Ingredients:

Steaks:

500 g Courgette coarsely grated

2 dl chickpea flour

1 tbl ground cumin

1 tsp salt

(30 ml oil for frying)

August 29th, 2023

Ingredients:

1 large onion finely chopped

1,5 kg courgetted chopped into 2cm chunks

2 sharp apples, peeled and chopped (e.g. Granny Smiths)

1 tbl curry powder

1 litre of water

2 vegetable stock fondu/cubes

1 tub (180g) of créme fraîche

Fresh coriander to garnish

Method:

Combine all the ingredients except the créme fraîche in a large saucepan. Bring to the boil, then simmer for 30 minutes.

Using a stick blender or liquidizer, liquidize the soup and then add in the créme fraîche.

Garnish with fresh coriander

This recipe makes 3½ liters.

Ingredients:

230g Cream cheese (eg. Philadelphia)

60g unsalted butter

neutral oil for the baking dish/pan

230g coarsely grated courgettes

410g flour

1½ tsp baking soda

1½ tsp ground cinnamon

½ tsp baking powder

½ tsp ground ginger

¼ tsp nutmeg

270ml neutral oil

225g soft brown sugar (dark if possible)

2 x 110g white sugar

1 tsp salt (plus a pinch fro the frosting)

3 large eggs

2½ tsp vanilla extract

80g corsely chopped Pecan nuts

1 lemon

Method:

Cut the butter into 4 pieces and place on the kitchen counter together with the cream cheese to soften.

Oil the surface of a baking dish/tray (22x33 cm) and pre-heat the oven to 175° C.

In a bowl, whisk together the flour, baking soda, cinnamon, baking powder, ginger and nutmeg,

In another mixer bowl, place the oil, soft brown sugar, 110g white sugar, and salt. Beat on medium speed for 2-4 minutes until the sugar starts to dissolve. Increase the speed to high and beat in the three eggs, one at a time. Add 2 tsp of the vanilla extract and beat for 3-4 minutes until the mixture thickens and lightens in colour.

Add the flour mixture and beat on a low speed until the flour is just incorporated; add the courgettes and pecans. Thoroughly fold the mixture using a flexible spatula. Transfer the mixture to the baking dish/pan and level out using the spatula.

Bake for 45-50 mins. (until a cocktail stick comes out clean).

Leave to cool for 2 hrs. Meanwhile, make the frosting.

Rub into the remaining 110g white sugar the zest of the lemon. Place the cream cheese in a clean mixer bowl and beat for 2 mins. until lightened in texture. Beat in the butter, one piece at a time. Beat in the sugar and continue for 3-4 mins until the sugar is dissolved and the mixture no longer feels grainy. Add 1 tbl lemon juice, ½ tsp vanilla extract and a pinch of salt. Beat until incorporated and leave to cool in the refridgerator for an hour.

Spread the frosting in an even layer over the cake. (Individual pieces of cake - without the frosting)  may be wrapped in clingfilm and frozen.