Courgette Tomato Paprika Cake Recipes

COURGETTE, TOMATO & PAPRIKA CAKE

Steps:

• Preheat the oven to 180°C/gas 4. Place the courgettes in a bowl with the onion & garlic & mix well.
• In a small bowl, mix together the paprika, eggs and olive oil with a whisk. Season and stir in the flour and baking powder to make a smooth, thick batter. Mix the batter into the grated courgette mixture.
• Heat a 20cm non stick ovenproof frying pan over a medium heat with a drizzle of olive oil. Add the courgette mixture; top with the chopped tomatoes and cook for 5-6 minutes on the hob, then transfer to the oven and bake for about 1 hour or until golden and firm to the touch.
• Remove from the oven and gently ease the cake out of the pan.

TOMATO CAKE

Steps:

• Cream together shortening and sugar then add in tomato soup. Sift together dry ingredients and mix into wet ingredients. Add in raisins.
• Pour into loaf greased loaf pan and bake for 40-50 minutes at 375°F.

TOMATO & COURGETTE STEW

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
• Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.

BAKED COURGETTE & TOMATO GRATIN

Steps:

• Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
• Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
• Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
• Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

TOMATO, AUBERGINE AND COURGETTE GRATIN

Steps:

• In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
• Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
• Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
• Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
• Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.