Drowning under a sea of courgettes?
We are beginning to get into the time of year when courgettes are multiplying faster than we can cook them - I am contstantly trying to find new ways to fool my husband into eating them. I came accross this recipe for a savoury courgette cake that is absolutely delicious and has so many uses. It can be a delicious starter, makes a fine addition to any picnic, cut up small can be a delectable canapé and is perfect for a summer lunch with salad.
Do you have any exciting seasonal recipes to share with us? Please let us know!
Courgette, Bacon and Pine Kernel Cake
300g firm small courgettes, washed, dried and coarsley grated
3 large eggs, lightly beaten
100ml milk
100ml olive oil
180g plain flour
3 tsp baking powder
80g Gruyere or Emmental cheese, grated
20g Parmesan, finely grated
100g bacon, cooked lardons or diced streaky bacon (optional)
100g pine kernels, toasted
2 garlic cloves, crushed
2 tbsp finely chopped fresh chives
Salt and Pepper
Preheat the oven to 180C, butter and line a 10×24cm loaf tin.
Pour the eggs, milk and oil into a jug and whisk lightly. Season with salt and pepper.
Sieve the flour and baking powder into a medium sized mixing bowl and gradually whisk in the liquid until you have a smooth batter. Fold in the courgettes, grated cheese, pine kernels, bacon (optional) garlic and chives then spoon the mixture into the tin.
Bake for around 45 minutes until firm and golden. Test with a skewer to make sure the cake is cooked in the middle. Leave to cool in the tin for around 15 minutes then turn out carefully.