Tag Archive | courgette

Veggie layer bake

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What an exciting weekend!

After 5 years of begging, the hubby finally gave in and let me get some ex-battery hens 🙂

We have adopted 3 from Lucky Hens Rescue in Wigan. These good and incredibly kind hearted folks are dedicated to rescuing ex-battery hens and finding them good retirement homes. They’ve been unbelievably busy after the devastating M62 crash so I was very grateful that they had the time to talk to me on Saturday and give me lots of tips and advice on how to look after my newly acquired chooks.

We’ve only had “Lady Di”, “Lizzie” and “Kate” for a day and a half, but we are already in love with them 🙂 Not to mention already plotting on how to further extend the run…

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Anyhow, all that chicken rescuing makes one hungry! Especially after planting plants, painting coops and building runs in torrential rain storms. So what better way to warm up and recover than to dig into a nice plateful of my veggie layer bake? (and yes it contains courgette! My second courgette recipe after my tasty salad).


Veggie layer bake reecipe:


1 x onion 1 x cup water
½ x red pepper 1 x tsp sugar
1 x courgette 1 x cup bread crumbs
1 x leek 1 x tsp ground black pepper
1 x stick celery 1 x tsp dried basil
2 x tbsp. tomato puree Eazy Cheeze sauce (as per my recipe here)



Firstly, make up a batch of Eazy Cheeze sauce as per my recipe that I used for my Ultimate Nachos.

Secondly, create the veggie tomato sauce.  Chop and fry the onion in a little oil until beginning to soften. Then chop the pepper and celery and add to the onion and fry for a further 5 mins. Add the tomato puree and stir until mixed. Next, add the black pepper, sugar and basil before stirring in the water. Heat until bubbling, then take off the hob.

Next, prepare the leeks and courgette. Slice the courgette into thin slices using a potato peeler.

For the leeks, chop off the ends and slice down one side of the stalk. You should be able to peel the layers off in sheets. You will need to steam the leeks for a few minutes until they start to go soft, otherwise they will be too chewy in the bake. (Do not steam the courgette or else it will turn to mush!)

In a baking dish, add a layer of the tomato sauce. Then top with some courgette slices. Next add some cheeze sauce and top with some leek sheets, then add another layer of tomato sauce and keep layering up until you either run out of ingredients or reach the top of the dish. Ideally you want the top layer to be cheeze sauce.

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Finally, sprinkle the breadcrumbs over the top of the bake and put in the oven at 180oC for 45 mins (more or less depending on the size / height of the dish you have used). If the top starts to brown too fast, cover with a piece of tin foil.

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When done, the bake should be bubbling and you should have no trouble cutting through the leeks.

We had ours with a split pea “shish kebab” and a side salad. Yum yum!

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♥ Courgette and chickpea salad with a chilli and lime dressing.

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Ever since I have eaten solid food, I have professed to hating courgette. Only a few days ago I was moaning on Facebook about how much I hate that unimaginative restaurants always serve courgette as the vegan option.

In fact, I was away with the hubby (celebrating our 1st wedding anniversary!) when I nearly cried in a restaurant when I found out that the vegan option for the main course was a courgette salad.

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Nasty, yukky, slimy stuff!

So… imagine my surprise when I “forced” myself to eat said salad, only to find that I really really enjoyed it?! So much so that I actually went and bought a courgette when I got home and made the below delightful salad with a super delish dressing. Recipe as follows!

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Chilli and lime dressing:

  • Juice of one lime.
  • 2 x tbsp. Cider vinegar
  • 1 x tbsp. Extra virgin olive oil
  • 1 x tsp Sesame oil
  • ¼ x Red chilli (thinly sliced)
  • 1 x tsp Chopped chives
  • 1 x tsp Coarsely ground black pepper
  • 1 x tsp Ground cumin
  • ¼ x tsp Cayenne pepper


Mix all ingredients together in a jug and leave to one side.

Courgette and chickpea salad:

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Ingredients (makes two large portions):

  • Mixed leaves (I used rocket, watercress, spinach and red chard)
  • ½  x Onion (thinly sliced)
  • 2 x Garlic cloves (de-germed and thinly sliced)
  • ¼ x cup Pine nuts
  • 1 x tsp Sesame  seeds (I used black)
  • 1 x cup Cooked chickpeas Juice of half a lemon
  • 1 x Medium courgette (cut into ribbons using a peeler)
  • 1 x cup Cooked green lentils
  • Optional: Nutritional yeast to garnish


  1. Place the courgette ribbons in a bowl and pour over the lemon juice. Set to one side.
  2. In a lightly oiled pan, gently heat the onion, garlic and pine nuts. You want the pine nuts to turn a golden brown without the garlic burning.
  3. Add the black sesame seeds and chickpeas and continue cooking until the chickpeas are heated through.
  4. Add the courgette and juice to the pan and toss until the contents of the pan is well mixed.
  5. Add the lentils and heat until they are heated through.
  6. On a plate, arrange a bed of the mixed leaves. In the centre, place half of the chickpea-courgette mixture. Drizzle on as much of the dressing as preferred.
  7. If using, sprinkle some nutritional yeast over the top.

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I still can’t believe how after all these years I have managed to change my opinion of these little green wonders! Definitely a great recipe for anyone who is as unsure about courgette as I am.


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