Starters

Make your own Yogurt - no need for Plastic containers!

1 pint of millk - can be cows, goats, whole, semi, skimmed, dried or evapourated.
1tblsp natural yogurt

Bring milk to the boil and simmer for 1-2 mins to thicken it.  Pour into a bowl and set aside to cool to about 106 F (hand hot), stirring often to stop a skim from forming.  Stir in natural yogurt.  Pour the mixture immediately into a warm wide-necked flask.  Put top on and leave for 8 hours.  Keep in fridge, Add fruit etc to taste.

 Mains  / Tips

To take the bitterness out of your marrows, cover chopped pieces (or slices) in salt for at least an hour.  Rinse well, then cook - they'll taste just like big courgettes - yummy :)

Grate Courgettes in omelettes

Sweets / Jams / Chutneys

Glut of courgettes?

Try Courgette Cake:
200g Butter
200g Sugar
2 Eggs
150g courgettes and one small apple
200g plain flour, half teaspoon baking powder,
teaspoon cinamon
80g sultanas, 60g flaked almonds

butter and line a loaf tin - 20x12x9cm,  Preheat oven to 160 C

Cream butter, sugar and add eggs, one at a time, beating well.  Coarsely grate courgettes and apple, place in a seive and press out excess liquid.  Mix flour, baking powder and cinnamon and gently fold into beaten mixture.  Stir in the courgette, fruit and nuts.

Bake for about one hour.  Cool in the tin before turning out.


Sweet Apple & Ginger Chutney
British apples are the finest in the world.  The fruit ripens slowly which gives an unrivalled depth of flavour to our crop.

3lb / 1,35kg British desert apples
1lb / 450g onions
40oz / 115g crystallised ginger
2 cloves garlic
1 1/2lb / 675g granulated sugar
1tbsp salt
1/2 pt / 280ml vinegar

Peel and core the apples, then chop into peanut sized pieces. Chop the onions to the same size, finely chop the cubes of crystalised ginger and mince the garlic.

Place all the ingredients in a large pan and heat gently, stirring until the sugar is dissolved.  Bring to the boil.  cook until the mixture is so thick that, when you draw a spoon across the bottom of the pan, you can see the base for a full second before the chutney covers it again.  Prepare 4 or 5 1lb jam jars by washing them thoroughly. Then place on a baking sheet lined with a double thickness of newspaper, including the lids, on gass mark 1 for 10 minutes.
Ladle the chutney into the hot jars and top with a disc of waxed paper (if the inside of the lid is not plastic covered)  Screw lids on tightly.
Store in a cool, dark place for up to 6 months.