Recipes and serving tips

 Ingrediënts:

– 2 green courgettes (organic own harvest); about 1 kilo

– 2 yellow courgettes (organic own harvest)  about 1 kilo

– 4 red onions (organic own harvest)

– 12 cloves of garlic
– 10 tbsp olive oil
– Salt
– Pepper

– 100 gram blue cheese; Roquefort Papillon Noir 

– Water

 

Kitchen utensils:

– Stockpot 5 liter

– Frying pan

– Chopping board for vegetable (green)

– Big Vegetable knife

– Potato peeler

– Stick blender

– Kitchen scale

Recipe and serving tips:

– Wash the courgettes, quarter, remove large  seeds and cut them into pieces

– Heat 4 tbsp olive oil in the stockpot over medium heat, add the courgettes, stir and fry until tender(put a cover on the pot)

– Remove from the heat and blender
– Heat 4-6 tbsp olive oil in the frying pan over medium heat, add the finely chopped onions and fry for 5-8 minutes until tender, add the finely chopped garlic cloves, stir and fry further 1-2 minutes.
– Heat the stockpot with the courgettes again and add the cooked onions and garlic, salt, pepper and blue cheese
– Add some water and flavour till you’re happy with it with salt, pepper and blue cheese.