eat what you grow

Comment by Cathy Garton on August 17, 2010 at 13:40

I love to make jams and chutneys - looking forward to the glut of raspberries when we come back from holiday to make jam - and hoping for another flush of courgettes for chutney! I'm a little obsessed with jams and jellies at the moment - with blackberries, elderberries, crab apples and sloes everywhere I look, I'm going to need a lot more jars......

Comment by Julie Hill on August 17, 2010 at 16:56

Had so many courgettes that I made a chocolate courgette cake which I was assured would taste as good as carrot cake! Not so! It had a very odd taste - the dustibin was the best place for it! But I can recommend courgette fritters which I now have in my freezer waiting for munching in my own time!

Comment by Caro on August 17, 2010 at 17:21

I recently bought a cupcake book on the strength of its recipe for beetroot muffins, described as being pink and delicious. First attempt was pretty but tasteless, second attempt had added spice but looked gruesome (think greyish-pink dumplings), went straight in the bin and am now sticking to savoury recipes. Although the Choccy Beetroot cake I made last summer was very popular ...

Comment by Emma on August 17, 2010 at 19:23

I made courgette fritters last night. They were yummy.

Carolyn I made a beetroot cake last year from the Riverford cook book. I have to say I was not terribly impressed. Mainly because the cake wasn't pink at all! (It didn't taste great either. OK but not great.)

Comment by Emma Cooper on August 18, 2010 at 8:10

I tried courgette cake once, too - very odd flavour, couldn't eat it. Currently using the courgettes in ratatouille, then the leftovers are turned into pasta sauce or baked with some cheese on top - there's only the two of us! Any spares are grated for the chickens, they love them!

Comment by Sarah Butler on August 18, 2010 at 10:17

I have been making courgette chocolate cake for years and it is lovely and moist. You can't even tell it has courgettes in it. Would anyone be interested in the recipe? Note I am originally from Canada so the recipe is by volume instead of weight.

Comment by Emma Drew on August 18, 2010 at 14:40

I've got a glut of beetroot - a present from my mother-in-law! - and someone suggested chocolate and beetroot cake as a good recipe. Someone else suggested I change mother-in-law..!!!

Comment by Stephen Shirley on August 18, 2010 at 15:54

Beetroot crisps for eating now - or beetroot chips for eating now or cooking and freezing for later.

Or...

Beetroot & Horseradish

Ingredients
2 Medium cooked beetroot.
2 tablespoons of horseradish sauce.
2 tablespoons of natural yoghurt or crème fraiche.

Method
Grate or finely chop the beetroot.
Place in an oven proof dish and mix in the horseradish, yoghurt or crème fraiche.
Cover with foil and place in a medium oven for 15 minutes to warm through.
Serve with all meat and poultry.

Comment by Emma Drew on August 18, 2010 at 15:56

Beetroot crisps? What a genius idea. Thankyou!

Comment by Melony Lawrance on August 19, 2010 at 9:24

I found one of my favourite beetroot recipes on this blog, have to say its addictive... http://bit.ly/ggVE0

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