First, the original recipe, then my notes:
Courgette Pate
14 oz courgette, grated
1/4 pint double cream
1 tbsp chopped fresh herbs (I like dill and parsley)
2 eggs
pinch of black pepper, paprika, turmeric and salt
1 oz butter
Gently fry the grated courgettes in butter until softened.
Mix everything together.
Pour into a lined 1lb loaf tin and place in a tray containing water to come halfway up the side of the loaf tin.
Bake for 1 hour at 180 C until firm and starting to brown on top.
My notes (the lazy way):
I didn't bother with the grating and frying. I just put everything into a food processor and whizzed until well chopped (I left the butter out).
I forgot to use the water bath and it still turned out alright.
Using yellow courgettes and a pinch of turmeric gives a nice golden colour.
Cream of Weed Soup - April
This recipe can be easily adapted to the edible weeds in your garden at any time of year.
MAKE SURE YOU CAN IDENTIFY YOUR WEEDS WITH 100% CERTAINTY!
1 Colander full of nettle tops, loosely packed
1 colander of comfrey, ground elder, sorrel and garlic mustard (Jack by the Hedge)
1 potato, washed and chopped
1 onion, chopped
You can have a carrot too if you want.
Fry onion for a few minutes in olive oil, then add the potato and chopped greens and steam-fry on a low heat for five minutes or so. Add water or stock (marmite or vegemite are ideal) and simmer till everything is tender. Liquidise, add salt and pepper to tase and more liquid if needed, then stir in a cup of cream, creme fraiche or natural yoghurt. Serves 4.
This recipe was taken from Plants with Purpose.
DISCLAIMER: Plants with Purpose cannot take any responsibility for problems or effects of trying the recipes on this page. Please desist or take professional advice if you think your health may be affected!
© Plants With Purpose.co.uk 2004 All Rights Reserved.
MAKE SURE YOU CAN IDENTIFY YOUR WEEDS WITH 100% CERTAINTY!
1 Colander full of nettle tops, loosely packed
1 colander of comfrey, ground elder, sorrel and garlic mustard (Jack by the Hedge)
1 potato, washed and chopped
1 onion, chopped
You can have a carrot too if you want.
Fry onion for a few minutes in olive oil, then add the potato and chopped greens and steam-fry on a low heat for five minutes or so. Add water or stock (marmite or vegemite are ideal) and simmer till everything is tender. Liquidise, add salt and pepper to tase and more liquid if needed, then stir in a cup of cream, creme fraiche or natural yoghurt. Serves 4.
This recipe was taken from Plants with Purpose.
DISCLAIMER: Plants with Purpose cannot take any responsibility for problems or effects of trying the recipes on this page. Please desist or take professional advice if you think your health may be affected!
© Plants With Purpose.co.uk 2004 All Rights Reserved.
Lady Ridley's Nettle Soup
Why not try Lady Ridley's nettle soup recipe?Let us know what you think or tell us your own favourite nettle recipe.
Ingredients:
1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream
Method:
Cook the peeled, chopped potatoes for 10 mins in salted water. Drain.
Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the
potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.
I hope you enjoy the nettle soup. The hardest work is picking the nettles. Half a pound is a lot of small leaves, but it is fun to do, in season, once a year.
THE VISCOUNTESS RIDLEY
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