K wrote:
Ophelia writes

"K" wrote in message
...
sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a
curry this way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. Any other dishes for hiding these things?

Anything with a reasonably slow cooking sauce and a complicated
flavour. Sauces for pasta, rich stews and casseroles, for example.

Thanks I can go with that

On Jul 22, 7:36*am, "Ophelia" wrote:
"K" wrote in message

...

sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a curry this
way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. *Any other dishes for hiding these things?

I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

Judith

On Jul 22, 6:04*pm, "Ophelia" wrote:
K wrote:
Ophelia writes

"K" wrote in message
...
sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a
curry this way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. *Any other dishes for hiding these things?

Anything with a reasonably slow cooking sauce and a complicated
flavour. Sauces for pasta, rich stews and casseroles, for example.

Thanks *I can go with that

I also like them simple, brushed with oil, seeds scooped out and
filled with a sausage meat, herb and fresh breadcrumb mix, drizzle
over olive oil and baked in the oven.

Judith

Judith in France wrote:
I also like them simple, brushed with oil, seeds scooped out and
filled with a sausage meat, herb and fresh breadcrumb mix, drizzle
over olive oil and baked in the oven.

Oh yes Lovely. I was just interested in hiding them among other dishes
to use them up

Judith in France wrote:

I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.


All sounds good except the cumin Thanks.

On Jul 22, 7:31*pm, "Ophelia" wrote:
Judith in France wrote:
I also like them simple, brushed with oil, seeds scooped out and
filled with a sausage meat, herb and fresh breadcrumb mix, drizzle
over olive oil and baked in the oven.

Oh yes *Lovely. *I was just interested in hiding them among other dishes
to use them up

What about pickle?

Judith

On Jul 22, 7:47*pm, "Ophelia" wrote:
Judith in France wrote:
I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. *Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. *A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. *You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

All sounds good except the cumin *Thanks.

But, but and but if you just add a very small pinch, you will ask
yourself WHY it tastes so good and you will also ask WHAT it is that
makes it taste good, I'll bet you won't be able to identify it as
cumin. I have had many to dinner who say no to spices, they have no
idea that I use them, subtle that's what it's all about, go on, try
it?

Judith

On Jul 22, 9:40*pm, Martin wrote:
On Wed, 22 Jul 2009 11:11:14 -0700 (PDT), Judith in France



wrote:
On Jul 22, 7:36*am, "Ophelia" wrote:
"K" wrote in message

...

sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a curry this
way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. *Any other dishes for hiding these things?

I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. *Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. *A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. *You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

Throw courgettes away, drink red wine.
--

Martin

I don't drink red wine, so what do you suggest? :-)

Judith

"Judith in France" wrote in message
...
On Jul 22, 7:31 pm, "Ophelia" wrote:
Judith in France wrote:
I also like them simple, brushed with oil, seeds scooped out and
filled with a sausage meat, herb and fresh breadcrumb mix, drizzle
over olive oil and baked in the oven.

Oh yes Lovely. I was just interested in hiding them among other dishes
to use them up

What about pickle?

Yers! What about pickle g just kidding) I don't have the
facilities at the moment, but that is a very good idea. Do you have recipes
please?

"Judith in France" wrote in message
...
On Jul 22, 7:47 pm, "Ophelia" wrote:
Judith in France wrote:
I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

All sounds good except the cumin Thanks.

But, but and but if you just add a very small pinch, you will ask
yourself WHY it tastes so good and you will also ask WHAT it is that
makes it taste good, I'll bet you won't be able to identify it as
cumin. I have had many to dinner who say no to spices, they have no
idea that I use them, subtle that's what it's all about, go on, try
it?

I blame that David one! He doesn't like spices. Although to be honest,
dislike them far more than he does

"Judith in France" wrote in message
...
On Jul 22, 9:40 pm, Martin wrote:
On Wed, 22 Jul 2009 11:11:14 -0700 (PDT), Judith in France



wrote:
On Jul 22, 7:36 am, "Ophelia" wrote:
"K" wrote in message

...

sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a curry
this
way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. Any other dishes for hiding these things?

I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

Throw courgettes away, drink red wine.
--

Martin

I don't drink red wine, so what do you suggest? :-)

Give it to me?

"Martin" wrote in message
...
On Wed, 22 Jul 2009 13:42:11 -0700 (PDT), Judith in France
wrote:

On Jul 22, 9:40 pm, Martin wrote:
On Wed, 22 Jul 2009 11:11:14 -0700 (PDT), Judith in France



wrote:
On Jul 22, 7:36 am, "Ophelia" wrote:
"K" wrote in message

...

sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a curry
this
way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. Any other dishes for hiding these things?


I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

Throw courgettes away, drink red wine.
--

Martin

I don't drink red wine, so what do you suggest? :-)

Give me the wine and stop growing courgettes?
--

ahh you probably beat me to it) about the wine that is

"Ophelia" wrote in message
...


Throw courgettes away, drink red wine.
--

Martin

I don't drink red wine, so what do you suggest? :-)

Give it to me?



Problem is that they are one of the easiest veg to grow - and the glut at
the end is the main part of the problem !

Regards
Pete
www.thecanalshop.com

"Martin" wrote in message
...
On Thu, 23 Jul 2009 08:13:47 +0100, "Ophelia"
wrote:


"Judith in France" wrote in message
...
On Jul 22, 7:31 pm, "Ophelia" wrote:
Judith in France wrote:
I also like them simple, brushed with oil, seeds scooped out and
filled with a sausage meat, herb and fresh breadcrumb mix, drizzle
over olive oil and baked in the oven.

Oh yes Lovely. I was just interested in hiding them among other dishes
to use them up

What about pickle?

Yers! What about pickle g just kidding) I don't have the
facilities at the moment, but that is a very good idea. Do you have
recipes
please?


It's an ingredient of Almost Original Branston Pickles.

http://www.recipezaar.com/The-Almost...-Recipe-246675

I have saved that, thank you

"Martin" wrote in message
...
On Thu, 23 Jul 2009 08:15:31 +0100, "Ophelia"
wrote:


"Judith in France" wrote in message
...
On Jul 22, 9:40 pm, Martin wrote:
On Wed, 22 Jul 2009 11:11:14 -0700 (PDT), Judith in France



wrote:
On Jul 22, 7:36 am, "Ophelia" wrote:
"K" wrote in message

...

sutartsorric writes
It is amazing how much surplus courgette can be 'hidden' in a curry
this
way, and eaten by those who hate them.

It's amazing how many things can be hidden in a curry!

I got rid of quite a few substandard apples that way last autumn

Hmmmm we don't eat curry. Any other dishes for hiding these things?


I'm not keen either, however you can use spices such as cumin, to
enhance the flavour, sprinkle on. Cut up courgettes with skins on,
sprinkle with olive oil or a lighter oil, sprinkle on a little cumin,
and/or fresh herbs, even parsley chopped up very fine is good. A
small sprinkle of salt and white pepper and roast until cooked and
slightly brown, serve with any dish you like, fish or meat. You will
get some juice, if you want to make a sauce, use your imagination on
how to thicken it, if meat, I reduce it with a little red wine and if
fish I add fromage blanc or frais.

Throw courgettes away, drink red wine.
--

Martin

I don't drink red wine, so what do you suggest? :-)

Give it to me?

I asked first!

Share?