Recipe: Pasta, Courgette and Pine Nuts

I was inspired to make this recipe after my vegetable course at River Cottage in July. It was a different dish but it gave me the idea of peeling the courgette into slices, ribbons, and frying them before serving them as a topping over pasta. The pine nuts were an addition I added instead of cheese for protein so that you get all the nutrients you need, making this dish vegetarian, even vegan and a good way to use a courgette or two.

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It is a fancy looking dish but it is so simple. It took me about 15 minutes and that was while I was faffing around with other stuff in the kitchen.

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You could try adding herbs, lemon juice or parts of rind would be nice, a scattering of mint over the top afterwards. I added some runner beans alongside because I wanted more greens but it is completely optional. Maybe some raw tomatoes tossed in the fried dish when it is off the heat, soaked in some oil?

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For a non-veggie bits of bacon might be nice?

This serves just one. To increase the amounts, just double etc.

Have fun and experiment anyone who wants to try something new with their courgettes.

 

Pasta, Courgette and Pine Nuts

(Serves 1)

-About 2 serving spoons/ 2 nests of tagliatelle pasta -Olive oil, for frying in -1 medium sized courgette -1 handful of pine nuts

  1. Bring a pan of water to the boil. Add the pasta and leave to simmer for about ten minutes until cooked. Drain and set aside.
  2. Put the olive oil into a frying pan. Top and tail the courgette and using a peeler, take slices off the courgette into the frying pan until all of the vegetable has been used. Fry gently in the frying pan, tossing it in the olive oil for a minute. Add the handful of pine nuts and continue to stir over the flame for a few minutes.
  3. Put the pasta on a plate and scrape the courgette and pine nuts on top. Serve.

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Today’s pickings

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Today’s pickings – runner beans, courgette, blackberries, raspberries, blueberries, boysenberries, wineberries, giant baking sized potatoes and windfall apples for the pigs!

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Had to share them because  they were all so damn beautiful.

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And the most beautiful sight of all? Snoopy the beagle curled up in the horticultural fleece. She didn’t want to leave the garden and go inside for dinner too ūüė¶

But she got over it when mum started making pie…

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Bella’s Baking: Courgette and Sultana Cake

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This is another recipe from my River Cottage veg cookery course. For anyone who ever has any gluts of courgettes, this is a simple and delicious cake to try. You cannot tell that there is any vegetable in there at all!

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Courgette and Sultana Cake

– 2¬†large eggs, separated ¬†-100g demerara sugar – 100g finely grated raw courgette (1 small-medium sized) –¬†Finely grated zest of 1 lemon – 50g sultanas – 50g ground almonds – 100g self-raising flour –¬†1 teaspoon ground cinnamon¬†

  1. Preheat the oven to 170¬įC. Lightly grease a loaf tin, about 20 x 10cm, and line with baking parchment.
  2. In a large, clean bowl, beat the egg whites until they hold soft peaks using an electric whisk.
  3. Using an electric whisk again, beat the sugar and egg yolks together for 2‚Äď3 minutes in a separate bowl until pale and creamy. Lightly stir in the grated courgette, lemon zest, sultanas and ground almonds. Add the flour and the cinnamon over the mixture and then fold them in, using a large metal spoon.
  4. Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
  5. Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1/2 hour, or until a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely before slicing.
  7. Store in an airtight container for three days.

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April sowing list

You can still sow most of the vegetables I have mentioned in previous months (e.g. radishes, spinach, lettuce,¬†courgettes, spring onions…) but here are some new ones that you have to wait until April for:

Runner-Beans –¬†Firestorm, St George, Borlotti, Cobra, Wisley Magic, Desiree, Moonlight

French Beans – Monte Cristo, Cobra, Maxi, Dulcina, Speedy, Delinel

Squashes –¬†Butternut squash (try Hawk), Honey Bear, Sunburst

Soya Beans – Elenor

Crystal Apple Cucumbers 

Cucamelons 

Sweetcorn¬†– Swift (These could have been started indoors last month, I still have yet to sow mine…)

Cabbages

Parsnips –¬†Gladiator

Asparagus 

Potatoes 

Jerusalem Artichokes 

Globe Artichokes 

Look at my other previous monthly posts for more ideas of what seeds to sow! 

