Posts Tagged ‘courgettes’

Last weekend, whilst melting in extreme temperatures of 39 degrees, I ate a yummy courgette salad at my Beaux-Parents house. Unfortunately I didn’t think to get the recipe and finding myself with an abundance of courgettes today, I thought I’d try my hand at making my own version of it. Without knowing the original recipe I combined some of the ingredients that I’d remembered tasting along with some that I thought would taste nice; notably basil as I’d bought a huge bouquet of basil leaves for just 75 Cents!

Courgette & Feta Salad
Serves 4

Not very well presented but very tasty!

3 courgettes
2 spring onions
120 grams feta or brebis cheese, crumbled
Bunch of basil leaves
Black olives, chopped
Salt & Pepper to taste
Olive Oil
Balsamic Vinegar

What to do:
1. Peel the courgettes as the skin can be quite bitter, not quite what you want in a salad!
2. Then grate the courgettes finely, like you would cheddar.
3. Finely slice the spring onions and add to the courgettes.
4. Finely slice the basil leaves and add to the courgettes.
5. Crumble the feta cheese and add.
6. Remove the stones and then finely slice the black olives adding as well.
7. Drizzle everything with olive oil, add a splash (or two!) of vinegar and then season to taste.

Et voila! A different type of salad which you can enjoy on its own (maybe with parma ham?) or as an accompaniment to a summer Barbeque. Bon appetit!

What you need to do

Jardinage Jeudi
Tonight I’m going to have a tomato and runner bean salad with some tomatoes from my garden! After months of waiting and anticipating, I’m finally getting a regular (if not small) crop. I’m only getting a handful at a time and as you can see they’re coming in all sizes. Who else is getting their tomatoes right now?

Tomatoes at last!

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Photo Credit: Andrew Dunn

Do you remember the dodgem cars? Driving in Lyon today was exactly the same experience! In the past I’ve posted about driving in France, and really I don’t have any authority on the subject as I passed my test here, but still.

I was driving down Cours Vuitton, which is a three lane road lined with swish shops and lush trees. The lovely variety of boutique stores and the best chocolate shop Lyon has to offer (IMHO) mean that double parking is a common occurrence. People literally ditch there cars, double parked with the warning lights on and then go shopping! Heaven! Only, when you’re trying to drive down the street in order to reach an alternative destination it turns an ordinary driving experience into dodgems.

Cars whip in and out, switching lanes constantly; you need four sets of eyes to see where traffic was coming from not forgetting to give way to the right! Not to mention the pedestrians blindly crossing the street in an attempt to reach the next shop. Seriously, it was like being in a game of Mario Karts!

It was actually quite fun after a while and I had to remind myself that it wasn’t a game and these were actually moving vehicles, all traveling over 50km’s (no speed cameras here) and that someone could get hurt if a move was miscalculated. Not only that, but I really didn’t fancy telling Hubby I’d damaged the car. Again.

I was so stressed out by the constant dodging of moving vehicles that I totally forgot to stop at Carrefour to buy ingredients for the dinner. So back home I had a rummage through the fridge to see what healthy meal I could possibly come up with – and rather shockingly, it was actually quite delicious!

What’s in the fridge chicken & courgettes
Serves 2

What you’ll need to find:
Two chicken breasts (so these weren’t in the fridge, but in the freezer. Always useful!).
Cherry tomatoes (these will soon be growing, so won’t be in the fridge but on the tomato plant)

What to do:
Make a pocket on the side of the chicken breast and then stuff with as much roquette and cherry t’s that you can get in. Season to taste. Close the pocket with a pick. Place in a tray greased with olive oil. Add a clove of garlic to the tray (in the oil) to flavour whilst cooking. Cook in over 180 degrees celsius for 30 – 40 minutes or until cooked.

What you need:
2 Courgettes
Lemon Juice
Low Fat St Moret cheese

What to do:
Slice the courgettes, then heat some oil, add chopped garlic, a dash of lemon juice, seasoning and then the courgettes. Cover and cook for a while until courgettes are cooked through. Once cooked, add a teaspoon of St Moret cheese and stir round carefully over a low heat so that the cheese melts and turns creamy.

I didn’t take a photo as I wasn’t expecting it to be tasty (and also my presentation skills have a lot to be desired).


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