Fried courgette flowers with sunflower seeds

I have not had the chance to watch a veg garden as closely as this since I was a child.  One of the things I've noticed is that the courgette plants produce a lot more male flowers than female ones - seems like for every female flower there is a preceding wave of male flowers, and an equal number concurrently as well.  So there's an excess of male flowers that can be taken for cooking without a qualm.

6 courgette flowers
1 tbsp sunflower seeds
1 tbsp extra virgin olive oil
salt+pepper

Clean and dry the courgette flowers gently, and trim the stems.  Heat the oil in a frying pan and add the courgette flowers, sunflower seeds and seasoning.  Fry on a medium heat for ~5 minutes, until the flowers are wilted and the sunflower seeds are light golden.


The flowers went a little floppy (perhaps I didn't dry them out well enough?) so weren't that great of a texture, but the crunchy sunflower seeds cut through that to some extent.  Good mixed into pasta - a pleasant, flowery-sweet but courgettey-green taste.  Other ideas are to put the flowers on pizza or in some kind of omelette type thing.

Zucchini bread

I made my first zucchini bread with my friend Jane when I was a teenager - she'd spent a year or two living in the USA as her Dad did a sabbatical there or something, and came back with lots of crazy Americanisms... like zucchini bread.  My next forays into zucchini bread probably came when Liz and I were harvesting epic quantities of courgettes in the first year of our allotment - we tried many many recipes - I remember marrow and mint soup being quite successful, as were cocoa and courgette muffins...  Hmmm, perhaps I'll do some of those soon too...

My current courgette harvest is far from being such a glut, but I've got four good ones so far and I'm pretty happy about it.  I guess I was daydreaming about exciting things to do with courgettes, and fancied a bit of zucchini/courgette bread.

I used this recipe, which apparently originally came from a book called 'The Joy of Vegan Baking'.

3 tbsp ground linseed
1/2 cup water
1 cup veg oil
1 tbsp white vinegar
2 cups sugar
2 cups courgette, grated
2 tsp vanilla essence
3 cups flour (mixture of white and wholemeal)
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp bicarb
1/4 tsp baking powder
1 tsp salt
1/2 cup walnuts, chopped
1/2 cup raisins

Heat oven to 325F (170C).  Grease two 8x4x2 inch loaf pans.  Combine ground linseed and water, mix with a fork and leave for a few minutes.  Add oil, vinegar and sugar and mix.  Add grated courgette and vanilla and mix.

In a separate bowl, mix the dry ingredients together with a fork.  Mix in walnuts and raisins.  Stir the dry mixture into the wet mixture until just combined - do not over mix.  Divide the batter between the loaf pans and bake for 60 to 70 minutes.


This was pretty much exactly what I wanted.  Might consider adding lemon zest and/or desiccated coconut / swapping out raisins and walnuts for other dried fruit / nuts / seeds.  It doesn't look like much but it tastes the business.  Not quite settled on the perfect recipe yet though.

Home-grown courgette and mint salad for an insanely hot day

I harvested the first two courgettes from my secret garden yesterday morning.  They are quite fat, perhaps they are some kind of summer squash, not really courgettes at all?  They grew from seed I saved from a marrow we picked up from a free stuff stand outside Andy's neighbour's house in Boothbay Harbor, Maine.

Yesterday then proceeded to become insanely hot.  It got to 35C in the afternoon, and quite humid.  I don't know what to do with myself on those kind of days - I'm so British, I just wilt at hot temperatures.  Staying at work where the aircon is cool, eating cold food on the balcony, or lying down and reading are all I seem to be able to manage.

So I wanted to make something exciting and tasty with the courgettes without cooking them.  I also wanted to combine them with mint, because a) I think it should be a great, fresh/refreshing combination, and b) I found some mint growing in the courtyard outside our apartment.  This is the local-est food we have eaten in ages!

This salad was the culmination of  all the thoughts above.

1 medium courgette
1-2 tbsp fresh mint, finely shredded
1/2 tsp dried chilli flakes
zest and juice of 1/2 a lime
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1 tbsp pine nuts, toasted
salt and pepper

Cut the courgette lengthwise into pieces comfortable to hold in your hand (about 2 in diameter) - mine went into quarters.  Then use a peeler to cut lengthwise into long, super thin slices (if I had a mandoline, I would have used that).  Put the courgette into a bowl with the rest of the ingredients, toss thoroughly, check for seasoning and eat.


