This is a super recipe I found in a Good Food magazine, for anyone still struggling to get through their glut of courgettes this summer! We’ve given at least a dozen of our yellow ones away, we’ve easily enjoyed about a dozen ourselves and we’ve got at least another dozen to harvest with more on the way.......
So of course, I’m still experimenting with recipes so that these lovely courgettes don’t go to waste. I do so love “shopping” in the veggie patch!
This bread is lovely simply served with a salad and glass of Bergerac rose!
500g (new) potatoes
500g strong flour
7g sachet dried yeast
1 courgette (yellow or green)
85g strong cheddar cheese, grated (I used a local cow’s cheese - Cantal - which worked equally well)
A few thyme sprigs
A few rosemary sprigs (optional)
2 tbsp olive oil, plus extra for greasing
Boil the potatoes in salted water until just tender, drain and allow to cool a little.
Put the flour and yeast into a large bowl. When the potatoes are cool enough to handle, coarsely grate half straight into the mix, tossing occasionally to coat in the flour. This will stop the potatoes sticking in clumps.
Grate in half the courgette, add half of the cheese and strip in half of the thyme leaves. Add 1 tbsp olive oil mixed with 175ml - 200ml hand-warm water. Bring the dough together and knead for a couple of minutes. Put into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
Heat the oven to 200C. Grease a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out the air.
Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme and rosemary if using - poke in roughly with your fingers so the slices stick out a little. Cover with oiled cling film and leave to rise again for about 45 minutes.
Drizzle with the rest of the olive oil, scatter with the remaining cheese, then cook for 50 mins - 1 hour, until well risen and golden.
Leave to cool, then serve, cut into squares.
Bon Apetit!
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