Courgette and Egg Bake

I’ve realised that we are well into courgette season and whilst this great, Laing staple, was posted on our Fit School newsletter, it didn’t make it into my blog. I’ve been making and eating this a lot during my early months of pregnancy when I needed tasty, easy to digest recipes. So here it is:

Every year, in August, courgette production in the Fit School family allotment (actually it’s my mum and dad’s but they’re part of the picture) goes bumper! So we have a wealth of courgette recipes to handle the glut. From courgette pasta (it makes a fab pregnancy friendly carbonara), to courgette muffins great for kids and our all time favourite, Courgette and Egg Bake, taken from the Primal Blueprint cookbook.

Ingredients:
1kg courgettes, grated
3 large free range eggs
200g ground sausage meat, bacon, sausages or beef mince
1 onion, chopped or grated
Parmesan or pecorino cheese to taste

Method:

  • Pre-heat oven to 180/GM4.
  • Cook the chopped onion in a pan with some olive oil for 5 minutes or until soft and tranlucent.
  • Add the grated courgette to the pan and cook for another 10 minutes.
  • Drain the courgette and onion mix in a large colander.
  • Meanwhile brown the sausage/bacon in the pan (chopped).
  • Add the drained courgettes and onions to the pan and pour into a greased, oven proof dish (around 20cm square).
  • Beat the eggs and mix into the courgette and sausage mix.
  • Grate the cheese over the top and pop in the oven for around 35-40 minutes.
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Baked Chocolate Mousse Cake

Here’s definitely one for the weekend – one of my favourite desserts, which also happens to be packed with protein and lots of yummy dark chocolate. But is it a cake or a mousse? You decide.

What this hybrid mousse cake lacks in looks, it more than makes up for in taste. And although it’s not sugar free, the protein punch from the eggs means that a little goes a long way (take note hubby). It’s also gluten free.

It’s adapted from a James Martin recipe.

Ingredients

300g good quality dark chocolate (I use Green & Blacks cooks chocolate)

15og unsalted butter

5og unrefined caster sugar

6 large free-range eggs, separated.

1 tsp vanilla extract

(Grease and line a deep, 9″ round cake tin)

(Pre-heat oven to Gas Mark 4, 18o degrees)

Method

Slowly melt chocolate and butter together and then add the vanilla extract

Meanwhile, whisk the egg whites with half the sugar until stiff.

In a separate bowl beat the egg yolks with the remaining sugar for 30 seconds.

Allow the melted chocolate mixture to cool slightly before mixing with the yolk mixture. You’ll need to work quickly now since the cooling chocolate will start to go stiff.

Mix 1/3 of the egg whites with the chocolate mixture to loosen it before carefully folding in the remaining egg white. Make sure you incorporate all the sticky chocolatey bits from the bottom of the bowl.

Pop the mixture in the preheated oven for 20 minutes.

Once cooked, allow to cool for a while in the tin before turning out to a cooling rack. Do not be alarmed. It will look beautifully cake like on removal from the oven but soon sinks in the middle.

Eat this cake at room temperature, just don’t put it in the fridge or it will go stiff. I tend to make it at lunchtime for an evening dinner.

Et voila! The resulting cake is heavenly with chantilly cream or some lightly sweetened mascarpone.

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