I'd probably have used lemon if I'd had any, but the lime worked just as well - all the tastes were really in sync with each other and exactly right for the weather.

Watermelon rind preserves with ginger, rose and cardamom

While preparing our watermelon salad last weekend I looked at the rind I was removing and remembered reading about watermelon rind preserves.  I think it is an idea from the American South but I might be wrong, I don't think watermelons are native there?*  Anyway, I've never eaten it or seen it in real life but making it seemed like a good idea.  It obviously appeals to my dislike of throwing things away...

Makes approx 2 small jars.

5 cups diced watermelon rind
2.5 cups sugar
3/4 cup lemon juice
~7 strips of lemon rind
1 in piece of ginger, cut into thin slices
1-2 tbsp dried rose petals
1 tsp rose water
8 whole green cardamom pods
1 small cinnamon stick

To prepare the rind, cut off the outer green peel and the inner red flesh (if you haven't already eaten the watermelon - I had just saved all the pieces left from eating the flesh - don't worry about removing all the red), then dice the white rind into 0.5-1 cm cubes.  Our watermelon was one of the 'mini' ones, with fairly thick rind (I think the rind is thicker if the watermelon is a bit underripe), and I prepped the rind from 3/4 of the watermelon to make 5 cups.

In a large pan, mix the diced rind with the sugar (use half as many cups of sugar as rind).  Cover and leave overnight in the fridge, or for at least 2 hours, until a lot of liquid has come out of the rind and the rind pieces are effectively sitting in syrup.

Add the rest of the ingredients to the pan and simmer covered for 2 hours.  It will go golden-brown, and the rind pieces will become transparent.  After 2 hours, remove the lid and boil fast for 15 minutes.  Leave it for 10 minutes to cool slightly, then put in sterilised jars while still hot (I didn't bother removing the cardamom pods etc, you could try but it'd be a fiddle getting them out of the burning hot jam, and they look quite pretty - will just need to make sure people are aware of their presence and don't eat them by accident).


This worked really well, I was surprised - I thought it was going to be just an exercise in using stuff I'd usually throw away, and was kind of worried I'd end up with something runny and not very appealing.  When I'd finished boiling it it looked really liquid and I didn't think it was going to set, but it set beautifully.  It reminds me of apple or marrow jam, in that the rind is a fairly bland-tasting, textural background for whatever spices or flavours you may add.  The end result looks really pretty and tastes fairly subtle but pleasantly fragrant.

*OK, I've figured it out: watermelon rind preserving IS a thing in the South, but they make a vinegary pickle, not a jam.

Roasted cauliflower with spices and seeds

1 cauliflower
1 tbsp olive oil
2 tsp cumin seeds
2 tsp sesame seeds
1 tsp sumac
1 tsp paprika
good grinding of salt and pepper

Heat oven to 425F.  Rub a baking tin with olive oil.  Cut the cauliflower into smallish pieces.  Sprinkle with paprika, sumac, cumin seeds, sesame seeds and salt+pepper.  Bake for 20-30 min, until the cauliflower is cooked through and browned/charred in places.

Yum.

Camp food

We made a hiking trip to the White Mountains in New Hampshire in May - basically two full days away.  We ended up feeling like we did really quite well with our food planning this time, so I thought I'd note down what we took.  We weren't actually camping - we hiked up to a hut carrying all our stuff (pack in pack out), and in the hut there was a kitchen with all amenities including running water, a fridge and a gas stove.  However, I think the most complex cooking we planned this time basically just involved adding boiling water, so it would be totally fine for real camp cooking too.

Breakfasts:
-individual packet oatmeal (the just add water variety, we preferred maple and brown sugar, 2 packets was about right for a breakfast for one) from Trader Joe's
-raisins / dehydrated banana to add to the oatmeal
-teabags / coffee for S

Lunches:
-apples (a bit of a weighty luxury but nice to have something fresh)
-multigrain pitta type bread
-peanut butter
-dehydrated banana
-spiced dry tofu

Dinner I:
-sorghum noodles (in individual bundles, 4 bundles about right for 2 people, cook for 5-10 min in boiling water)
-pre-prepared sauce: mixture of peanut butter, sweet chili sauce, finely chopped ginger, soy sauce, tamarind, rice vinegar
-chopped spring onion and dry tofu

