It is unusual for Nopi to let us down, but this appears to be one of those occasions.
There is a recipe in the Brunch section called “Courgette and Manouri Fritters”. This was doubly exciting as it both used 580g of grated courgettes and introduced us to a new ingredient; Manouri.
Manouri is a semi-hard, Greek, sheep’s milk cheese. Available at Waitrose fortunately and quite nice.
The fritters also come with a lime and cardamom sour cream dipping sauce, which, we admit, was very pleasant.
But theses fritters just weren’t as nice as our bog standard courgette and feta fritters. So back to that one then.
I had much better success with Courgettes when cooking for one. Again, this is an old dependable favourite from River Cottage Everyday. Lemony Courgettes on Toast. Sliced courgettes fried in some oil with garlic, thyme, lemon juice and lemon zest added.
Saturday night was the usual adventure in BBQ land. We did chicken wings from DJ BBQ, which, although not oversalted this time, were nothing to write home about.
Far better was the nice bowl of fresh fruit we had afterwards. Garnished with copious amounts of smugness because we grew everything in that bowl.
Sunday was a much more successful cooking day. We started by making a frankly lovely Roasted Shallot, Mushroom and Chorizo Tart.
And then we finished on an utter climax.
We made Nougat. It was incredibly good fun, and the perfect recipe for us to cook together. Dan’s chopping and whisking skills (I definitely would have given up earlier than him), and my roasting and sugar work skills. Obviously sugar work when it’s 30°C plus outside is a sensible and logical choice.
It’s not difficult, but does require confidence and two people. I would not attempt pouring sugar at 160°C whilst simultaneously whisking egg whites. Sugars burns are horrific.
That aside…LOOK UPON OUR SWEET AND STICKY WORKS YE MIGHTY, AND DESPAIR!
thegreedyguineapig 