MARINATED COURGETTE WITH DILL

Courgette & fresh dill pickle
Marinated courgette with dill

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*

Fresh dill

Seas salt and freshly ground, black, pepper

  1. 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.
  2. 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.
  3. 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.
  4. Put the courgette, vinegar mix and dill in a small bowl and mix together.
  5. Leave for an hour and then drain before eating.

 

 

 

 

CHICKEN & BROCCOLI NOODLES

Chicken, broccoli and sweet chilli noodles

The trouble with kids is that if you say ‘you must eat 5 a day’, ‘you must eat your greens’……they can stick their heels in and REFUSE to have anything AT ALL to do with ‘healthy eating!! So finding new ways to introduce vegetables into their diet is important-it’s no good cooking dishes, however nutritious, if they don’t appeal to the little darlings.

Here is an easy supper dish you can rustle up in between activities and homework…using ‘super’ broccoli-a super food if ever there was one. I have packed in lots of vegetables, chicken and served it up with noodles-always good for a slurp. Try eating this with chopsticks for even more possibilities for hilarity. My top tip is to involve children in preparing their own food-they are much more likely to want to eat something they have made themselves. Participation depends on what you are cooking and age of the children but there is always some thing that can do help with such as cutting up the vegetables, setting the table, deciding the weeks menue or clearing away. Have a go with this recipe:

SUPER BROCCOLI SWEET CHILLI  STIR FRY WITH NOODLES

Continue reading “CHICKEN & BROCCOLI NOODLES”