ZUCCHINIS ( COURGETTE ) STUFFED WITH COUSCOUS ( KUSKUSLU KABAK DOLMASI )

Hi all, last night I made these stuffed courgettes which turned out quite delicious. I made two batches, one to cook on conventional oven and one to cook in microwave. They were both equally good. Makes 12.

INGREDIENTS

• 3 courgettes
• 3 tbsp couscous
• 6 tbsp boiling water
• 1 tbsp finely chopped leeks
• 1 tbsp olive oil
• 1 tbsp finely diced mushrooms
• 1 tbsp grated medium fat cheese
• 1 tbsp chopped fresh coriander or 1 tsp dried herbs
• pinch of cumin powder and chili powder
• Salt and pepper to taste
• Half a cup of hot water
• 2 tsp tomato puree
• Drizzle of olive oil
• Cheese slices or grated cheese  for the top

METHOD

1) Cut the courgettes in half then cut each one longways from the middle, as shown above, to make 12 pieces. Place them on a large plate and microwave them for 5 minutes on full power to soften them. Let the courgettes cool for 10 minutes then scoop the middle out with a spoon or cut with a knife. Set aside.

2) In a separate bowl soak the couscous with hot water, cover and leave for 5-7 minutes. Then add rest of the ingredients up to salt and pepper. Mix well.

3) Place about a tablespoonful of the stuffing for each courgette and place them into a oven proof tray. Mix tomato paste in hot water and pour in to the baking tray. Drizzle with olive oil and sprinkle extra cheese on top.

4) Bake in pre- heated oven on  200 C  for 30-45 minutes or until golden brown.

MICROWAVE METHOD

Prepare the courgettes as above and place them into a microwave safe dish. Cover with cling film and make one hole in the middle for steam to escape. Cook on full power for 10 minutes. Then grill on high heat on preheated grill until the cheese bubbling and crispy on top.

NOT: I used 650 W microwave on full power. Please adjust your cooking times for different power settings.

COURGETTE FRITTERS ( Kabak mucveri )

YOU NEED

• 2 courgettes, grated coarsely
• 1/2 tsp salt
• 1 small onion, chopped finely
• 1 egg
• stale breadcrumbs ( from  2 medium sliced bread )
• Handful of  fresh mixed herbs of mint, parsley, thyme, finely chopped
• 1/2 tsp black pepper 
• 2-3 tbsp oil for frying.

METHOD

First grate the courgettes add salt and let it stand 10- 15 minutes. Then squeeze out all the excess liquid from the courgettes. Add sliced onions, breadcrumbs, herbs, pepper and combine everything with the beaten egg. Take a tablespoonful of the mixture and make it into round flat patties. Heat the oil in a non stick frying pan and fry them on medium heat until both sides are browned and cooked through. Transfer fritters on absorbent kitchen paper then serve it immediately. Makes 8-10

NOTE : Please also see zucchini fritters with cheese which was posted on 21st of Jan- 09.

VEGETARIAN TOAD IN THE HOLE

This can be eaten for brunch or afternoon tea. Add your own vegetables and herbs to suit your taste.

INGREDIENTS

• 150 g plain flour
• 2 eggs
• 260 ml mixture of milk and water
• salt, pepper

Make the batter, set aside.

• 4 tbsp olive oil
• 1 red onion, sliced
• 1 small aubergine,chopped
• 1 courgette, chopped
• 100 g mushrooms, sliced
• 50 g parsley, chopped
• salt,pepper to taste
• 3 tbsp black olives.

METHOD

First make the batter by sifting the flour into a bowl. Add the eggs and incorporate with milk, water, salt ,pepper and flour. Whisk it well with a hand held whisk or electric blender. Set aside.

Mix all the chopped vegetables in a non stick pan with olive oil and lightly brown on a high heat for 3- 5 minutes. Then add the olives, salt and pepper to taste. Transfer the vegetables mixture into a greased baking tray, heat in the preheated oven for 5-7 minutes until the tray is hot and ready for the batter. Then add the batter over the vegetables and cook on 220C, 425F, gas mark 7 for 30 minutes or until it rises and becomes crisp. Cook on the highest shelf. Serves 6-8.

Use half of ingredients to serve 4.