One of the nice problems we face at this time of the year is what to do with all the courgettes. Our simplest recipe is just to cut them from the plant, slice them lengthways, brush them with olive oil and barbecue them in the garden to eat within a few metres and about 10 minutes of the plant.
Lo Jardinièr makes delicious fritters with the courgettes themselves and the flowers, and the other day he made a courgette soufflé following a recipe described to us by our neighbour over the garden fence.
We don't use very exact quantities in cooking - we use what we've got usually and often guess weights and amounts. These recipes serve 2 people as a main dish, or 4 as a tapas dish (approximately, although appetites vary).
Courgettes with their flowers still attached
for the batter:
1 cup of half milk, half water
salt and pepper
3 or 4 dessertspoonfuls flour
Mix the milk and water mixture with enough flour to make a thin batter.
Slice the courgette flowers in half lengthways, wash and dry.
Slice the courgettes thinly lengthways
Dip flowers and slices into batter and fry in a mixture of half olive oil and half sunflower oil until brown and crisp. Eat straight away.
3 medium courgettes (about 300 gm)
1 small fresh goats
salt and pepper
grated cheese - gruyere or Cantal or other hard cheese
Cut courgettes in chunks and steam until tender. Blend in the food processor or put through a mouli légumes and allow to cool. Mix the blended courgette with the goats
And a couple of recipes of mine:
Courgette omelette or tortilla
Grate 2 or 3 medium courgettes and sauté gently for 8 - 10 minutes in olive oil in an omelette or frying pan. Don
Slice 3 or 4 courgettes fairly thinly and fry in olive oil. Remove from the oil and drain on kitchen paper. Layer them in a flan dish. Sprinkle with salt and pepper and grated Parmesan or other hard cheese and then with piment d
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