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)...

Celery Soup

In this weather you can't have enough soup and this one I guarantee will blow you away.  It is stunningly tasty and after one bowl you'll be hooked.  I found this recipe on the back of a celery pack when my little boy was a baby and I have been making it for him ever since, we usually share the entire pot it's so delicious.

Here's what you need:

1 x small red onion
1 x clove garlic
1 x head of celery
2 x vegetable stock cubes
1 litre water
Crème fraîche 
Olive oil
salt
pepper
Fresh herbs to garnish

First, finely chop the red onion and crush the garlic clove and cook on a low heat in a drop of olive oil.  While this is cooking, wash, trim and chop up the celery.  When ready, add it to the pot with the other ingredients and cook for about 2 minutes stirring continuously.  While you are doing this have the kettle on for your boiling water.  Make up your stock using the two cubes and the litre of water and then add this to the pot.  Simmer for about 20 - 30 minutes or until the celery is soft enough to blitz.  When ready, blitz.  Serve with a dollop of crème fraîche  and some crusty bread.  To die for...

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