La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Wednesday, August 29, 2012

Stuffed Courgette or Marrow - ( 310 cal) - 5:2

serves 2 - 310 cal/pp

  • marrow or courgette, halved lengthways and scooped out (I had 640 grs)
  • 1 onion finely chopped (85 grs)
  • 1 clove of garlic, finely chopped
  • red pepper, finely chopped (75 grs)
  • soy protein, strips or minced (100 grs)
  • mushrooms, finely chopped (200 grs)
  • tomatoes, chopped (250 grs)
  • atichoke hearts, halved (120 grs)
  • 1/2 tbsp sunflower or olive oil
  • dried oregano, 1 tsp
  • chilli powder or a dash of tabasco
  • seasoning, salt an black pepper

  • preheat oven 200° C, fan asisted
  • place the halved courgettes in a suitable oven tray
  • sautee the onion in the oil on the hob, with the peppers and oregano
  • add the soy protein and garlic, stir for a minute before adding the mushrooms
  • when they are near cooked, add the tomatoes and leave to simmer for a couple of minutes
  • season with sea salt, black pepper and chilli powder/tabasco
  • spoon into/over the courgettes and place in the preheated oven for 30 minutes, turning down the heat to 160°C after 10 minutes.
  • put the artichoke halves on top in the loast 5 minutes or so
  • the courgette marrow should be cooked through but al dente and still a bit firm (makes you chew, which isn't a bad thing)
  • serve with a sprinkle of spring onion greens and a few slivers of mild (or hot) chillies.
Patricia xxx...x

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