Love the food posts. Also re:courgettes have you ever seen that Stanley Tucci courgette pasta from Searching for Italy that requires a shit ton of little baby courgettes sliced and fried?? It was in Anna Jones’ latest book too. SO delicious!!!
My dad always had the same situation with courgette gluts when I was a kid (still does) and I got so sick of fried courgette, untill I hit upon a pasta recipe in my teens that's just grated raw courgettes, lightly fried spring onions, creme fraiche, parmesan, fresh mint (also plenty of that in the garden) and olive oil tossed with spaghetti or linguine. So fresh and summery, really recommend. One of those recipes you don't even need quantities for, just make according to taste. My dad will never admit it but he makes it all the time now thanks to me!
It's SO moreish as well, I can't explain why but it always gets hoovered up- by my husband in particular who pulled a stinky face when I first suggested making it for him 🤣
I grate the courgettes, lightly fry them, add garlic, fry a little bit more, some cream or creme fraiche, parmesan and then spaghetti or linguine. Also, courgettes are very good in frittatas with onion and long red peppers. I chop and fry all the veg first, put a lid on for a bit to also steam the courgettes and peppers, then add the eggs beaten with parmesan or cheddar. Delicious, and great to have in the fridge for when the days are so hot you don't want to cook.
All looking divine. I will delve more deeply later. But what I particularly want to know is something about that Kewpie condiment. I have only tasted Kewpie mayonnaise once, on an Okonomiyaki that I had at Brixton market (I love okonomiyaki, and make a version myself, but only have it with sriracha). My memory is that the Kewpie was sweet, which I found very off-putting. So what I need to know before buying this stuff is, is it at all sweet? This thing of sweetness in things which shouldn't have it bothers me: I once ordered Eggs Benedict at the charming but IMO overrated Betty's in Harrogate, and the hollandaise was sweet! Horrible. (I know the English worship Betty's, but I was spoiled by early exposure to Swiss patisseries etc in ski resorts when I was a child.)
Good question. I also have an issue with sweetness and I am sorry to report that it IS very very slightly sweet, in that Kewpie way. BUT for me it works because of the extreme umami of the rest of it. But if you really, really hate any suggestion of sweetness whatsoever (which I get) then it's probably not for you.
Thanks, India. I will probably risk it, because strong umami is my thing. I did wonder, after I posted that question and when I checked the ingredients it did list sugar as the third or fourth ingredient (!), but I am going to go for it (on the basis of your "very very slightly) next time I'm near the Japan Centre.
Yes it seems paywalled…India’s description is so delicious that I was tempted to buy a trial subscription just to see it but had to give my head a shake. Can’t read all the things I currently subscribe to, mustn’t buy more 😆
Just a thought, esp for your readers who may want a tidy and easy place to stash these and other stray recipes they may come on online: RecipeSage. It copies recipes from urls, text, photos, and with minimum adjusting (to some) keeps them all handy for you, on any and every tech machine (phone, laptop, tablet, computer) you have. Synced.
It does shopping lists too out of your recipes... well, probably everyone knows about it. I just love (and depend) on it.
India I always open yours first! What a jam-packed bundle of joy it was too. That sausage pasta, I’m waiting for the next wintry day for that. Sunday morning is busy on Substack isn’t it, Saturday seems just as much so. It takes me a few days to get through them all, but it’s testament to the quality of work on here. X
Courgette overload: courgette cake and ditto muffins but don’t use the green ones as the colour comes out sludgy army camouflage green. If you have yellow ones, the cake is the most gloriously sunshiny yellow that positively sings operatic ‘me me me’ until you cave in and cut yourself a slice. Add lemon zest (and lemon curd filling) or treat as for Vic sponge. Counts as one of your 5 a day.
Love your posts! Especially the cookery ones but you even manage to make the dullest subjects interesting!
Thank you, enjoy your week,
Best wishes,
Rosalyn 🤗
Chilli aubergine and celery how fab - who knew !
Richard Olney has an amazing courgette gratin recipe in his book 'Simple French Food' from 1974! There is a version of it you can see here: https://app.ckbk.com/recipe/simp42203c05s001r053/3-zucchini-gratin
Love the food posts. Also re:courgettes have you ever seen that Stanley Tucci courgette pasta from Searching for Italy that requires a shit ton of little baby courgettes sliced and fried?? It was in Anna Jones’ latest book too. SO delicious!!!
i adore those Blasta books. Love the comparison with street food!
My dad always had the same situation with courgette gluts when I was a kid (still does) and I got so sick of fried courgette, untill I hit upon a pasta recipe in my teens that's just grated raw courgettes, lightly fried spring onions, creme fraiche, parmesan, fresh mint (also plenty of that in the garden) and olive oil tossed with spaghetti or linguine. So fresh and summery, really recommend. One of those recipes you don't even need quantities for, just make according to taste. My dad will never admit it but he makes it all the time now thanks to me!
This sounds so yummy!!
