I had high hopes for this recipe but it fell a little short on flavour. Even the pictures didn’t turn out the best. Chopped, fried bacon and mushrooms would take it to the level I was hoping, so if you are going to make these please do add the bacon and mushrooms.
3-4 courgettes finely sliced
45ml crème fraiche
1 small garlic clove crushed
2.5ml hot English mustard powder
Salt and black pepper to taste 2 rashers of bacon chopped and fried – missing from mine
4 mushrooms chopped and fried – missing from mine
Line 4 ramekins with the courgettes overlapping the courgettes.
Beat the eggs in a bowl and add in the other ingredients and stir through.
Divide between the ramekins and bake for 12-15 minutes.
It is incredible how different food can taste depending on how you cut it. I never cut carrots into rings, they taste so much nicer in little segments – almost diamond shaped and depending on what the accompaniments are, will depend on how I cut my potatoes for roasting. So no different then with baby marrows – rings or julienne of marrow just would not be right for this fabulous stir fry, ribbons it had to be.
Stir Fried Baby Marrow Ribbons
1 onion sliced
125g button mushrooms sliced
200g baby marrow ribbons (I used a vegetable peeler)
1 large clove garlic crushed
Salt and black pepper to taste
Fry the onion and mushrooms in butter until the onion is translucent and the mushrooms are cooked.
Add the baby marrow and vegetable spice and wilt down for one to two minutes.
Stir through the garlic and add salt and pepper to taste.
I was thinking post the fact that a drizzle of soy sauce would have been a nice addition or possibly a couple of anchovies.
Tandy’s (Lavender and Lime) challenge for this week is to use white onions as an ingredient. I immediately knew that this quiche was the way to go. It is super quick and easy to make and can be made in advance and reheated just before serving.