 |
| Courgette (zucchini) cream |
It is that time of year when
those of us who are growing courgettes (zucchini) are struggling to keep up
with the supply, not that you will hear me complaining. I have spent many happy
hours in the kitchen (hence the lack of blog posts) slicing, dicing and grating
courgettes into quiches and soups for lunches, caviar for aperos, risotto and
curries for dinners, cakes for desserts and chutneys and relish to store. This
week, however, I have found the most simple and tasty way to cook them ever. I give you courgette cream.
 |
| Roasted and ready to freeze |
Wash and dice your courgettes.
Add to a roasting tin, season
with salt and pepper, drizzle with olive oil.
Roast until soft, but don’t over
do it. I find about thirty minutes in a moderate oven is perfect.
Leave to cool.
Purée with a hand blender.
Your courgette cream is now ready
to use or to freeze for winter use. I freeze in ice cube trays and then bag up
the cubes. Until you try it you will not believe how creamy it is, honestly.
This recipe works just as well with green or yellow courgettes and any type of squash. For a spicy alternative, add ground curry spices or chilli powder to the oiled courgettes before roasting.
This recipe works just as well with green or yellow courgettes and any type of squash. For a spicy alternative, add ground curry spices or chilli powder to the oiled courgettes before roasting.
For a delicious dip I mixed a couple of
teaspoons of pesto with a couple of tablespoons of courgette cream and natural yoghurt. A perfect dip to enhance our current glut of cucumbers from the garden. I am also just a little bit too excited at the
thought of adding a handful of cubes to my pasta sauces, casseroles and
stews this winter. Vivre le courgette!