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Courgette Harvest

Story location: Home / food_and_drink /

I had tried to grow Summer Ball Courgettes a couple of years ago but it was a bad year for courgettes for me. None of the plants did well and I didn't get any courgettes. This year has been better and so far I've picked a smallish one.

Yellow Ball Courgette

The only other things I've harvested so far have been herbs, a few wild strawberries, and some chillies from last year's plants.

Week 22: Chicken mornay with courgette dumplings

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The inspiration for tonight's meal came from an episode of Man v. Food which we watched on TV earlier today, where they made a Hot Brown sandwich which contains turkey and mornay sauce, along with bacon. I decided to do a variation on chicken mornay and served it with courgette dumplings.

Chicken mornay with courgette dumplings

The mornay sauce contained a mixture of cheddar and pecorino cheese. The chicken breasts were flattened and fried in a little oil. These were topped with leeks, the sauce then finally capers. The courgette dumplings were made using grated courgette, breadcrumbs, grated cheese, finely chopped parsley, an egg, and seasoned with a little black pepper. These were baked in the oven until the outsides started to crisp off.

Week 3: Two Dips

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I made two different dips for lunch, based on recipes from the River Cottage book. The first was a tofu dip. I followed the recipe in the River Cottage book but decided to only make half the quantities (since I've yet to come across a tofu recipe which I really like).

I put half a block of tofu in the food processor and added generous pinch of powdered ginger, a dash of soy, a larger dash of rice wine vinegar and half a garlic clove. I blitzed it all together and tasted it for seasoning. It was a little bland so I added more ginger and a few shakes of cayenne pepper. The original recipe claims that the dip will have a texture similar to mayonnaise and they weren't wrong. It would probably make a good mayo substitute for sandwiches.

I thought the flavour of the dip could do with a bit more work. Tofu might be a good addition to a home made hummus. It might help mix the chick peas and sesame to a smooth paste, to save having to add too much oil.

The next recipe was a courgette and goat's cheese dip. I took 1½ courgettes and sliced them thinly and fried them, along with a couple of cloves of garlic, in a little oil and butter. I put everything in the food processor, added a pinch of salt and 50g of goat's cheese, then blitzed everything to a paste. This dip was by far the better of the two and definitely needs making again in the future.

Courgette and Chicken Pizza

Story location: Home / food_and_drink / pizza /

This week's Saturday night pizza took place on Sunday. One of the pizzas was inspired by a recipe by Hugh Fearnley-Whittingstall, from his latest tv series 3 Good Things, which highlights simple recipes using 3 main ingredients. The recipe was originally for a pasta bake but I decided to have a go at using it as a pizza sauce.

Courgette and Chicken Pizza
I started by cooking the sliced courgettes in a little oil.

Courgette and Chicken Pizza
When the courgettes were cooked down, I added a splash of double cream (just enough to mix in to make a smooth sauce) and a handful of grated parmesan.

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Courgette and Chicken Pizza
I spread the courgette mixture onto the pizza base

Courgette and Chicken Pizza
Topped it with sliced chicken.

Courgette and Chicken Pizza
Then added mozzarella and sprinkled with grated cheddar.

Courgette and Chicken Pizza
I was a bit worried that the final cooked pizza would be a bit soggy but it was fine. In the spirit of the original programme, I kept the toppings to a minimum but the courgette mixture was full of flavour and worked well on a pizza.

Courgette, parmesan and tomato muffins

Story location: Home / Blog / food_and_drink /

Emma made these muffins, based on this recipe. One of the comments on the original post mentions how vague a 'large courgette' is as an ingredient. Since we had an enormous 'almost marrow' in the fridge, we thought that might be a bit too big. We didn't have any sun-dried tomatoes left but yesterday we bought a huge bowl of cherry tomatoes from the market so I cut some of those in half and put them in the oven for a few hours.

Courgette, parmesan and tomato muffins

Turkey and Vegetable Meatloaf

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The meatloaf recipe is similar to our normal burger recipe but baked in a tin instead of being fried in a pan.


All quantities are approximate.

  • 400g or so of turkey mince
  • 1 medium leek
  • ½ courgette
  • 2 cloves of garlic
  • 1 chilli pepper
  • plain flour
  • 1 egg
  • a couple of handfuls of breadcrumbs
  • 100g mozzarella or other cheese
  • salt and pepper or other seasoning as preferred.