Dinner II:
-1 packet orzo (cook for ~5 min in boiling water)
-1 small jar black olive tapenade (as a pesto) from Trader Joe's (was tempted to decant it into something lighter, but the jar was nice and watertight so left it as a luxury)
-dehydrated tomatoes
-pre-prepared toasted sunflower seeds

Snacks / other things:

2 x 500g packs of trail mix from Trader Joe's
2 x dark chocolate hazelnut Ritter Sport (took another 2 but didn't eat)
granola bars (took 6, ate 2)
dehydrated banana
1 hip flask plus 1 50ml falcon of whiskey


So yeah, our main conclusions were to go shopping at Trader Joe's beforehand (TJs is the best place for reasonably priced items like trail mix, granola bars that are not full of unidentifiable ingredients), dehydrate a bunch of stuff (bananas and tomatoes), and choose things that packed light and were easy and quick to rehydrate if they needed cooking.

BBQ food: watermelon salad, marinated tofu, stuffed courgettes

It was at last time to get our little barbeque dirty for the first time this season - A+R came round for a Sunday lunch grill.

I made a big, rocket-based salad, and we grilled some fruits and veggies pretty plainly: corn on the cob, long-sliced courgettes and plantains, fingerling potatoes (some with shredded, freshly-picked sage) in foil packets in the coals (these were excellent), pineapple, chocolate-stuffed bananas in foil in the coals...

I also, partly inspired by grilling at A's on Friday, decided to marinate some tofu and see how that went - I haven't tried barbequeing tofu before, envisaged it falling apart and through the holes into the fire, but it turned out really successful.  I just lobbed a whole load of things I thought would taste good together into the marinade - I feel like all sorts of variations / a simpler version would work well too.

The watermelon salad and stuffed courgettes are classics from my vegetarian days - S came back from Trado's with a big pot of good feta (a key ingredient for both). The stuffed courgettes are one of his specialities, and the watermelon salad is a favourite of his too (he has never really gone vegan, although he's been vegetarian for nearly 30 years).


Marinated Tofu

1 packet extra-firm tofu

2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp white vermouth
2 tsp soy sauce
1 tbsp olive oil
2 tsp wholegrain mustard
1 tsp honey
1 tsp dried thyme
1 tsp dried basil
1 tsp mixed chili and red pepper flakes
salt and pepper

Slice the tofu into pieces about 1 cm thick and press as dry as you can manage.  Make sure to use firm tofu as this will help negate any potential breaking up / falling in problems.  Arrange in a single layer in the smallest high-sided dish you can fit them in.  I also put in some mushrooms, stalk removed and gill side up.  Mix up the marinade in a small bowl, pour it evenly over all the tofu pieces and mushrooms, cover and leave for 1-2 hours minimum (will keep like this in the fridge for a day or two).

When ready to grill, just place on the hot bbq grill.  The grill will make pretty charred lines so if you want these to look good think about when and how you move the tofu pieces around.  Done when lightly browned / slightly charred.


Watermelon Salad

1/4 small watermelon
3/4 slab of feta (or ~6 finely chopped, salty black olives as a vegan substitute)
2 sprigs of basil
2 spring onions
olive oil
salt and pepper

Peel the watermelon and slice it thinly, then into bite-sized pieces.  Arrange in a bowl and crumble the feta over the top.  Slice the spring onions very finely and add to the bowl, followed by the torn basil leaves.  Dress with extra virgin olive oil and some salt and pepper.  This made enough for 4 people to have a bowlful each.


Stuffed Courgettes

2 medium sized courgettes
1 1/2 tbsp pine nuts (or sunflower seeds)
3/4 slab feta (or marinated tofu - I'd simplify the marinade above a little but use a similar method)
2 tbsp chopped parsley
1-2 cloves garlic, finely chopped (optional)
olive oil
salt+pepper

Balance each courgette on a flat surface to see where it sits without rolling around.  The cut a window / lid along the length of the top (as you would when making a pumpkin lantern) and hollow out the insides.  Don't worry about getting every last bit out, just make sure there is a good cavity to fill and the sides and lid are still quite robust.

Mix up the remaining ingredients in a bowl along with about half the chopped-up courgette innards.  Then stuff the mixture into the cavity, making sure it is full to bursting before putting the lid back on.  Prepare a piece of tinfoil for each courgette, big enough to wrap it up securely.  Season the inside of the tinfoil with salt and pepper and olive oil, then place each prepared courgette in the middle of a piece of tinfoil and wrap up.

