SEASONAL FOOD
Courgettes Squash Captain I
f you have ever grown your own courgettes, you will know that it’s easy to run out of ideas for how to cook the abundant crop! But fear not, here are 6 delicious recipes to use up this versatile veg. Souped up For a gorgeous courgette and mint soup, sweat down onion and garlic, then add diced courgettes and cook until soft. Season to taste, add vegetable stock and whi with a blender until smooth. Stir in some creme fraiche and a small bunch of chopped mint.
Show me the lolly Top and tail baby courgettes and cut into e ual lollipop pieces. Make a sauce with lemon est and juice, oregano, chilli, honey, oil, black pepper and salt. Pour half over the courgettes and marinate for at least hours. Barbecue the lollipops on skewers until grid ddle marks appear, and a serve with h the remainin ng sauce for dippin ng.
Ciao courgetti f you are cutting down on carbs, courgette spaghetti, or courgetti’, is a super healthy and tasty alternative. Use a julienne peeler or spirali er to achieve the strands, and add to stir fries in the last two minutes of cooking time, or steam to serve with pasta sauce. Raw energy Courgettes are so sweet and juicy there is often no need to cook them at all especially if you pick them young. Sliced, grated, chopped, spirali ed, or cut into ribbons, they add a sweet crunch to any dish.
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Stripped for action Cut courgettes lengthways into strips, toss in a bowl with olive oil and lots of your favourite seasonings, then cook on the barbecue, or griddle, for minutes, turning once to get those great grill marks. Superb as a healthy side dish or added to pasta and salads.
Flower power Make a light batter with plain flour and sparkling water, plus seasoning. Dip courgette flowers into the batter, deep fry for minutes until crisp, then drain on kitchen paper. A stylish and uick starter for a summer dinner party.
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