It's SO moreish as well, I can't explain why but it always gets hoovered up- by my husband in particular who pulled a stinky face when I first suggested making it for him 🤣
I grate the courgettes, lightly fry them, add garlic, fry a little bit more, some cream or creme fraiche, parmesan and then spaghetti or linguine. Also, courgettes are very good in frittatas with onion and long red peppers. I chop and fry all the veg first, put a lid on for a bit to also steam the courgettes and peppers, then add the eggs beaten with parmesan or cheddar. Delicious, and great to have in the fridge for when the days are so hot you don't want to cook.
That sounds absolutely delicious, might make it tonight! Thank you.
This has made my day!! Do enjoy it.
Those cookbooks are so lovely!
They're my favourite new thing in ages. But also the recipes are fantastic. Such a good idea!
And I couldn’t agree more about Meera’s new book
I love Blasta Books too - so beautifully designed and rich in content. In case you don’t know, the excellent queen of Blasta, Kristin, is here too
https://open.substack.com/pub/kristinjensen/p/food-for-thought-30?r=4ngaz&utm_medium=ios
I did not know - will go and subscribe, am now her greatest fan.
Apologies for the crappy link - I’m on a train with a sliver of coverage and hopping between apps!
Thanks for the tip re Ocado and the ready meals because I never look in that section.
I don't know what they're like - I am resistant to the idea of ready meals - but I would IMAGINE they're pretty good, surely.
Same but after a renovation during which I couldn't cook properly I've become quite interested in which are the good ones.
I bet these are good. Do report back if you try them!
All looking divine. I will delve more deeply later. But what I particularly want to know is something about that Kewpie condiment. I have only tasted Kewpie mayonnaise once, on an Okonomiyaki that I had at Brixton market (I love okonomiyaki, and make a version myself, but only have it with sriracha). My memory is that the Kewpie was sweet, which I found very off-putting. So what I need to know before buying this stuff is, is it at all sweet? This thing of sweetness in things which shouldn't have it bothers me: I once ordered Eggs Benedict at the charming but IMO overrated Betty's in Harrogate, and the hollandaise was sweet! Horrible. (I know the English worship Betty's, but I was spoiled by early exposure to Swiss patisseries etc in ski resorts when I was a child.)
Good question. I also have an issue with sweetness and I am sorry to report that it IS very very slightly sweet, in that Kewpie way. BUT for me it works because of the extreme umami of the rest of it. But if you really, really hate any suggestion of sweetness whatsoever (which I get) then it's probably not for you.
Thanks, India. I will probably risk it, because strong umami is my thing. I did wonder, after I posted that question and when I checked the ingredients it did list sugar as the third or fourth ingredient (!), but I am going to go for it (on the basis of your "very very slightly) next time I'm near the Japan Centre.
Frustratingly access the sausage pasta recipe is withheld unless you subscribe to the Telegraph - is that right or is it me? Any ideas?
Oh how annoying, it didn't ask me to sign in before reading it - sorry!
I'm a Telegraph subscriber - If you'd like to email me, I'll cut and paste the recipe onto an email and send to you. gillhasson@btinternet.com
Gosh. Isn’t that so kind?! Well, sure, thank you so much, I will do this. Love the friendly people I chat with here!
Thank you, how nice
Thank you so much. I’ve just sent you an email. Hopefully the recipe will justify our efforts!
Yes it seems paywalled…India’s description is so delicious that I was tempted to buy a trial subscription just to see it but had to give my head a shake. Can’t read all the things I currently subscribe to, mustn’t buy more 😆
Sorry, I thought it was an open link : (
Just a thought, esp for your readers who may want a tidy and easy place to stash these and other stray recipes they may come on online: RecipeSage. It copies recipes from urls, text, photos, and with minimum adjusting (to some) keeps them all handy for you, on any and every tech machine (phone, laptop, tablet, computer) you have. Synced.
It does shopping lists too out of your recipes... well, probably everyone knows about it. I just love (and depend) on it.
Massively useful, thank you so much!
Those Irish cookbooks!! Amazing how simple illustration can reinvent an entire genre. How clever and appealing
I know. They're just brilliant. Also the recipes are genuinely great. Whole thing is fantastic.
India I always open yours first! What a jam-packed bundle of joy it was too. That sausage pasta, I’m waiting for the next wintry day for that. Sunday morning is busy on Substack isn’t it, Saturday seems just as much so. It takes me a few days to get through them all, but it’s testament to the quality of work on here. X
Thanks JP! Yes, I now tend to read things throughout the week rather than on the day.
Courgette overload: courgette cake and ditto muffins but don’t use the green ones as the colour comes out sludgy army camouflage green. If you have yellow ones, the cake is the most gloriously sunshiny yellow that positively sings operatic ‘me me me’ until you cave in and cut yourself a slice. Add lemon zest (and lemon curd filling) or treat as for Vic sponge. Counts as one of your 5 a day.