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Summer is fast approaching, bringing with it a bounty of fresh seasonal vegetables (and some sun, we hope). From peppers and aubergines to sweetcorn and tomatoes, the summertime harvest brings us plenty to enjoy at mealtimes.

But not all vegetables are equally loved. The humble courgette has had a bad time in the court of public opinion, criticised as tasteless, mushy, and even accused of poisonings — thanks to ‘toxic squash syndrome’. We’re here to set the record straight, and change your perception of courgettes. When grown and prepared correctly, they can be a tender and versatile addition to many delicious dinners.

On that note, here are four of our favourite courgette-based dishes for the summer months.

1.    Courgette carbonara

First up, we’re pairing your future favourite vegetable with an Italian classic. In this recipe, courgette replaces the pork typically found in carbonara, to elevate the sophisticated pasta dish with vegetarians in mind.

Leaving tradition behind isn’t always a bad thing, so long as you follow the advice of the experts. Considering the best pasta for this dish, Italian food specialists Pasta Evangelists suggest “pairing the sauce with a classic pasta shape, such as spaghetti, or the slightly more fun bucatini. Similar in shape to spaghetti, this long, hollow pasta also originates from Rome, and is deft at capturing every drop of this salty and moreish sauce.”

For this recipe, we’ll go with bucatini for that very reason.

Ingredients

4 servings

  • 400g bucatini
  • 150ml single cream
  • 100g Italian-style hard cheese, grated
  • 4 egg yolks
  • 1 courgette
  • 1 tbsp extra virgin olive oil
  • Black pepper
  • Fresh thyme

Method

  1. Bring a pan of salted water to the boil and add bucatini. Cook according to packet instructions.
  2. To prepare the carbonara sauce, separate the eggs for their yolks, and discard the whites. Add cream to the yolks and whisk together, adding the grated cheese little by little until combined, and keeping some left over to top the pasta with.
  3. Chop the courgette into small cubes. Heat the olive oil in a large pan until sizzling, and fry pieces until they begin to soften and brown. Season with pepper and thyme to taste.
  4. Once pasta is cooked, drain and keep aside the pasta water.
  5. Toss pasta in pan with courgette, and remove from heat.
  6. Add egg mixture and a ladleful of pasta water together and combine in the hot pan. tossing to prevent sauce from settling.
  7. Sparingly add remaining pasta water as required, until sauce is smooth and coats the pasta.
  8. Top with remaining grated cheese and serve.

2. Ratatouille tart

Now that we’ve got you loving courgettes, it’s time to bring the friends and family onboard. Ratatouille tart is a colourful crowd-pleaser that incorporates all the best summery veg, wrapped up in a buttery golden pastry.

Reworking the classic French stew, this rustic summer dish is deceptively light and perfect for entertaining during the warmer months. A slice of ratatouille tart will be just what you reach for when you’re craving something a little less meaty than what’s sat on the barbecue.

Ingredients

6 servings

Pastry

  • 300g plain flour
  • 120g unsalted butter
  • 30ml whole milk
  • 1 tbsp sugar
  • 1 egg yolk, beaten

Tart filling

  • 400g chopped tomatoes
  • 2 courgettes, sliced
  • 1 aubergine, sliced
  • 1 onion, finely sliced
  • 1 pepper, sliced
  • 4 garlic cloves, finely chopped
  • Olive oil
  • Salt and pepper
  • 50g goat’s cheese, to top (optional)

Method

  1. To make the pastry, beat together the milk, butter, sugar and egg yolk. Gradually add the flour and continue to beat until a dough forms, then wrap in plastic and refrigerate for an hour.
  2. Once refrigerated, roll the dough flat on a floured surface. The surface area of the pastry should be broad enough to cover the base and sides of your tart pan, and maintain an even thickness of around 5mm. Cut off any overhang and bake pastry at 190°C/170°C fan for 30 minutes, until set and golden brown. Cool on a rack.
  3. For the ratatouille, heat 2 tbsp of olive oil and cook the onion in a large pan, until the onion starts to caramelise.
  4. Add the garlic and sliced courgettes, pepper, and aubergine to the pan. Drizzle with olive oil and season with salt and pepper to taste.
  5. Stir canned tomatoes into the vegetable mix, and cook for 20-25 minutes on low heat, until vegetables are soft.
  6. Ladle ratatouille into the pastry shell, and crumble goat’s cheese over the top if desired. Serve once the mix has cooled slightly.

3. Courgette lemon drizzle cake

Courgette isn’t just for savoury dishes — it can also go in cake! The versatile veg adds moisture and nutritious value to baked goods, so is put to use much like banana is to boost cake and bread.

This fresh twist on a British classic is sure to surprise guests once they discover its secret ingredient. Decorating the sweet sponge with green, courgette is grated and laced beneath lashings of citrusy lemon icing. Just to show off, we’ve also added a hint of fragrant thyme, turning this easy bake into a soirée show-stopper.

