The recent spell of hot (and now wet) weather has caused an explosion on the allotment – or Fisch Farm as some like to call it. I am having to pick courgettes on a daily basis – 3-4 of them per day – from only five plants.
I’ve already published numerous recipes using courgettes so thought I would try a few new ones out. I also made Emily’s wonderful Courgette and Blueberry loaf.
Courgette and Hazelnut Salad
Slice a couple of courgettes then griddle or fry them until nicely browned. Place in a bowl then cover with a little lemon juice and hazelnut oil. Leave to marinate for 30 minutes or so. During this time heat a frying pan and toast a handful of whole hazelnuts. Leave these to cool once browned.
Take some nice salad leaves and arrange in a dish. Place the courgette slices on top, scatter the toasted hazelnuts over, a few shavings of Parmesan and drizzle the left over marinade over.
Apologies for the poor quality photo.
Courgette and Brie Pizza
The easiest way to do this is to make a bread base – I use the bread machine which is easy.
1 cup of water
tablespoon olive oil
teaspoon salt
3 cups strong white flour
1 sachet of yeast
While the dough is kneading/proving/rising, slice and griddle the courgettes as above. You can fry them but the stripes you get from the griddle look nicer. Leave these to cool.
When the dough is ready knock it into a round then spread some good quality green pesto over, Arrange the courgette slices on top, then cover with a few slices of brie. Drizzle of olive oil, a smattering of black pepper. Then place in a very hot oven – I set mine to 280C – for about 10-15 minutes until the cheese has melted and the base is cooked through.
Believe me this tastes much better than it looks.
