Chocolate Courgette Cake
120 gm softened butter
125 ml sunflower oil
100 gm caster sugar
200 gm soft brown sugar
3 large eggs, beaten
130 ml milk
350 gm plain flour
2 tsp. baking powder
4 tbsp cocoa
450 gm courgettes, peeled and grated finely
1 tsp vanilla extract
Line a 20 x 35 cm baking tray. Heat oven to 190/ fan 170 / gas mk 5
Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
Sift the dry ingredients together and fold into the mixture. Stir in the grated courgettes and vanilla extract.
Spoon into tin. bake for 35-45 minutes
Cut into squares while still warm.
Courgette Fruit Loaf
250 gm mixed dried fruit of your choice
100 ml liquid - booze / tea (cider, brandy, black tea, your choice)
250 gm finely grated courgette
125 gm butter
100 gm sugar
90 gm plain flour
50 gm ground almonds
half tsp baking powder
1 tsp ground spices (nutmeg, ginger, all spice, mixed spice)
2 eggs
1 tsp vanilla extract
50 gm nuts (optional)
50 gm glace cherries (optional)
2 lb loaf tin lined
Add the dried fruit and liquid of your choice to a saucepan. Bring to the boil and then remove from the heat and leave to cool.
Heat oven to 150/ fan 130 / gas mk 2
Mix together the flour, baking powder, spices and ground almonds in a bowl. Add the cherries and nuts to this bowl if using.
Mix the butter and sugar together until light and fluffy. Gradually add the eggs, one at a time until mixed thoroughly.
Fold one third of the dry mix, vanilla extract and one third of the courgettes into the mixture. Add the fruit and its cooking liquid, fold in. Add the remaining dry mixture and courgettes.
Spoon into tin. bake for 1 ½ to 1 ¾ hours
Cool on rack before slicing and eating
Courgette muffins
185 gm / 10 oz flour
2 tsp baking powder
85 gm / 3 oz cheese, grated
2 eggs
some milk
one medium courgette finely diced
one small onion, sliced
one clove garlic, crushed
half a chilli, chopped
a little oil for frying
handful of fresh herbs, chopped
A twelve-hole muffin tin with silicone muffin cases. Heat oven to 200/ fan 180 / gas mk 6
Fry onions until golden add chilli and garlic. Add to bowl with courgette, season well with salt and pepper and leave to cool.
Put eggs in cup, beat, add milk to fill cup (you will probably need a bit more) Remove two tbsp of this mix and put to one side for glazing, top up with milk.
Mix flour, baking powder, herbs and cheese in big bowl. Stir in cooled veg. Add the egg/milk mix and fold to make a soft dough (it is going to be dolloped not rolled) you may need a little more milk.
Dollop into twelve silicone muffin cases (ice cream scoop really helps). Smooth tops slightly and glazed with reserved egg mix.
Bake for 20 mins approx. Remove from silicone cases and cool on a rack.
Courgette Antipasti
600 gm / 1 lb 5 oz courgettes (about 4 / 5 courgettes)
2 tbsp olive oil
2 cloves garlic finely sliced
200ml/7 fl oz light olive oil
Juice of 2 lemons
1 tbsp fresh thyme
Salt and pepper (celery salt optional)
Prepare a couple of jars
Slice the courgettes finely lengthwise, this is easiest with a mandolin. Place in a large shallow dish with 2 tbsp of olive oil. Toss the slices around to coat them thoroughly. Season with salt and pepper.
Heat a large frying pan or griddle plate and fry the courgette ribbons for approximately 2 minutes each side. Remove from pan and place on kitchen towel.
Put the lemon juice in the shallow dish and toss the courgettes in this when they are cooked. Leave to cool. Season with a little celery salt (optional).
Pack the courgette, garlic and thyme into a sterilised jar. Top up the jar with olive oil. Give the jar contents a prod with a spoon handle to get out and air bubbles.
Store in the fridge and use within six weeks.
600 gm / 1 lb 5 oz courgettes (about 4 / 5 courgettes)
3 shallots (finely chopped)
2 tbsp salt
500 ml cider vinegar
140 gm sugar
1 tsp mustard seeds
1 tsp fennel seeds
half a fresh chilli finely sliced
1 tsp ground turmeric
Prepare a couple of jars
Slice the courgettes finely lengthwise, this is easiest with a mandolin. Put in a bowl with the shallots and sprinkle over the salt, toss the courgettes to coat thoroughly with salt, leave for half an hour. Add half a cup of cold water and leave for another half hour. Drain the courgettes and rinse well. Pat dry using kitchen paper and a clean tea towel.
Mix the remaining ingredients in a fairly large saucepan. Heat gently to dissolve the sugar and bring to the boil. When the mixture boils, add the courgettes and turn gently until a couple of bubbles return.
Spoon into sterilised jars. Store in the fridge and use within six weeks.