I don’t usually make Halloween dishes.

But I had a crate full of home-grown butternut squash in my kitchen when a friend of mine gave me a block of his home-made black garlic cheese. The handover, in a central London coffee shop, probably looked like an illicit drug tryst – the cheese resembled a very large block of resin – but cheese is my drug of choice these days!

Immediately, the orange and black colours of Halloween popped into my mind and I decided to adapt the recipe for ever popular Pete’s Cheesey Potato Bake into a Butternut Squash, Black Garlic & Blue Cheese Bake. (I added blue cheese to the black garlic cheese to give a more salty kick).

Of course, few of us make cheese from scratch at home but there are many recipes on the web that show you how to make American processed cheese slices from a combination of regular cheese, dry milk powder, milk and gelatin. I can’t give away my friend’s confidential recipe for his black garlic cheese, but you could experiment with the addition of black garlic to one of these recipes.

Because I liked the idea of the orange and black appearance, we layered the blue cheese below and the butternut squash and black garlic cheese on top, but if you use regular cheeses, you can mix all the ingredients together in the dish.

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Butternut Squash, Black Garlic & Blue Cheese Bake

Serves 2

Ingredients

1 medium butternut squash
100 grams black garlic cheese
200 grams strong blue cheese (we used Stilton)

Method

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  • Peel the butternut squash, halve and scrape out the seeds and pulp from the centre. Cube the flesh and add to a pan.

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  • Parboil the squash by bringing the water to the boil and let the squash cook for a further five minutes, remove from the heat and set aside.
  • Preheat the oven to 180 C (fan).
  • Chop the blue cheese into small pieces and scatter along the bottom of two individual baking dishes (or one larger dish).

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  • Spread the squash over the top.
  • Cube the black garlic cheese, and scatter over the squash.

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  • Bake for about 40 minutes, until the squash is cooked through and the cheese on top has melted.
  • Serve hot.

Of course, if you don’t have black garlic cheese (and don’t fancy making your own) you can enjoy the delicious combination of sweet butternut squash and salty cheese with any combination of cheeses you like.

Other winter squash / pumpkin ideas:

 

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Icelanders love their hot dogs! Who knew?

Well, anyone who’s spent any time in Iceland, that’s who; recommendations to seek out Icelandic pylsa abound and I’m adding one more to the pile!

An Icelandic pylsa is much like a hot dog anywhere in the world… with a few little touches that make it a little different. Firstly, if you order your hot dog með öllu (with everything) you’ll get crispy fried onions – usually the kind you can buy ready made from the supermarket – and finely diced crunchy raw onions, both spread along the roll underneath the frankfurter. You can skip the raw onions if you must by ordering með öllu nema hráum (with everything except raw) but why would you? On top you’ll get ketchup and mustard, as you might expect, plus another condiment you might not; remúlaði. Remoulade is a mayonnaise-based sauce most commonly served with fish but in Iceland (and Denmark too) it’s become a key hot dog condiment as well.

The most famous hot dog vendor in Iceland is probably Baejarins Beztu Pylsur, sold out of two mobile vans in Reykjavik. Their sausages are made by Sláturfélag Suðurlands, a food-producing cooperative owned by farmers from southern and western regions of Iceland. I’m curious as to why these are named vinarpylsa, which I think translates to ’friend sausages’. Anyone?

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I liked my Baejarins Beztu Pylsur hot dog a lot but personally I was just as happy with the hot dogs I ate elsewhere in Iceland at tourist sites and in petrol station restaurants. My favourite was the bacon-wrapped example from an Olis petrol station’s Grill 66 fast food restaurant.

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The remoulade served with hot dogs in Iceland is pale yellow but my recipe (below) is green as I’ve upped the quantity of parsley. I’ve also skipped the mustard since mustard is one of the other condiments to be squirted on anyway. By all means, adjust your remoulade recipe to better match the Icelandic style.

Icelandic Bacon-Wrapped Hot Dog

Ingredients per hot dog
1 frankfurter sausage
1 rasher of streaky bacon, smoked or unsmoked
1 hot dog bun
(Optional) 1-2 tablespoons finely diced raw white onion
1-2 tablespoons crispy fried onions
Squirt of ketchup
Squirt of sweet mustard
Squirt of remoulade sauce (see below)

  • Wrap a rasher of streaky bacon around each frankfurter. Fry gently in a pan until the bacon is cooked and has taken on a little colour.
  • Slice the hotdog bun from the top, without cutting all the way through.
  • Open the bun and add a layer of raw onion (if using) and a layer of crispy onion.
  • Top with the bacon-wrapped frankfurter.
  • Add ketchup, sweet mustard and remoulade over the top and serve immediately.
    Tip: I spooned some remoulade into a freezer bag and snipped off a tiny corner, in an attempt to make it easier to pipe, but I still made quite a mess. If you have an empty nozzled squeezy bottle, that would be perfect.

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Icelandic Remoulade Sauce

Makes a small jar, can be stored in the fridge for a couple of weeks.

Ingredients
120 ml mayo
2-3 tablespoons flat parsley leaves
2 medium spring onions
2 medium pickled gherkins
1 tablespoon pickled gherkin brine or cider vinegar
Optional: 1 tablespoon anchovy paste
Optional: 1 teaspoon mustard

  • Place all the ingredients in a food processor or a grinder that can handle wet ingredients.
  • Blend until smooth.

Of course, there’s more to Icelandic cuisine than hot dogs. I’ll be sharing more from our trip soon!

