za.toflyintheworld.com
New recipes

Courgette pate recipe

Courgette pate recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Starters

This courgette pate is a vegetarian's dream. You could even enjoy it as a main.

58 people made this

IngredientsServes: 8

  • 200g mushrooms, chopped
  • 370g grated courgette
  • 250g dried breadcrumbs
  • 200g grated cheese
  • 4 tablespoons oil
  • 1 onion, chopped
  • 3 eggs, separated
  • 1 tablespoon all purpose seasoning
  • 2 cloves garlic, crushed
  • 1 pinch dried marjoram
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper, to taste

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas 4. Grease a large loaf tin or grease and line with parchment.
  2. Cook the chopped mushrooms in a non-stick frying pan till they lose their liquid and all liquid has evaporated. Remove from heat.
  3. Combine the courgette, breadcrumbs, cheese, oil, onion, egg yolks, garlic, seasoning, marjoram, parsley, salt and pepper. Add the cooked mushrooms. Stir well to combine. If the mixture is too wet, add a little more breadcrumbs.
  4. Beat the egg whites till stiff. Carefully fold into the courgette mixture.
  5. Spoon the mixture into the prepared loaf tin. Smooth out the surface with the back of a spoon.
  6. Bake in the preheated oven for 1 hour. Remove from oven and let cool in the tin. Run a knife along the edges and turn out to cool completely while still warm. Enjoy once completely cool.

Video

Courgette pate

Recently viewed

Reviews & ratingsAverage global rating:(15)

Reviews in English (5)

This was delicious. Smelt amazing too when cooking. I used 200g of mature cheddar and I think it would have been fine with a little less. I also used only about half the breadcrumbs in the recipe. Was still great.-27 Jun 2014

Amazing. Didn't have enough breadcrumbs so used less and some oatmeal. Worked fine. Have made it several times and been asked for recipe by everyone that's tried it !-21 Oct 2015

Very simple to make. I added less cheese and breadcrumbs. Everyone said it was delicious-02 May 2015


Baked keto courgette chips

Baked keto courgette chips with a secret ingredient for some extra flavour: Parmesan cheese! Delicious, crispy and easy to make: these baked chips are perfect on their own but they would also make a great pair with a smooth dip, some spiced Greek yogurt or a bowl of Tzatziki. If you feel particularly creative, you may also want to try to pair these chips with a mackerel pâté.

If you are looking for a quick, simple and nutritious idea for an appetizer or a snack, this recipe may be exactly what you were looking for. These baked courgette chips are easy to make and require only 5 ingredients:

  • courgettes
  • Parmesan cheese
  • olive oil
  • dried oregano
  • black pepper

For this recipe, the actual preparation is really easy because you just have to cut the courgettes and mix them with the other ingredients but it’s important to pay attention to how you bake these chips. Don’t worry, there’s nothing too complicated about this step but you have to keep in mind that these thin slices of courgettes tend to burn quite easily. To avoid burning these baked keto courgette chips, follow these tips:


Astray Recipes: Courgette chutney

From: Anja Wolle [email protected] > Date: Tue, 16 Jul 1996 15:22:07 +0100 Recipe By: Simone Sekers' Quick & Easy Preserves (1994) Sprinkle the courgettes with half the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.(I cut the courgettes a bit smaller at this stage - they tend not to break up during cooking). Put into a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger and chillies, stir well and cook at a steady simmer for another 25 minutes or until mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it out and stir half way through the cooling time. Put into warm dry jars. Makes 3 medium (8oz-1lb) jars.

Courgettes = Zucchini muscovado sugar = very dark, sticky cane sugar, with a strong flavour

Tested and typed by Anja Wolle

NOTES : Serve this chutney with cold lamb, or with a lamb curry. It also makes a good glaze for roast shoulder of lamb, or a cornfed chicken. Just spoon over the roast about 20 mins before the end of cooking time.

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .


Recette, en Bref :

Pour la pâte brisée (pie dough) :

  • 125 grammes de beurre (1 stick of unsalted butter)
  • 250 grammes de farine (2 cups of flour)
  • 1 œuf (1 egg)
  • Une pincée de sel (a pinch of salt)
  • 40 ml d’eau (2 tablespoons of cold water)

Pour la garniture (mixture) :

  • 3 courgettes moyennes râpées (3 average-size grated zucchinis)
  • 4 bouquets de menthe (4 bunches of fresh mint)
  • 350 g crème fraîche (1 1/3 cup of sour cream)
  • Une pincée de sel / poivre (a pinch of salt and a pinch of pepper)
  • Fromage râpé (grated cheese)

  • 3 Ounces unsalted butter
  • 1 Pound mushrooms, roughly chopped
  • 2 mushrooms, roughly chopped
  • shallots, finely chopped
  • 1/4 Teaspoon salt
  • Freshly ground black pepper
  • 1 garlic clove, grated
  • 1 sprig fresh rosemary, finely chopped
  • 8 Ounces ricotta

Melt the butter in a sauté pan set over medium heat. Add the mushrooms and shallots and sauté until they begin to soften, about 3-4 minutes. Add salt and pepper, to taste. Add the garlic and rosemary, stir, and cook for 2 minutes. Strain the mixture through a sieve into a bowl and allow to cool.

Place the mixture in a food processor. Add the ricotta and blend until smooth. Taste, and adjust seasoning as required.

