This might just be my favourite combination for a pasta sauce. Slice 400g (14 oz) of white zucchini (courgettes) and 400g (14 oz) of prawns (shrimp) into similar sizes. Have ready a little white wine, 4 minced cloves of garlic, chilli flakes, salt, freshly ground black pepper, lemon juice and the finely grated zest of…… Continue reading prawn and white zucchini pasta
Tag: courgettes
zucchini and feta spiral
Instead of spinach try this zucchini (courgette) version. Impressive looking and absolutely delicious! You will need about half a packet of filo pastry, defrosted and at room temperature. Grate 450g (1 lb) of zucchini using the large holes of a grater. Place it in a colander and sprinkle with ¼ of a teaspoon of salt.…… Continue reading zucchini and feta spiral
zucchini with harissa and lemon
This zucchini (courgette) dish makes a lovely side dish either hot or as a warm salad. From a Yotam Ottolenghi recipe. Heat 2 or 3 tablespoons of olive oil in a large sauté pan on medium heat and gently fry 6 finely sliced cloves of garlic until soft and aromatic but not brown. Remove half…… Continue reading zucchini with harissa and lemon
lamb meatball spiral
In this Moroccan inspired dish, a spiral of lamb meatballs and vegetables cooked in tomato makes a stunning and delicious meal. Eve made this from another fabulous recipe by Nagi of RecipeTinEats. To make the meatballs combine ½ a cup of panko breadcrumbs in a bowl and grate ½ an onion over them. Toss with…… Continue reading lamb meatball spiral
green vegetables with bacon, pine nuts and parmesan
Here’s a delicious way to serve those greens! First toast some pine nuts in a dry pan until just colouring slightly and fragrant. Set aside to cool on a plate. Heat a little olive oil over medium heat and fry some very finely diced bacon. When the bacon begins to render add finely diced onion…… Continue reading green vegetables with bacon, pine nuts and parmesan
zucchini fritters + fresh mint chutney
David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
two moroccan salads
This recipe for warm pumpkin salad with preserved lemon is from the food of morocco by Tess Mallos. Peel 1kg (2lbs 4oz) of pumpkin and cut it into 2cm (¾”) pieces; remove the pulp and pith from 1 preserved lemon and dice the rind finely; dice finely or grate 1 onion. Heat 3 tablespoons of…… Continue reading two moroccan salads
pumpkin wedges + grilled zucchini salad
Butternut pumpkin wedges served with sour cream and a zucchini hazelnut salad with blue cheese. Both of these vegetarian delights were inspired by and adapted from Yotam Ottolenghi recipes. Preheat your oven to 200ºC (390ºF). Peel and slice a small butternut pumpkin into thin wedges and lay them onto a baking sheet. Combine 50g (1¾ oz) of…… Continue reading pumpkin wedges + grilled zucchini salad
two dips
Serve these middle eastern dips with bread or as side dishes. To make this Turkish-style zucchini (courgette) dip shred 900g (2lbs) of zucchinis. Sauté them in some olive oil over medium heat adding 1 tablespoon of dried mint and 1 teaspoon of paprika. Allow to cook until all the moisture has gone and then add…… Continue reading two dips
pide
After a cheese-making day with friends I found myself with a few cheeses and a lot of whey! I set myself the challenge of using both cheese and whey in one meal. First I made Turkish bread or pide. I used an SBS recipe but replaced the warm water and milk with warm whey. While I was…… Continue reading pide
michelle picker cooks 