 

March – sowing and growing

There are too many plants that can be started off indoors/outdoors in March to name! But here are a few to get you started…

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Carrots –¬†Carrots¬†– sown one trench outside under fleece

Spinach –¬†Salad ‚Äď Spinach¬†– planted out ‘Turaco’ spinach sown last autumn in a cold frame with fleece and started off indoors ‘Barbados’ and ‘Emelia’, onto ‘Samish’ soon…

Lettuce-¬†Salad ‚Äď Lettuce¬†– planted out lettuce sown last winter in the cold frame with the spinach and sown some seeds indoors

Radishes –¬†Salad ‚Äď Radish¬†– sown outdoors under fleece between other crops

Celery –¬†Celery¬†– batch sown indoors

Celeriac –¬†Celeriac¬†– ”

Courgettes –¬†Courgettes¬†– sown indoors

Squashes – have yet to plant ‘Honey Bear’ and ‘Sunburst’

Quinoa –¬†Quinoa¬†– batch sown indoors

Chickpeas – Sown indoors, first time trying them this year!

Broad beans –¬†Broad Beans¬†– ready to plant out under fleece

Peas – started off indoors but can be sown directly now – post hopefully coming soon…

Okra –¬†Okra¬†– couple damped off so planted some more indoors

Rocket –¬†Salad ‚Äď Rocket¬†– sown indoors, not doing so well…

Watercress – sown indoors

Herbs – sown the parsley and coriander so far

Fenugreek – damped off, need to sow some more indoors

Cucumbers –¬†Cucumbers¬†– sown indoors, doing best at moment, please stay that way!

Tomatoes – germinated very well indoors

Potatoes – time to think about planting them outdoors under a lot of earth and some cover

Turnips – just sown some

Purple Sprouting Broccoli – just sown some (as well as some more¬†Calabrese Broccoli) indoors AND just harvested first batch of last year’s crop the other night to have with some of the last dug up potatoes from last season with baked beans, cheese and frozen homegrown runner beans – yum!

Leeks –¬†Leeks¬†– indoors

Spring Onions – indoors

Beetroot – indoors, on my list

Cabbages –¬†Cabbages¬†– ‘Red Rodeo’, ‘Advantage’, ‘Caserta’ – sown indoors

Brussels Sprouts and Brukale –¬†Brussels Sprouts¬†– quickly sow before it gets too late

Kale –¬†The last of the Kale

Sweet Corn – on my list but I know from experience that I can still get away with sowing it in May, indoors

Rhubarb –¬†Rhubarb¬†– time to feed and start forcing

Fruit Trees/Bushes – time to feed!

There are bound to be plenty more veggies to sow/plant out as we plough on through the first month of spring. Temperatures are finally warming up but hang onto some fleece – the fruit trees might be lured into a false spring, deadly for blossom and fruit production… Make sure¬†anything you sow outside/ plant out is wrapped up under cover, nice and snuggly. It will be a shock to the system if they are exposed to Britain’s ‘spring time’ too early!

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FLOWERS TO SOW INDOORS:

French Marigolds

Cosmos

Viola

Lavender

Geraniums

Calendulas

Lupins

Sweet Peas – they are ready to plant out under cover

There are BILLIONS more…¬†

 

February Sowings

List of edibles you could start sowing indoors in February:

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Cucumbers: Passandra, Marketmore, Crystal Lemon.  For more information on planting cucumbers, visit my cucumber page: Cucumbers

Calabrese Broccoli – Ironman F1 –¬†Calabrese Broccoli

Cauliflower – All Year Round

Spinach – Emilia and Barbados¬†Salad ‚Äď Spinach

Peppers – Californian Wonder

Aubergine РBlack Beauty Aubergine

Rocket –¬†Salad ‚Äď Rocket

Onions – bulbs (outdoors under cover) and seeds

Shallots – seeds

Brussels Sprouts and Brukale РMaximus and Petite Posy Brussels Sprouts

Lettuce¬†Salad ‚Äď Lettuce

Tomatoes – Shirley, Gardner’s Delight, Sungold, Losetto…

Radishes –¬†Salad ‚Äď Radish

First early potatoes (outdoors under cover)- e.g. Swift, Red Duke of York, Epicure, Rocket The MIGHTY Potato

Garlic (outdoors) Garlic

Herbs indoors

Beetroot – Bolthardy

Spring Onions

Cabbages – Caserta

Oriental greens – e.g. komatsuna, pak choi, mizuna, mitzuna)

Okra

Cape Gooseberries

Rhubarb (forcing time) Rhubarb

Broadbeans РMasterpiece Green Long Pod, Aquadulce Broad Beans

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I’m bound to have missed lots – anyone got any ideas to share??

