Garden Fresh Crunchy Marrow/Zucchini/Courgette Salad

Say hello to crunchy salad !!! Say hello to this amazing, light summer salad I threw together for lunch! I really had no clue how this was going to turn out, it was a matter of using what I had in the fridge (yeah, I do that a lot) and …I surprised myself! This is the perfect summer salad for all those lucky people out there enjoying the warmth of summer.  And, of course those that aren’t (me)….. just pretend the sun is shining and the day is good !

This is a super easy salad, and could work well just as a side salad or as a main. I am just loving the spiralized marrows, it just makes this salad so pretty :-). Just one thing, if you do make this salad, and you are wanting to make it ahead of time, don’t cut your tomatoes until you are ready to serve, otherwise your salad will become quite watery.

Garden Fresh Crunchy Marrow/Zucchini/Courgette Salad

Preparation time:  10 minutes

Serves 2 *

Ingredients:

2 cups spiralized marrows

1 cup chopped celery

1 cup fresh basil leaves

2 cups baby spinach leaves

2 cups exotic tomatoes, chopped/halved (or cherry tomatoes)

salt and pepper to taste

Olive Oil for drizzling

Nutritional Yeast for sprinkling on the top (optional)

Instructions:

Throw spiralized marrows, chopped celery, basil and baby spinach into a bowl.

Add tomatoes.

Season.

Drizzle with a bit of olive oil and sprinkle with nutritional yeast.

Enjoy 🙂

 

  • This recipe can easily be halved or doubled, depending on how many people or if you are wanting it as a main or side.  I also, used Nutritional Yeast so it is vegan, but this can be subbed with feta or any cheese of your choice if you don’t want the vegan option.

Curried Roasted Vegetables and Curry Sauce

This is my latest craving !  I think I could have curried roasted vegetables forever without tiring from them.  This sauce OMW !!! This sauce is the star of the show ! It is probably the most versatile sauce I have made and it is great with Evverryything !!!. With literally six ingredients you have the ultimate sauce, and best of all….no major effort.

I do a lot of roasted vegetables, and one day decided to throw some curry powder on them instead of the usual herbs.  Result:  Perfect.  That night I was going to serve it on quinoa (obviously) but just thought that it needed a bit of oomph. I didn’t really know where I was going with this, but some sort of sauce was needed, maybe…but I didn’t want the thickness of a white sauce effect…. So, butter, chopped onion, minced garlic, curry powder, a little milk and cornflour came to play and the Curry Sauce was born. Now….this sauce is used for pretty much anything, on top of patties, burgers, tortillas, you name it, the sauce is used ! Seriously, if the hubby could drink this sauce from a straw, trust me he would !!! In fact I am waiting for him to pile it on a sandwich instead of his usual peanut butter !!!

The great thing about this Curried Roasted Vegetables and Curry Sauce is that you can mix and match whatever vegetables you like, or better still whatever vegetables you have on hand. This can be made as a main meal or a side…I mean, really….how great is this!!!

Curried Roasted Vegetables and Curry Sauce

Preparation time:  10 minutes

Cooking time:  30 minutes

Total time:  40 minutes

Ingredients:

Butternut

Carrot

Peppers

Tomato

Marrows

Salt and Pepper

Sprinkling of curry powder

Optional:  Top with roasted curried chickpeas *

Kale

For the Sauce:  (Makes just over 1 cup /approximately 300 millilitres thickish sauce)

4 Tablespoons of butter

1 onion, diced

1 garlic clove, crushed

1 cup milk of your choice (plus an extra 50 millilitres to thin sauce later)

2 teaspoons maizena/cornflour (gluten-free)

1 dessertspoonful curry powder

Instructions:

Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit.

If you are going to roast Kale, I like to do this on a separate baking tray from the other veggies.  Remove the kale leaves from the stalk. Massage the Kale leaves with a drizzling of olive oil and salt, for a few minutes. Place in the preheated oven, and watch carefully, as the Kale roasts up quickly.  Remove from oven.  The Kale will be nice and crispy. This is a great snack attack btw, but try to save some for your meal :-). 

Chop up all your vegetables, preferably the same size for roasting.

Place on baking trays, drizzle with extra virgin olive oil, and season with salt, pepper and curry powder.

Give the veggies a toss so that the oil and seasoning covers the veggies well.

Place in the oven and roast.  Check about half way through and give them a stir around.

Remove from the oven once done.

Whilst the veggies are roasting, make the Curry Sauce.

In a small pot, on medium heat, add the butter and saute’ the diced onion and garlic. Add the curry powder and stir.

