thursday baking - courgette slice

As we bake our way through A Treasury of NZ Baking

I have been meaning to try this recipe for ages, in fact had photocopied it from the Zarbo Cookbook where it first appeared years ago. It is similar to the Hello Rosie slice baked a few weeks ago, but instead of condensed milk uses a rather huge amount of brown sugar and eggs.

I am still undecided on this slice. As predicted it is VERY sweet, and cloyingly so for my taste. I was tempted to reduce the sugar but stuck to the recipe. I used half a block of Whittakers dark chocolate (50% cocoa) as made with milk chocolate this would be incredibly sweet. The filling is crunchy on top and slightly gooey inside, even more so on the middle of the tray, as the outer edges were a bit more crispy. I will try it again tomorrow when I have a coffee to see what I think of it then!

It makes a huge trayful, so I suggest making it for a crowd, as with the courgette in it I don't think it will be a great keeper.

Courgette Slice - Mark McDonough - Week 28

Base

125g butter

1/2 c sugar

1/2 egg (!... I just used a few tbsp of milk)

200g flour

Topping

5 eggs
3 c brown sugar

1 1/2 tsp vanilla

pinch salt
3 tbsp flour

100g sliced almonds

2 1/4 c long thread coconut

1 c chocolate chips

2 1/4 c grated courgette (grate just prior to mixing)

Preheat oven to 180c. Line a 20x30cm slice tin with baking paper.

To make the base beat the butter and sugar in a bowl until creamy. Add the egg, then the flour, stirring to combine. Press into prepared tin in a thin layer. Bake for approx 15 mins until golden brown.

To make the topping combine eggs, brown sugar, vanilla and salt and mix well. Mix in the flour, coconut and chocolate. Grate the courgette and mix this in too. Spread topping over the prepared base and bake at 180c for approx 30-40 minutes. The cooking time will vary according to the amount of moisture in the courgettes. The slice should be firm to touch but soft on the inside.

Cool then cut into slices.

my favourite way to eat courgettes

Courgettes are an oft-maligned vegetable, but I really like cooking with them. BBQd, grated into fritters and loaves, roasted... However my absolutely favourite way to eat them is stuffed, which is kind of old school and a bit fiddly to be honest, but I think totally worth the effort. The recipe is based on one from Julie Biuso, she suggests 'making more than you need as they are so delicious' and I agree!

My version of the recipe is fairly vague and more of a starting point, change the filling to suit by adding chopped capsicum, bacon etc as takes your fancy. Just don't skimp on the parmesan...

Stuffed courgettes with herbs and parmesan

For four people I would use at least a dozen courgettes. Cut about 6-8 of them into halves and use a pointy teaspoon to hollow out the flesh. Grate or finely dice the rest of the courgettes and combine with the scooped out bits.

Finely dice an onion and cook gently with some olive oil until it is soft and translucent. If they start to catch on the pan I add a little water to loosen them rather than more oil. Add a couple of cloves of chopped garlic and cook another minute, then the courgette 'insides' plus the extra grated courgettes and any other veges, and some salt and pepper (be generous as courgettes tend to need it, especially at this time of year when they can be a bit watery). Cook until the water cooks out of the courgette. Cool slightly then grate in fresh parmesan to taste, I do about 1/4 cup. Add some chopped fresh oregano or marjoram, an egg, and a handful of fresh breadcrumbs to bind the mix.

Spoon filling back into the hollowed out courgettes, grate over more parmesan and bake at 200c for about 20 minutes. Sprinkle with chopped Italian parsley and more parmesan if you like, and serve warm. These are especially good with lamb.

a quick dinner

I make courgette pasta for dinner when "I don't know what I feel like". It's so quick to make and you don't have to think too much. But be warned - it's also easy to get sick of courgette pasta if those nights come around too often.

It's based on a Donna Hay recipe that Natalie sent to Miriam who then sent it to me. I've added a couple of extras - garlic and feta and I cook the courgettes rather than let the heat of the pasta warm them through. It's very quick to make as the courgettes only need a flash in the pan - any longer and they'll go soggy and lose their lovely deep green colour.

I use an oxo julienne peeler to shred the courgette but you can grate them with a cheese grater if you don't have one of these handy little tools.

I never worry too much about quantities, apart from courgette - you always seem to need more than you think so allow about 2 courgettes per person. Here's the list of ingredients, just adapt to suit numbers.

Spaghettini (the skinnier, the better)
Olive oil
Garlic cloves (crushed)
Courgettes shredded (about two per serving)
Feta
Chopped fresh mint
Lemon juice
Parmesan
Salt & pepper

Cook the pasta, when its neary cooked heat a pan and add a little olive oil. Toss in the courgettes and garlic, cook for 1 minute then add the drained pasta, lemon juice and more olive oil. Stir over the heat for another minutes then toss in the mint, feta and salt and pepper to taste.

Serve with more mint, freshly grated parmesan and sprinkle with chilli flakes.