Courgettes – recipe ideas to make the best use of courgettes

COURGETTES

Every year I end up with too many courgettes and don’t know what to do with them – so this year I have tried out a few innovative recipes:

Nearly marrow sized courgettes can be cut into one inch thick slices and baked in a little oil for around half an hour at 180°, turning occasionally, until soft. (I use a mixture of sunflower, olive, groundnut and sesame oils but any mixture is good.)  Liquidise and use in curries instead of tinned tomatoes.  You might need to add a little more spice than usual to give more flavour – but my family never noticed the difference.

Grate courgettes and add to salads (don’t overdo it else they do get noticed!)

I have also added grated courgettes to spaghetti Bolognese, stir fries and pasta dishes.

Brush whole baby courgettes with oil and barbecue alongside sausages.

Meet The Spice Girls – our Ex-battery hens

Meet the Spice Girls

We have adopted some ex-battery hens through the British Hen Welfare Trust @BHWTOfficial.

We’ve called them ‘The Spice Girls’ – there’s Cinnamon, Meg (nutmeg) Corrie (coriander) and Ginger.

As advised, I’ve kept them in a smaller pen inside the hen house.  I shut them in the little pen for the first three nights.  I’ve taken the top off today so they can see outside but (as I was told but didn’t quite believe) they have stayed in their little pen.  I wonder how long it will be before they venture out.  They probably don’t even know they can jump onto the side of the pen to get out.

My hens all perch at night – I have put perches at a sensible height (3 – 4 feet off the floor) but the younger ones fly up to the rafters as high as they can get.  They fly up in stages but come down in one big jump – of course feathers help a lot in getting them safely to the ground.  It’s a big shed so they have plenty of room to manoeuvre and navigate a flight path.  The older hens are more sensible and perch lower – and come down in stages – I put straw bales in steps so they can hop down a bit at a time.

The Spice Girls are missing a lot of feathers and their combs (the red bit on the top of their head) are pale and droopy.  To henkeepers this is a sign that a hen isn’t happy.  Hopefully they will all be feeling better soon and their combs will be bright red and perky.  Cinnamon doesn’t seem to want to stand up much so I’m keeping an eye on her.

Here are some of the other hens outside with Dillon.

Spicy Pumpkin Soup

Spicy Pumpkin Soup

Happy, smiley, pumpkin Jack'o'Lantern

Ingredients:
50 g (2 oz) butter
1 kg (2 lb) pumpkin peeled and diced
2 medium onions, chopped
1 tin chopped tomatoes or 4 large tomatoes, skinned* and chopped
2 pints stock (vegetable or beef – stock cubes are fine)
Seasoning:
½ tsp chilli pepper
½ tsp cayenne pepper
½ tsp allspice
1 level tsp cumin
1 level tsp cloves
1 level tsp thyme
If you like a spicy soup you can add more chilli, cayenne and allspice but I find this is tasty but mild enough so even little children enjoy it.

*to skin tomatoes easily simply put in a bowl, pour over boiling water, leave to stand for about a minute and the skin just rubs off.

Method:
Fry the onion in the butter gently until soft,
Add the pumpkin and stir for a few minutes,
Add the tomatoes
Add the stock
Stir in the seasoning
Bring to the boil, cover and simmer for 30 minutes until the pumpkin is tender.
Cool slightly, puree in a liquidiser or food processor.

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