Burning with desire, I donned my #apron, threw – not literally – four fresh free range #eggs into a pan of boiling water and began to make my favourite Summer light supper #recipe
Hi again gluttons. Here I am again hoping to tickle your fancy or fan your flames with gluts of lettuce!
This week a friend of mine enquired “would you like a lettuce”? Now, I’m as enamoured with green leaves as the next man – or woman-, but a crate of them? My flames were duly fanned, I was overwhelmed with gluttony and the creative juices began to flow.
Serve with fresh crusty granary bread and a large glass of Chardonnay.
GREEN EGGS. Serves 4 V. 4, Ramekin dishes, Baking Tray, Pre-heated Grill
4 Fresh Free range eggs, soft boiled. Shelled.
3 Little Gem lettuce or other crunchy variety. Shredded.
1 wineglass of White wine or veg stock
2, shallots, finely chopped.
Butter 4 ramekins, place on an oven proof baking tray.
Melt butter in a pan fry the shallots, until soft, but not brown. Add the shredded lettuce, pour over the wine or stock, cover with baking paper and a lid. Simmer for 4-5mins. Remove from pan, season and divide between the 4 dishes. Place the eggs on top of each dish.
1 Rounded tbspn plain flour
100g Blue Cheese, use up those left over bits lurking in the fridge.
400ml Milk, warmed.
Melt the butter, add the flour, cook stirring for 2 mins.
Slowly add the warmed milk, continue to stir until the sauce thickens.
Remove from the heat and crumble in the blue cheese. Season to taste.
Divide the sauce between the 4 dishes & sprinkle with browned bread crumbs or crushed potato crisps.
Place under a hot grill until golden brown. Serve at once sprinkled with chopped chives.
Sit back with your glass of wine and congratulate yourself on using up your leftovers and glut of lettuce.
Until next time. Enjoy.
I know, you’ve spent all that back breaking time in the garden, tilling the soil, weeding and watering, proudly growing your own food and what do you end up with???
You glutton for punishment you. You end up with a glut!! Ok, those first pickings where a joy. Boasting to your friends over Sunday lunch served with your home grown veg, but after the fourth meal served with a side of courgettes you are begining to have had enough.
Let me see if I can help you with your problem. Below I have given you a couple of recipes and a few suggestions on what you can turn your excess of courgettes into.
COURGETTE & CARROT SALAD. GF/ DF/ V Serves 4-6 Allergens: Nuts
4, Large Courgettes, Very thinly sliced. ( Use a mandolin )
2, Large Carrots, Scrubbed and either thinly sliced or cut into match sticks.
8, tbspns Home made french dressing.
Combine the above together in a large serving bowl & allow to stand for a few hours.
When ready to serve add:
100g Pitted Black Olives
100g Pine nuts
Large hand full of fresh oregano, chopped
100g Shaved Parmesan cheese.
Serve as a light lunch with crusty homemade granary bread, as a starter or as a side dish to accompany a meal.
If you have a fancy for some hot courgettes
1 tbspn Rapeseed oil in a wok
4 Chunky sliced Courgettes
2, Cloves Garlic, Crushed
Handful of Mint & Lemon Thyme finely chopped
Shake to coat the veg. Cover & cook over a medium heat, for 5 mins shaking occasionally
Serve sprinkled with lemon juice, chopped mint & lemon thyme & seasoning.
Other suggestions you may want to try:
Courgette & Feta Fritters
Courgette & Mushroom Fritatta
Courgette & Oregano Jelly. Lovely with Lamb
Well guys. That’s all for now, until next time when the subject of gluts will be tomatoes.