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Author Topic: Recipes using the courgette  (Read 6817 times)
Tragic
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« Reply #30 on: June 23, 2007, 10:48:57 PM »

I find the best way to deal with vegetarians is to slip a little beef into their coffee while they aren't looking.
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happybhoy
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« Reply #31 on: June 23, 2007, 11:35:47 PM »

Chop courgette in small chunks.
Fry for 3 mins under a medium heat.
Add mushrooms & onions (finely chopped)
Add steak
Remove courgettes
Serve.

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Sark79
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« Reply #32 on: June 23, 2007, 11:41:38 PM »


Remove courgettes




lol 
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fearisthekey
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« Reply #33 on: June 23, 2007, 11:42:44 PM »

I find the best way to deal with vegetarians is to slip a little beef into their coffee while they aren't looking.

That post took a turn I certainly wasn't expecting.
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madasahatstand
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« Reply #34 on: June 23, 2007, 11:50:24 PM »

I find the best way to deal with vegetarians is to slip a little beef into their coffee while they aren't looking.

That post took a turn I certainly wasn't expecting.

Nor I, it;s Tragic Smiley
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Ironside
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« Reply #35 on: June 24, 2007, 02:03:30 AM »

Courgettes are class Sark! As a veggie I am highly disappointed you don't value them as highly as you should.

Sweet potato cut into 2cm cubes
Butternut squash cut into 2cm cubes
2 red onions cut into quarters
courgette cut into inch slices and halved
3 parsnips quartered and halved
Turnip or swede or both cut into 2 cm cubes
Pepper cut into large pieces somehitng like 3cmx3cm
2 garlic cloves, crushed or diced into tiny pieces.
Enough olive oil to coat
Salt
Other ingredients can include yams, potatoes, aubergines, pumpkins, other squashes, carrots and any assorted other root veggies.

Take all the pieces of vegetables and put in a bowl. Add the garlic and oil and mix thoroughly to ensure an even coating.

Preheat oven to 180 degrees. Place the vegetables on a non stick oven tray so they cover the surface of the tray but are not piled on top of each other. Try to ensure a little space between them to allow the air to circulate. If there's some left over (there will be) then keep this covered with clingfilm in a bowl in your fridge for later consumption. Sprinkle salt over the vegetables.

Put tray in oven. Cook for 40 minutes (could be longer if your oven isn't too good), giving them a jiggle half way through.

Take out and pat dry on kitchen towel before serving with moroccan cous cous and chili coated chicken. Houmous, pitta bread and olives optional.

Stuff face.

you forgot the meat

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julian
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« Reply #36 on: June 24, 2007, 07:47:27 PM »

butter, garlic, grated courgette, fry, add lemon juice/zest
add to pasta, lots of seasoning & parmesan
obviously all the while quaffing something chilled & white
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« Reply #37 on: June 24, 2007, 07:49:01 PM »

Whilst wear pink lycra speedos..x
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JungleCat03
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« Reply #38 on: June 24, 2007, 08:41:43 PM »

Courgettes are class Sark! As a veggie I am highly disappointed you don't value them as highly as you should.

Sweet potato cut into 2cm cubes
Butternut squash cut into 2cm cubes
2 red onions cut into quarters
courgette cut into inch slices and halved
3 parsnips quartered and halved
Turnip or swede or both cut into 2 cm cubes
Pepper cut into large pieces somehitng like 3cmx3cm
2 garlic cloves, crushed or diced into tiny pieces.
Enough olive oil to coat
Salt
Other ingredients can include yams, potatoes, aubergines, pumpkins, other squashes, carrots and any assorted other root veggies.

Take all the pieces of vegetables and put in a bowl. Add the garlic and oil and mix thoroughly to ensure an even coating.

Preheat oven to 180 degrees. Place the vegetables on a non stick oven tray so they cover the surface of the tray but are not piled on top of each other. Try to ensure a little space between them to allow the air to circulate. If there's some left over (there will be) then keep this covered with clingfilm in a bowl in your fridge for later consumption. Sprinkle salt over the vegetables.

Put tray in oven. Cook for 40 minutes (could be longer if your oven isn't too good), giving them a jiggle half way through.

Take out and pat dry on kitchen towel before serving with moroccan cous cous and chili coated chicken. Houmous, pitta bread and olives optional.

Stuff face.

you forgot the meat



If I ever forget the meat, you have my permission to shoot me.
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b4matt
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« Reply #39 on: June 24, 2007, 08:46:52 PM »

butter, garlic, grated courgette, fry, add lemon juice/zest
add to pasta, lots of seasoning & parmesan
obviously all the while quaffing something chilled & white
Milk?
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julian
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« Reply #40 on: June 24, 2007, 09:02:13 PM »

Whilst wear pink lycra speedos..x


mmm...hadn't thought of that
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julian
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« Reply #41 on: June 24, 2007, 09:09:37 PM »

butter, garlic, grated courgette, fry, add lemon juice/zest
add to pasta, lots of seasoning & parmesan
obviously all the while quaffing something chilled & white
Milk?

er, no lol,
hope ur well big man & do please try & get a seat for vegas ok
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RED-DOG
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« Reply #42 on: June 24, 2007, 10:47:05 PM »

1: Peel courgette

2: Discard everything except peel

3: Discard peel

4 Have fish and chips
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redimp
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« Reply #43 on: June 24, 2007, 11:03:55 PM »

1: Peel courgette

2: Discard everything except peel

3: Discard peel

4 Have fish and chips

 
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redimp
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« Reply #44 on: June 24, 2007, 11:10:33 PM »

Hi Sark

Not a courgette recipe
But very tasty...

Take a marrow,peel it,cut it long ways on,scoop out the seeds.fill with raw chopped onions,tie together with string,wrap in tinfoil,get a tray put some water in it,place marrow on a rake on tray and bake,yummy...

Or for non veggies fill the marrow with sausage meat,again yummy...
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