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  1. #25
    big fiona is offline Seedling
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    Sarah Green's book on Vegetarian cookery has some really good recipes for courgettes. My favourite is Hazelnut and Courgette bake. It's really tasty, especially with a tomato sauce. It's very nice eaten cold too.

    Big Fiona

  2. #26
    Sue
    Sue is offline Cropper
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    Two minds, BigFiona, was looking at that very recipe this morning, with your recommendation, shall have a go at the weekend, after the Veg Box delivery - courgettes this week!
    best
    Sue

  3. #27
    pigletwillie's Avatar
    pigletwillie is offline Ohhh Shiny
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    I have started to add them into almost every dish as they take flavour well and bulk out other ingredients. Depending upon the recipe they are sliced diced or grated and to be honest not very often do people realise they are there.

  4. #28
    Alison's Avatar
    Alison is offline Gardening Guru
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    Quote Originally Posted by Sue View Post
    Two minds, BigFiona, was looking at that very recipe this morning, with your recommendation, shall have a go at the weekend, after the Veg Box delivery - courgettes this week!
    best
    Sue
    Goodness, courgettes in December where does your veg box come from? Ours is pretty much all root veg and cabbage at this time of year from one of the local farms. Still got some cooked up into pasta sauce in the freezer though after last summer's bumper crop.

    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?

  5. #29
    Brookfield Growers is offline Germinator
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    Hi all,
    am new to the vine, but thought that I would add a recipe that I have used this summer on our excess courgettes. I found it on an american website - hence the name & measurements.

    Zucchini Relish

    10 cups chopped courgettes
    2 cups chopped onions
    5 cups salt
    2 tablespoon corn flour
    3 green peppers - chopped
    3 red peppers - chopped
    one small chilli - chopped
    1 tablespoon nutmeg
    1/2 teaspoon black pepper
    2 tablespoon celery seeds
    1 tablespoon turmeric
    6 cups sugar (i use 3 of white and 3 of soft brown)
    2 1/2 cups cider vinegar.

    place chopped courgette and onions in large pan, sprinkle with the salt and let stand overnight. Next day rinse well. Stir in all of the rest of the ingredients and cook for 30(ish) minutes. Bottle in steralised jars. Makes about 8 commercial pasta sauce size jars. Tasted great at Christmas with meats and cheese!
    Last edited by Brookfield Growers; 02-02-2007 at 04:52 PM.

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