Cook directly in the hot coals - they are done when they give a little when poked (should take about 15 min).

White bean dip

Prepped a large quantity of lima beans (note, soaking with  1/2 tsp bicarb, draining, rinsing and cooking without bicarb seemed to give good results).  Had been dreaming of white beans with pomegranate molasses and spices, so that is what I made.

2 cups cooked white beans (lima)
1-2 tbsp pomegranate molasses
1-2 tbsp tahini
1/2 - 1 tbsp olive oil
1 small clove garlic
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ground cumin
salt+pepper

Put all ingredients in blender cup and blend til smooth.  Add a little cooking water if it is too thick, until the desired texture is achieved.


This turned out really well.  Was also very very quick and easy to assemble.  S liked it too, and we polished off the first batch in minutes, so I made more straight away.

Savoury courgette and chickpea muffins

I was thinking about making savoury muffins.  Most of the recipes I've seen include cheese in some way, I didn't feel like putting cheese in, but didn't think that should mean I can't make savoury muffins.  Thought chickpea, chilli, courgette and parsley sounded like a good combination, and we bought an epic quantity of spring onions (for $1) from the Haymarket yesterday so I thought I'd make the first move to try and lessen the mountain...

Also, note, I decided to use an egg in these.  I have had to buy eggs for a protocol I'm using at work a few times recently so needed to use them up.  I am also excited because I am planning to do a deal with my friend Sage who keeps chickens - my jam in exchange for his eggs.  So maybe there will be a few more eggs in the near future.  To make these without the egg, I think I would just add some ground linseed mixture, and/or increase the tahini.

150 g plain flour
100 g wholemeal flour
3 tsp baking powder
1 tsp salt
1 1/2 tbsp poppy seeds
1 tbsp millet
1 1/2 tbsp sunflower seeds
1 tsp nigella seeds
1-2 tsp dried chilli flakes
2 tsp nutritional yeast
1/2 tsp freshly ground black pepper

3/4 cup cooked chickpeas
1 small courgette, chopped into matchsticks
4 spring onions, chopped
2-3 tbsp parsley, chopped

50 ml olive oil
20 ml veg oil
20 ml tahini
240 ml fake milk
1 egg

Heat oven to 400F.  Mix the dry ingredients (first text block) in a bowl with a fork.  Add the chickpeas and veggies (second text block) and mix again.  In a separate bowl, mix the wet ingredients (third text block).  Add the wet to the dry and mix until just combined.  Line a muffin tin with paper and spoon the mixture into the cups (made 12).  Bake for ~30 min until lightly golden on top.  Remove from tin and leave to cool on a wire rack.


These are not bad.  They are good as a complement to eat with something else (I can imagine them being good sandwiched with tomato and chilli jam and dry tofu).  I think adding some pitted, chopped, salty black olives to the mix might just finish them off nicely - there's a voice in my head saying if a muffin isn't sweet it needs to be salty...

Blueberry, lavender and corn muffins

For some reason I felt like doing something with blueberry and lavender.  Muffins are always the convenient option, as what we don't want to eat straight away can easily be stored in the freezer so we don't end up eating a crazy excess of cake all at once.  I based this on a recipe I'd used before, as I didn't feel like too big an experiment.  On reflection, I think they would have been better with oats instead of corn, next time...

1 1/2 cups cornmeal
1 1/2 cups flour
pinch of salt
3/4 cup sugar
3/4 tsp bicarbonate of soda
1 tsp dried lavender flowers, pulsed in blender to break down a little
1 tsp lemon zest
1/4 cup veg oil
3/4 cup fake milk (used soy)
3/4 cup orange juice (used mixture orange, lemon and water)
1 tsp cider vinegar
1 cup blueberries

Oven to 400F.  Stir dry ingredients together.  Add wet ingredients and berries.  Mix til 'just mixed'.  Spoon into lightly oiled or lined muffin tins and bake for 30-40 min.  Test with a knife for readiness.


Initially I wasn't too keen on these - thought they were a bit stodgy - but I defrosted some to take along to a garden picnic and on a second taste they were actually pretty good - I think I might have been a bit off-colour when I first tried them.  The citrus and lavender notes are quite mysterious - they taste good but it's not easy to guess where the flavours are coming from.  They all got eaten and there were definite seconds so yeah, I guess they worked.