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).
Courgette fritters
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.
Courgette soufflé
3 medium courgettes (about 300 gm)
1 small fresh goats
2 eggs
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
Courgettes gratinées
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
Sorry I haven
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