There are so many different courgettes and squashes today's pickings
It is the first time I have grown these Patty Pan mixed but am really pleased with the different colours, the biggest one in the picture above is a Crown prince squash weighing 2.5kg!! The smaller courgettes are usually sliced length ways marinated in sweet chilli sauce and put on the bbq.With so many I have had to come up with some different ways of using them, one of the chef's at work suggested courgette and cumin soup, so I gave it a go and the end result was this
I had it with some Stotty Cake which if you see a previous post you will know it is actually a bread.The soup was just so easy to do, I made enough to use a courgette up and had enoughto go in the freezer too.
1 onion chopped
1 garlic clove crushed
3 tsp cumin ( I tried one but felt it needed more)
5 oz potatoe peeled and cubed into 1cm cubes)
12oz courgette thickly sliced and quartered
3/4 pint chicken stock
1/2 pint milk
I melted the butter and sauted the onion, then added the cumin, stirred the potatoes and most of the courgette( I saved a bit for a garnish) I cooked all of this for a couple of minutes
Add stock,milk and seasoning,bring to the boil and simmered for about 10 mins until everything was soft.
I then pureed with a stick blender and then garnished with slices of the saved courgette.
Then for pudding, I do apologise taking this photo with the chocolate icing dripping but was going to work and new this cake would not be in one piece when I came back !!
Chocolate Courgette Cake, I did get this one on-line and there are many out there. Now I am not a great lover of chocolate cake but thought I had better taste this before I went to work as I new if the males in my house tasted courgette it would be a definite no no. You do not taste the courgette at all, you get a lovely crunch from the toasted hazelnuts and the cake is sooo moist and it has a really lovely rich chocolate flavour. If I haven't sold it to you I suggest you really must just try it yourself.
350gm Self raising flour
50gm cocoa powder
1 tsp mixed spice
175ml extra virgin olive oil
375gm golden castor sugar ( I didn't have any so used normal sugar)
2 tsp vanilla extract
500ml courgette grated ( measure by volume in jug)
140gm toasted hazelnuts
200gm dark chocolate ( I used milk as males in my house don't like dark)
100ml double cream
Oven Gas 4
24cm round tin lined with greaseproof paper
Combine flour,cocoa powder,mixed spice and 1 tsp salt
In another bowl combine olive oil,sugar,eggs,vanilla and grated courgette. Mix both lots of ingredients and then fold in hazelnuts.
Pour mixture into lined tin and bake for 40-50 mins until knife inserted comes out clean( I found it took about 70 mins) Cool in tin for 10 mins then turn out
Break chocolate into a bowl, bring cream to boil in a pan. Pour hot cream over the chocolate and stir until completely smooth. Leave to cool slightly until thickened , then spread over cake.
Enjoy with some crème fresh