Courgettes are not called summer squash without reason, as they only fruit well when the temperature is around 20 degrees Celsius, so although the plants grow and sprawl, they won’t do anything else until it warms up and stays there. One warm day is just confusing, as ideally they need six to eight hours of sunshine a day They love water – a courgette is 95 per cent water, so the past few weeks warm rain has helped to bring them on.
Being 95 per cent water means they aren’t a superfood, but they do have more potassium than a banana, plenty of fibre and some vitamin A, C and B.
From mid July on expect a lot of courgettes on the menu as, once they get going and, if they are picked regularly, they will continue to produce a lot of fruit – they are technically a fruit, as they are produced from a flower.
Fortunately there are a lot ways to prepare courgettes, as with such gluts, variety is necessary. Saute, stir fry, roast, stuff, fritter and bake – just don’t boil them, as they will become soggy and unappetising.
I almost wrote a cake recipe for this month, I think it was the weather, as when we had the shop we realised people eat more cake when it rains, but being an optimist I have chosen a savoury loaf, which as well as being delicious, is also very portable for picnics on sunny days. Maybe it’ll bring the sunshine out!
Courgette, Cheese and Basil Loaf
Ingredients:
• 300g grated courgette
• 1 red onion
• 1tbs olive oil
• 225g flour
• 1 tsp baking powder
• 75g butter
• 125g grated mature cheddar
• 3 eggs
• 1-2 tbs milk
• quarter tsp ground black pepper
• Handful basil leaves, chopped or torn
• Salt – half tsp for the loaf plus extra to sprinkle on grated courgette
Method:
Pre heat the oven 180c. Line a 1lb/450g loaf tin with parchment paper.
Put the grated courgette into a bowl, sprinkle over some salt then toss together with courgette. Leave aside.
Peel and finely chop the red onion. Heat a small pan, add the olive oil and chopped onion. Cook on a high heat for couple of minutes until it is sizzling then reduce the heat to medium low to sweat the onion down. It should not brown. When the onion is soft and translucent, tip it onto a plate to cool down.
Put the flour, baking powder and butter into a food processor, then buzz briefly to small crumbs, or rub the butter into the flour with your hands then tip the mix into a bowl. Add the grated cheddar, red onion, black pepper, salt and basil then mix through the flour. Take the courgette handful by handful and squeeze over the sink to extract all the water – there will be plenty, then add the squeezed courgette to the bowl and mix through. Lightly beat the eggs. Make a well in the middle of your mix and add the eggs. Bring the mix together, adding a little milk if it is very stiff. Tip the mix into the lined tin and spread evenly.
Bake for 40-45 minutes until risen and golden. Take the loaf from the tin and allow to cool completely before slicing.
I hope you enjoy the recipe. Crossing my fingers for sunny days.
Lettercollum,
Timoleague, Co Cork
karen@lettercollum.ie
www.lettercollum.ie
