Antonio Carluccio’s Pasta with Courgette Sauce

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We have an abundance of courgettes in the greenhouse at the moment (look, LOOK!). And the novIMG_6877elty of growing and eating our own food hasn’t yet worn off. Rather than hiding our carefully nurtured and hand reared courgettes in something like cake or a bake like I might do in a few weeks when, frankly, I’ve had enough of them, I served them centre stage in this oh-so-quick but oh-so-good dish from Antonio Carluccio. I skipped on the spinach balls, too much faff for a lazy hot summer Sunday…

For three portions you need

  • 300g pasta
  • 3 courgettes, grated
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 6 tbsp olive oil
  • 45g parmesan cheese
  • salt and pepper

Begin by cooking the pasta. Meanwhile heat the olive oil in a pan and gently fry the garlic and chilli. You do not want it to colour at all. After 2 or so mins add the courgette and gently heat through. Once the pasta is cooked, drain, reserving a couple of tablespoons of the cooking water.

Add the water to the sauce along with the cheese. Mix thoroughly then drench the pasta with the sauce. Eat and marvel at how easy it was to prepare and how delicious it tastes.

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Dairy Free Peanut Butter Brownies

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I’ve long wondered what peanut butter brownies taste like, and now I know. These are a doddle to make – done and dusted in under 45 mins. Not bad for a work night when you’ve run out of cake and need a chocolate hit quick stat! They’re very rich so eat is small pieces! The original recipe is here but I’ve tweaked the method, mainly because I didn’t read it properly but they don’t seem to have suffered for it…

For 16 squares you need

  • 225g peanut butter
  • 200g plain chocolate
  • 280g light soft brown sugar
  • 3 eggs
  • 100g plain flour

Gently heat the chocolate, peanut butter and sugar in a pan until gloopy.

Beat in the eggs one at a time then add the flour. Scrape into a lined brownie tin and bake at 175 degrees for 25-30 mins. You want a serious amount of goo left in the middle once cooked as they’ll firm up on cooling.

Cut into 16 squares and devour. They’re especially nice served warm with raspberry sorbet.