 

This ice cream is very much inspired by a recipe from The Bojon Gourmet, a blog I discovered via Pinterest. It caught my eye when I was looking for ideas on new ways to put some of our enormous apple harvest to good use. I replaced Alanna’s cream base with a rich and very sweet custard base and roasted my apples until the sugars not only caramelised, but the edges caught and blackened to add texture and a touch of bitterness. I didn’t include a crumble as it tends not to stay crisp for long and our ice creams usually last at least a few weeks in the freezer. That said, this one’s disappearing fast!

Serendipity struck when making the custard ice cream base: I decided to use up 75 grams of sugar mix leftover from a recent apple pie making session. The leftover sugar had a little cinnamon and plain flour mixed into it (for thickening the pie filling) and I topped it up with an additional 25 grams of plain sugar. I blended and cooked my custard using my wonderful Froothie Optimum 9400 power blender, and found that the inclusion of the flour resulted in a beautifully smooth and thick custard.

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Burnt Apple & Bourbon Ice Cream

Ingredients
For the roasted apple

2 medium apples, peeled, cored and diced
2 tablespoons bourbon whiskey
100 grams light brown sugar (I use Billington’s sugars)
0.5 teaspoon cinnamon
0.5 teaspoon freshly grated nutmeg
Pinch of allspice
For the ice cream base
250 ml double cream
150 ml full fat milk
100 grams sugar
1 pinch salt
3 large egg yolks
0.5 teaspoon cinnamon
Optional: 1 tablespoon plain white flour
To make the ice cream
Custard
2 tablespoons bourbon
Roasted apple mixture

Method

For the roasted apple:

  • Preheat the oven to 200 °C.
  • Toss all the ingredients together to combine and transfer to a small roasting dish. Roast for about 45 minutes, checking on progress once or twice during the cooking time. If the apples are not yet caramelised, with a little charring on some edges, roast for longer until they’re ready.
  • Remove from the oven and set aside to cool. These can be made the day before churning the ice cream and stored in the fridge until needed.

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For the ice cream base:

  • I combined all the ingredients and used my power blender to both mix and cook the custard for several minutes. The speed of the powerful blades generates enough heat to cook the custard while continuing to mix it so that nothing catches. No burnt bits, no lumps and very quick.
  • Alternatively, you can make your custard the traditional way by gently heating cream, milk and half the sugar in a pan until it reaches boiling, then removing from the heat. Meanwhile beat the remaining sugar and egg yolks together in a large bowl. Slowly pour the hot cream and milk over the eggs, whisking continuously, and then pour the combined mixture back into the pan and cook until it thickens. Make sure you stir continuously so that the custard doesn’t catch and burn.
  • Once cooked, set aside to cool. The custard can be made the day before churning the ice cream and stored in the fridge until needed.

To make the ice cream:

  • Add two tablespoons of bourbon to the custard base and mix well.
  • Add the roasted apple mixture. Alanna puréed some of hers and adds the rest whole, but I decided to leave all of it whole. I added only three quarters of the mixture as I thought it would be too much but in retrospect I could certainly have all of it.
  • Churn in an ice cream machine until ready.

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With the fruit, bourbon and spices this ice cream is very reminiscent of mince pies and Christmas pudding.

The Smart Scoop: Sage by Heston Blumenthal

For the last couple of years I’ve been using a Gaggia ice cream machine. I’ve been happy enough with the results, but have sometimes wished it would churn the ice cream till it was just a little more solid. I have worked around this by transferring the finished ice cream to a freezer container and popping into the freezer to solidify further.

When I heard that the Sage by Heston Blumenthal range of appliances included an ice cream machine, called the Smart Scoop, I was intrigued by some of the extra features it offers over my Gaggia. It’s also a good looking machine with its handsome brushed stainless steel surface.

Instead of just having a timer function that switches off when the time is up, the Smart Scoop offers a range of settings from sorbet through frozen yogurt and gelato to ice cream. Once you’ve chosen the texture you’re aiming for the ice cream maker starts freezing and churning. It automatically senses how hard the mixture is so it can alert you when it’s ready. Alterrnatively, you can use manual mode to freeze and churn for a set time according to your own recipes.

There’s an alarm to alert me when the ice cream is ready. I can adjust the volume (or set it to mute) and I can choose between a regular beeper and an ice cream van-style musical tune.

The Smart Scoop also has a function to keep the finished ice cream (or sorbet) at your chosen consistency for up to three hours so I don’t need to come running the moment the alarm goes off.

With our Gaggia, I always have to stay close, especially as the machine comes to the end of it’s timer run. Sometimes the ice cream isn’t finished and I have to turn the dial again to give it more time. Sometimes the motor starts to strain as the ice cream becomes too solid for the machine to churn any further and the paddle stops rotating; then it’s a case of having to switch the machine off quickly and transfer the ice cream into another container to pop into the freezer. The Smart Scoop solves both of these problems.

Niggles?

I wish the Smart Scoop ice cream bowl was dishwasher safe; this seems to me to be an oversight for the modern kitchen.

And of course, like most ice cream machines with integrated freezing unit, it’s large and very heavy. This, of course, is the same for all the models that I’ve come across.

Overall?

I’m really happy with it and shall be sharing many more sorbet, froyo and ice cream recipes to come.

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Other ideas to make the most of apple season:

And if you’re interested in the history of apples, read my post about a Visit to the National Fruit Collections at Brogdale.

This ice cream is my entry into the September / October #BSFIC challenge, Anything Goes.

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Kavey Eats received a review machine from Sage by Heston Blumenthal and an Optimum 9400 blender from Froothie. All opinions are my own. Please see the right side bar for a special offer on buying the Froothie Optimum 9400 with an extended warranty via my affiliate link.

 

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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.

 

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.
 

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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