wow, time flies, so many things have happened in the world and in our world, too. I have been doing everything except blogging. I’ve been gardening and a tiny bit of painting, hardly any writing. I did manage to take a few pictures but that’s more to document what’s going on and there wasn’t anything I felt like posting here. Well, I might have posted a few pictures if I had managed to find the time and muse to sit down at my desk and plug in the computer to blog.
But today is the day!
If you are following my poly tunnel blog you might have read my latest post about the vegetables growing and growing and growing. We have an abundance of home grown goodies. One of may are the courgettes.
Last year we had a lot of cucumbers (too many!) and this year we have a lot for courgettes instead. Every single day I pick four, five, six (or eight!) and if I don’t well then my problem gets bigger. You see if you don’t pick them early, courgettes, they grow into massive big things and you will only want to pick one or two of those. So picking them early while they are small reduces the numbers to a manageable amount of good size vegetables.
Two of the big ones weigh 1 kg( and exactly what I needed for the recipe I want to share with you today.)
On a mission to find a way to keep on top of the overwhelming amounts of courgettes at an early stage I had a look inside my numerous cookbooks. And I found a few recipes that I changed around and mixed together somewhat to make a lovely pasta sauce.
Courgette Pasta Sauce: (cooking time 15 min)
1 kg courgettes – finely chopped
2 cloves of garlic
2 tblsp of olive oil
1/4 tsp salt
125ml creme fraiche
2 handfuls of grated cheese (parmesan/mature cheddar is my prefered mix)
Prepare the courgettes by cutting them in half/quarter lengthwise and then chopping them into thin slices.
Chop the garlic into small pieces. Heat the olive oil in a big pan, add the garlic, stir for a minute or two then add the courgette and salt. Make sure the salt is added early because it draws the water from the courgettes and helps the cooking process.
Stir the courgettes so they don’t go brown and stick to the bottom of the pot until all the vegetables are soft.
They reduce a good bit further and go so soft you could mash them with a potato masher.
Now at this point you could remove the mix from the heat and let it cool to deep freeze it. Its something I will certainly be doing when we get fed up with courgette meals every other day..
I blend the vegetables with my hand blender (because I try not to over-cook them into mush) in the pot until it reaches your preferred consistency of purée/bits.
At this point the all vegan variety is finished. It tastes lovely. But if you’re that way inclined you can add cream/creme fraiche and/or cheese.
I add the creme fraiche and let it simmer for a few minutes.
make sure you put your pasta on early enough to have it all ready at the same time. I actually put the water for the pasta on at the same time that I start cooking.
If you do decide to add the cheese to the mix wait with adding it until the pasta is finished. You want the cheese to melt but not to boil in the pot.
You could also add more liquid to the pasta sauce to make a lovely soup. Instead of using cream you could try milk.