I so look forward to the very first courgettes of the season but then, after a month or so when they just keep coming and coming, I scrabble around desperate for new recipes to try. Here are two of my favourite recipes but please do contact me (details on the ‘about me’ page) if you have any other good ones (aside from the usual ratatouille and stuffed courgettes which get a bit tedious). As much as I absolutely hate waste it’s got to the point now where we can’t even give them away. We are currently decorating our garden with some of the larger ones and in past years they have ended up as door stops and baby playthings.
Courgette and basil soup
- 1 tablespoon of olive oil
- 8 medium courgettes roughly chopped into chunks
- 2 cloves of garlic
- Salt and pepper
- A good handful of parmesan
- A good handful of basil leaves (or you can use pesto if the basil has dried up)
- 1 1/2 pints of chicken or vegetable stock (homemade is best but packet is also fine)
Heat the oil in a large saucepan and add the courgettes and garlic. Turn the heat down low. The key here is to sweat the courgettes down slowly (for at least 30 minutes) without browning. The smell at this point is just wonderful. Then pour in the stock and bring to the boil and simmer for a few minutes. I let the mixture cool now for a bit before whizzing up (because I’m prone to liquidiser accidents) but if you’re in a hurry, and you’re careful it’s not really necessary.
Pour the mixture into a liquidiser and add the basil. Whizz for about 30 seconds or until smooth. The original recipe recommended a coarse texture but I personally prefer a finer one.
I then pour the mixture back into the pan and season well with salt and a little pepper. I don’t add the parmesan until the soup is ready to serve and I stir this in at the end once it’s heated through. I always have it in my head that soup is a little boring (this probably comes from my Dad who has never classed soup as a proper meal) so I like to work the presentation. With this recipe I save a little parmesan to sprinkle over the top and then add a drizzle of good olive oil and a few torn up basil leaves.
Any leftover soup keeps well for a couple of days in the fridge as long as you don’t add the parmesan.
Courgette and hazelnut cake
This recipe was passed to me by a former colleague Glenis. It’s taken from her vast collection of recipes cut out of magazines, I have no idea how old it is or which magazine it came from. I promise that it is much nicer than it sounds. In the past, when I was working, I have taken it into the office and everyone has devoured it (as long as the secret ingredient isn’t disclosed until the end).
This is a large cake that should easily divide into 10-12 large pieces.
- 100g hazelnuts
- 225g caster sugar
- 3 eggs
- 200ml sunflower oil
- 25ml walnut oil
- 225g grated unpeeled courgettes, patted dry with kitchen towel
- 275g self-raising flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Preheat the oven to 180oC fan, and prepare a 23cm spring form tin by lightly oiling and lining with greaseproof paper.
Roast the hazelnuts for 5-10 minutes on a tray in the oven. Watch them carefully to make sure that they don’t burn, you want a golden colour. Remove from the oven and leave to cool in the tray before chopping roughly.
Place the sugar, eggs and two oils in a large mixing bowl and whisk until thick (you can do this by hand but it’s really, really hard work so I always use an electric mix). Add the courgettes to the oily, sugary mixture and stir until combined. Combine the flour, salt and cinnamon in a bowl and then add to the courgette mixture, folding in very gently. Then fold in the roasted hazelnuts, again use a gentle action here so that you don’t overbeat the mixture.
Tip the mixture into the tin and bake for 45 minutes, or until a skewer in the middle of the cake comes out clean.
Leave the cake in the tin to cool for 10 minutes on a wire rack. Then remove the cake from the tin and leave to cool completely before icing.
The original recipe decorates the cake with ripe peaches before serving but I prefer a more gluttonous, carrot cake style cream cheese topping which I make by mixing a small tub of full fat cream cheese (200g) with an equal amount of icing sugar and a few drops of vanilla essence.