Now that you've grown your wonderful tasty produce what are you going to do with it? In particular there are some crops that come many at once and are difficult to store. One such favourite of allotmenters is the courgette. They come thick and fast in mid-season. You give them to family friends and possibly now to the exchange barrow. Here are a couple of recipes which both help to use them up and can be frozen to give the benefit in the lean Winter months.
Courgette and Tomato Soup:
1 & 1/2pounds (700gm) Courgettes chopped
1 & 1/2pounds (700gm) Tomatoes skined and chopped
2 Large onions chopped
4 Cloves Garlic crushed
2-3 Teaspoons Dried Basil 1 pint (0.567 litre) Boiling water 1 Dessertspoon
Tomato puree Olive oil Butter Salt & Pepper to taste Milk to thin out.
Choped fresh basil - garnish.
Melt oil and butter in a saucepan and sweat the vegetables until softened (about 15 mins). Add dried basil, water and tomato puree. Simmer for 20 mins. Liquidise, add enough milk to correct consistency. Check the seasoning. Sprinkle chopped fresh basil over (if desired) and serve.
Courgette Bread:
1 & 1/4 pounds (560gm) white bread flour
1 pound (450gm) courgettes trimmed and grated - not skinned
1 Tablespoon salt
1 sachet dried yeast
8 Fluid oz (0.226 Litre) tepid water
1 Tablespoon Olive oil
Sprinkle the grated courgettes with the salt and leave for about 30 mins. Squeeze out the excess moisture in a teatowel or muslin. Disolve the yeast in half the water, mix with the flour and courgettes, add the olive oil and enough of the remaining water to make a smooth but fairly firm dough. Knead for about 10 minutes, prove till doubled in size and knead again. Shape into a cylinder, lay on a buttered tray, cover with a damp teatowel and leave to prove once more for about 45 minutes. Brush with olive oil or egg yolk and bake at 220 degrees for 30 - 45 minutes.
Savoury Scones:(Using Courgette)
1lb (450gm) Self Raising Flour
2 Level teaspoons Baking Powder
3/4lb (340gm) Grated Courgettes (leave the skin on)
1 Tablespoon Salt
4oz (112gm) Margarine
Approx. 10 Tablespoon milk or sour milk or a mixture of the two. Butter milk
Crème Fraise can also be used.
4oz (112gm) Grated Cheddar Cheese
1 Level Teaspoon dry Mustard Powder
Pre heat the oven to 425F degrees or 200-220C in fan assisted oven or Gas Mark 7.
Put grated courgettes into a bowl and mix with the salt.Leave
for about tem minutes. Drain and squeeze out the excess juice from the
courgette in a clean tea towel or piece of muslin.
In another bowl rub the margarine into the flour and baking powder with the
fingertips or use a hand electric mixer on low speed until the mixture
resembles fine breadcrumbs.
Add the grated cheese, mustard and courgette then enough milk to make a soft
manageable dough.Roll out the dough to about ½ inch (1cm) thick and cut into
rounds with a pastry cutter.Place the rounds on a greased baking tray and bake
for 10-15 minutes until well risen and a nice golden brown.
Courgette Salad.
| Not many people realise that courgettes can be eaten raw but they can and they make a succulent salad. Quantities of all ingredients depend upon taste and how many are being served and if you want it as a 'course' on its own. | 
Courgette salad with tomato and basil with courgette bread.
|
Freshly picked courgette (not too large)
diced ham (optional)
diced cheese (optional)
fresh chopped herbs e.g. basil, coriander, flat leaved parsley (optional)
Chopped or sliced fresh tomato (optional)
freshly ground sea salt to taste
freshly ground black pepper to taste
extra virgin olive oil
Remove ends of courgette and slice thinly (2-4mm or 1/8th inch
it isn't critical)into a bowl season with salt and pepper. Drizzle a small
quantity of olive oil over (apr. one cap full per average sized courgette).
Toss. Serve with fresh bread.
That's the simplest form of the dish. For the other variations try it with the
cheese or the ham and with or without the tomatoes and or herbs. If cheese or
ham is used the salt isn't vital.
Finally, experiment for yourselves.
