Courgette And Cheese Loaf Food

COURGETTE & CHEDDAR SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
• Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together - try not to overwork the dough or the bread will be heavy.
• Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

COURGETTE & DOUBLE CHEESE QUICHE

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.

ZUCCHINI CHEESE LOAF

Steps:

• Shred the cheddar cheese and the zucchini. Chop the scallions.
• In a large bowl mix the flour, baking powder, sugar, salt and pepper.
• In a smaller bowl, combine 1/4 cup of the shredded cheddar and 2 tablespoons of parmesan cheese and set aside.
• Stir the remaining cheddar and parmesan into the flour mixture.
• Add the shredded zucchini and chopped scallions.
• In a medium bowl beat the eggs. Beat in milk and oil.
• Add the egg mixture to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick.
• Put the batter into a greased 9x5 inch loaf pan. Sprinkle with reserved cheese.
• Bake at 350 degrees for 55-60 minutes.

COURGETTE LOAF CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
• In another bowl, combine the remaining ingredients with a pinch of salt.
• Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

ZUCCHINI CHEESE BREAD

Steps:

• Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.
• Mix the flour, baking powder, baking soda and salt.
• Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*
• Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.
• Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.

COURGETTE AND CHEESE LOAF

Steps:

• pe-heat oven to 180C/160Cfan/gas mark 4. line a 2lb loaf tin with baking paper. Melt the butterand leave to cool- don't allow it to solidify.
• grate the courgettes and set aside. Sift the flour, salt,cayenne powder into a bowl. Stir in the cheese.
• Lightly beat eggs, milk and melted butter together with a fork.Add to the flour along with the courgettes and stir until evenly mixed
• Put the mixture in the loaf tin and level the top. Bake for 45-50 minutes or until the springs back when pressed slightly cool on a wire rack. and spread with soft cheese.

VEGAN COURGETTE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Beat together the vegan butter block, sugar and lemon zest until combined. Add the plant milk and beat slowly to combine. Add the ground almonds, flour and baking powder, along with the grated courgette, and stir to combine. Spoon the batter into the prepared tin (it will be quite thick) and level the top. Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely in the tin.
• To make the icing, sieve the icing sugar into a bowl and add 1 tbsp of the lemon juice and stir to combine. Add a little more lemon juice if needed, ½ tsp at a time, until you reach your desired consistency. Remove the cake from the tin and drizzle over the icing, allowing it to drip down the sides. Leave to set for 20-30 mins. Cut into slices to serve.

COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
• Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
• Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
• Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

COURGETTE & LIME CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
• Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
• For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.

COURGETTE & CHEDDAR CORNBREAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Butter a 900g loaf tin and line with a wide strip of baking parchment. Mix the flour, polenta and baking powder in a bowl with 1 tsp of salt.
• Whisk the eggs, milk and melted butter in a jug. Pour into the dry ingredients and mix together. Stir in the cheese and courgettes. It will be quite runny at this stage but don't worry, as the polenta gradually swells and soaks up the liquid in the oven.
• Pour into the prepared loaf tin and bake for 15 mins, then turn the oven down to 200C/180C fan/gas 6 and cook for another 25-30 mins or until a skewer inserted in the middle of the loaf comes out clean (you can cover the top loosely with foil if starts to get dark too quickly).
• Leave to cool completely in the tin, then turn out and slice.

CHEESY ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
• Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

COURGETTE & GOAT'S CHEESE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
• Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
• Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).
• Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat's cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.