Tag Archive | Easy cheesy courgette scones recipe

A Holiday, Mildew & Blackfly Results

Last week we went on holiday, however before we went I had a few jobs to do in the garden:

I started by tying up my tomatoes once again and ‘nipping’ off the side shoots and then I picked the rest of my climbing peas and froze them.  These are a variety called ‘Peashooter’ which I have been growing for years now.  I always grow them from seeds I have saved, but I still have hundreds of left over seeds from last year so I don’t need to save any this year.

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In the past when I had loads of room at my allotment, I would leave the climbing peas until I had time to remove them and then I would simply chop the stalks and leave the roots in the ground to rot over winter as the root nodules add nitrogen into the soil ready for the next crop.

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Unfortunately, space is an issue now and I needed to get another crop into the ground so I pulled up the peas and the broadbeans that were in front of them and added the whole plants (roots and all) into my compost bin.  This way the nitrogen will still be added to my soil when I spread the compost when it is ready:

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After adding some blood, fish and bone to the soil I then planted some lettuce and perpetual spinach that I had grown from seed.  I was worried that the slugs would eat them as they were so small, so I covered them with plastic bottles while we were away:

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I also set up my watering system so all the plants that I have in pots get a daily watering.  Unfortunately I don’t have anyone that I can ask to water my plants so this way I can go away without my plants dying.  I have been using this watering system for a few years now and it works well, though it does take quite some time to set up each year, as I have so many pots to water:

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Our Holiday:

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We went to Scarborough again for seven nights as we love it there.  We booked the holiday last year (before we decided to get a dog) and got a bargain family room with breakfast, in a Travelodge for just £363.65.  When we got there we paid an extra £20 for our dog too.

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I don’t know if you remember, we went to Scarborough in February as well for three nights and it was horrendous with Judy, (our rescue dog) as she was awful with other dogs and we were like ‘ninja’s’ running in and out of the travelodge trying to avoid dogs to stop her reacting.  Even on the beach she was a nightmare going mad, barking and lungeing even if she heard a dog barking at the other end of the beach!….I think this was our lowest moment with Judy.

So after just eleven weeks of training with ‘Havers Dog Behaviours’ we decided to go to Scarborough again on another prebooked holiday…..we felt it couldn’t possibly be any worse than our February holiday after all.

I am very happy to tell you that it was so very different and we had a fantastic time.  She still reacts to some dogs on leads, but she is fine with nearly all dogs that approach her off-lead now and I even had the confidence to take her muzzle off after the first day (which is something I have been doing in our training classes).  Judy even made friends with the local dogs on the beach which was amazing:

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She still gets a bit anxious when there are lots of people about, so we walked her when the sea was out so there was more space.

  One day we walked over a small hill right at the other end of the beach and found a beautiful area, that only the locals seemed to know about.  There were beautiful wild flowers growing on the hill:

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Over the other side of the hill we found a small bay with lots of rock pools too.  It really was beautiful:

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We met a man who was collecting crabs and he explained that he catches the ones that are just about to break out of their old shells and uses them for fishing (apparently they are easier to get out of their shells when they are at this stage):

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We also spent a couple of days visiting a beach in Fraisethorpe, near Bridlington.  It is a very large, quiet beach so we took our chairs and windbreak there and had a lovely time, paddling in the sea and walking with Judy:

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What was unusual about this beach was there were some concrete boxes in the sand that I understand were once millatary ‘look-out’ posts that stood on the cliff side…..as time has past the cliffs have erroded and the concrete boxes have fallen into the sea:

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I also noticed the small cliffs also had holes in them which apparently are used by Sand Martins to nest in:

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The beach was beautiful and what was even nicer was there were no amusemnets, fish and chips or ‘tack’ shops around…..It really was the Yorkshire coast at it’s best and I would love to go back there one day.

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Back home:

When we came home everything was ok in my garden, except my courgette plant had developed ‘mildew’ on it’s leaves:

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(Mildrew is a white powdery fungus that is found on the leaves.  You can read about it here on the RHS website).

I removed the affected leaves and gave the soil a really good watering.  I suspect my watering system should have been on a little bit longer each day, but I’m sure it will be ok (dry soil can cause mildrew).

The other courgette plant I had was fine and incidentally the black fly was nearly all gone after using the black fly brew a couple of times before we went on holiday.  So I think the black fly brew was a success!

(You can read about the black fly brew here).

