In August I love nothing more than a simple dinner of sautéed summer squash often with some fresh herbs from the garden thrown in the last few minutes of cooking. The first zucchini or patty pan squash from the garden really are always a delight. Come September, however, I usually have had more than my fill of friends and customers leaving marrows and jumbo squash on my doorstep. Someone even left a large bag of the stuff in my unlocked car last year! I really shouldn’t complain, as the zucchini or courgette as it called in this country is quite versatile.
Great in stir-fries, risottos, sauces, and salads, it can be pickled, pureed for soups, or best of all, used in this fabulous dolce pane or sweet bread recipe. My mother used to prepare this every September, using a small mountain of home-grown zucchini. She would freeze the loaves to be enjoyed for the rest of the year, especially during the Christmas season. It makes a wonderful gift tied around with a big raffia bow and adorned with a stick or two of cinnamon. Fantastic as a delicious breakfast treat, we make mini muffins with the batter at The Mistley Thorn for guests to wake up to on Sunday mornings.
Dolce Pane Con Zucchine (Sweet Courgette Bread)
Makes two loaves
INGREDIENTS
400g plain flour
300g granulated sugar
2 tsp ground cinnamon
1 tsp fine sea salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 large courgette, grated
125g chopped walnuts
3 large free range eggs
2 tsp vanilla extract
250ml light olive oil
METHOD
Preheat oven to 180°C (350°F, Gas 4). In a large bowl stir together the flour, sugar, cinnamon, salt, baking powder, bicarbonate of soda, courgette and walnuts. In another bowl beat together the eggs, vanilla and olive oil. Pour the egg mixture over the flour mixture and stir until well blended. Pour the batter into 2 prepared loaf tins and bake for 1 hour and 20 minutes. Allow to cool to room temperature before unmoulding.
North Essex chef-restaurateur Sherri Singleton co-owns the Mistley Thorn dining pub/restaurant/hotel (T: 01206 392821 W: mistleythorn.co.uk) and the Mistley Kitchen cookery school (T: 01206 391545 W: mistleykitchen.com).
Offering authentic wood-fired pizzas, Italy has now come to East Anglia with Lucca, their new restaurant now open on Manningtree High St. (T: 01206 390044).
