courgettes

Courgette fritters

~ Kate ~ Leave a comment


I thought this was worth a try and tried to sell them in as ‘big, round chips’. Fail. 

Here he is, complete with the hot pink manicure nursery gave him today (I’ll miss their sweet, random activities when he leaves – it’s like the kids run it. The other day all the children came up with a list of rules, like they live in a tiny commune – most involved trying to resist the urge to be violent). It was film night, Bert’s choice; Boss Baby (don’t bother).

Makes 4

1 small courgette (from our garden!), coarsely grated 

Leaves of a spring of mint, finely chopped

25g (about a tablespoon) plain flour

1 egg

25g grated Parmesan 

Salt and pepper 

2-3 tablespoons vegetable oil for frying

Mix everything but the oil together and heat the oil in a large frying pan till it’s good and hot. Drop in spoonfuls of mixture, flatten and fry for a couple of minutes on each side till golden. 

Courgette and lime cake with Greek yoghurt frosting

~ Kate ~ Leave a comment

courgette cake

Shortly after this photo was taken, Bert’s dad was ‘naughty daddy’ for picking up a piece of cake Bert had dropped. Then I was ‘naughty mummy’ for putting a nappy on him and giving him his blanket before his nap. He’d only go to bed if he was put in an entirely green outfit, and was read three green books. Last night he screamed at me for not having the Peppa Pig towel to hand after his bath.

There is no Peppa Pig towel.

We’re completely terrified of him.

This is a tasty, moist cake. If you find the green speckles disturbing, you could peel the courgettes first.

For the cake:

2 eggs

170g soft butter

140g caster sugar

2 medium courgettes, grated (about 200g)

1 teaspoon vanilla extract

75g self raising flour

75g plain wholemeal flour

1 dessert spoon lime juice

1 teaspoon baking powder

For the topping and filling:

3-4 dessert spoons lime or lemon curd

4 dessert spoons Greek yoghurt

1 cup icing sugar, sifted

1 teaspoon lime juice

Beat together the eggs, sugar, courgette and butter till smooth and light, then fold in the rest of the cake ingredients. Divide between two buttered small loaf tins (mine are 15 x 9cm) and bake at 180 degrees (or the grid shelf on the bottom of the Aga roasting oven with the cool shelf two rows above) for 20-25 minutes, till golden brown and firm.

Leave to cool slightly then turn out onto a rack.

Beat the icing sugar and remaining lime juice into the Greek yoghurt and cool for at least an hour. Spread one completely cooled loaf with curd, sandwich with the other, and then spread the frosting over the top – it should dribble down the sides.