A GLORIOUS GLUT…
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| ALL PHOTOS: SOPHIA HOME |
In spite of great intentions each year to reign in my over the top planting schedule, I always seem to grow enough vegetables to feed an army….but hey…all the more to share with family and friends!
My 'glorious glut' at the moment, like many over enthusiastic gardeners, is an abundance of delicious courgettes (or 'zucchini' as my American readers would say). Thank goodness we have a house full to feed this weekend!
Both yellow and green….
I am having to challenge myself and put my mind to a variety of ways to use them up!
Roasted in the oven or grilled on the barbecue and then topped with mint and feta cheese is a favourite….along with this delicious creamy courgette and basil soup, which is equally good served chilled or warm.
Simply fry onions, garlic, chilli and courgettes and cover with chicken or vegetable stock and simmer until tender. Add a large handful of fresh basil and salt and pepper. Whizz up in a blender and add a dash of cream and a freshly grated parmesan….easy and so delicious!
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Do you have any top tips and recipes for courgettes? I am need of some further inspiration!
Wishing you all a very happy weekend….
Sophia xx
Wow, they look fantastic...and the soup sounds really good, I must remember that!
ReplyDeleteHappy Weekend :)
Thank you Simone! Wishing you and your family a lovely weekend….
DeleteSophia x
The garden is so very charming. I must keep it in mind when creating next Spring's potager. have absolutely enjoyed strolling through your blog as it serves as wonderful inspiration. Thank you for sharing. I do hope you will stop by and visit my blog to see some of my oil paintings, as I wish to try to return the favor. Kindest regards, Carolina Elizabeth http://carolinaelizabeth-art.blogspot.com/
ReplyDeleteDear Carolina Elizabeth,
DeleteThank you so much for your kind comment! I have visited your blog, and so admire your beautiful paintings….you have a great talent!
Happy weekend,
Sophia x
l love following your blog, your garden is so beautiful. Suggestions on what to do with your 'glorious glut' you could try and make raw zucchini spaggetti salad or I have seen it used in a zucchini loaf (something similar to carrot cake).. There is also the favourite zucchini flowers dipped in batter and deep fried. Enjoy your summer bounty, this side of the world in Cape Town, we are having a cold and blustery winter's afternoon.
ReplyDeleteThank you so much Noreen! Wow….what delicious suggestions! I must say, I came across the zucchini spaghetti idea the other day and will definitely try it, and the others sound really good. My husband and I loved our visit to Cape Town 18 months ago and I hope to return soon…..so beautiful and we also loved your wine region! Ironically, we have a glorious warm summer's day here in the UK which we Brits have to make the most of! Happy weekend…..
DeleteSophia x
Marvellous crop.
ReplyDeleteHave just seen a recipe for a simple courgette salad that sounds fab. If I can remember where I saw it I'll get back!
Have a lovely week,
Liz x
Sounds good Liz! Hope you are having a lovely week too?
DeleteSophia x
Your vegetable garden looks as lush as one could ever wish for Sophia. I am a little envious.
ReplyDeleteWell, I germinated my seeds to grow a plethora of veg this year. All sorts of squash, salad crops, beets and toms and all I have now is toms and beets which I am very happy with but the darn snails got the better of everything else, I was quite disappointed that we'll have no pumpkins this year again. We don't use any pesticides here, the birds are not doing their duties properly and it has reach critical stage on my slugometer. The beer traps are not enough, I think pyjama sentry duties must be implemented immediately! :)
Oh dear Paul….what a shame! We don't use pesticides on the whole here either, although I do use 'Organic Slug pellets' ….not sure if the 'organic' bit makes them any better??? Pyjama sentry duties sound the answer!
DeleteSophia x
One of the most wonderful things we do is make Zucchini Bread. This recipe courtesy of Allrecipes.com
ReplyDeleteZucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Dear Marsha,
ReplyDeleteThank you so much for taking the time to send this delicious sounding recipe! So kind. I shall try it this weekend!
Sophia x