Courgettes!

Courgettes are one of the easiest and most giving plants to grow. We started the seeds off inside, transferred to bigger pots and into a mini-greenhouse, and once the last frost had gone, we planted them straight into the ground. Since the middle of June (we are currently in northern France), we have had a courgette or two to pick every couple of days!

One of the courgette plants spreading out over the salad.

They haven’t needed very much care and attention. We have watered every few days early in the morning and they have flourished!

Our problem has been getting the children to eat them… They really dislike the squishy texture when cooked but we have found a winning combination! Courgette and lemon. Either grated courgette cooked in a little bit of butter with garlic, lemon juice and a few basil leaves tossed over pasta, or a courgette and lemon drizzle cake.

The drizzle cake is very moist and has a sharp sweet lemon taste. Here is my recipe, it is a basic sponge recipe which I have tweaked. The measurements are a bit rough!

Courgette and Lemon drizzle cake

Ingredients:
4 eggs
8oz self raising flour + extra
8oz caster sugar
8oz butter
one medium courgette grated
zest of 2 lemons
juice of 1 lemon

For the drizzle:
The juice of a lemon plus 2/3 tbsp caster sugar and a dash of water if needed.

Method:
1. Cream together the sugar and the butter.
2. Whisk in the eggs one at a time.
3. Stir in the flour.
4. Add the courgette and lemon zest and juice. the mixture will start to look a little bit loose and this is when you need to add a little bit of extra flour to take it back to the consistency of a normal plain sponge mix.
5. Transfer to a tin and bake at 160 fan until you can prick it with a skewer and it comes out clean (usually around 40 mins but depends on the size and shape of your tin).
6. For the drizzle, add the sugar and lemon juice to a pan and boil until it is a syrup consistency. Add a little water if necessary but we like the syrup to be sharp and sherbet-y.
7. Once the cake is cooked, remove from the oven and leave in the tin while you prick wholes with a skewer and spoon over the syrup.
8. Once cooled, remove from tin and enjoy! We like it slightly warm with a nice cup of tea!

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