Tag Archives: Courgette

Veggie Fortnight- Nights Five and Six

Night five of ‘Veggie Fortnight’ was spent at work (where both myself and Twin maintained our veggie promises) and ended around 12am with the following meal, well snack.

Almond topped Iced Bun.

Night Six.

Night six was much more successful, and brought about another, different kind of bread recipe. I used a recipe for Naan bread from the bbcgoodfood website (aka my Bible) and found it pretty easy to follow and very quick. The result wasn’t as soft as shop-bought or restaurant naan’s but I think that will come with a bit of practice.However, the taste was great and the basic Naan recipe is very adaptable, although I did just stick with a simple garlic and coriander. The Naan accompanied a Courgette and Aubergine curry, wild rice, mint raita and pickled carrots.

Here’s a link to the Naan recipe , if you’re feeling an indian feast coming on.


Veggie Fortnight- Night Four

I say night four, but what I really mean is late lunch four, as I have to work this evening our veggie experiment has been pushed forward a few hours. Today’s meal is pitta bread pizzas with courgette and mint. Served with a carrot and beetroot ‘slaw and a green salad.

I made the breads myself based on a Nigella Lawson recipe, with a few adjustments;

Pitta bread


250g strong white flour

7.5 gramms easy blend yeast

1 tsp salt

Cracked black pepper to season

1 tbsp of natural yoghurt

1 tbsp olive oil

150ml lukewarm water


1) Mix the flour, salt and yeast in a bowl, create a well for the wet ingredients. In a measuring jug beat together the oil and yoghurt, then add the water.
2) Pour the liquid into the well, combine with a wooden spoon. Do not add all the liquid at once , steadily combine it to form a smooth dough.
3) Place on a floured surface and knead for 5 minutes to create an elastic dough.
4) Grease a bowl with olive oil and place the dough in it, cover with a tea towel and leave in a warm place to prove, this will take a minimum of an hour but can be left for several.
5) Once the dough has doubled inside, place on a floured surface and knead again for several minutes. Then divide the mixture into four equal balls.
6) Using a rolling pin, roll the dough out to form an oval/circle shape with a thickness of about half a centimetre.
7) Place on a baking tray, cover with a tea towel and leave to prove in a warm place for a further 20-30 minutes.
8) Preheat the oven to 220 degrees/gas mark 7.
9) Remove the tea towel and put the baking tray in the oven, bake for 10 mins until the pittas are golden brown and have puffed up.
10) As soon as you remove them from the oven cover with a tea towel, this will trap the steam in and keep the breads moist.

For the actual flatbread pizza’s you can use any topping, we used courgette, mint and mozzarella. But anything would work!