Tuesday, 23 August 2016

Zoodles with Goatcheese sauce

My large Trombette courgette or zucchini needs a lot of meals to get eaten. After 2 mornings eating them raw in slices for breakfast with my coworker at the office, I turned to make some zoodles to get rid of a bit of the veg. You do not need much to spiral a whole lot of lovely curly strings. And they are so easy to prepare, that I spiraled some earl this morning, packed them with the leftover sauce and took them to the office, where I "Cooked" them.

Trombette is the green snake

15 cm of medium sized Trombette or regular courgette
200 ml sour cream
1 tbsp butter
3 spring onions
2 cloves of garlic
1/4 red chili
125 g fresh creamy goatcheese
50 g Gouda or any other cheese that is sitting around
1/2 tsp zatar
1/2 tsp piment d`espelette
1/2 tsp dried thyme
1/2 tsp curcuma
1/2 raz al hanout
salt and pepper
15 cm leftover Baguette
1 tbsp butter + 1 tbsp oil

Take a spiral maker and make long strips. Get the kettle on and heat up a liter of water.
Put the strips into a bowl and pour the boiling water over and let it sit for 5 minutes, drain.

In a wide pan melt butter and oil and fry off the bread chunks- I used some tomato sunflower seed baguette I baked the day before. Get it out of the pan.

Melt the butter and toss in chopped spring onion and garlic and fry that, add the sour cream and the goatcheese an melt that. Get any other cheese in you have on hand.
Dump in all the seasoning and for color the curcuma and use a bit of chili.
Add the drained zoodles and serve.

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