 

Aubergine

January is the month to keenly get ahead and start sowing your aubergine seeds indoors!

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Aubergine¬†(Eggplant, American and Australian or brinjal, Asian and African),¬†Solanum melongena,¬†is a member of the nightshade family, grown for its edible fruit. A¬†Solanum, it is related to the tomato, pepper and potato. Like its cousin, the Tomato, the Aubergine’s popularity was stifled in Europe and North America until relatively recent years due to its association to nightshade. Where as the Tomato was believed to be poisonous, the Aubergine was believed by superstitious Europeans to induce insanity and was unaffectionately known as the “Mad Apple” until only a few centuries ago.

It is a delicate, tropical plant that is only half-hardy Рmeaning it stays put indoors in rainy England. The stem is often spiny, the flower whitens to a pretty light purple. Botanically classified as a berry, the fruit contains numerous small, soft seeds that, though edible, taste bitter because they contain nicotinoid alkaloids like the related tobacco.

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Aubergines have been cultivated in southern and eastern Asia since prehistory. The Aubergine’s scientific name “Melongena” is an ancient name for Aubergine in Sanskrit. About 500 B.C. Aubergine spread into neighbouring China and became a culinary favourite to generations of Chinese emperors. The Chinese saw the Aubergine differently than the Indians did and soon developed their own unique varieties. In particular, they preferred smaller fruited Aubergine, as well as differing shapes and colours. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544.

From India and Pakistan, the Aubergine soon spread West into the Middle East and the far west as Egypt and northward into Turkey. The Turks alone are believed to have over 1000 native recipes calling for the use of Aubergine in many different ways.¬†The Moors introduced the Aubergine to Spain were it received its Catalonian name ‚ÄúAlberginia‚ÄĚ. The numerous¬†Arabic¬†and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the¬†Mediterranean area¬†by¬†Arabs¬†in the early Middle Ages. The vegetable soon spread throughout Europe. The 16th century Spaniards had great respect for the Aubergine and believed its fruit to be a powerful aphrodisiac, an “Apple of Love”. The Italians too, held the Aubergine in very regard and called them “Melanzana”. The English were responsible for coining the name “Eggplant” in regards to a variety with egg shaped, white fruit that they became familiar with, yet strangely, they refer to them today by the French name of Aubergine, which is a corruption of the Catalonian name “Alberginia”. A book on agriculture published¬†in 12th century Arabic Spain described how to grow aubergines.¬†There are records from later medieval Catalan and Spanish.¬†The aubergine is unrecorded in England until the 16th century.

Because of the plant’s relationship with¬†other nightshades,¬†the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large quantities. It¬†has a special place in¬†folklore.¬†In 13th century Italian traditional folklore, the Aubergine¬†can cause insanity.¬†In 19th century Egypt it was said that insanity was “more common and more violent” when the Aubergine¬†is in season during¬†the summer months.

In 2013, global production of Aubergines was 49.4 million tonnes. More than 1,600,000 hectares (4,000,000 acres) are devoted to the cultivation of Aubergines in the world. 57% of output comes from China alone, followed by India, Iran, Egypt and Turkey as the following top producers.

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Aubergines require a little attention when grown at home. They like sun and are easily knocked off their steady course to maturity so they should be grown under cover.

I start mine off under cover in January otherwise they never seem to grow/develop fruit during the year. February-March is kind of the final deadline. ¬†I start them off in compost in old tall yoghurt containers with holes punctured in the bottom to release water. I place them in a seed tray in the warmest room in our house (my dad’s bedroom is my propagator) and when they have germinated, I put them on the windowsill to get lots lot light during the day before putting them on the floor by the radiator again at night to keep them warm. Once they are big enough and the weather has improved, I pot them on in very large pots of compost in our greenhouse. As the plant grows, it must be supported by sturdy canes. Fortnightly comfrey or seaweed feeds will help to encourage the flowers to fruit. Mr Fothergills recommends spraying the flowers to encourage fruit to set. Be careful- those pretty purple petals are easily damaged.