Ingredients

10 servings

Cake

  • 300g unsalted butter
  • 300g caster sugar
  • 250g self-raising flour
  • 1 courgette
  • 4 eggs
  • 1 lemon, zested
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp thyme leaves

Icing

  • 100g icing sugar
  • 1 lemon, juiced

Method

  1. Line a 900g loaf tin with baking paper, and preheat oven to 180°C/160°C fan.
  2. Beat together the butter, eggs and caster sugar until creamy. Add lemon zest and thyme leaves and stir through.
  3. Coarsely grate the courgettes and stir into the mixture.
  4. Add salt, and sift in flour. Fold until combined.
  5. Pour mixture into the loaf tin, and bake for 50-60 minutes. When ready, a skewer inserted into the cake should come out clean. Leave cake to cool in the tin.
  6. Meanwhile, prepare the lemon drizzle by combining the icing sugar and lemon juice into a smooth drizzle. Pierce the cooled cake all over with a skewer or fork, and pour the icing over.
  7. Allow this glaze to set, then remove cake from tin and serve.

4. Courgette fritters

These little veggie pancakes are the perfect summer side. Easy to assemble and fried up in minutes, fritters are the ones to make if you’re looking to dispel any doubts about the courgette. Rest assured, there’ll be no mushy veg here as we’re frying rather than adding water.

By grating up and melding courgette with cheese and spice, you have a great summer snack to kick off your dinner party. Best served dipped into yoghurt, chutney or a sweet chilli sauce, these light bites will keep everyone coming back for more — just be careful not to spoil your main!

Fritters can also be topped with a poached egg and chilli flakes for a spicy brunch dish, or crumbled over salad for a quick lunch, packing a hit of fried flavour.

Ingredients

4 servings

  • 50g cheddar cheese, grated
  • 2 courgettes, grated
  • 2 tbsp plain flour
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp paprika

Method

  1. Sift flour into a bowl and combine with the grated courgette and cheese.
  2. Stir through the beaten egg, and season with salt and paprika.
  3. Heat oil in a pan on medium heat, and let bubble. Put a tablespoon of fritter mixture into the pan and flatten with a spoon into a round patty. Fry each side for a few minutes until golden, then remove to serve. Repeat this step with the rest of the mixture.

Read more: Kratom Red Borneo: 5 Reasons People Love It

Kratom is a Southeast Asian plant with numerous therapeutic benefits. Red Borneo is one of the most vogue Kratom strains in the market. It is a 100% natural health supplement and has fewer side effects than most OTC products. People are in love with the benefits the herbs offer. Kratom red Borneo is one of the most robust strains. It is available as capsules, powders, infused flowers, and oils. To know why people love the herb, read the full article.

It may feel to you that remaining awake in the morning is not a matter of any challenge isn’t it?

But even this normal thing can turn out to be very difficult for someone to accomplish who is suffering from a peculiar type of disorder.

In this article, we will focus on curing narcolepsy, and yes, that is the name of the disorder that is given to daytime sleepiness, and knowing about two of the very common medicines for general-purpose cure.

Creating a cooking video can benefit those who enjoy cooking and want to share their knowledge and techniques with others. You can use your culinary video to educate others, share your favourite recipes, or even generate money. It’s impossible to resist the pull of a tasty dish, so videos featuring delectable recipes are so popular. Several options are available, whether you choose to sell your recipes or make money from adverts on YouTube. You’ll need to know the in and out of making a good cooking video that others will want to see. Keep reading to understand how to make a stunning food film and share your recipe and happiness.

Starting a new business and making your innovative idea practically happen is one of the most challenging things to do in this competitive market these days. However, you can never actually succeed without confronting your difficulties.

All you need to do is to find the right way to enter your relative niche and try to invest your time, effort, and money in something that would help you to achieve your desired goals as well as bring you the maximum amount of profit.

It’s a cool evening in Milan, though the temperature has been on the rise of late. A small but attentive crowd has gathered at Giacomo Caffe as the sun begins to set. However, little do they know, they are in for quite a treat. Milan Rabszski, the famed Polish expert who created TopKasynoOnline with the motto “stworzono przez Polaków dla Polaków” (“created by Poles for Poles”), is on tour in Italy and is spending time getting to know the gambling culture in the city he shares his name with.

A large part of a business people’s scope of work is traveling, whether it is by air or land (or in some cases by sea). And for many of us, we may be making two or three flights within a day to get from one city to another; hence making these trips pleasurable is of utmost importance not just to get ready for the meeting, but we can also use the downtime to get some work done.

So, the last thing you need is to feel ill while traveling because you consumed the wrong type of food before or during your commute.

