August Take Four

We've been having a 'grow your own' frenzy here at the Wealden Times office. The only issue is the courgettes! We have them coming out of our ears. So if you're in the same predicament, check out some of our favourite corgette recipes!

Courgette Noodle Salad

What you'll need...

● 1 jar marinated green olives ● 3 beetroots, peeled and cut into segments ● a handful of baby spinach ● a bunch of fresh thyme ● 100g almonds with skin on ● 200g Greek feta, chopped ● 8tbsp extra virgin olive oil ● 2-3tbsp red wine vinegar ● some edible flowers (we used nasturtiums) if you have them growing in the garden ● a spiraliser ●

What to do...

1. Preheat oven to 200˚C

2. Peel and cut the beetroots into segments and place on baking tray. Scatter with thyme and drizzle with olive oil. Bake for about 15 minutes until slightly caramelised

3. Put aside until ready to use. Place the almonds on baking tray and toast lightly in the oven for about 5-10 minutes, watching to make sure they don't burn. Set aside until ready to use, and then chop roughly. Cut the olives in half

4. When ready to serve, assemble your salad. Spiralise the courgettes, place in a serving dish, sprinkle with pepper and salt, add the washed and dried baby spinach, beetroot with all the roasting juices, olives, almonds and feta cheese

5. Drizzle with the vinegar and olive oil, season to taste

6. Decorate with edible flowers and serve

Thai Spiced Courgette Fritters

What you'll need...

● 2 medium courgettes ● 4 spring onions finely chopped ● 2 beaten eggs ● 2 heaped tbsp plain flour ● 1-2 tsp green Thai curry paste ● 1 stick lemongrass finely sliced (or juice and zest of 1/2 lime ● 1 small handful coriander finely chopped ● 1 tsp fish sauce or soy sauce ● ready made sweet chili dipping sauce to serve ●

What to do...

1. Grate the courgettes and squeeze out some of the liquid (place in a colander or sieve and push a saucer down on top) This will help the fritters stay crispy

2. Add the other ingredients but save half the coriander as a garnish. Combine thoroughly

3. Form the mixture into patty shapes and saute in a little oil until crisp and golden. Serve with sweet chilli dip

Courgette Pesto and Goat's Cheese Tart

What you'll need...

● 1 pack ready rolled puff pastry ● 2-3 medium sized courgettes sliced finely, however you like ● 1 large onion sliced ● 100g soft goat's cheese ● 75g pine nuts (a good handful) ● 1/2 jar of pesto ● 8 halved cherry tomatoes or 3 medium sliced ● 1 egg beaten ● dried oregano to sprinkle on top ● 

What to do...

1. Saute the onion in a little oil until soft. set the onion to one side and either gently fry the courgettes in the same pan as the onion, or griddle them to get a nice charred stripe effect. Leave to cool

2. Meanwhile roll out the pastry and score a line 1cm in from the edge all the way around with a knife (this will give you a 'lip' that will hold the contents of the tart as it bakes) Place the pastry onto a baking tray and spread the base with pesto

3. Add the onion and then layer the courgettes over. Top with goat's cheese, sliced tomatoes and pine nuts

4. Brush the edges of the tart with the beaten egg (drizzle any that's left over the tart)

5. Add a sprinkle of dried herbs and place in the oven for about 25 minutes at gas 4/180˚C

Ultimate Courgette Cake

What you'll need...

● 250g self raising flour ● 250g caster sugar ● 200ml vegetable oil ● 150-200g (2 smallish) courgettes finely grated ● 1tsp vanilla extract ● 3 large eggs ● 100g plump sultanas (optional) ● grated zest of a lime ● 

For the lime curd (makes around 1lb)...

● 1 medium sized egg ● 2 egg yolks ● 2 limes, juice and grated zest ● 150g unsalted butter ● 250g caster sugar ●

For the cream cheese frosting...

● 100g cream cheese ● 50g softened butter ● juice of 1/2 a lime ● 150g icing sugar ● 75g pistachios to decorate ● 

What to do...

1. Preheat oven to gas 4/160˚C. Line / grease 2x7" sandwich tins

2. Beat the eggs and sugar together until moussey, then add all the other ingredients-I normally add the dry ones first, then the courgettes and the oil. Combine everything (carefully with a spoon rather than whisking) and pour into cake tins. Bake for approx 35 minutes, depending on your oven

3. While the cake is baking and cooling make the frosting by beating cream cheese, butter, lime juice and icing sugar together. Spread lime curd filling over the bottom half of the cake, sandwich together, then spread a generous amount of frosting over the top and sprinkle with chopped pistachios

For the lime curd...

1. Melt the butter and sugar together first and then combine the other ingredients carefully and keep stirring briskly (I use a wooden spoon) until the mixture starts to thicken

2. As this happens gradually, so test as you would with jam by putting a little on a saucer and checking the consistency. Store in a sterilised jar

Recipes: Jo Arnell and Lucinda Hamilton

Photos: David Merewether

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