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On Courgettes

June 14, 2021 1 Comment Filed Under: Food, French, Pasta, Recipes, Soups, Vegetarian

courgette flowers on black pasta pic: Kerstin rodgers/msmarmitelover.com

I go through phases of cooking one vegetable over and over again in different ways. Slightly obsessed with courgettes right now. While they can be watery if left to grow too large into marrows, courgettes (or zucchini as American and Italians call them), are cheap, healthy and fresh-tasting.

At West Hampstead Farmer’s Market this weekend I found courgette flowers. Not cheap mind, four for £2.50. I stuffed them with goat’s cheese and served them on fresh black pasta. This is a high-end dinner party dish that looks spectacular but isn’t hard to make. If possible get the male flowers which are bigger. The female flowers have a phallic courgette attached. Do open the flower up before stuffing as you may find the odd insect lurking within.

A more quotidian use of courgettes is simply to slice them and shallow fry gently in olive oil, garlic and a little white wine. I add tarragon, for hints of liquorice and anise, from my favourite Kilburn shop Where 2 Save, a tiny corner emporium bulging with interesting foods from all over the world. The vegan selection is good too.

I’ve also given you a vegetarian version of a Romanian recipe from a cookbook ‘Carpathia’ that came out last year, by Irina Georgescu . Here the courgettes are stuffed and served in soup.

I’ve been visiting Portobello road market on Fridays this past few weeks and have amassed quite a collection of plates and other items such as clothes. I picture my weekly haul on Instagram.

They have an excellent street food market where Iraqi cook Ahlam (in fact the Duchess of Sussex is pictured serving her rice on the cover of the Hubb community/Grenfell cookbook)makes her green rice. This is typically an Iranian dish but she says ‘the difference is that in Iraq we put a lot of garlic in’. Make it on its own or use it to stuff courgettes. pic: Kerstin rodgers/msmarmitelover.com

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5 from 1 vote

Courgettes stuffed with Iranian green rice

There are different methods of cooking the rice, I used a steamer. In Iran they cook it long and slow so that it forms a crust.
Course Main Course
Cuisine Iranian, Iraqi
Keyword Courgette recipes, Green rice, Stuffed courgettes
Serves 6

Ingredients

For the stuffed courgettes:

  • 3 courgettes, cut into thirds, cored.

For the green rice:

  • 3 tbsp olive oil
  • 3 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 150 g basmati rice, steamed with a little sea salt in the water
  • 300g broad beans, double podded (can be frozen)
  • 300g frozen peas (optional)
  • bunch fresh dill, finely chopped
  • salt and pepper
  • 50 g butter

Instructions

  • Prep the courgettes, steam the rice, double pod the broad beans etc so everything is ready
  • Preheat the oven to 180C
  • Heat the olive oil in a wide frying pan
  • Soften the shallots, then add the garlic
  • Add the cooked rice, the dill, broad beans, peas, salt, pepper. Stir and cook on a low heat for 10 minutes.
  • Add a big knob of butter.
  • Using a shallow baking dish, stuff the courgettes using a teaspoon. Cover with foil until the last 5 minutes Scatter the rest of the rice around the dish and bake for 30 minutes at 180C.

pic: Kerstin rodgers/msmarmitelover.com

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5 from 1 vote

Romanian soup with stuffed courgettes (Ciorba)

This is a vegetarian version of Irina Georgescu's stuffed courgette soup with soured cream from her book Carpathia. I used an apple corer to hollow out the courgettes. I used quinoa rather than rice which I cooked in a rice steamer. (I'm going to write a piece on rice and how you really must, as all Chinese do, get a rice steamer).
Course Main Course, Soup, Starter
Cuisine Romanian, Vegetarian
Keyword Carpathia, Ciorba de dovlecei umpluti, Courgette recipes, Courgettes, Irina Georgescu, Soup, Stuffed Vegetables, Vegetarian soup
Serves 4

Ingredients

For the stuffed courgettes

  • 4 courgettes, cut into 5cm chunks and hollowed out, reserve insides for stuffing

For the stuffing

  • 300 g smoked quinoa or rice, I used Hodmedods or any quinoa
  • 600 ml water
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 50 g butter
  • 250 g button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 glass white wine, optional
  • 2 preserved lemons, pips removed, finely chopped

For the broth

  • 1 tbsp tomato puree
  • 6 cherry tomatoes, finely sliced
  • 1 tsp sea salt

To serve:

  • 100 ml Greek yoghurt
  • bunch fresh mint leaves to decorate

Instructions

  • Preheat the oven to 180C

For the stuffing

  • Add the quinoa, water and salt to a medium saucepan and bring to the boil. Lower the heat and simmer until cooked and fluffy. The water should be absorbed (if not then drain).
  • In a frying pan, heat the butter and oil and add the mushrooms and garlic and fry until light golden.
  • Add the leftover courgette interiors, preserved lemon and white wine. Then stir in the cooked quinoa.
  • Stuff the courgettes with the mixture, packing it in fairly tightly. Set aside.

For the broth

  • In a medium saucepan, add all the ingredients and simmer.

To assemble

  • Pour the broth into a medium oven dish. Place the stuffed courgettes in the broth and cover the dish with foil. Bake in the oven for 15 minutes or until the courgettes are cooked but not mushy.
  • Serve 3 pieces of courgette for each person with a generous ladle of broth.
  • Add dollops of yoghurt and a few mint leaves

pic: Kerstin rodgers/msmarmitelover.com

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5 from 1 vote

Courgette flowers stuffed with goat cheese on black pasta

Course Main Course, Pasta
Cuisine Italian
Keyword Black pasta, Edible flowers, Squid ink pasta, Stuffed courgette flowers
Serves 4

Ingredients

  • 8 courgette flowers
  • 100g goat's cheese
  • Olive oil
  • salt and pepper

For the pasta:

  • 500 g fresh black pasta, cooked in salted water

Instructions

  • Prise open each courgette flower to see if you have any 'visitors'.
  • Add a large teaspoon of goat's cheese into each flower and twist the end of the flower closed. Sprinkle with salt and pepper.
  • Heat up olive oil in a wide frying pan
  • Carefully add the pasta flowers (you may have to do this in two batches) to the pan and fry gently. Turning over once it's slightly golden and frying the other side,.
  • Cook the fresh pasta in a large pot of boiling salted water. Once the pasta floats, it's cooked. Then drain. Add olive oil
  • Heap the pasta into a bowl and top with the courgette flowers, 2 per person.
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5 from 1 vote

Tarragon courgettes

Course Main Course, Starter
Cuisine French, Vegetarian
Keyword Courgette recipes, Tarragon

Ingredients

  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 courgettes, sliced
  • Bunch tarragon, strip the leaves from the stalk
  • glass white wine
  • salt and pepper

Instructions

  • Heat the olive oil in a wide saucepan, add the garlic and courgettes. Stir while cooking until soft.
  • Add the tarragon and stir.
  • Add the white wine and seasoning.
  • Serve hot.

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  1. Margo

    June 14, 2021 at 9:51 am

    5 stars
    All gardeners experience a courgette glut so all these recipe are very useful .

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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Made a vegetarian paella with La bomba rice from @ Made a vegetarian paella with La bomba rice from @brindisaspanishfoods I used red and green peppers, saffron, sherry, Nyora peppers, smoked almonds and green olives #vegetarian #vegetariansummer #paella
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