Friday, 9 August 2013

zucchini and gruyere quesadillas with watercress guacamole (I grew something else!)

Okay so in this post I talked about how everything I try to grow fails and is eaten by slugs or I just never see a single leaf pop up...... well I grew something else...... ZUCCHINIS! (or courgettes since I'm British).


I have grown 3 so far and used one of them in this recipe, however I have had one growing for almost 3 weeks and it is marrow size. It is the biggest courgette I have ever seen and weighs about as much as a baby elephant (okay maybe a bit of exaggeration but it is HUGE!). It is so Incredibly big that I just can't think of something big enough to use the whole thing in so I'm gonna have to plan 'courgette day' in the near future before it grows any bigger!
I thought of zucchini cake, baked zucchini in tomato sauce, ratatouille and zucchini ribbons, humous and feta pizza might just about use up the whole courgette. I can't wait for this day to arrive. 


There are SO many foods I want to make and put on my blog but I just can nae seem to find the time to do it, stuff like cherry pie or clafoutis, apricot and strawberry crumble or danish pastries. And on one post (I couldn't find it), I promised when strawberries came into season where I live I would bake and tell you the BEST ever cake I have ever been so lucky to try. Please stick around for that because your life will change for the better.


Both of these recipes are from from 'Jamie' magazine and serve 4.

Watercress Guacamole
  • 2 ripe avocados 
  • juice of a lime
  • 50 grams of fresh and washed watercress
  • 1 red chili
  • 1 diced tomato
  • 1/2 table spoon of paprika 
  1. cut the avocados in half, remove the stone and scrape the flesh out with a spoon into a bowl, squeeze over the lime juice, mash
  2. de-seed and dice the chili and dice the tomato, roughly chop the watercress and add to the avocado mash
  3.  sprinkle with the paprika and serve with zucchini and Gruyere quesadillas! 

Zucchini and Gruyere Quesadillas

  • 1 tablespoon of oil
  • 1 red onion
  • 1 garlic clove
  • fresh thyme leaves finely chopped
  • juice of 1/2 lemon
  • one zucchini sliced into thin discs
  • 50 grams of Gruyere
  • 4 tortillas
  1. heat the oil in a pan, dice the red onion and fry until soft, 
  2. crush and thinly slice the garlic and add to the pan with the thyme and lemon juice, cook for a further minute
  3. add the courgette discs and cook until just cooked
  4. divide the mix between two discs and sprinkle with Gruyere over the top, place another tortilla on the top of each and fry individually in a dry pan for a few minutes on each side until they're golden and cheese is oozing from the edges (I did this on the BBQ)
  5. dig in with your guacamole!