Archive | November, 2011

Round Courgettes

2 Nov

I really think they look quite elegant. I decided against chopping them up and opted for stuffing them. The recipe I used is adapted from a Mireille Guiliano recipe; she used hers as a side dish but we happily ate it for our main meal along with a simple side salad.

Round Courgettes

It is only in the last few years that himself has ever so tentatively began eating courgettes. When we first met he proclaimed outright that he did not like them, along with aubergine, celery, melon and raw onion. Now, I agree with him on the raw onion issue, I cannot abide that either. Aubergine, I could live without. Melon is so sweet and succulent and outright tasty that I find it hard to comprehend his distaste for it. Celery is an absolute no go area. But, he has almost decided that he likes courgettes now, once they’re seasoned properly and mixed with a few other ingredients he’s happy. Win, win!

Stuffed Courgettes

So, back to the round courgettes. Cut your courgettes in half and scrape out the flesh and seeds leaving behind at least one cm of flesh attached to the skin. Season the insides with salt and pepper.

To make the stuffing the first thing you need to do is cook your rice (I always use a steamer), about 60g should do two courgettes. Then heat some olive oil and saute 1 clove of chopped garlic and half a large onions until soft. Add about 175g minced beef to this and gently brown in the pan. Remove, drain, and place in a mixing bowl.

Once it has cooled, add the rice, 2 tbsps of grated parmesan, an egg (I omitted this as I was out of eggs!), a half tin of chopped tomatoes and parsley (which I also left out as I can’t bare the taste of it). Mix to combine and season to taste. Gently fill your courgettes with the stuffing.

The original recipe calls for you to pour 115ml of tomato sauce into your baking dish and then place the courgettes on top of it – I left this part out as I didn’t want it too saucy, I wanted it the dish to be fairly solid. Sprinkle the courgettes with some more grated parmesan, bake in the oven for 30 – 40 minutes and enjoy!


It’s Good to be Back!

1 Nov

No posts since March, not good, not good at all. Bad blogger! I have quite a lot of posts to catch up. Where to begin? I’m thinking it may be easier to start with the most recent and work my way back perhaps. And if we’re starting with the most recent let me begin by saying this – I have moved to France (with himself of course); and now have wonderful markets to shop in full of beautiful seasonal food.


Quite frankly, it’s pure bliss! The nearest market on Place de Lice takes place every Saturday morning and with over 300 hundred stalls, it is the second largest market in France; and only around the corner from us 🙂 We can now buy seasonal fruit and veg every week and it’s ridiculous how much this excites me!

I mean, I never thought I’d say this, ever, but just look how fantastic these onions are; and the garlic, oh my, I’ve never tasted garlic as strong as this! I cooked with it just the other night and well, it was lucky we were both eating it!

I think perhaps the only downside of moving is that I’m back to cooking in a smaller kitchen and already I miss the space! I adored our last kitchen, it had a space for everything and an amazing oven. But, you have to work with what you’ve got and well, c’est la vie eh!

One of the first things I attempted to cook here were courgettes. I’ve come across quite a few recipes that have called for round courgettes, but I have never managed to find any. In fact, I had kind of come to the conclusion that they may not exist. Until now that is! So that is where I will start, a recipe for stuffed round courgettes.

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