Here are some foods to avoid if you’re about to have a meeting, presentation or going on a business trip: –

  • Nuts

When nuts are digested in our body, they create intestinal gas. Some common nuts that have this are almonds, cashews and pistachios. Their fermentable fibers are fermented in our body’s digestive system and produce these intestinal gases. It ends up causing bloating, and the effect tends to worsen when you are in a pressurized cabin of an aircraft.

  • Dried Fruit

While having a high content of sugar and calories, dried fruit also creates intestinal gases. If eaten in high quantities, they tend to add a lot of sorbitol and fiber to our gut. This draws out water creating high amounts of intestinal gases.

  • Gum and Mints

The last thing you need while on a train or a flight is having bloating or diarrhea. So stay away from snacks high in sugar alcohols like xylitol, mannitol and sorbitol.

  • Hummus

Another gas-inducing food that you want to keep away to prevent bloating. This will also include dried beans, soybeans, lentils, edamame and bean dips.

  • Granola Bars

Granola bars that contain chicory root are another no-no. Chicory root is a food that can induce bloating because it contains fermented fibers. So make sure to check the label before you buy them.

  • Potato Chips

Acid reflux, bloating and swelling in the hands and feet are some of the symptoms you can expect to have if you consume potato chips in large amounts during your travels. The snacks are high in fat and salt and provide little or no nutrition. Having extensive contents of salt can induce water retention that promotes bloating. You might also want to stay clear of pretzels and peanuts that are offered as snacks on flights.

Preparing for a presentation

In preparing for a presentation, don’t think that sipping on some alcohol will calm your nerves. Would you be comfortable if your pilot downs a couple of pints just before take-off because they feel nervous? I didn’t think so. And don’t think that it can help you be a better presenter. Alcohol is shown to have an adverse effect on your memory.

When you are nervous, you’re already having problems remembering your slides and notes and adding alcohol into the mix won’t do you any good. Alcohol will also inhibit your thinking process, concentration and speech pattern, which are critical for a good presentation. And don’t forget, drinking alcohol will affect your breath. So best to stay away from that practice if you don’t want to turn off your audience. A celebratory drink afterward? Perhaps, but not before.

Apart from that, here are other foods to stay away from before a presentation: –

  • Dairy – Will build up mucous in your throat. Don’t consume milk, ice cream, cheese and yogurt.
  • Orange Juice – Will cause thickening of saliva
  • Fatty Foods – Will take time to digest. Hamburgers, fries, pizza and even caffeinated drinks
  • Sodas – These drinks may induce gas and bloat. Also, try to avoid cruciferous vegetables such as broccoli and cauliflower to prevent this from happening.
  • Water – Seem trivial, right? Go easy on the liquid as you don’t want to be running to the restroom in the middle of your presentation.

Reducing or limiting your consumption of these food items, mainly processed and sugary foods, is beneficial for the body’s long-term health. If you’re someone prone to suffering from IBS or indigestion, no matter what the situation, it’s best to follow a low fodmap probiotic, which is a diet low in fermentable carbs often recommended for managing irritable bowel syndrome.

When choosing office catering food for a meeting, it is essential to consider what type of food you will order and how it will work best for your meeting. Here are some foods you want to avoid ordering and having before or during a meeting: –

  • Garlic and Onion

Your business meetings will revolve around a lot of discussions with either your peers, subordinates or customers. So, let’s not give them an unpleasant experience with your breath. Bad breath is one of the worse things to deal with when communicating with someone. So, stay away from any food that contains garlic or onions.

  • Spicy Foods

Not everyone can agree to a curry-based cuisine, so best not to have any if it isn’t a staple part of your diet. Having a bowl of super-hot curry might sound tasty, but it could leave you red-faced and constantly gasping for air and water.

  • Spaghetti

No one likes a suited tainted with sauce stains before a meeting. Not a good first impression. Hence, best to be safe and leave this meal away for when you’re back home, and it can be messy a bit.

  • Ribs and Wings

These are great for after-work snacks with drinks but never before formal meetings. Anything that requires you to wear a bib is best left to be eaten before entering the boardroom. It is just too messy.

Good nutrition contributes to better overall health leading to better clarity and focus. Eating the right kinds of food allows you to plan what you’ll be eating throughout the week and prepare your stomach and mind to focus on the essential things to get done. Choosing to eat specific foods before an important meeting or business trip also helps you eat cleaner and healthier than those who do not. You also will be more focused on your work and avoid the risk of eating something unhealthy.

It’s easy to find crawfish, so it’s so popular. It’s a mainstay of Cajun cuisine in Louisiana, where it’s popular and widely consumed. You don’t have to be a native of the South to appreciate crawfish, though, since they are just excellent.

So, having your crawfish boiler is logical. But, Louisiana Pantry will tell you there is no such thing as too many kitchen utensils. It’s essential, after all, to have the proper equipment on hand. So, which crawfish boiler is the best? Crawfish boilers are available in various sizes, but for big batches, the 80-quart model is the best bet.