Courgette & Cumin Cake
For the sponge
150g unsalted butter
150g golden caster sugar
50g coconut nectar
150g grated courgette
½ teaspoon ground cumin
3 medium free range eggs
200g organic self raising flour
For the candied courgette
50g courgettes, very thinly cut into matchsticks
50g caster sugar
a good pinch whole cumin seeds
10g icing sugar
200ml double cream
¼ teaspoon ground cumin
1. Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved. Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.
2. Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods. Leave to cool on a wire rack.
3. To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.
4. To serve, cut halfway though the cake and whip some double cream. Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette. Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.
Courgette & Mature Cheddar Toasties
A good loaf of bread
1 teaspoon whole coriander seeds
3 cloves of garlic
1 pinch dried oregano
500g of the very best mature cheddar you can lay your mitts on
chilli flakes and fresh basil – optional
To prepare your courgette filling, wash and slice your courgettes. In a medium saucepan add a good amount of olive oil, say 4 tablespoons. Chop the garlic and add this along with the courgettes, coriander and oregano to the pan and cook on a medium heat for 15 minutes, seasoning well and stirring often. Then turn down the heat and continue to cook, stirring as and when, until a completely cooked out pulp is formed. This can then be set aside and allowed to cool.
Thats the hard bit done! Make a toasty with this and cheese in even amounts, you can add fresh basil leaves and chilli flakes as well if you like.
Stuffed Fried Courgette Flowers
4 male courgette flowers
50 grams hard goats cheese
2 teaspoons toasted pine nuts
½ clove garlic grated
a good sprig of fresh marjoram
salt & pepper
a little chilled larger or sparkling water.
150g well seasoned gluten free self raising flour
1. Gently fill the flowers with a mixture made by blending together the cheese, pine nuts, garlic and marjoram, chop everything a little first then pulse in a blender to make a thick paste. Season it well.
2. Make a light batter from nearly all the flour, the egg and a little beer. Dust the flowers with the remaining flower then dip in the batter. Gently place them in a deep fryer heated to 190°C.
3. Once crisp. Drain well on kitchen towel and serve with a light green sauce or similar herby accompaniment.