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| THEY SAY THEY DONT LIKE COURGETTES? THEYLL LIKE THESE; |
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| 更多英语知识学习请访问:英语学习 |
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Every cook with a bountiful garden experiences from time to time the overwhelmingly disappointment when dishes they have cooked are placed on the table receive the response: 锟絆h, not that again!' This is perhaps often the case with courgettes. But it need not be so! Here are delicious recipes collected and adapted from all corners of the world for you to try out.
COURGETTES WITH DILL SAUCE (ZUCCHINI MIT DILL 锟?Austrian)
Serves 4 to 6
2 lbs (1 kg) courgettes, peeled, seeded if necessary, cut into julienne strips. 锟?inch (1 cm) x 3 inches (6 cm) long 锟?teaspoon salt 1oz (25g) butter 2 tablespoons flour 5 fl ozs(150ml) live yoghurt 1 teaspoon sugar 2 teaspoons white vinegar 1 teaspoon finely chopped fresh dill or 锟?teaspoon dried dill seeds
Place the courgettes in a bowl and sprinkle with the salt. Leave for approximately an hour then pat dry with paper towelling. Melt the butter in a deep frying pan, when the foaming subsides add the courgettes. Toss them until well coated with the butter then cover the pan and simmer on a low heat for about 10 minutes or until barely tender. Make sure you do not overcook them. Beat the flour into a little of the yoghurt and then mix into the rest. If using dill seeds add at this stage. Pour the mixture over the courgettes stirring carefully, simmer for 2 or 3 minutes until the sauce thickens. Stir in the sugar, vinegar and dill if using the fresh Taste for seasoning before serving.
Note: The dish is equally nice using either fennel or dill in tis recipe.
COURGETTE FRITTERS ( BEIGNETE- French with a Japanese Type Batter)
I like to make these without peeling the courgettes. Wash and dry them and set aside.
First make the batter. I use a Japanese style light batter. If you have made these fritters with ordinary batter before, my advice is to try them this way. T[1] [2] [3] 下一页 更多英语知识学习请访问:英语学习
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