Home' Advocate Communications : Fiordland Advocate 25 February 2010 Contents WHAT'S COOKING
Page 14 | 25 February, 2010
This vegetarian main course is
based on a recipe from Crete.
Crumbled feta cheese could
replace the ricotta. Soak the
feta in cold water for 30 minutes
before using to reduce the salt
Preheat the oven to 180°C.
Lightly oil a 24cm x 19cm baking
dish or similar.
Combine the courgettes, potatoes
and onion in a large bowl. Sprinkle
with the flour and seasonings.
Add the cheeses, mint, garlic
and olive oil. Toss to mix well.
Tip into the baking dish. Press
down lightly to compact the
mixture a little. Drizzle evenly
with the water.
Bake for about 1½ hours or
until the potatoes are very
tender. Cool for 10 minutes
Courgettes -- a member of the gourd
family -- are a popular summer
The numerous varieties are easily grown in the home garden or in a tub.
Zucchini is the Italian name for these small marrows but over the border
in France they are known as courgettes, the term used by supermarkets
and greengrocers in New Zealand. In the United States the green ones
are zucchini but the yellow variety of the same shape are summer
Courgettes are best eaten while small and tender. The skins should be
As an accompaniment use raw or steam, microwave or stir-fry for best
results. Never overcook.
Courgettes are versatile:
• Dip the flowers into a light batter and deep fry or fill with a mousse of
fish or chicken and poach in stock.
• Slice into thin rounds or batons, or grate and mix with other raw
vegetables - serve with a mustard, yoghurt and walnut oil dressing.
• Halve and hollow out the courgettes. Fill with cheese, garlic and
breadcrumbs then bake or grill.
• Grate and combine with an egg, chopped mint, freshly ground black
pepper and a tablespoon or two of self-raising flour. Fry spoonfuls in a
little olive oil to make fritters.
• Dip thick batons of courgettes into beaten egg then into seasoned,
dried breadcrumbs and deep fry -- serve with drinks.
• Halve lengthwise, marinate in olive oil and plenty of crushed garlic
and rosemary. Barbecue or grill until just tender.
• Shredded courgettes can be added to waffles, pancakes, muffins or
• Use as a replacement for carrot in a carrot cake. Squeeze out any
extra moisture from the shredded vegetable before using.
½ cup couscous
¾ cup boiling water
2 small courgettes, thinly sliced
½ each: small red pepper
(capsicum), red onion, diced
½ teaspoon each: sambal oeleck,
3-4 tablespoons good vinaigrette
salt and freshly ground black pepper
Place the couscous in a medium-
sized bowl. Add the boiling water
and stir to blend.
Cover the bowl and stand until
the water is absorbed, about 10
minutes. Fluff with a fork.
Add the courgettes, red pepper,
onion, sambal oeleck and cumin.
Drizzle with the vinaigrette and
toss to combine. Season.
This salad can be prepared 3
A moist cake.
4 medium firm courgettes
¾ cup chopped walnuts
2 cups flour
1 teaspoon baking powder
¾ teaspoon each: baking soda,
¼ teaspoon each: salt, grated
150g dark chocolate
1½ cups sugar
½ cup plus 2 tablespoons canola oil
1 teaspoon vanilla essence
¾ cup milk
1 tablespoon lemon juice
Preheat the oven to 180°C.
Lightly grease and line the base of
a 20cm-23cm cake pan.
Shred the courgettes on the
coarse side of a cheese grater.
Squeeze out any excess moisture
and mix with the nuts.
Sift the dry ingredients into a
bowl. Melt the chocolate in a
double boiler over hot (not boiling)
water. Beat the sugar, eggs, oil
and vanilla, until light. Stir in the
dry ingredients alternately with
the milk and lemon juice. Add the
courgette mixture and combine
Pour into the prepared cake pan.
Bake for 50-60 minutes until a
skewer inserted in the centre
comes out clean. When cool the
cake may be iced with chocolate
icing or ganache.
Chocolate courgette cake
4 rashers streaky bacon
2 tablespoons finely sliced basil
100g feta cheese, drained and
1 spring onion, diced
2 eggs, lightly beaten
¼ cup self-raising flour
freshly ground black pepper to taste
2 tablespoons canola oil
Grill or microwave the bacon, until
crisp. Chop finely.
Drain on paper towels.
Trim both ends of the courgettes.
Shred into a colander or large
Squeeze out any excess moisture.
Place in a bowl.
Combine the courgettes with the
bacon, basil, feta cheese and
Combine the eggs, flour and
pepper then fold into the
Heat a little oil in a non-stick frying
pan on medium heat. Drop large
spoonfuls of the mixture into the
pan. Cook in batches, until golden
and cooked through, about 5
minutes. Flip over and cook the
other side for 1-2 minutes.
Delicious served with a tomato or
fruit salsa or chutney.
Serve as a light meal with a
salad and crusty bread or as an
Courgette, bacon and feta
750g courgettes, thinly sliced
500g potatoes, peeled and thinly
1 medium onion, diced
¼ cup flour
freshly ground salt and pepper
250g ricotta cheese
125g Parmesan cheese,
4 tablespoons diced mint
4 cloves garlic, crushed
¼ cup each: olive oil, water
The feta may be soaked in cold water for 30 minutes to remove salt, if
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