Turkey and Vegetable Meatloaf

Start by finely chopping the vegetables frying in a little oil until they soften. Stir in a couple of tablespoons of flour then leave to cool before mixing the vegetables with the mince.

Add the seasoning, breadcrumbs and egg and mix well. Put half of the mix into a loaf tin then layer half of the cheese. Cover with the remaining mix. Cover with foil and bake for about 1 hour at gas mark 6. Remove the foil and cover with the remaining cheese before returning to the oven for about 10 minutes to melt the cheese.

Turkey and Vegetable Meatloaf with potato cakes

Ricecake with trout

Story location: Home / Blog / food_and_drink /

The rice cake was made using a mixture of wild and long grain rice, with a beaten egg, grated cheese and chopped chilli added. I fried the rice cake on one side for a few minutes until it was firm enough to slide onto a baking tray to finish cooking in the oven. The hot-smoked trout was heated through in the oven while the courgettes and leek slices were fried in a little butter.

Rice cake, trout, courgette and leek

Week 43: Sweet Potato, Tomato and Courgette bake

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This recipe came from an old issue of Slimming World magazine, from October 2008. We decided to follow it almost to the letter. The only changes we made were to use sweet potatoes instead of normal potatoes, ordinary tomatoes instead of plum tomatoes, grated cheddar instead of parmesan, and a mixture of fresh parsley and dried herbs instead of a handful of fresh herbs. The intention was to follow the recipe closely but now I list the substitutions, we did make more changes than I realised.


  • 2 sweet potatoes, peeled and sliced.
  • 2 tomatoes, sliced.
  • 1 small courgette, sliced.
  • 1 red onion, diced.
  • 2 cloves of garlic, finely chopped.
  • herbs.
  • salt and pepper.
  • A handful of grated cheese.
  • 2 medium eggs.
  • 150g quark.


Fry the onion and garlic until soft. Put the slices of sweet potato into a pan of boiling water, bring back to the boil then turn off the heat. Simmer for about 4 minutes then drain.

Beat the quark and eggs together, adding the onion, garlic, herbs, salt and pepper.

Layer half of the vegetables in an oven proof dish, then pour over half of the quark mixture. Place the rest of the vegetables on top, followed by the rest of the quark mixture. Finally sprinkle with the grated cheese.

Bake for about 30 minutes at gas mark 6.


The original recipe claimed it served 1 as a main course but we shared it as a side dish. Even then it was a large portion.

Some of the vegetables were still slightly firm so I next time I might cook the potatoes for slightly longer and possibly fry the courgette slices for a minute or two to soften those too.

Week 40: Chicken and ratatouille pie with cheese and peanut pastry.

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This was inspired by a recipe in The Creative Vegetarian Cookbook. We made a few changes, such as adding chicken (which was in the fridge and needed eating) and using the vegetables we had available in the house.


For the pastry:

  • 60g butter
  • 120g self raising flour
  • 60g grated cheese
  • 60g ground up salted peanuts

For the filling:

  • 1 medium onion
  • 1 red pepper
  • 1 courgette
  • ½ leek
  • 3 medium tomatoes.
  • pinch of chilli
  • 2 cloves garlic
  • 1 tsp chopped parsley
  • 2 chicken breasts

For the sauce:

  • 40g plain flour
  • 40g butter
  • 300ml milk


  1. Mix the pastry ingredients together.
  2. Chop the chicken and vegetables and gently fry until the chicken is cooked and the vegetables have softened.
  3. To make the white sauce, make a roux using the butter and flour and slowly add the milk to make a thick sauce.
  4. Mix the filling and sauce together and pour into an oven-proof dish.
  5. Roll out the pastry and cover the filling. Brush with some beaten egg.
  6. Bake for 30 minutes at gas mark 5.

Chicken and ratatouille pie

Chicken and ratatouille pie

Week 37: Chicken, courgette and lemon pasta bake.

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This weeks recipe came from the channel 4. We made a few small changes such as using dried chilli instead of black pepper, using mature cheddar instead of parmesan, and using whole eggs instead of an egg yolk.

The recipe claims to be a pasta bake but didn't seem to involve any baking so after mixing everything together we poured it into a pyrex dish, sprinkled some mixed seeds and half of the grated cheese on top, and baked it at gas mark 5 for about 15 minutes until the cheese had melted.

pasta bake