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I then found that the cucumbers in my greenhouse had developed whitefly, so I decided to try the spray out on these too…..I have every faith that the spray will work, though it took my breath away spraying inside the greenhouse as it stinks!

I will let you know the results.

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I also came home to a few tomatoes, courgettes and a our first blueberries of the year:

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After a few days home I had a big sort out of my freezers to see what I food I have left in them and I found some sweetcorn that needed to be eaten:

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And believe it or not I found some grated courgette from last year, ready to make Cheesy, Courgette Scones….so I made a batch, much to Mr Thift’s delight:

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The scones are a great way of using up excess courgettes and as I have proved, the grated courgette lasts months in the freezer without even blanching it.

You can find the recipe here:

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Back home in our garden

Back home in our garden

Well that’s enough for now.  I hope you have enjoyed reading my blog this week.

I will be back again next Friday as usual.

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Easy Cheesy Courgette Scones and Drying Basil

Courgettes grow so quickly once a plant starts to produce them and we all have problems using so many of them.  It feels like another one grows when you look away for just a few moments.

So how do I use them?

I use them in omelettes, pasta sauces, curries, soups, spaghetti bolognaise, chilli, pizza sauce, etc.

I also slice the courgettes and freeze them on a tray (without blanching), so they don’t stick together and then I put them in a freezer bag.  They can then be used  in the winters months, in all of the above meals.  I just add them still frozen, straight from the freezer.

Another thing I do, is grate the raw courgettes (with the skin on) and freeze in 340 gram bags (without blanching).  This way I can defrost the courgettes whenever I need to and make the following:

Easy Cheesy Courgette Scones:

450g self raising flour

2 level teaspoons of baking powder

340g grated courgettes (grated with the skin on)

112g margarine

Approx 10 tablespoons of milk

112g grated cheddar cheese

Preheat the oven Gas 7 / 220C / 425F

Put the grated courgettes in a clean tea towel or muslin and squeeze out as much juice as possible

In another bowl rub the margarine into the flour and baking powder until it looks like breadcrumbs

Add the grated cheese and courgette and mix, making sure the courgette doesn’t stick together in large lumps.

Add enough milk to make a soft dough that is not too sticky (add more flour if your dough is too sticky).

Roll out the dough 1cm thick and cut into rounds with a pastry cutter

(do not twist your cutter as this will give you funny shaped scones)

Place the scones on a greased baking tray and bake for 10-15 minutes.  They should be a nice golden brown and well risen.

Butter and enjoy

Cheesy Courgette Scones

I made fourteen scones and they only cost me 98p to make, as I grew my own courgettes.

  That’s an incredible 7p per scone!

My daughter loves to take a scone to school everyday as a snack for breaktime, so I make a batch of scones every other weekend.  After they have cooled down, I cut them in half and butter them and then I open freeze them on a tray.  When they are frozen I put them in a freezer bag.  This way I can just pop a frozen scone into her lunch box each morning and it will be defrosted by breaktime, ready to eat.

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Yesterday I picked some basil and it’s now drying in my kitchen.

Basil drying in my kitchen

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To dry basil, all you need to do is pick it in the morning

( this is when the most oil is in the leaves)

Wash it under the tap and dry it off between two clean tea towels

Hang it up, somewhere light and airy and leave for approximately four weeks

It should crumble easily when fully dried and then put it in a sterilised jar

(to sterilise, place the jar in an oven for 5 minutes, gas mark 4).

It’s as easy as that!

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Below are some interesting things about Basil that you may not know:

The first written history of basil appears to date back 4,000 years to when it was grown in Egypt.

The name basil is derived from the medieval Latin form of the Greek word for “King” or “Kingly”.

In Iran, Malaysia and Egypt basil is often considered a love token and is planted on graves.

In Ancient Greece and Rome, basil was associated with poverty, hate and misfortune due to the belief that basil would only prosper where there was abuse.

Also, in Ancient Greece, when planting basil seeds, there was much shouting and cursing which later led to the French coining the phrase ‘semer le basilic’, which means to slander.

In Crete, basil was considered an emblem of the devil and was placed on most window-ledges as a charm against his influence.

Basil was ironically also thought to be a useful tool in determining chastity – it would wither in the hands of the impure.

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The above information came from a website called ‘Ourherbgarden.com’.  Here’s the link:

http://www.ourherbgarden.com/herb-history/basil.html

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I hope you enjoyed reading todays post