Tuesday, 11 August 2009
I'm working on that garden glut of courgettes again. It truly is the monstor of the garden, is it not? One day you look and you see a few that are only finger sized and so you leave them to get a bit larger, and then before you know it, all of a sudden they are the size of marrows!
It's a good thing I like courgettes!
Something else I really like are Mediterranean inspired flavours . . . things like black olives, sun dried tomatoes, olive oil, feta cheese, oregano . . .
Warm flavours . . .
Healthy flavours . . .
Greek flavours . . .
When I was about 10 years old I saw a Disney film called "The Moonspinners," based on the novel of the same name by Mary Stewart. It starred a teen aged Haley Mills and took place on the Island of Crete. That fired an interest in me to visit Greece and indeed, Crete, one day so that I could see this same beautiful place . . .
I have never been to Greece, yet . . . but someday, someday . . .
In the meantime I can taste Greece, and it's really quite delicious.
Yesterday I was inspired to fill some courgettes with some of these flavours, and I have to say . . .
They were really quite tasty! Sitting out at the picnic table under the umbrella, listening to the flies buzz as we dug our forks in . . . one almost felt like they were in Greece . . . the only thing missing was the sand and the sea . . . oh, and the cute Greek Cabana boy . . .
Todd tries . . . bless his heart . . . but, oh well . . . you can't have it all!
*Cheese Stuffed Courgettes*
These are so easy to make and so tasty! Use a melon baller to scoop out the flesh. Quick and easy.
4 medium courgettes (about 2 pounds)
2 cloves garlic, peeled and minced
1 TBS tomato puree
1 TBS chopped sun dried tomatoes
1 TBS chopped dry cured black olives
1/3 cup crumbled feta cheese
1/2 tsp dried oregano
sea salt and cracked black pepper to taste
1/4 cup buttered cracker crumbs
Pre-heat the oven to 180*C/350*F. Cut the courgettes in half lengthwise and place on a baking sheet. Bake for about 10 minutes to soften. Remove the courgettes and scoop out the pulp, leaving the shells intact. Chop the pulp and place in a bowl. Mix together with the garlic, tomato puree, sun dried tomatoes, chopped olives, feta cheese, oregano and salt and pepper to taste. Stuff the courgette shells with the mixture. Sprinkle the buttered cracker crumbs over top. Return to the oven and bake for another 10 to 15 minutes until browned and bubbly. Serve immediately.