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Courgettes and cucumbers!

Posted by Janet or Emma 
Courgettes and cucumbers!
January 07, 2019 06:43PM
It’s that time of year again. What’s your favourite preserve or way of using them, other than slice, cake, etc. last year I made lots of courgette slice then froze it for quick meals in the winter. That worked really well. A couple of years ago I made a really nice cucumber pickle, but do you think I know where I found the recipe! No! Thanks. I look forward to your suggestions. Janet
Re: Courgettes and cucumbers!
January 07, 2019 08:01PM
This is my favourite cucumber pickle. It goes wonderfully with cheese and cold meats.

Bread & Butter Pickle

9 small pots

1.4 kg peeled and sliced cucumbers
450 g brown onion, finely sliced
2 red capsicums, cored and finely sliced
40g salt
285 g white or raw sugar
40g yellow mustard seed
1 tsp celery seed
1 tsp turmeric powder
½ tsp ground mace
600 ml cider or white wine vinegar

Layer veges with salt, cover and stand 2 - 3 hours. Drain, rinse in cold water and drain again. Meanwhile put rest of ingredients in a preserving pan and boil 2 min. Add drained veges and bring up to a boil, stirring frequently. As soon as it reaches a full boil pot in small jars and cover.

Edited 1 time(s). Last edit at 01/07/2019 08:02PM by TPANDAV.
Re: Courgettes and cucumbers!
January 08, 2019 12:24AM
I spiralize our courgettes and use instead of pasta a bit hit in our house. Even my hubby who is not fussed on pasta happily eats and cooks them.

Also made some lovely fritters using courgettes and cauli. []
I feel you could easily season these up with curry or other spices. Need to make another batch and trial freezing them.
Re: Courgettes and cucumbers!
January 08, 2019 01:27AM
Zucchini & Feta Fritters

6 small zucchini, grated
250g white Turkish cheese or feta, crumbled
1/4C finely chopped fresh dill
1/4C finely chopped fresh parsley
4 green onions, finely chopped
3 eggs, beaten
1/2 cup flour
Freshly ground black pepper
Oil for frying

Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm.

I also split smaller zucchini in half lengthwise, scoop out a little bit of the middle, top with grated parmesan and grill until melted.

And, cut them lengthwise into approx 1/2cm slices, dress with olive oil, chopped garlic, lemon zest (optional) salt and pepper. Then cook on the BBQ, grill pan, or non stick frypan.
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