Gorgeous creamy courgettes

Having bought courgettes from the travelling veg salesman we thought about how to cook them and this mixture of courgettes and pumpkin is very tasty.

Ingredients
Two courgettes, about 10 ounces after grating.
Pumpkin, about 10 ounces after grating .
Half a tablespoon of cider vinegar
Half a tablespoon of caster sugar
150ml of cream
150ml of Greek yoghurt
Two eggs

We used the food processor to grate the two courgettes and produced about.10 ounces after grating. This went into a bowl, together with the cider vinegar and caster sugar. After about two hours, squeeze the courgettes to remove all the liquid. Peel and chop the pumpkin and grate that as well. Mix the two vegetables together and put in a shallow oven dish with herbs – we used finely chopped sage and parsley. Mix together the cream, yoghurt and eggs, pour over the vegetables and mix in well. Bake in the oven at 200C for about 30 minutes or so.

We ate this on its own for lunch but it could also be served as a side dish for a main meal.

A chilled white wine would go very well with this vegetarian treat.

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©Phillip Bruce 2009.

A fruity interruption

Listening to an audio book Sharon was interrupted by a knock on the door from a neighbour. His friend was outside with a trailer full of locally grown fruit and vegetables.

She got her crutch and hobbled out for a look. She bought four oranges, three red apples, two courgettes (zucchinis) and a cucumber - and was given a free gift of a big bunch of celery which measured 70cm from end to end.

The cost was 2.34 euros.

When you live in the Campo the fresh food means you don´t need vitamin C supplements – and the sunshine provides all the vitamin D you need.

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©Phillip Bruce 2009.