Steamed Mini Veg

This recipe is one which is mega tasty with little effort.  It's made with courgette and carrot and is ready to eat in a few minutes.  In the pic below I just used courgette which works fine on it's own if you don't have a carrot.

You will need:

1 Courgette
1 large carrot
Butter
Salt
Pepper

Wash the courgette and peel it and wash the carrot.  Finely chop both, place them into a bowl and mix them up.  Add a knob of real butter and cover with clingfilm.  Microwave for 1-2 minutes, leave to stand for another minute or two and then add salt and pepper and stir.

That's it.  So delicious...

Courgettes (Zucchini) In Cream

This is one of my favourite dishes but I don't cook it often and you'll see why after you've made it and eaten the entire dish yourself!  It is so simple and yet so delicious and unfortunately high in calories.  I learned how to make this one in France where emmental cheese is used in it but you can use cheddar if you prefer. In recent times I have been leaving out the garlic as I think it overpowers the flavours a bit - a small clove is enough if you do decide to use some though.  The ingredients below make a small dish and are approximate as I don't measure the cheese or the cream I just know by now how much to use.

3 Courgettes

125ml Fresh Cream

Approx. 1 Large Cup Grated Emmental or Cheddar

Salt

Pepper

1 Small Clove Garlic

Wash the courgettes and slice them.  Put them into an ovenproof dish, add some salt, a little pepper and the crushed garlic clove (if required) and pour the cream over the lot.  Give it a stir to ensure that the courgette slices all have a coating of cream.  Flatten them down into the dish a little and cover with a layer of cheese.  

Cook in the oven on 190 deg. C/gas mark 5/375 deg. F until the cream has evaporated and the top has formed a golden crust.

I serve this with a large baked potato.  It freezes well too (if there's any left)...