Buffalo Mozzarella Bruschetta With Shaved Fennel Courgette Food

BUFFALO MOZZARELLA BRUSCHETTA WITH SHAVED FENNEL & COURGETTE

Steps:

• Heat a griddle pan until smoking hot.
• Toast the bread well on both sides so it has the griddle pan marks on it.
• While it is toasting. Using a speed peeler - thinly shave the fennel and courgette into a bowl.
• Pick off some small mint leaves, tear the big ones and add to the bowl.
• Pick off some of the fennel tops and add to the bowl.
• Add the thinly sliced orange and the juice of half a lemon.
• Add some extra virgin olive oil and season with salt and pepper.
• When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil.
• Tear the mozzarella in half and place on the bread.
• Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
• Serve with a glass of chilled Mersault or White Burgundy.

STILTON, TOMATO & COURGETTE QUICHE

Steps:

• Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
• Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
• Put the pastry in a polythene bag and chill for at least 30 minutes.
• On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
• Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
• Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
• Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
• Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
• Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.

LASAGNE A LA COURGETTE

Steps:

• Pre-heat the oven to 350 degrees.
• Prepare vegetables if you have not done so already. Place them in a large bowl, salt them lightly and set aside.
• Blend ricotta cheese, egg and all spices in a food processor or beat by hand until smooth. Add cheese mixture to zucchini and blend to incorporate.
• Add water and pasta sauce, stir to combine. Add 1 cup of thinned sauce to the bottom of your lasagne pan, spreading it out to evenly coat the pan.
• Now, begin layering uncooked lasagne noodles, then a third of the zucchini mixture, then another cup of sauce. Repeat until you run out of noodles (it should make approximately three layers).
• Cover the pan tightly with tin foil and bake for one hour. (Lasagne may be frozen at this point). Just before serving, sprinkle with shredded parmesan (if using) and return to the over to bake uncovered for an additional 15 minutes until cheese is melted and bubbly.