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Seasonal recipes for July
Sat 7-Jul-12
9:07 am
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Danny
Scarborough, England
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I placed a small little section on the site's home page to list just a few seasonal recipes.

It needs updating.

What would you consider to be seasonal in July? 

Never knowingly underfed

Sat 7-Jul-12
10:07 am
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Aly
Normandy France

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That is tricky, the veg garden has lost it's way, the cherries have failed too. Peas and broadbeans are good. So, minted peas and broadbean risotto (not together)

Trying to enjoy life as it is

http://www.letertregites.com

Sat 7-Jul-12
11:25 am
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danast
Argyll, Scotland

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wave I have lots of courgettes right now, so a lovely courgette soup would be wonderful cooked with tomatoes, red onion and garlic, vegetable stock and herbs of your choice. 

Old teachers never die, they just lose their class

Sat 7-Jul-12
1:58 pm
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Hattie
Bucks/Oxon Border

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Homemade Gravad Lax, tiny new potatoes, with butter & dill plus  a cucumber salad with a minted yogurt dressing plus that traditional Scandinavian mustard sauce to go with the salmon…..my idea of heaven….. with wild strawberry tart for afters, Yum…!!  i_am_hungry

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 7-Jul-12
3:03 pm
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brightspark
Wilts

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How about some coronation chicken using apricots; and just look at this, from the BBC, don't they all look yummy! i_am_hungry :

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We adore whole baby broad beans, simply boiled briefly, and served with a melting cheese sauce poured over. mmm.

(Seen on BBC Good Food - Broad bean - Pronounce it: braw-d be-en !!)  Bless! big_laugh

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Sat 7-Jul-12
4:21 pm
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Xahha
Suffolk

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Lightly boiled Broad beans and new potatoes with a dab of butter with raspberries and cream later is the best we can do at the moment.

 Are we having fun yet? I am!

Sat 7-Jul-12
5:27 pm
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kayerunrig
lincolnshire

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mud pies and umbrella soup?

Sat 7-Jul-12
6:50 pm
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danast
Argyll, Scotland

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wave Love it!!!   big_laugh   big_laugh   big_laugh

Old teachers never die, they just lose their class

Sat 7-Jul-12
7:37 pm
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SumpRat
Reading

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kayerunrig said:

mud pies and umbrella soup?

ok  doh

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Fri 20-Jul-12
6:37 pm
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irist
Cornwall UK

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I found this recipe on the Saga magazine site.  Thought it might be useful for those of you with a glut of courgettes.  I have not tried making it as our courgettes and squashes have suffered from the wet, windy and cool weather here.

 

Saga recipe.

 

Hope the link works!  I'm sure TA or Danny will be able to sort it out if not.

Fri 20-Jul-12
6:51 pm
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Hattie
Bucks/Oxon Border

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waveHi Iris, 

This is the link for your Courgette Patties I think !

They look good....I will definitely try them.  smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 20-Jul-12
6:57 pm
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irist
Cornwall UK

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Whoops!  The recipe was for carrot, courgette and orange cake!!! I found it on the Saga e-newsletter I receive.  Must try harder with the tech stuff.   I've copied the details below:

 Ingredients

  •  150g courgettes
  • 1 pinch salt
  • 100g carrots
  • 5 medium eggs
  • 125ml oil
  • 225g sugar
  • 225g flour
  • 3 level tsp baking powder
  • ½ tsp bicarbonate of soda
  • 75g butter
  • 2 untreated oranges
  • 200g double cream soft cheese
  • 50g icing sugar
  • Greaseproof paper

 

Method

 

Grate the courgettes coarsely. Place in a sieve, sprinkle with a pinch of salt and leave to drain. Peel the carrots and also grate coarsely. Grease the bases of 2 spring-form cake tins (20cm across) and cover with grease proof paper.

Beat 2 eggs, oil and 150g sugar with an electric whisk until the mixture is white and fluffy. Mix together the flour, baking powder and bicarbonate; sieve on to the egg mixture and combine. Stir in the courgette and carrot gratings. Divide the mixture between the two cake tins. Bake in a pre-heated oven (Electric: 175 ˚ C/Fan: 150 ˚ C/Gas Mark 2) for about 30 min. Remove from the oven, leaving in the tins to cool slightly then remove and let them cool on a wire rack.

For the buttercream and orange curd melt the butter in a pan. Wash the oranges in hot water and pat dry. Peel the skin thinly from 1 orange and remove just the zest from the other. Halve the oranges and extract the juice. Add the 3 eggs, 75g sugar and 125ml orange juice and peel to the pan and stir over a low heat to make a thick sauce. Leave to cool. Stir the cream cheese until smooth. Sieve the icing sugar over it and mix well. Stir in 1-2 tbsp of orange juice. Place one cake on a cake plate, spread with the orange curd and place the second cake on top, and decorate with the cream cheese and orange zest.

Fri 20-Jul-12
7:00 pm
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danast
Argyll, Scotland

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wave  Seeing as I have lots of courgettes,  I would like to try them too.  They sound scrummy.  Not sure about using the flour though!!

Old teachers never die, they just lose their class

Fri 20-Jul-12
7:04 pm
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Hattie
Bucks/Oxon Border

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 big_laugh  Oh , how funny Iris.....still never mind ....... 2 courgette recipes are better than one when (& if) you have a glut of them !  laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 20-Jul-12
8:36 pm
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Rob12
London, UK

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I guess July veg would be broad beans, strawberries (at least mine are just colouring up now), early tomatoes, salads and courgettes (if you have been blessed with these this year).

 

My favourite way to treat courgettes is grilled or fried...to grill just slice thinly, season and cook over high heat until well-browned (they go crispy on cooling).  To fry, slice thinly, salt and leave for an hour, rinse, drain and fry over moderate heat until reduced and starting to caramalise - season and eat as is or work into any range of dishes (fritatta is my favourite but they work as a pasta ingredient too...).

 

Courgettes are perhaps the most used vegetable in our kitchen - they get grated into soups and stews for bulk, roasted and baked, preserved in oil and vinegar for snacking, layered with sauces and cheeses in bakes, sliced paper thin into salads, deep fried as chips, etc - pretty much a full replacement for potatoes...so you can perhaps appreciate my frustration in not having much luck growing them as we go through between 1 to 3 kg in a week...

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