But, as usual we have the glut of courgettes, too many to eat and I must say, I do get slightly fed up with eating them every day!!
So, I took Maria, Organically Cooked advice and did some batch cooking. I made 10, yes, 10 trays of boureki.
They are then layered, courgettes and potatoes. A layer of mizithra cheese, ( feta would be easier for anyone living outside Greece, I think.)with a handful of chopped mint. Then another layer of potatoes and courgettes. Top that with a layer of sliced tomatoes. Add some stock or water, some olive oil drizzled over the top and season with salt.
Bake until the potatoes are cooked, remember to check that they don't dry up, just add some more stock when needed.
No, I'm not the next Nigella. I promise I shall not make a habit of trying to run through recipes for you.. just thought this was worth a mention. Delicious!!
Lastly,couldn't resist showing this photogragh of these 2 enjoying a day on the beach, don't they look funny!! Geoff is looking out to sea...not leering at some bikini clad floozy!
19 comments:
always happy for recipes, particularly from other parts of the world. I'm new to veg growing - they're all a bit lush and daunting at the moment, when to pick, etc! However, I only sowed TWO courgette seeds since I don't like them much (but knew they'd be easy) so am not anticipating a glut. A glut, for me, will be three courgettes. I tend to slice them, raw, with a mandolin and put them in salads since there's something about their squashiness I don't like. Might well give yours a go, though, as v partial to a spot of feta. Thankyou.
We've grown gourgettes - hey just realised I wrote a g instead of a c but makes an appropriate word doesnt it? ..... courgettes for the first time this year and already giving them away. Your recipe sounds delish so will try it!
I LOVE courgettes..... I have recipe for courgette and bacon muffins. Don't know if you are vegetarian??? Also, we have them sliced, dipped in batter and shallow fried... yummy. I love the word floozey!!!!! Always makes me smile. That dog is gorgeous.x
I will have to buy the courgettes as we no longer have a vegetable garden (we are usually in France during the essential sowing season) But I shall be making this dish for a Birthday lunch on Sunday (husband's 75th) - Thanks, Jude, for the recipe it sounds delicious.
Our courgette plants are just starting to produce now, and I know I'll have the same problem. Trouble is it just doesn't seem possible to grow just one or two plants, the gardener in me needs to grow more 'cos they're such fun to watch growing. Like Milla we'll be eating as many raw as possible, then looking for other ways to use them. Unfortunately I can't eat potatoes or tomatoes so won't be able to try out your recipe.
I have to say the photos on your blog have made me rather green today. It's been a complete washout here in west Wales and I would love to see some sun. I wouldn't even mind looking at too many courgettes if I was in the sun in Greece... sigh!
Cute dog, I fancy sitting on a warm beach myself, it's a wet day here in Wales. I am impressed with your veg growing.
What I liked most about this post was the language. I like your word for squash and/or zucchinni. That's what I call those big fat green gourds! And yes, they grow profusely here in California too. I've had many a garden in years past and had to give away a gross of the things! It looks like you will have a freezer FULL of your delicious dish for months/years to come.
Your home-grown produce looks juicy, and that was a smart thing to do - to batch-cook them. Our plants here are struggling in the heat, but we do get some chili peppers from them and some good looking tomatoes from the tired plants.
Looks delicious and a great idea! Also love mizithra grated over pasta coated in browned butter. The very small courgettes are my very favorite, but I like them all. I just need to find ways to fix them and this looks terrific!!!
I hope I will have my own glut this time next yearI My Mam blanches them and freezes them in portions just enough for their tea! She has a chest freezer though. Your frozen bourekis look delish!
You can add grated Courgette to chocolate cake as well. It makes it divinely moist.
you're going to love eating the boureki in the winter - it's like having your very own supermarket in your seep freeze
i feel the same as you - i had checked the garden for vegies yesterday, and there were none - today i gathered a full supermarket bag of aubergine, zucchini and peppers; how on earth did they grow so quickly???
Thanks for that Jude, I have a box each week which often includes courgettes, so it's nice to have an alternative recipe to try. Lesley
What a bounty, sounds like an interesting and delicious recipe. That is an adorable photo!!!
Hello from New York, Jude, where we call courgettes ... zucchini! I love both words, and remember growing them in the mid 1970's in Brooklyn.
How wonderful to pick them them they are still small, and not so swollen with water. So many summer recipes make use of these and other summer veg at their prime.
Thank you for adding to my recipe info. Your recipe seems easy and well worth the prep.
(You've got me going down memory lane to that garden in Brooklyn, the last time I had a garden.)
xo
Yum, will give this a go Jude. So much rain here that the poor plants have stopped growing for the moment. See, not all good back here! x
Excellent, will pass on the recipe to Mr Grigg as our courgettes are coming thick and fast. It will remind us of Greece, deep in the depths of autumn.
Was the lovely Geoffrey sucking in the guts for that photo? Or is he naturally lithe? xx
This recipe looks delicious. I'll have to try it as we always have a bumper crop.
Hello - this recipe looks really tasty and I think I'm rather wishing that we will have a glut this year so that I can make lots!
What I do do a lot of is 'Compost' not not the smelly variety but anything that is in the garden - beans of all sorts, peas, courgettes, onion etc, plus a tin of tomatoes (never get a glut of those sadly) some garlic and herbs. Goes with anything and everything from the tops of homemade pizza to fish & chicken. Everso useful and can be frozen once it's cooked.
Love the other posts too sorry I haven't commented, got lots and lots to catch up on!
CKx
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