In a small cup add the maizena/cornflour and use a little of the milk you’ve measured out and add to the maizena/cornflour to help it combine.  Add this mixture to the small pot with the saute’d  onion and garlic. Stir gently.

Then add all of the remaining milk (except the extra measured out for thinning the sauce if needed) and allow to reach boiling stage.  Keep stirring. The sauce will thicken. If it is too thick, add a little milk.  If the sauce does stand awhile, it will naturally thicken and then just thin out with a little milk.

Taste.  If you want the sauce hotter, add more curry powder.

Serve the curry sauce on top of the roasted veggies and top with crunchy roasted curried chickpeas.

Enjoy 🙂

NB*  To Roast Chickpeas:  Place cooked chickpeas on a baking tray, drizzle olive oil over and season with salt and pepper.  Add a sprinkling of curry powder.  Toss so all the chickpeas are generously covered with the  seasonings. Place in pre-heated oven and cook until a light golden  brown.

Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

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I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.

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Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4

Ingredients:

3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil

Instructions:

For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.

Enjoy 🙂

NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.

 

 

 

Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy Cherry Tomato Topping

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So, what is not to love?  Remember when the Baby Marrow Pizza Base was all the craze.  I think the whole veggie base thing started with the cauliflower pizza base…low calories and such like, then the baby marrow one came in for the play…yet another success, and then….. it all kind of fizzled out !  Where did the fancy healthy veggie pizza bases go ??? Well, fizzled out or not, for me they are the ultimate best !!!  So, they can be a little work, but really…lets not split hairs over a little bit of an arm workout….and it is healthy !

So, the squeezing out of the water content is crucial, otherwise ….. 😦 soggy pizza … and that is not cool !  Otherwise you are good to go !

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Baby Marrow (Zucchini, Courgette) Pizza Base with Roasted Miso Chickpeas and Cheesy, Cherry Tomato Topping

Preparation time:  25 minutes (excluding draining of water content)

Cooking time:  1 hour

Total time:  1 hour and 25 minutes

Ingredients:

1 kilogram baby marrow (zucchini, courgette), grated

1 jumbo sized free-range egg

1/2  medium onion, finely chopped

1/2 cup grated mozzarella cheese

1/2 cup all-purpose flour or gluten-free flour*

salt and pepper

extra salt for grated baby marrows (zucchini, courgettes) to help release the water content from veggie

origanum and thyme (fresh or dried)

Instructions:

Once the baby marrow (zucchini, courgettes) have been grated (this takes about 10 minutes) sprinkle liberally with some fine salt, add to a colander which fits into a bowl with sufficient space underneath for the water to drip into and place in the refrigerator. This can even be done overnight or let it sit for minimum 45 minutes.  Once time is up, remove the colander from the bowl and tip the grated baby marrow (zucchini, courgettes) into the middle of a dish towel/cloth.  Bring the corners and sides up from the cloth and twist, so that the baby marrow (zucchini, courgettes) form a ball. Twist and squeeze over the kitchen sink.  Continue to do this, squeezing every last drop of water out from the baby marrow (zucchini, baby courgette).

I managed to squeeze out 425 millilitres of water content from mine, so you can see a fair amount of water is trapped within the veggie!

Once done, add the grated baby marrow (zucchini, courgettes) to a large bowl.

Then add the balance of the ingredients, and stir well so all the ingredients are combined well.

Season well to taste.

Add the mixture to a baking tray greased and lined with baking paper (I use Spray ‘n Cook) on the baking paper as well or use a silicone sheet.

Top the baking paper with the base mixture and flatten with your hands until you reach the thickness you want for your base.

Place baking tray into your preheated oven at 210 degrees Celsius (fan oven) for 15 minutes /220 degrees Celsius for 10 minutes. Then, reduce the oven temperature by 10 degrees and cook for a further 15 minutes.  Once the one side is done, (and it must not be soft, but firm) take out the oven, and carefully flip over.  This is delicate.  I use a board to assist the actual turning over and then back onto the baking sheet. Please don’t try to turn with utensils, trust me the base will just break.  Once turned over, cook for about 15 minutes on the other side. Cook until you are happy.  I like a firm and crisp base, so depending on your oven times may differ slightly.

Remove from the oven and put the topping on.

Topping:

Pasta Sauce

a combination of mozzarella and feta cheese

cherry tomatoes

roasted miso seasoned chickpeas*

baby spinach

Place in the oven again till the cherry tomatoes pop and the cheese melts to your liking. Remove, and add loads of fresh basil leaves.

