Courgette hummous

courgette hummous

This recipe can be made with either tahini or chickpeas. It’s a good idea to make use of the oven when you’re cooking something else.

3 courgettes, thickly sliced
5 cloves garlic, peeled
juice of 1 lemon
2 tablespoons tahini or 1/2 cup chickpeas
olive oil
salt and pepper

Heat the oven to 200ºC. Put the courgettes and garlic in a metal roasting tin and season with salt and pepper and a glug of olive oil. Roast the courgettes and garlic until they are soft and the courgettes have lost all their liquid.

Transfer to a bowl, add the lemon juice and tahini or chickpeas and blend well. Check for seasoning.

Courgette flowers stuffed with goat’s cheese

Courgette flowers stuffed with goat's cheese

Courgette flowers stuffed with goat’s cheese

We made these stuffed courgette flowers with some of this year’s goat cheese. The cheese was still soft but had been made long enough before for the flavours to start to develop. The recipe is taken from Hugh Fearnley-Whittingstall’s VEG everyday.

Courgette flowers stuffed with goat's cheese

Courgette flowers

Courgette flowers

soft goat’s cheese or ricotta cheese
fresh herbs (choose from parsley, chives, basil, mint), finely chopped

100g plain flour
40g cornflour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
200-250ml cold water

Beat together the cheese and herbs. Carefully spoon into each of the flowers, twisting the end to act as a seal.

Make the batter by sieving the dry ingredients into a bowl. Gradually whisk in the water   until you have a smooth batter.

If you a wok to fry the courgette flowers, you can get by with using less oil and it will be safe. Heat some sunflower oil in the wok. Dip each flower in the batter and then gently lower into the hot oil, one at a time. It is best to fry them in several batches.

Fry for 1 or 2 minutes until they have puffed up and are crisp and golden.

Drain on kitchen paper while cooking the next batch.

Stuffed courgette flowers

Courgette flowers, stuffed and ready for frying

Courgette, Lemon and Almond Cake

Courgette, Lemon and Almond Cake
Courgette, Lemon and Almond Cake

Courgette, Lemon and Almond Cake

This is a delicious way to use some of the prolific courgettes that we’ve got growing at the moment.

200g almonds, skinned, ground and toasted in a frying pan
300g grated courgette
240g plain flour
350g sugar
225m olive oil
3 eggs
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon almond extract
2 teaspoons vanilla extract

4 tablespoons lemon juice
4 tablespoons white sugar
125g icing sugar

Beat the oil and sugar together until light and fluffy. Add one egg at a time, beating well after each one. Beat in the vanilla and almond extract.

Gently stir in the dry ingredients (flour, baking powder, ginger, bicarbonate of soda, nutmeg, cinnamon). Pour into an oiled and lined bread time.

Bake in the oven for 40-50 minutes. Cool on a baking rack.

Mix the frosting ingredients together and drizzle over the cake. Leave the cake to cool completely.

Courgett and lentil lemony soup

1 onion, finely chopped
2 handfuls of green lentils
2 handfuls of red lentils
courgettes, roughly chopped
lemon juice
vegetable or chicken stock

Fry the onion in olive oil until soft before adding the courgettes and frying for another couple of minutes.

Add the lentils. Add the stock and bring to the boil. Simmer for 40 minutes or until the lentils are soft.

Season with salt and pepper and squeeze in the lemon juice.