My fresh Salmon, Asparagus tartlets use my favourite fresh herb has to be dill and my vegetable garden is full of it and I’m always looking for ways to use it (you can search for Marinated Courgette with Dill -another favourite recipe). Fresh herbs make such a fab difference to your cooking and I try to fresh herbs when they are in season. Dried herbs just don’t taste like the real thing and I’d much rather cook something different & seasonal. I know that you can get basil in a supermarket in December but it just isn’t the same. All is not lost however if you can’t do this, some fresh herbs freeze very well including dill (hoorah), parsley and coriander. Just chop them up and put in a plastic bag ( a zip lock bag is good as you are going to dip in and out of it). Pat it out so the herbs are just in a thin layer and freeze. After that, a quick scrunch means that they aren’t frozen in a block and easy to use as you want.
I digress, these Salmon and Asparagus & Dill tartlets are delicious and look so pretty. They do take a bit of effort but you can’t always be a slouch and if you want to impress then give these a go. You can use all different sorts of fillings as long as it is previously cooked and bind it with the ‘basic tart mix’ and away you go. The cases can be made well ahead and frozen. If I have some leftover pastry I often use it for a tart or two (it’s surprising how little pastry they take), freeze it and then I can use them when I want. You can also do the same with sweet pastry (with fillings such as strawberries, raspberries or my favourite lemon tart). Lable them carefully, I have to admit that whilst testing this recipe I mixed them up and my son got a very strange tasting tart! It was a lucky dip 3 were with sweet pastry and three with ordinary pastry. Hmmm…
Summer time and the plot is bursting at the seams…and the courgettes are intent on a veg patch take over. Will we ever learn not to put in so many-no, probably not because ‘you never know’ what may happen. Some plants may not make it through the minefield of growing your own vegetables………………… too hot, too cold, too dry, too wet slugs, hapless gardeners, mildew, pests etc etc. Once they get past the danger times they grow at an alarming rate the beautiful, orange flowers start appearing and, magically, they develop into tiny courgettes. It is best to pick them small but beware turn your back, they have grown into huge marrows. ‘What shall I do with them’ ? is a common cry.
I like mine sliced into rounds and simply fried in olive oil but there are lots of other options -roasted in the oven, made into soup, spiralised into salads or pasta and baked in various cakes and scones. After you have exhausted all the usual ways to deal with them try this very simple dish. It is easy to grow the delicious herb dill alongside your vegetables or it is pretty enough to go in the flower beds as well. It is my favourite fresh herb and simply used with courgettes a summer treat for me. Don’t forget it isn’t a pickle and you have to eat it fresh although it will last until the next day.
MARINATED COURGETTE WITH DILL
2/3 Small courgettes
50ml rice wine vinegar (+water)
Approx. 1 teasp. sugar*
Seas salt and freshly ground, black, pepper
Using a ‘T’ vegetable peeler remove long, fine ribbons along the length of the courgette. Move around in quarter turns and then discard the middle bit. If you have to use an older courgette I would remove half of the peel as it will be tough.
Put the vinegar in a small pan with 3 tbsp. water. Add *some of the sugar. Briefly simmer and then leave to cool. Taste- it shouldn’t be too sweet or too vinegary.
Finely chop the dill-you can do it with the stalk unless they are tough. In this case you can take them off and just chop the feathery bits.
Put the courgette, vinegar mix and dill in a small bowl and mix together.