A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
Greek Courgette, Polenta, Feta and Dill Pie (4)
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Tag Archives: Vegetarian
Tian of Courgettes and Rice (2-3)
Courgette and Gruyere Gratin (4)
Leek and Spinach Cake (4)
Broccoli Walnut Rarebit (2)
Spicy Potato and Egg Stir Fry (2)
Cheese Croquettes (4)
Polenta with Fontina (6)
One of my favourite vegetarian cookbooks many years ago was ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen. Here’s and easy recipe for polenta from them. For a variation you can cooked the cornmeal, add the cheese and then spread the mixture half an inch thick on a wet worksurface. When cooled and firm cut it into small squares or discs then fry in butter until golden on both sides. Drain on kitchen paper and serve hot.
Cashew and Greens Curry (4)
Four Cheese Greens Lasagne (6-8)
Vegetarian Skillet Chilli (4)
Pomegranate Fattoush (4-6)
Butternut and Sage Lasagne Gratin (4)
Brown Butter Curried Cornbread (6)
Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.