Ideas & recipes for using Gluts up!

Comment by Zoë on August 16, 2010 at 19:32

Here's another one for those courgettes:

Courgette and tomato gratin

Serves 4
preheat oven to Gas Mark 4, 180C, or 160C in a fan oven

Ingredients:

1 red pepper
4 tbsp Olive Oil
1 red onion, finely diced
1 clove garlic, crushed
4 tomatoes
2 medium courgettes
1tbsp chopped Basil
1tbsp chopped Parsley

Method:

Halve, core and deseed the red pepper. Dice half the pepper, and slice the remaining half and reserve the slices until later.

Heat the oil on the pan and fry the onion, diced pepper and garlic until tender. Dice one of the tomatoes, and add to pan, and cook for a further 5 minutes until soft.

Spoon this mixture into the base of a gratin dish.

Cut the courgettes and tomatoes into slices about the thickness of a £1 coin.

Places the courgettes, tomatoes and pepper slices in the dish in alternate rows, a row of courgettes, a row of pepper, a row of tomatoes and so on.

Season to taste and drizzle with a further 2 tbsp of olive oil.

Cook for 25 - 35 minutes until golden and tender.

I cooked this with Italian Pot Roasted Chicken, and Potatoes Boulangere.

Comment by Damo on August 16, 2010 at 21:39

The River Cottage for courgette bread is really good, we're looking for any way of using them up at the moment!

Comment by Sue Hall on August 17, 2010 at 11:01

There's a wonderful recipe for Courgette Carbonara in Jamie Oliver's 'Cook Your Way to the Good Life'....it's yummy. Must be our most used recipe this year.

Comment by Claire Haslam on August 18, 2010 at 12:31

Raw shredded courgette salad (google raw courgette pasta or salad) is really really tasty. I was a bit sceptical at first but since I made my first bowl of the stuff the courgettes are no longer cooking in our kitchen.

2 large courgettes skin off and shredded
1 large carrot shredded
Avocado in chunks (optional)
pinch of chilli flakes
juice 1/2 lemon
salt n pepper to taste

May have been good with a pureed garlic clove in too...next time.

Comment by Claire Haslam on August 18, 2010 at 12:32

Forgot to say that I put in herbs that came to hand. I think it was chopped mint, parsley and coriander.

Comment by Magic Cochin on August 23, 2010 at 13:48

If you have surplus veg from your plot you can join http://foodshare.co.uk/ and supply a local hospice or other community charity.

This scheme was started in a village near Cambridge and is spreading rapidly. See video.

BTW My hens sell their eggs to support Milton Hospice - "Eggs for Each" has raised over £300 to date.

Comment by Gillian Carson on September 1, 2010 at 21:09

I'm probably the only person with a glut of Raspberries but I made Raspberry Milk today and it was a hit with my 2 year old. http://www.mytinyplot.co.uk/fruit/raspberry-milk/

Comment by VP on September 26, 2010 at 17:56

I've just added a review of John and Val Harrison's How to Store Your Home Grown Produce over on this site's blog. It's a useful guide, so I thought it was worthing flagging up here too.

http://ukveggardeners.com/profiles/blogs/how-to-store-your-home-grown

However, it's not the only guide to the subject and if you have a reasonable set of cookbooks, you may have most of the information already.

Comment by Jan Willetts on October 10, 2010 at 15:36

Made quince paste/cheese/membrillo with a basketful donated by a friend-it made the kitchen smell lovely. The recipe is based on one featured in Xanthe Clay's "Its raining plums" from The Daily Telegraph.
6 quinces-washed and quartered. Simmer in approx 8fl. oz water until soft, mash up as they soften to ensure they all get cooked evenly. Sieve-this takes a while, you need something good on the radio! Do it in portions, scraping off the resulting puree into a bowl and removing the leftover cores and pips from the sieve before you tackle the next portion. Weigh the puree and put in a pan with an equal quantity of granulated sugar. Stir over gentle heat to dissolve the sugar, then let it simmer away with occasional stirring until it is thick and pink(about an hour). When you can draw a line through it with your spoon and it leaves an open trail, it is ready. Pour into a baking tray lined with greaseproof. Dry off in an airing cupboard for several days until you can cut it into diamonds and toss in sugar to use as a sweet meat. Alternatively, pour into small straight sided ramekins or jars brushed with glycerine or oil. Cover with cling film and keep in the fridge to serve with cold meat or cheese-decant from the mould and cut into slices!

Comment by VP on October 22, 2010 at 16:15

Here's a handy cookbook for all those pumpkins and squash you've bought in this week. There's quite a few recipes for courgettes too. It's a really nice little book.

http://vegplotting.blogspot.com/2010/10/cooking-with-pumpkins-and-s...

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