Courgettes with Saffron and Pine Nuts

If I were to pick a favourite time of year, I wouldn’t hesitate to choose autumn.  And if I were driven to choose just one month, then September would be my focus.  Never has a time of year seemed more perfectly formed: the day is not too long or short, but just right.  The weather remains bright, but begins to crackle with morning crispness; the rain hurls itself down, encouraging you to find warmth and sanctuary indoors, a cup of tea clasped in your hands.  Yet, the last of summer’s bounty is still to be had: potatoes, tomatoes, courgettes, beans, beetroot, chard can all be found in greengrocers and in driveways, still fresh from the garden; while apples, plums, aubergines, gooseberries, pears and raspberries come into their own at the beginning of September.  Literally, we are surrounded by abundance and we should revel in all that is seasonal, fresh and where possible, local. 

This year, as well discovering how to make the most delicious  lemon tart (revolutionary), I’ve seen a lot mentioned of September being the new, New Year.  Now is the time to redress any imbalances in your life: fresh from the summer holidays, the sun is still shining and no Christmas guilt at hand, September is perfect for taking stock and starting afresh.  The idea suits my mood this year, and so I’m happy to embrace my artificial New Year, apart from my usual list of resolutions (be healthy, be happy, wear lots of cashmere), I want to focus even more closely on cooking with seasonal, fresh and pure ingredients.  Using what is naturally abundant to create both delicious food and also to show how rich and varied an allergy-free diet can be.  With that in mind, I thought I’d start off on the right foot with this delectable dish of courgettes with saffron and pine nuts.  I can’t lay claim to its origin as I came across it recently in a magazine.  I’ve tampered with it a little (why, of course) and have made the addition of some coriander leaf as it just felt right to do so.  I think it would be delicious whether eaten hot or cold, but I served it on a bed of brown basmati rice with a herb leaf and tomato salad – it felt like a wonderful start to this lovely month.

COURGETTES WITH SAFFRON AND PINE NUTS

Serves 2

30g raisins

Pinch of saffron

450g small sized courgettes

2 tbsp olive oil

30g pine nuts

A small bunch of coriander

Place the raisins and saffron in a small bowl and pour over 2 tablespoons of boiling water.  Leave to stand for 20 – 30 minutes, this will allow the raisins to plump up while encouraging the saffron colour and flavour to imbue the water and raisins.  Trim the ends from the courgettes and cut into quarters lengthways, if the courgettes are quite long, cut each quarter in half lengthways.

Heat the olive oil in a large, heavy based pan.  Add the courgettes to the pan, laying them flat so that they each have a chance to turn golden, and cook over a medium heat for 5 minutes or until the courgettes are just tender and turning golden.  Add the pine nuts, saffron water and raisins to the pan, turn up the heat a little and cook for a further 2 minutes or until the water has nearly all evaporated.   Finely chop the coriander and season the courgettes before scattering over the coriander and serving.

Courgette and Pecan Muffins

I’ve recently been inspired by Harry Eastwood’s book red velvet and chocolate heartache.  Using vegetables in baking is not such a new thing but Harry’s magical, fairy like approach to baking makes grating swede into a cake seem, well, a good idea!  Everyone I know who has cooked from this book has only positive things to say – in fact, a good friend of mine ‘swears by’ the chocolate heartache cake (page 156 and steamed aubergines no less).  I didn’t dare question too deeply but she left me in no doubt that it’s big hit in their house.

Other than the magical, novel, economical and traditional aspects of adding veg to baking, there are also the very real health benefits.  Producing a sweet tasting muffin, packed full of flavour and courgettes is a very good way of getting small people to eat their vegetables.  In fact, it’s a very good way of getting anyone to eat more greens, as I don’t think it’s everyone who goes weak at the knees for a courgette.  Whatever the reason, these muffins are utterly delicious with a sweetly spiced, but also slightly savoury flavour and light and moist texture.  I like them for breakfast with a rice milk latte; they have just the rich balance of flavours for that time of day.  They’re also delicious in the afternoon with a cup of tea; being on just that right side of sin and salvation.

Saying that, if you wanted to add a little extra sin to these muffins – and let’s face it, sometimes it’s necessary – I can tell you that drizzling them with a little lemon icing will have the desired effect.  The sweet, sharp sugar paste is quite the complement to the spice and nuts and adds a whole new dimension to the muffins.  A word of warning.  Always grate the courgettes by hand, if you use a food processor the courgettes will become very wet and make your baking soggy.

COURGETTE AND PECAN MUFFINS

Makes 12 muffins

You will need 12 large muffin cases for this recipe

300g Doves Farm gluten free self-raising flour

2 tbsp ground flax seed

3 tbsp water

150g soft light brown sugar

75g pecans, roughly chopped

100ml rapeseed oil

150ml rice milk

1 tbsp mixed spice

300g courgettes

Preheat the oven to 200c (180c Fan).  Make up the flax mixture by stirring together the ground flax seed and water until you have a liquid paste.  Leave to stand for a few minutes, in that time the flax will have absorbed all of the water and formed a thick paste.  It is now ready to use.  Using a hand held grater, roughly grate the courgettes.

Sift the flour into a large mixing bowl and stir in the brown sugar, broken pecan nuts and mixed spice.  In a separate bowl whisk together the flax mixture, oil and rice milk.  Fold the liquid mixture into the flour (it will still look a little dry and lumpy, so don’t worry) and then beat in the grated courgettes until combined.

Spoon the mixture evenly into the muffin cases, just reaching the top of the case and levelling the top with the back of a spoon.  Bake in the oven for 20 – 25 minutes until risen slightly and springy to a gentle touch.  Remove from the oven and transfer the muffins to a wire rack to cool down before serving.