Enjoy 🙂

  • If using Gluten-Free flour, you may need a more flour than mentioned.
  • For Miso Roasted Chickpeas:  Roast in oven at 180 degrees Celsius for 20 minutes (or until crisp) with salt, pepper and miso seasoning

Baby Marrow (Zucchini/Courgette) Noodles with Toasted Sunflower Seeds and Almonds

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Whoever invented the Spiralizer, is a genius !!!  I had been wanting one for months, and finally just took the plunge and bought one…awesome 🙂.  I have had my new toy now for about three weeks, and I love it.  I am still in the throws of experimenting with it and doing meals, so yes, my inventions will be popping up every now and then, if they are blog-worthy :-).

Zoodles! what a cool word…but we call zucchini’s, baby marrows here in good old South Africa, so now what???  Do we have to use a different word???Hmmmmm ??? Well, for now, I will stick with Baby Marrow Noodles, hope that’s okay.

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I am definitely on the vegetarian bandwagon these days, for various reasons. This meal which I concocted is very versatile for sure.  I started off with the vegetarian version which I love.  It is loaded with all the added crunch I enjoy with toasted sunflower seeds and almonds with a dash of heat in the form of a little chilli or two.

I made it to test out, and my daughter and I thoroughly enjoyed it for lunch ……and dinner.  For us, it was a winner!

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Ha ha…. I just envisioned puppy dog eyes at the table when yet another vegetarian meal is served…

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So….for the meat eaters, I really can’t have you guys missing out on this healthy meal, so…. I have included an option 1, 2 or 3  (I am so kind). It’s unbelievably easy, it is just a matter of adding the cooked meat to the dish, and that way the meat eaters will be happy.

And…this way, everyone will be chuffed :-).

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Baby Marrow (Zucchini) Noodles with Toasted Sunflower Seeds

Preparation time:  15 minutes

Cooking time: 5 minutes

Total time: 20 minutes

Serves 4

Ingredients:

600 grams spiralized baby marrow noodles

100 grams sunflower seeds

100 grams raw almonds

a dash of oil (coconut oil, olive oil or vegetable oil)

2 medium-sized fresh red chillies (Not Devil Chillies, these are incredibly hot and will overpower the meal completely)

2 large fresh garlic cloves

freshly grounded salt and pepper, to taste

Then for the meat eaters:

Option 1.  100 grams chopped cooked, left over chicken

Option 2.  100 grams chopped cooked, left over bacon

Option 3.  100 grams chopped cooked, left over chicken and bacon (50 grams each)

and for all 1,2 and 3 options, an extra 100 grams of sunflower seeds to be added when serving.

Instructions:

Dry toast the sunflower seeds by putting them in a small pan on top of the stove.  Do not add any oil as seeds contain their own oils.  Turn on the oven plate to medium.  Turn and toss the seeds around with a wooden spatula. They burn quite easily, so be careful, as burnt offerings with this dish wouldn’t be too cool.  They could even start popping, just warning you… So there could be a scattering of seeds around your stove (just eat them, I do…the perfect snack attack whilst cooking :-)).  Wait until they become a nice golden brown before removing the pan from the oven plate.  Place in a bowl and set aside.

Dry roast the whole almonds the same way as the sunflower seeds were done. Once toasted, chop, place in a bowl and set aside. (I quite like keeping some almonds whole as well, but that is purely optional)

Then once that is done, its chilli time….cut the top of the chillies off, and then with the chilli between your hands, roll the chilli, that will help remove the pips.  If the pips are being stubborn, just slice the chilli up the side and remove the pips with the knife.  Toss the pips aside and wash your hands :-). (probably not a good idea to touch your eyes…..) Then with either a very sharp knife or a pair of scissors, chop or cut the chillies up finely.

Finely chop up the garlic cloves.  I usually get the back-end of the knife and press down on the garlic clove with a little force till it squashes and flattens a bit and then I chop…just so much easier

In a large frying pan, add a little oil, just enough to lightly saute’ the garlic and chilli.  This will only take a minute before the aromas start filtering the kitchen. Add the spiralized noodles and toss very gently to avoid breaking the noodles.

Add the toasted sunflower seeds and toasted almonds.

Taste and season with salt and pepper accordingly.

Enjoy 🙂

For the meat eaters…

Follow the above instructions; just after the nuts and seeds have been added, add either the chicken, bacon or both and then taste before seasoning. Bacon is generally quite salty, so if having the bacon option, season after the bacon has been added.

For the added crunch with this meaty dish, add the extra 100 grams of toasted sunflower seeds on serving.

Enjoy 🙂