Five Star Courgette Recipe

[Sue]

Thanks to Polly Fouracre who posted this on the forum in July 2007, I've now got this scrumtious recipe in my collection.
1kg courgettes
3 tbsp olive oil
3 tbsp cheddar and or parmesan cheese
2 tbsp double cream
3 cloves garlic
seasoning to taste
Slice courgettes and cook gently in the oil with the crushed garlic until soft. Break up the courgettes a bit and stir in the cream and let it bubble a little, take off the heat and add seasoning and grated cheese.

Now, I thought this might be a little tasteless but was attracted by using up a kilo of courgettes and so gave it a try, it's delicious. Top results!
Sue

[zazen999]

Hmm, that one is going in the book for a keeper. i use up my courgettes in Happiness Soup by Nigella, but still got loads in the fridge just waiting for a recipe...this could be it.

[T-lady]

Hmm, that one is going in the book for a keeper. i use up my courgettes in Happiness Soup by Nigella, but still got loads in the fridge just waiting for a recipe...this could be it.

Sounds good - you're going to have to post the recipe please.

[zazen999]

Happiness Soup

Serves 4-6 [but we eat it in one serving, the 2 of us]
Ingredients
500g yellow courgettes (2 large)
zest and juice of 1 lemon
3 tablespoons olive oil
1 teaspoon turmeric
1 litre chicken stock
100g basmati rice
Maldon salt and pepper
Method: How to cook happiness soup
1. Cut the courgettes - wash them by all means if you want, but don't bother to peel them - into 5mm rings, and then finely dice them.
2. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened.
3. Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. And for the stock here, as usual I make up some bouillon concentrate with water; you could use vegetable stock if you prefer, but I love the mellow goldenness you get from chicken. Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender.
4. Leave to cool slightly before serving so that you eat the soup warm rather than hot.