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Wednesday September 23, 2009

Squash anyone?

Everyone has been awash with courgettes and squashes. We enjoyed a number of Lloyd's while we were in France, Janet gave us some of hers, and we even had a couple of our own (that's how easy they were to grow!)
Here's a great vegetarian recipe that uses them. I did not realise that Tian is basically a Provençale vegetable stew and this is not an especially common variation of it. However the flavours and texture blend well. You can eat it on its own, or (a smaller portion!) alongside a meat or fish dish.

[One time, I cooked the spinach - in the microwave - but then forgot about it. So I can vouch for the fact that the Tian tastes pretty good even without it - just for all you gout sufferers out there.]




  • 1-2 tablespoons olive oil
  • 1 small onion or shallots, chopped
  • 1 garlic clove, crushed
  • 8 oz cougettes, chopped
  • 4 oz spinach, cooked, drained, and chopped
  • 2 tablespoons brown rice, cooked
  • 3 eggs, beaten
  • 1 oz Gruyère cheese
  • salt and pepper
  • 1 tablespoon of mixed wholewheat breadcrumbs and Parmesan cheese

Serves 2


  1. Fry the onion in the oil until soft.
  2. Add the garlic and courgettes and cook for about 5 minutes.
  3. Stir in the spinach, rice, eggs, Gruyère cheese, salt and pepper to taste, and mix well.
  4. Turn into a greased earthenware gratin dish and sprinkle with the breadcrumb/cheese mixture.
  5. Bake in a preheated oven at 170 degrees C, or Gas Mark 4 for about 30 minutes or until golden brown.

Posted by Christina at 4:26 PM. Category: Kitchen and food