I have tried growing ‘Black Beauty’, a popular breed. I was given some long, thin, purple-marbled styled ones (that I don’t know the name of) by a friend to grow last year. They unfortunately were not very delicious – they just would not ripen or swell properly. Other recommendations by research suggests: Moneymaker, Rosa Bianca and Slim Jim (especially if you live in the chillier North).

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You will hopefully be able to harvest from August-October. Don’t wait for the aubergines to reach supermarket size, just like courgettes or cucumbers. Snip them off whenever they reach 8cm in length and up to 18cm or so. Mark Diacono, Otters Farm, suggests salting aubergine slices for half an hour, rinsing them, patting them dry, before using as this can get rid of bitterness.

It will mostly be the weather/growing conditions that injure your crop. Otherwise known pests are aphids and red spider mites. Companion planting with basil is one human approach or parasitic controls.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1, B6 and potassium. It is high in minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin Рwhich gives it its purple colour. A potent antioxidant and free radical scavenger, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell and helping it to function. The lipid layer is crucial for letting nutrients in, wastes out and receiving instructions from messenger molecules that tell the cell what to do. Research indicates that phenolic-enriched extracts of Aubergines may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension). Aubergines may also help to lower LDL cholesterol levels, likely to due to nasunin and other phytochemical in the fruit.

Aubergines come in a wide array of shapes, sizes and colours. The varieties range from dark purple to pale mauve and from yellow to white. The longer purple variety is the most commonly eaten. Aubergines have a very neutral taste, which allows them to be combined with many other ingredients. They are especially good when prepared with garlic (think Baba Ganoush dip) and herbs such as marjoram and basil.

A fresh aubergine is firm and has a smooth, very glossy, dark purple skin and white, spongy flesh. A ripe aubergine has a matte gloss and yields slightly under finger pressure. Its weight must be in proportion to its size: excessively light aubergines can be limp and dehydrated.

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Aubergine is used in plenty of cuisines worldwide. They are curried in India; they are also roasted, skinned, mashed, mixed with¬†onions, tomatoes¬†and spices¬†and then slow cooked gives the¬†South Asian¬†dish¬†gojju.¬†Another version of the dish,¬†begun-pora¬†(charred or burnt), is very popular in Bangladesh¬†where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called¬†begun bhorta. In a dish called¬†bharli vangi, brinjal is stuffed with ground¬†coconut, peanuts¬†and¬†masala¬†and then cooked in oil. Aubergines are¬†also deep fried as in the¬†Italian parmigiana di melanzane, the Turkish karniyarik of the Turkish and Greek moussaka (yum).¬†¬†It can be sliced¬†and deep fried, then served with plain¬†yoghurt¬†(optionally topped with a tomato and garlic sauce), such as in the¬†Turkish¬†patlńĪcan kńĪzartmasńĪ (meaning fried aubergines), or without yoghurt, as in¬†patlńĪcan ŇüakŇüuka. Perhaps the best-known Turkish aubergine¬†dishes are imam bayildi¬†(vegetarian) and karniyarik¬†(with minced meat). There are PLENTY of recipes from different cuisines worldwide to choose from, take a look on they internet to be inspired! One of my favourites of all time is the dip baba ganoush: roasted aubergine, blended in a food processor along with tahini paste, lemon juice, diced raw garlic, salt and pepper and served with raw parsley sprinkled on top, a mixture of your favourite salad leaves and Manneesh (sesame and thyme coated flatbread) for dipping – delicious with homegrown boiled potatoes or rice too. It is like another version of humous (which we all know I’m a fan of…).

Aubergines are also stewed in the classic French Ratatouille and here I offer my recipe that I used to cook the (few) Aubergine I managed to grow/harvest 2016 season. If you are lucky, you will be able to make the entire dish using homegrown produce!

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Ratatouille 

(Serves 2)

  • Olive oil, for frying in
  • 1/2 – 1 onion, sliced
  • 1 aubergine, sliced into small chunks
  • 1 courgette, sliced into discs
  • 1 red pepper, sliced into small chunks
  • 1-2 garlic cloves, diced
  • 200-400g¬†fresh tomatoes, sliced in half
  • Salt and pepper, for seasoning
  1. Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
  2. Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
  3. Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
  4. Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.

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