Monday, 13 October 2014


I had a cooking/eating disaster on Sunday. Firstly we went to our local farmer's market to buy some bread and cheese - we bought some olive bread and decided to share a Cuban sandwich. Both very disappointing - the sandwich was super greasy and the bread so so chewy. What a waste of calories.

It didn't matter though, as we were cooking a stuffed roast lamb in my new super douper pressure cooker / slow cooker which my gorgeous friend Sally had bought Pascal and I for our wedding. Typical me being me, didn't read the instructions properly and ended up serving Pascal raw lamb. Ugh. I obviously seriously underestimated the cooking times.

Most of it was inedible so all we had was our side, some cheese and chewy olive bread! Thankfully the side was yum!

Ingredients for 3-4 people (depending on how hungry you are):

1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 garlic clove, crushed
100g Parmesan, grated
2 courgettes
Olive oil for drizzling
Parsley for garnishing

Preheat the oven to 180 C.

Cut the courgettes length ways in to quarters and lie on baking paper in a suitably sized dish.

In a small bowl mix together the grated Parmesan, the garlic, basil, oregano and thyme and season to taste.

Sprinkle the mixture over the courgettes.

Drizzle with olive oil (Pascal was a bit too heavy handed, you only need a tiny amount otherwise the courgettes are too oily).

Finally put in the oven for 8 minutes and the grill for another 2-3 minutes or until the vegetables are crisp and golden brown.

Serve immediately, garnish with parsley if desired.

These were really good - crispy, crunchy and cheesy - even Arabella who claims not to like courgettes thought these looked delicious so I will definitely be cooking them again soon. Who doesn't love a jazzed up veg?!!

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