As part of my Courgette day, to accompany the puff potato and courgette pie…. clearly I had an abundance of courgettes!
For this one, I was inspired by a recipe from Anna Olson and made it my own…. I will add the American measurements which I used this time as many times have I heard it doesn’t work the same… it does!
- 1/2 cup melted butter – 125g
- 2 eggs, slightly beaten
- 2/3 cup sugar – 130g ( I mixed in light brown for colour)
- 1 to 2 tsp of finely grated orange zest: as you prefer but you don’t want it to overpower the taste
- 1 tsp vanilla extract
- 1 ½ cup flour – 200g
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ salt
- ½ tsp ground vanilla
- 1 ½ cup grated courgettes, loosely packed
- chocolate chips, as little or as much as wanted
as in: https://farandoleofcakes.com/2014/07/17/banana-cake-with-streusel-topping/ but substitute 1 tbsp of cocoa powder with flour
- Preheat oven to 180°C/ 160°fan/ Gas 4 and grease or line a loaf tin
- Beat the butter, eggs, sugar, zest and vanilla extract together in a large bowl
- In a separate bowl, sift the flour, baking powder, bicarbonate of soda, salt and vanilla powder
- Stir in the courgette to coat it with the flour
- Add this to the wet mixture, stirring until just blended.
- Stir in the chocolate chips (if using) and scrape the batter into the prepared pan
- Top evenly with streusel
- Bake in the oven for 50 to 60mn, until tester comes out clean
- Cool the cake completely in the pan until turning out to slice and enjoy!
Last month, I ended up having a “Courgette Day” when that vegetable made it into a cake, no surprise here, and a savoury pie, yes it does happen too! I am a bit late posting the recipes but the boys have been on my computer non-stop and I am just too tired by evening…. So here goes, a lovely vegetable pie.
and no, I didn’t make my own puff pastry. Quite frankly, it is too time consuming and the shop-bought ones are perfect, make sure it is made with butter!
- Vegetables: mainly potatoes (4 or 5), thinly sliced, boiled for a few minutes,drained and cooled, and grated courgettes. I added thinly sliced onions and red pepper.
- diced bacon or lardons
- 450g puff pastry
- 150ml double cream
- 2 beaten eggs
- Preheat oven to 200°C/ 180°fan/ Gas 6
- In a bowl, mix together all your vegetables and bacon
- Stir in 2 tbsp of the cream and plenty of seasoning: salt&pepper obviously, and my favourite: a pinch of nutmeg
- Divide the pastry in half and roll out one piece to the size of the oven plate (I used my stone pizza). Roll out the other half but make it 1 cm bigger all around.
- Place the first circle on your oven tray and top with the potato mixture, leaving a border
- Brush the border with a little of the eggs
- Top with the larger circle of pastry. Seal well and crimp the edge
- Cut a steam vent in the centre, wide enough to accommodate a small funnel
- With the back of a knife, mark a pattern and brush with a little of the eggs
- Bake for 30mn
- Mix the remaining beaten eggs with the rest of the cream and pour into the pie through the steam vent, lifting the sides of your tray in turn to allow even spreading
- Return to the oven for a further 15mn then leave to cool for 30mn before serving