Transfer to a container with a lid and refrigerate for 30 minutes until set.


Reader Interactions

Comments


These look really tasty and a little unusual. Would make a lovely starter. And thanks for the interesting explaination of the different names. I alwasy think Zucchini is a prettier name but when it comes to aubergine versus egg plant aubergine sounds so much nicer dont you think.

Thank you for linking to #CookBlogshare

Thank you Jacqui. It’s funny how the names of things make such a difference. But I’m with you on both ‘zucchini’ and ‘aubergine’! x

Oh my gosh, these are so cute!! This time of year, everyone needs zucchini recipes!! Thanks for sharing at Fiesta Friday this week!

Thanks Mollie. I was really happy with their photogenic qualities as well as their deliciousness. And yes… Zucchini/Courgette recipes are essential here, that’s for sure! x

Perfect little bites! I love your list of possible fillings and am trying to figure out which to try first. I’ve made zucchini “lasagna” roll ups with sweet potatoes an other fillings the family loves but I’m thinking a cream cheese herb or roasted red pepper hummus sounds delicious right now! I think we’ll have more zucchini ready in the garden this week and can’t wait to try these.

Thanks Sarah. There are so many filling possibilities with these. Cream cheese or red pepper hummus sound divine! x


The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Courgette Griddle Cakes.

Ready to make this Courgette Griddle Cakes Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

375 g Courgettes trimmed and
-grated
(13oz)
1 Chili finely chopped
2 Spring onions finely
-chopped
1 Clove garlic finely chopped
1/2 ts Curry powder
1/2 ts Soft thyme leaves
1/2 ts Ground black pepper
1 Egg lightly beaten
60 ml Milk (2 1/2fl oz)
140 g Plain flour (5oz)
1 1/2 ts Baking powder
Salt

Place the courgette in a colander and sprinkle with salt and toss to
combine. Leave for 20 minutes. Squeeze the courgettes between your
hands to extract the water. Combine the cougettes with the chilli,
spring onions, garlic, curry powder and thyme leaves. Fold in the
eggs and the milk.

Sift the flour and the baking powder into the mix and stir to combine.
Lightly grease a non-stick frying pan and fry a tablespoon of the
batter for 3 minutes on one side and then 1 minute on the other. Keep
warm while using up the remaining batter.


Courgette pate recipe - Recipes

Each portion is 5pp/approx.200kcal

It's perfect for a Filling & Healthy day too.

You will need : (Per portion)

(you can substitute one of the eggs for egg white only which will save you 2pp/approx.50kcal)

100g Total 0% fat Greek yoghurt

1/2 a small chopped red chilli

(when buying chillies, the larger they are, the less powerful they become)

Start by squeezing the lime juice into a mixing bowl.

Cut the courgette into fine strips straight into the lime juice using a julienne peeler.

Add one egg (or egg white if you substitute) and mix well to coat the courgette evenly.

Add lots of fresh dill, pulled off the stalk into small pieces. Season well with fresh black pepper.

Heap the mixture in a generous mound, into a hot frying pan misted with Frylight oil.

Using two spoons, make a clearing in the centre. This forms your courgette 'nest' to house the poached egg and yoghurt later.

Cook for 5 minutes on a medium-high heat until the courgette has browned and the egg has set. It will be rigid enough to flip over using a spatula, or you can pop it under a hot grill if you prefer. The second side will need another 5 minutes cooking time.

While the courgette nest cooks on the second side, poach the second egg.

I find the best technique is to add a little white wine vinegar to simmering water and break the egg into it. Cook for 3-4 minutes then lift out using a slotted spoon and drain on kitchen paper.

When you are ready to serve the dish, gently transfer the courgette nest onto the plate.

Dollop the cool yoghurt right into the central space.

Place the hot poached egg on top of the yoghurt.

Scatter with the chopped fresh chilli and spring onion. Add as much or as little chilli as you wish.


Just pork, mushroom and sage /> />Pork tenderloin wrapped in bacon- mushroom puree- pickled oyster mushroom- seared king oyester- crispy sage- bacon and cider jus.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.


Crumble courgette et petits pois, sorbet au wasabi

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

Le sorbet de petits pois au wasabi

  • 500 g de petits pois surgelés
  • 180 g d⟪u froide
  • 50 g de sucre en poudre
  • 5 - 10 g de pâte de wasabi, prête à lɾmploi, à ajuster en fonction des goûts
  • 1 blanc d'œuf

Le crumble petits pois-courgette

  • 500 g d⟪u
  • 160 g de petits pois surgelés
  • 880 g de courgettes, coupées en cubes (1 cm)
  • ½ bouquet de basilic frais
  • 2 pincées de sel, à ajuster en fonction des goûts
  • 2 pincées de poivre fraîchement moulu, à ajuster en fonction des goûts
  • 50 g de parmesan, coupé en morceaux
  • 120 g de farine de blé
  • 80 g de beurre, coupé en morceaux
  • 2 c. à soupe de pesto de basilic (voir "Conseil(s)")
  • 120 g de flocons dɺvoine

Purée de courgettes et petits pois façon crumble (3 petits pots 6-12 mois)


Watch the video: Τσακιστες ελιες γρηγορα - Φτιαξε τσακιστες ελιες σε λιγες μερες