COURGETTE & CHEDDAR SODA BREAD
This simple loaf is easy to make but big on flavour and texture, with mature cheese, grated courgettes, oats and thyme
Provided by Cassie Best
Categories Side dish
Time 1h5m
Yield Cuts into 12 slices
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium
COURGETTE, POTATO & CHEDDAR SOUP
This freezable soup is a delicious way to use up a glut of courgettes
Provided by Good Food team
Categories Dinner, Soup
Time 30m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
- Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.31 milligram of sodium
COURGETTE, POTATO & CHEDDAR BREAD
Make the most of your garden glut with this simple idea to transform seasonal veg into something everyone will love
Provided by Good Food team
Categories Side dish, Snack, Supper
Time 1h35m
Yield Cuts into 6-8
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until just tender, drain and allow to cool a little. Put the flour and yeast into a large bowl. When the potatoes are cool enough to handle, coarsely grate half straight into the mix, tossing occasionally to coat in the flour. This will stop the potatoes sticking in clumps.
- Grate in half the courgette, add half of the cheese and strip in half of the thyme leaves. Add 1 tbsp olive oil mixed with 175-200ml hand-warm water. Bring the dough together and knead for a couple of mins. Put into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
- Heat oven to 200C/180C fan/gas 6. Grease a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out air. Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme and poke in roughly with your fingers so the slices stick out a little. Cover with oiled cling film and leave to rise again for about 45 mins. Drizzle with the rest of the olive oil, scatter with the remaining cheese, then cook for 50 mins-1 hr, until well risen and golden. Leave to cool, then serve, cut into squares.
Nutrition Facts : Calories 330 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.22 milligram of sodium
COURGETTE & CHEDDAR CORNBREAD
Enjoy this cheesy cornbread with a spicy chilli, or toasted and topped with poached eggs and grilled tomatoes for breakfast
Provided by Janine Ratcliffe
Categories Side dish
Time 50m
Yield Cuts into 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
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TOP 15 WAYS TO USE COURGETTES | BBC GOOD FOOD
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- Courgette pasta. Who can resist a creamy plate of pasta? Quick, cheap and popular with kids, it's the perfect dish for using up some of your allotment veg.
- Courgette cakes. Courgettes can be used in more than just savoury dishes. This moist courgette & orange cake with cream cheese frosting is a decadent way to prove the point!
- Courgette salads. Salads are the perfect way to showcase the subtle, delicate flavours of courgette. This minted courgette salad is full of fresh taste, while our easy grated courgette salad is ideal for whipping up at the last minute.
- Courgette soup. With our unpredictable British weather, a bright courgette soup could be just the thing to see you through a cooler summer evening. This hearty courgette, potato & cheddar soup is comfort in a bowl.
- Courgette fritters. Fritters are a popular way to use up courgettes. Crispy, versatile and quick to rustle up, they make the ultimate lazy brunch dish or veggie dinner.
- Courgette tarts. Bold, bright and beautiful, courgette tarts make a showstopping main if you're entertaining. Put this vibrant veg centre stage by alternating green and yellow sliced courgettes with tomatoes and aubergines in a colourful ratatouille tart.
- Courgetti noodles. Use a julienne peeler or spiralizer to cut courgettes into 'courgetti' – a lighter take on traditional pasta. The best part? It only takes 30 seconds to cook!
- Courgette sides. We love courgettes, but they don't always have to be star of the show. Get a taste of summer with our charred courgettes, runner beans & ricotta side, which will go down a storm at barbecues.
- Stuffed courgettes. The soft, fleshy texture of courgettes makes them ideal for stuffing with exciting textures and flavours. Sausage & herb stuffed courgettes make a family-friendly midweek meal, combining juicy Cumberland pork sausages with parsley, cheese and breadcrumbs.
- Courgette pizza. Add a taste of the British summer to this Italian classic with a few veg-packed slices of superhealthy pizza. Or swap the bread base for crispy filo in this speedy frying pan pizza which marries courgettes with a luxurious filling of peas, crème fraîche, butter beans, feta and mint.
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