Thursday, June 9, 2011

Courgettes with walnut and cream stuffing and couscous with golden onions


I am condemned not to eat meat and any kind of animal derived products for two weeks so I'm constantly cooking vegetable dishes. The day before yesterday I made chili with squash and beans with a sotre-bought chili con carne spice mix and I have to admit, it might sound weird but it was absolutely yummy. Next time I cook it I will put the recipe in here, just to shock you people :) 
This dish I made today is a good one too, the walnut is a very dear friend of the courgettes and the couscous is always delicious, no matter what you do with it. I did however violate the prohibition because this dish contains at least three tablespoons of sour cream but  a must is a must, if it's the only thing you have in your fridge.
Ingredients  
  • 4 courgettes
  • 2 big handfuls of walnut
  • 3 tbl spoons of sour cream
  • 1 tbl spoon of starch
  • 2 cloves of garlic
  • salt, freshly ground pepper
Wash the courgettes and cut them in halves alongside. Hollow them out and chop the inside parts fine. Start cooking it in a bit of oil, while you add a little salt. The walnuts also need to be chopped fine. For the garlic use the garlic press and press them onto the courgettes, cook them together for a few minutes. Then you can add the walnut, and let it cook for another 5 minutes. Take it off the heat. Stir the starch into the sour cream and add it to the walnut mixture and give it a good stir. Place the courgettes halves onto an oven pan and sprinkle some salt on them. Fill the hollow parts with the stuffing and cook them in the oven at 190 deg Celsius until the top gets golden and the courgettes are soft. It's safer if you pour a little water into the pan. 


Couscous for 2
  • 1.5 dl of couscous
  • 3 dl of boiling water
  • salt
  • 2 onions
Chop the onions fine and cook them in a bit of oil until it becomes golden. Pour the water onto the couscous and cover it, let it rest for 20 minutes. When it's done stir the onions in the couscous. I also put some fresh thyme leaves in it.

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