Courgette And Mushroom Bread Recipes

Steps:

• Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.
• Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.
• Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.
• Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

Steps:

• Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
• Add the spices, salt and contine to stir.
• Add the chicken, stir until chicken turns white, then add the courgettes.
• Keep cooking until the chicken is almost cooked.
• Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
• Add cream-check consistency and taste.
• Serve with basmati rice and/or nan bread.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oil in a pan or wok.
• Saute the garlic for 1 minute before adding the vegetables.
• Toss to coat.
• Cover and cook on medium to low heat until courgettes are tender.
• Stir in the sherry.
• Serve hot.

Steps:

• Peel zucchini if very large and slice.
• Dice onion.
• Cook both in salty water till zucchini slices are soft but not mushy.
• Butter bottom and sides of casserole dish.
• Pour in bread crumbs and swirl around till butter is coated.
• Bottom should have a heavier layer on it.
• Drain zucchini and onion thouroughly.
• Place in casserole dish on top of bread crumbs
• Sprinkle with pepper to taste.
• Cover with mushrooms and pour soup over the dish.
• Sprinkle on grated cheese.
• Cook at 320F degrees (160 C) till cheese melted.

Steps:

• In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.