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Charred aubergine and coconut curry

Ingredients

1 medium aubergine, about 250g/8¾oz

2 tbsp vegetable oil or ghee

1 red onion, chopped

1 red pepper, chopped

250g/8¾oz sweet potatoes or yams, peeled and cut into cubes

1 medium courgette, about 200g/7¼oz

400g/14¼oz canned chickpeas, rinsed and drained

400g/14¼oz canned chopped tomatoes

250ml/8¾fl oz unsweetened coconut milk

sea salt, to taste

For the spice paste

1 tbsp cumin seeds

1 tbsp coriander seeds

½ tsp cardamom seeds, about 10 pods

½ tsp fenugreek seeds

5cm/2in fresh ginger, peeled and grated

4 garlic cloves

1 tsp turmeric

1-2 chillies, de-seeded, or 1 tsp dried chilli flakes

1 tomato, cut into quarters

2 tsp sea salt

1 tsp sugar

To serve

steamed basmati rice

sprigs of coriander

mango chutney

Greek-style yoghurt

Method

1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.

2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220C/425F/Gas 7 for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.

3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml (8¾fl oz), then bring to the boil and simmer, uncovered, for about 20 minutes.

4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.

5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.

Courgette risotto

Ingredients

30g/1oz unsalted butter

1 onion, peeled and chopped

85g-110g/3-4oz basmati rice

250ml/9fl oz vegetable stock, plus extra if necessary

1 glass white wine

1 courgette, cut into chunks

1 lemon, zest only

olive oil, to drizzle

55g-85g/3-4oz feta cheese

fresh parsley sprig, to garnish

Method

1. Gently melt the butter in a large pan and sauté the onion for a few minutes, until soft.

2. Add the rice to the onions, and continue to cook, stirring for a few minutes to coat in the butter.

3. Add the wine to the rice, then add the stock, a ladleful at a time, allowing the risotto to simmer gently. Once the rice has absorbed the stock, add another ladleful.

4. Stir in the courgette and lemon zest to the rice, adding extra stock if necessary.

5. Simmer gently for 10-15 minutes, or until the rice is tender and has absorbed the stock.

6. Spoon the rice into serving dishes and drizzle with the olive oil. Sprinkle with the feta cheese and garnish with the parsley. Serve.

No idea of the exact amounts for these, I just make them with what's around!

Aubergines:

Melanzane Parmigiana, well my version anyway!

Aubergines

Tomato sauce (fairly thickish if home-made!)

Mozzarella*

Parmesan*

Tomatoes (thinly sliced, entirely optional!)

Breadcrumbs

Slice the aubergines and lightly fry/griddle them until just tender. Spread a thin layer of tomato sauce on the bottom of an ovenproof dish, then add a layer of aubergine slices. Top with a layer of Mozzarella (sliced or grated, it's up to you), a good sprinkle of parmesan and black pepper, and then a layer of sliced tomatoes if using. Repeat the veg and cheese layers, hopefully ending with aubergines, but it's not essential. Cover the whole lot with more tomato sauce, giving the dish a little shake or a tap on the worktop to make sure there aren't any bubbles (stops complaints about not enough sauce). Now chuck on a mixture of breadcrumbs and Parmesan, which gives it a lovely crunchy topping when it comes out of the oven after about 30-45 minutes at approx 180-200C.

* You can substitute grated Cheddar for Mozzarella and Parmesan if necessary.

Courgette and Potato Soup: subtle, good for summer

Onion

a little garlic

Courgettes

Potatoes

Veg stock

herbs and seasonings

Finely chop the onions and garlic, then sweat them until soft in a covered pan with a little butter and mixed herbs. Add the courgettes and potato, cut to about the same size, mix well and continue to cook, adding veg stock if it looks dry. Once the courgettes are cooked, add more stock, bring to the boil and cook until the potatoes are soft. Check seasoning and allow to cool slightly before liquidizing and serving.

Great as a base for a heartier lunch soup - try adding diced lightly cooked peppers, peas or sweetcorn for a chowder-type effect. If cooking for meat eaters, prawns and/or cooked ham also work well.

Courgette and Tomato Gratin

Layer up sliced tomatoes and courgettes, adding a sprinkling of herbs and black pepper, cover with white/cheese sauce, and top with grated cheese and (decorative) slices of tomato before placing in the oven for 1/2 an hour ish. Easy and really tasty!

Ratatouille.

Dice the aubergine and courgette.

Clean and chop 2 peppers.

Chop an onion

A few mushrooms

A tin of chopped tomatoes.

Soften the onions in a little oil, add the rest of the ingredients and top up with water to cover, and simmer until they are all soft.

You can always add a bit of garlic to taste.

Place in an ovenproof dish and finish off in the oven with grated cheese on top.

serve with a crusty baguette.

Delicious.

Aubergine and butternut pasta

Slice aubergines, sprinkle salt on them and leave to stand for half an hour.

Meanwhile, make a basic tomato and onion pasta sauce, but add a little flour when you fry the onions.

Add cubes of cooked butternut and a tin of lentils.

Rinse and drain the aubergine slices, and fry or griddle them.

While the aubergine is frying, boil pasta shells until just tender.

Add aubergine to pasta sauce, and serve with pasta shells and lots of parmesan.

Slice the courgettes place in an over dish, one slice thick. Sprinkle with rock ale, black pepper, olive oil and a squeeze of fresh lemon. Bake in the oven. Yummy. Obviously other vegetables / potatoes could be added to this. Cherry tomatoes go well also.

Sliced, spread on bottom of gratin dish, seasoned with freshly ground black pepper, drizzled olive oil, topped with sliced tomato and popped into oven until done. Plain, simple, quick and tasty. Top with grated cheese as an alternative.

lemon glazed carrots and courgettes

225G CARROTS PEELED CUT INTO BATONS

225G GOUrGETTES TRIMMED CHOPPED

SALT PEPPER

15G BUTTER

2TSP SUGAR

JUICE OF 1/2 LEMON

add carrots to a pan of boiling salted water cook 5 mins

add gourgettes cook 3/4 mins drain return to pan add butter sugar and lemon juice heat 2/3 mins check seasoning and serve

This is good, I cook it for my daughter (and me).

http://www.foodiesite.com/recipes/2001-07/courgflo...