For Crying Down the Kitchen Sink, from Go-Betty's Garden.

I have decided to add something into my blog. I have a rather large vegetable garden 7.5 metres by 2.5 metres and harvest from it all year round. As this provides rather more than two sometimes 4 require I either give away the excess, bottle it, pickle it, or jam it or swap it with someone for something I havent grown. When boredom of a particular vegetable sets in I go hunting for something interesting and different to do with it.

I have decided to share some of my recipes with anyone who reads this blog. I am not an accomplished cook by any means, in fact I am considered the worst cook in my family just ask the sisters, they laugh at my cooking.

Anyway this means the recipes are not going to be gourmet, they will be easy, quick and hopefully interesting.

Todays Recipes are dedicated to Keanie Beanie and her man and his pechant for growing the gorgeous courgette.

Zucchini Chocolate Brownie which is rather too yummy and never last more than a day at home, and a yummy easy Courgette Lasagne Bake that is oh so tasty and simple to make.

Ok so you are over run with courgettes/Zucchini's or you let a couple of them get too big. Easy turn them into something like these. (If they got too big chop out the part with the seeds though cause they can be tough)

Zucchini Chocolate Brownie
(I don’t use the walnuts, Ben doesn’t like it with nuts. I also mix it all in the kitchen whizz, it’s quick and easy and very moist)
Ingredients
1/2 cup vegetable oil
1 1/2 cups fine (castor) white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 ½ cups shredded zucchini
1/2 cup chopped walnuts (Optional)

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Try this warm with Vanilla Ice Cream....then add 20 mins to your exercise regime lol.

Creamy Courgette Lasagne.

(Even Ben who hates courgettes went back for seconds with this one)

Ingredients
· 9 dried lasagne sheets ( I use fresh Lasagne sheets)
· 1 tbsp sunflower oil
· 1 onion , finely chopped
· 700g courgettes (about 6), coarsely grated
· 2 garlic cloves , crushed
· 250g tub ricotta
· 50g cheddar
· 350g jar tomato sauce for pasta

Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Ok so that's it for todays recipes.

Please try them and let me know how you get on.