| Courgettes Courgette Pate (Serves 4)
1. Sauté courgettes in half of the butter for 3 minutes. 2. Add spring onions & parsley. Puree in blender. 3. Scramble eggs in remaining butter and add to blender. 4. Season generously. 5. Pot in ramekin dishes and chill for at least 2 hours. 6. Serve with toast or crusty wholemeal bread. Spiced Courgettes with Cashew Nuts (Serves 4)
1. Heat 2 tsp (10ml) oil in a pan and gently fry the onion and garlic until soft. 2. Add courgettes (or aubergine) and gently fry until soft. 3. Mix the coriander, cumin, turmeric and ginger into a paste using a little water. Add to the onion and garlic mixture and cook for 2 minutes. 4. Stir in the remaining ingredients except the fresh coriander. 5. Bring to the boil and cook gently for 15-20 minutes until thoroughly heated through. 6. Stir in the fresh coriander just before serving. Courgette Curry (Serves 4)
2. Peel and dice the ginger and fry in the oil with the salt and turmeric for 1 minute. 3. Add the courgettes and chilli and fry until tender and a bit fallen. 4. Take from the heat. Mix the coriander into the yogurt and stir into the courgettes. 5. Reheat very gently without boiling and serve. |
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Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723 |
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