With all this rain I thought my children needed some wellies, they grew out of their last ones over the summer. I could not believe my luck, I went into the wonderful childrens fara charity shop and found Peppa Pig wellies for my daughter and Shark ones for my son.
They found them stashed in the buggy when we got home from school. Both were allowed to try them on quickly before they went for a sleep. In retrospect this was not such a good idea. My son is so pleased with his he has refused to take them off. The asking, cajoling, bribing, pleading had no effect, if i wanted him to go to sleep he had to wear the boots in bed. I am picking my battles, he won this one ... at least they were clean.
I woke them up and we spent the afternoon looking for muddy puddles to jump in. They loved it.
We popped to the shop to grab some food on the way home, I was inspired by the courgettes. I am going to serve them with roast chicken and baked potatoes ...
GARLIC COURGETTES - Serves 4
Ingredients
6 Courgettes, 15 mil Extra Virgin olive oil, 1 Large Clove of garlic, Salt and pepper
- Use a potato peeler to slice ribbons of courgettes into a bowl or colander. To do this you hold a courgette with one hand and slice till you can just see the seeds with the other. Turn and repeat with the second, third and then fourth sides of the courgette. You will be left with a square of white seeds that you do not need for the dish.
- Grate the garlic over the courgettes
- Heat a pan till on a high heat it is really hot then tip the courgettes and garlic into it
- Leave for 10 seconds or so then stir
- Cook for an additional 2 minutes stirring every 20 seconds.
- After two minutes sprinkle over the olive oil and a pinch of salt and pepper stir and taste the courgettes, they should be cooked but still firm to bite, if they are remove from frying pan and place into a warm serving dish, it should be warm as they cool down really quickly
- If not cooked carry on cooking for a little longer
Cooking notes
As you get nearer the middle of the courgette, with the peeler, the strips will start to get to thin and break. At this point stop. If you have to many bits of strips then they will disintegrate when cooking and turn into mush.
You need to cook this dish just before you serve the food as it will go cold and a bit mushy in no time if its sits.
Adapting
If you don’t have much time to make couscous with roasted vegetables you can make the couscous up with stock and pop these over the top.
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