Recipes, kitchen tips and tricks

[Sassy Colombian]

Very nice this, especially on a cold day:

Nigel Slater’s roast tomatoes with mint and parsley couscous recipe

Light yet filling, here’s a fresh vegetarian recipe that’s both savoury and bursting with tomato sweetness. By Nigel Slater

www.theguardian.com

Thanks for sharing. I like simple to make but tasty recipes like this one. Adding it to my recipe list.

 

[LostLegend]

0Think I posted this in the wrong thread in my excitement lol

 

[allezlesbleus]

Here is one you might like. Not cordon bleu or fine cuisine but nice and tasty because you can put whatever you want on the topping

Crispy roast courgettes (that’s zucchini for you @ Sassy Colombian !!)



Slice courgettes and put in a bowl

Sprinkle with quite a lot of salt to take moisture out of the courgettes

15 -20 mins or so later pat courgettes dry with kitchen towel

In a separate bowl while the salt is taking the moisture out of the courgettes, prepare the “topping”

Finely chopped red onions, mushrooms, chorizo, carrots, celery, red/yellow pepper, red chilli, cherry tomatoes in quantities to spread about 1/4 inch over the baking tray you plan to put the courgettes on. Any 4/5 out of those items will be enough first time round. Vary the 4/5 topping ingredients you choose on future occasions or according to what people fancy

Bind together with paste of your choice combining tomato purée or sundried tomato purée, chilli sauce, red or green pesto, Herbs, definitely Smokey paprika, black pepper, maybe a touch of cayenne or even ground cumin, until it is nice and sticky and moist but not runny. There will still be a fair amount of moisture in the courgettes and this is best crispy.

Place courgettes on baking paper on baking tray

Spread topping over the courgettes leaving a few spaces so the heat of the oven gets right at the courgettes so they go a bit crispy

Sprinkle with cheese of your choice before putting in oven. About 200 degrees for fan oven

Bake for about 20 minutes until bare courgettes are crispy and brown and cheese is golden and not too runny

Serve with whatever you fancy!! It is a tasty veggie accompaniment to roast or grilled meat, fish, halloumi

It avoids a lot of the watery taste of courgettes and the toppings can be varied according to what people fancy!!
Bon appétit!! Buen aprovecho!

 

[Sassy Colombian]

Here is one you might like. Not cordon bleu or fine cuisine but nice and tasty because you can put whatever you want on the topping

Crispy roast courgettes (that’s zucchini for you @ Sassy Colombian !!)



Slice courgettes and put in a bowl

Sprinkle with quite a lot of salt to take moisture out of the courgettes

15 -20 mins or so later pat courgettes dry with kitchen towel

In a separate bowl while the salt is taking the moisture out of the courgettes, prepare the “topping”

Finely chopped red onions, mushrooms, chorizo, carrots, celery, red/yellow pepper, red chilli, cherry tomatoes in quantities to spread about 1/4 inch over the baking tray you plan to put the courgettes on. Any 4/5 out of those items will be enough first time round. Vary the 4/5 topping ingredients you choose on future occasions or according to what people fancy

Bind together with paste of your choice combining tomato purée or sundried tomato purée, chilli sauce, red or green pesto, Herbs, definitely Smokey paprika, black pepper, maybe a touch of cayenne or even ground cumin, until it is nice and sticky and moist but not runny. There will still be a fair amount of moisture in the courgettes and this is best crispy.

Place courgettes on baking paper on baking tray

Spread topping over the courgettes leaving a few spaces so the heat of the oven gets right at the courgettes so they go a bit crispy

Sprinkle with cheese of your choice before putting in oven. About 200 degrees for fan oven

Bake for about 20 minutes until bare courgettes are crispy and brown and cheese is golden and not too runny

Serve with whatever you fancy!! It is a tasty veggie accompaniment to roast or grilled meat, fish, halloumi

It avoids a lot of the watery taste of courgettes and the toppings can be varied according to what people fancy!!
Bon appétit!! Buen aprovecho!

Yum, I'm for a treat with this recipe. Gracias! Merci!

Courgettes (thanks for explaining this term) is such a versatile vegetable to cook with, and one of my favorites to grow during the garden season. Here are a few shots of my zucchini. I can't wait for spring to arrive so I can get my vegetable garden going. I will definitely be making this recipe soon.

 

[allezlesbleus]

Nice one! You have green fingers!!! Took on an allotment in March just before lockdown and got a lot of produce from it considering we were novices. Potatoes, onions, courgettes, chard, lettuce of course, cauliflower and green beans. Wild raspberries too were deliciosas!

Yum, I'm for a treat with this recipe. Gracias! Merci!

Courgettes (thanks for explaining this term) is such a versatile vegetable to cook with, and one of my favorites to grow during the garden season. Here are a few shots of my zucchini. I can't wait for spring to arrive so I can get my vegetable garden going. I will definitely be making this recipe soon.
View attachment 117132

View attachment 117133

Hopefully will get even more this year!!

 

[verreauxi]

So pleasant...

 

[verreauxi]

Also looks great:

 

[verreauxi]

I promise, last one, but I've clearly stumbled onto a new youtube channel that I really like. This looks delicious!

 

[Sassy Colombian]

I promise, last one, but I've clearly stumbled onto a new youtube channel that I really like. This looks delicious!

Thanks for sharing all these recipes and please don't make such promises, the more recipes that are share on this thread the merrier because it gives us some of us the more chance to experiment with new recipes and dishes from different cultures.

It seems I also have a new YouTube favorite channel

 

[anjelikaferrett]

Well folks, I made spaghetti bolognaise for tea tonight and put the garlic in near the end. Game changer. Wow. Thank you for telling me about this

 

[Sassy Colombian]

Well folks, I made spaghetti bolognaise for tea tonight and put the garlic in near the end. Game changer. Wow. Thank you for telling me about this

Yummy. That's great to hear, Ange! Little tricks that make cooking more pleasant and tastier.

 

[Sassy Colombian]

Nice one! You have green fingers!!! Took on an allotment in March just before lockdown and got a lot of produce from it considering we were novices. Potatoes, onions, courgettes, chard, lettuce of course, cauliflower and green beans. Wild raspberries too were deliciosas!


Hopefully will get even more this year!!

Seems like you did really well to be a novice. I'm not very successful growing cauliflower or broccoli, the pest always take over my plants so I have given up on them, and unfortunately I don't have enough space for potatoes. After years of planting I now know what plants works best in my garden and what veggies are best to grow given my limited space, when I first began gardening I wanted to grow everything lol

Let's hope we both have good gardening season this year so we can make some tasty recipes this summer with our own veggies.

 

[JLW]

Well folks, I made spaghetti bolognaise for tea tonight and put the garlic in near the end. Game changer. Wow. Thank you for telling me about this

Whats this game changer i hear?

 

[anjelikaferrett]

Whats this game changer i hear?

Instead of putting the garlic in at the start put it on near the end. A few people, who seem to know what they are talking about, said earlier on on this thread you should do it. You get a much better garlic flavour. So I did. And they were right. Bonus of home working: you don't have to think about offending your colleagues by going to work stinking of garlic!

 

[ste d' indica]

The replies are outstanding, even GCHQ weighed in.