- 3 large eggs
- 250ml sunflower oil
- 250g soft light brown sugar
- ½ tsp vanilla essence
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 300g courgettes, peeled and grated
- 100g walnuts, chopped roughly
Tag Archives: courgette
Eating flowers in summer is one of life’s simple luxuries.
I have got a courgette flowers “beignet” recipe on the blog already but this one is our Sicilian version and I love it for the sharp freshness the ricotta gives against the fried batter. Here I used the same batter recipe as before.
This light snack makes a perfect starter to a summer dinner party.
- Per Courgette flower:
- Ricotta, 1 Tbsp
- Salt and pepper to flavour
Season the ricotta and drop a spoonful inside each courgette flower. Delicately close the petals around and dip this into a light batter. Shallow fry in a bit of rapeseed or sunflower oil. Once brown – it takes a few seconds- lay each parcel onto kitchen towel to drain the excess oil.
Serve warm as soon as they are done.
Summer is a time for enjoying all the wonderful mediterranean vegetables that we don’t tend to get for the rest of the year. I try and make use of the seasonal cornucopia of tomatoes, aubergines, courgettes and others as much as I can!
Here I give you a family recipe that has delighted us for generations with its simplicity and rich taste:
- 4 big courgettes
- Creme fraiche 125 ml
- Milk 60ml
- egg 1
- Grated Emmental 100g
Take 4 beautiful courgettes, rince and slice them in half.
Steam or boil them briefly until slightly tender but not fully cooked.
Slice them thinly and lay the slices into a buttered dish.
Cover the first few slices with a few spoonfuls of cream and a bit of grated cheese and layer the dish until you run out of ingredients. Best to use quite a deep dish and not too large, like a tureen for meat loaf or patés for example.
Beat the whole egg in a glass of milk and and pour over the top. Add cubes of pancetta and ground pepper to taste. You can sprinkle the top with Parmesan if you don’t eat pork. I never use salt here because of the cheese!
Bake on medium heat for 35 minutes until it is properly roasted and very soft, and you can serve it with a spoon. Guaranteed to please everybody including those who think they have no taste for courgettes! How deluded…
This was the view last week and the location of a great “cousins” picnic, on what is officially for me the most beautiful beach in the world: Our sea to the South, Camargue to the North and the foothills of the Cevennes dreamily appearing to the East in ghostlike shadows…
For this colourful dish from Provence, you need very fresh and tender summer vegetables and a mandolin to cut them finely so the final consistency is more that of a moist loaf than a gratin.
2 large onions
Glass of Passata
Parmesan to sprinkle after baking
Slice all three vegetables finely then nestle them in alternate order inside an oiled Terracotta dish. Season with salt and pepper, generous thyme and a line of olive oil. Pour the Passata on top and decorate with the basil.
Put in a warm oven for a minimum of 45 minutes, until the vegetables have melted into each other. Drain by tipping the dish if they have released to much water. Sprinkle with more olive oil and parmesan and serve very hot.