1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
zest and juice 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g Parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.
Recipe from Good Food magazine, August 2016
Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert.
175g shelled pistachios
250g golden caster sugar
200g butter, at room temperature, plus extra for greasing
280g plain flour
1¼ tsp baking powder
1¼ tsp bicarbonate of soda
3 large eggs
140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
zest and juice 3 lemons
140g coarsely grated courgette
175g icing sugar
2 tbsp lemon curd (optional)
Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.
Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.
Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.
Recipe from Good Food magazine, August 2015
Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14.
- 50g courgettes, cut into chunks
- 1 apple, peeled and quartered
- 1 orange, halved
- 1 egg
- 75g butter, melted
- 300g self-raising flour
- ½ tsp baking powder
- ½ tsp cinnamon
- 100g golden caster sugar
- handful of sultanas
- 1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing
- Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
- Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
- Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
- Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
- Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
- Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.
Recipe from Good Food magazine, July 2010
500g pack penne
5 courgettes, grated
2 tbsp olive oil, plus a little extra
2 garlic cloves, crushed
1 onion, finely chopped
500g pot crème fraîche
25g parmesan (or vegetarian alternative), finely grated
small bunch basil, reserve a few leaves for garnishing
85g chunk ciabatta
handful toasted pine nuts, plus a few extra for sprinkling
Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.
Recipe from Good Food magazine, September 2010