“Courgetti with Pistachio, Green Herbs and Ricotta” from “A Modern Way to Cook”

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I know! It looks JUST LIKE spaghetti but it’s actually courgettes! It’s like magic!

Look at that! I’ve jumped on the culinary bandwagon and made courgetti. My 2015 is complete.

For those of you not paying attention or living under a rock, courgetti– spaghetti made out of courgettes– is all the rage these days. Several of the cookbooks we’ve featured in the past year, including the Hemsley sisters and Ella Woodward, have sung the praises of courgetti. I was skeptical, to say the least.

One of the main reasons I resisted is because the easiest way to make of courgetti is to buy spiralizer, a special kitchen gadget.  Believe me, I’m not one to shy away from new kitchen gadgets. I love them. In fact, at the moment, I’m trying to figure out a way to justify buying this amazing and beautiful walnut and maple ravioli rolling pin. (Suggestions welcome in the comments). But I just didn’t think a spiralizer would be worth the investment, given that they cost about £25,  would take up a good deal of room in my kitchen cabinets, and I wasn’t sure how often I would use it.

But then I read Anna Jones’s opening suggestion, where she told me you could buy a hand-held julienne peeler, which is much cheaper (£3.55 at Lakeland) and takes up much less space. When I found it at Lakeland,  I was so pleased about it I actually texted Anna and Kirstin from the store to tell them I had found a solution to my lack-of-spiralizer problem. It turns out that Kirstin did exactly the same thing.

Not surprisingly, making spaghetti out of courgettes did take some time, but I think it was time well spent, given how healthy courgetti is, especially when compared to the usual spaghetti.

This is a very long-winded way of saying that it was delicious, at least this version was. The boys agreed, saying that it was much better than they thought it would be (high praise, given their low expectations). The proof of everyone’s enjoyment could be found in the empty serving bowl at the end of dinner.

Would I make it again? I would indeed. Highly recommended.

If you’d like to make this yourself, click through this paragraph to find the recipe in Sainsbury’s Magazine.

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“Courgetti with Pistachio, Green Herbs and Ricotta” from “A Modern Way to Cook”

“Vanilla ice-cream and Vin Santo Raisins” from “Bill’s Italian Food”

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Kirstin: So I wanted a very quick dessert tonight. I’m not really a dessert sort of person, so generally I go for quick, easy recipes.

Tom: These raisins are amazing. What have you done with them?

Kirstin: I soaked them in Vin Santo. And I drizzled some of the Vin Santo on the top of the ice cream too. The nuts add a really lovely crunch too.

Tom: Well I love it. I’m having my third serving!

Kirstin: Blimey! I had better make it again in that case! It is the perfect summer dessert recipe.

“Vanilla ice-cream and Vin Santo Raisins” from “Bill’s Italian Food”

A lovely day for a Greek feast

Today we prepared a Greek feast from this month’s book, “Jamie Does”. The starter was “Delicious Dressed Greek Greens on Toast”. The main course was “Souvlaki (Wicked Kebabs)” with Greek salad. The dessert was “Sweet and Lovely Honey and Pistachio Cake”.

Anna: I would like to point out that we chose this menu before Jamie did this exact menu on the telly. Honest.

Kirstin: The starter was very easy to prepare. And it was delicious. I would definitely make that again. The cheese and spinach was delicious.

Anna: I would make that if I had a night in on my own. The combination of pecorino and spinach… spinach is my favourite, and we had to use it because we don’t have a ready source of Greek greens in south east London. And the pecorino has that saltiness. I give it 9/10. Quick and yummy.

Kirstin: Yeah, I give it a 9. The guinea pigs and the rabbit liked the leftover spinach!

Anna: Kirstin prepared the souvlaki this morning.

Kirstin: I’m never good at marinating meat in the morning, before breakfast. It was yummy. But it wasn’t as nice as the meatball recipe. The tzatziki was easy to make, and it was sensational. Overall I give it 6/10.

Anna: I give it 5/10. It was more of a faff than the meatballs, because I had to do those peppers as well. That took about 45 minutes this afternoon, because you have to let them burn on the grill. Then clingfilm them, peel them, ripe them apart. Yes, they taste great, but it’s a faff, so it’s not a weeknight thing. Shortcut: get your marinated peppers from the supermarket. Continue reading “A lovely day for a Greek feast”

A lovely day for a Greek feast