I have been busy editing my summer weddings. Its a very busy time of year for me, as the editing is time consuming, taking 4 times longer than the actual wedding itself. But non the less a very satisfying process of making the finished result look its very best. However thing do have to give when you are pressed for time, and I find my cooking becomes limited to quick fix hunger solutions and -snack as you go- type meals, if at all! But I thought Id share two summer vegetarian recipes I made last month for Kitchen Garden Magazine on courgettes, as my courgettes in the garden are starting to look fantastic and are ready to eat right now.
Summer Courgette Cake with Pistachio and Lime
Courgettes grow at a rapid pace during the growing months, so be sure to harvest them whilst still young. This delicious zesty cake is a good way to use up your harvested crop. With its super tangy lime icing, its a great treat to enjoy on a hot summers day.
150ml organic sunflower oil, plus extra to grease
250g self-raising flour, plus extra to dust
3 large eggs
175g unrefined granulated sugar
½ tsp bicarbonate of soda
2 medium courgettes or 250g, grated
1 tsp ginger root, grated
125g icing sugar
1 lime, juice of
1 lime, zest of
2 tbsp pistachios, roughly chopped
Preheat oven to 180°C/ 160°C fan/ gas mark 4. Grease a 25.5cm (10in) cake tin or bundt tin.
Grate the courgette and ginger, and set aside.
Next beat the eggs, oil and sugar in a large bowl. Sift the flour and bicarbonate of soda and stir into the mixture.
Stir in the courgettes and grated ginger. Pour the mixture into the prepared tin and smooth the surface.
Bake for 35-40min, until golden and a skewer inserted into the cake comes out clean. Leave to cool slightly in the tin, then remove from the tin to cool completely on a wire rack.
To make the icing, mix the icing sugar with the lime juice, a little at a time, until it has the desired consistency. Spoon over the cake and scatter the chopped pistachios and lime zest on top.
BBQ’d Courgette and Haloumi Salad with a Mint Vinaigrette
At one point or another, the kitchen garden often finds itself overflowing with courgettes. Make the most of this abundant fruit with a refreshing summer salad dressed with zingy lemon and mint vinaigrette.
250g haloumi, sliced
2 handfuls of new baby leaf salad
1 tbsp olive oil
2 tbsp pine nuts
5 mint leafs
½ unwaxed lemon, sliced
For the vinaigrette
½ unwaxed lemon, juice and zest of
3 tbsp olive oil
6 mint leafs
2 garlic cloves
1 tbsp honey
Start by making the vinaigrette, by mixing the lemon juice and zest, oil, crushed garlic, honey and mint leaves in a jam jar. Tighten the lid and shake to combine.
Heat your BBQ or a griddle, then using a vegetable peeler, slice the courgette into ribbons, then brush with oil. Grill the courgettes, haloumi and lemon slices for a few min on each side.
Arrange the baby leafs on a serving dish, layering the courgettes, haloumi and lemons on top. Pour the vinaigrette over and sprinkle with pine nuts and mint leafs.