Here’s another power blender recipe for you, made once again in my Froothie Optimum 9400 blender.

We’re in the midst of a courgette glut (something I’m very happy about as I love them and feel rather sad in those occasional years when our harvest fails). This quick and tasty soup recipe is a great way to use courgettes. It’s also the perfect choice for the courgettes you failed to spot and which grew a bit larger than you intended; of course, you can make it with smaller courgettes too!

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Quick Courgette & Blue Cheese Soup | Made in a Power Blender

Serves 2

Ingredients
850 grams roughly diced courgette (weight after removing ends and scooping out seeds)
75-100 grams strong blue cheese
30-50 ml double cream
Salt and pepper, to taste

Method

  • Place courgette into blender jug. Pulse until courgette has been liquidised. You may need to pause between pulsing once or twice to shake the jug, and help distribute the courgette to within the blade’s reach. Don’t be tempted to add water, as it’s not necessary (and you don’t want to water down the flavour of your finished soup).
  • Once the courgette has been liquidised, add the blue cheese and cream and switch on the blender, ramping it up to the highest speed.
  • Leave it running for 6-7 minutes until the soup is piping hot.
  • Taste and add seasoning, blend for another few seconds and taste again.
  • Serve immediately.
  • Great with fresh bread or toast.

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Check out these posts for more great power blender soup recipes:

 

Kavey Eats received an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

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