Mary Sheehan Coming Home To Cook

June 18, 2009

The versatile courgette

Filed under: home base,Recipes — admin @ 6:12 pm

june-18kilrush-008Courgettes, or Zucchini come in all sizes and I think they are one of the most versatile vegetables. Eat them raw in salads, or as crudite with a spicey dip.  Cut them into rounds and top with a nice soft goat cheese and a sprig of mint. Juice them with carrots, ginger and apple or any variety of fruit and veg. for a healthy snack.  Dice them and add to stews and soups.   I bought this healthy one from Bridget at the Kilrush Farmers Market. It felt more like March with the wind and rain battering the marquee.  But the veg is coming in and Michael had gorgeous carrots, shallots and cabbage. I bought some Irish mushrooms from the Tipperary Mushroom farm and made a wonderful stir fry.   Other options for courgettes are shredded and pureed to use in a variety of baked goods, like breads, muffins, cookies and cakes. Here’s my favorite recipe for zucchini bread, which is actually more like teacake.  To cut down on the fat content I suggest substituting prune or apple butter for vegetable oil. Enjoywith a cup of tea or make into small loaves and give as a seasonal gift to someone special.

Zucchini Nut Bread – gluten an dairy free

Beat 3 eggs, 3/4 cup apple or prune butter (or 1-1/4 cups vegetable oil), 3/4 cup honey and vanilla extract. Fold in 2 cups of grated raw, unpeeled zucchini. Sift together 1 cups plain white flour, 1 cup whole wheat flour, 2 tsp. baking soda, 1 tsp, baking powder and 1 tsp. salt.  If using gluten free flour use the same portion of a gf bread flour from the health shop. Mix until well blended. Add 1 tsp. ground ginger and 1 tsp. nutmeg. Fold in 1 cup chopped walnuts or pecans. Pour batter into 1 large loaf pan or 2 small ones. bake at 180 or 350 for 1 hour 10 minutes or until toothpick comes out clean. Cool on a rack and enjoy!

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