Dinner 27.06.11

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Griddled Courgette and Aubergine
With butterbeans, red onion and tomato
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Opening my fridge tonight, I was faced with a slightly sad looking aubergine, and, as usual, an abundance of tomatoes and courgette. Deciding they needed using, I spent a while flicking through the nearest cookbooks I had to hand before giving up and doing what I always do: winging it.

The result got the job done. A healthy pile of butter beans, tomato and griddled veg, the smoked paprika and garlic I through in gave it a smokey, rich flavour.
This took no time at all. Fry two small red onions with some crushed garlic and a little freshly chopped chilli. Once they are soft, tip in four or five chopped tomatoes and simmer, seasoning with salt, pepper, and a teaspoon of smoked paprika. Finally, tip a tin of butter beans into the pan and mix in.
Whilst this is reducing slightly, slice your aubergine and courgette and griddle till cooked through and nicely scored.
Spoon the tomato and bean base onto a plate and top with the grilled vegetables.

This is a nice summery recipe, not only rich in vitamins but won't leave you feeling heavy or sluggish. Perfect with a glass of white wine and a sun lounge!

xxx

Recipe: courgette, caper and black olive cake

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I made this to take into work for my lunch tomorrow, to make the day a little more interesting. Its hard for me to get recipes down as I pretty much just throw in whatever I want without really looking at quantities... But this is the gist of it-

It's salty and strong from the olive and capers, and with the mixed herbs and rosemary, very fragrant. It tastes french and rustic and basically pretty yummy.

Preheat the oven to Gas mark 4/180C/160C fan assisted.

Melt 150g butter in a large bowl. Stir in two egg yolks, saving the whites. Then, tip in 150g self raising flour. Beat together, adding a handful* of capers, sliced black or kalamata olives, two crushed garlic cloves and plenty of mixed herbs. I also added fresh chopped rosemary from the garden and fresh torn basil.
Slice a small courgette in half. Grate half using a cheese grater, and then use the zest grater to grate the rest into a green gooey mush (Let me know if they come up with a culinary term for that...)

Whisk the egg whites until stiff and forming peaks, then fold into the mixture. Tip the mixture into a greased loaf tin, scatter the top with cubes of goats cheese and season with black pepper.

Place lovingly into the oven and bake for 30 minutes. Leave to cool for ten before turning out. Eat warm... Or wrap it up and take it into work!

* ... A handful, a sprinkle, 1 tbsp... whatever. I don't know! Do whatever feels natural to you.

x

Dinner 15.03.2010

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Tonight's uber health dinner: Green Soup.
That's not a real name, I'm just a bit lazy...

Brocolli, Spinach and Courgette soup, with celery, onion, kael, red pak choi and jagallo nero

with a whole lot of garlic and roasted seeds...

... Nom?

x

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