Creative with courgette

Cornell and I often inspire each other in the search for new recipes.
Up till now I mainly stir fried my food, but when Cornell visited me last week I thought I'd branch out into new ways of preparing good, healthy and tasty food...
So I thought I'd use the oven.
I made grilled courgette: I cut two courgettes in quarts, roughed up the surface by making little cuts in them, so the seasoning and olive oil would stick.
I put a olivespread on the courgette, seasoned with pepper and sprinkled olive oil on it. I then put the courgette in the oven at 180 degrees for 25 minutes.
I baked some fish to go with it, and stir fried vegetables with oystersauce. It was very good!
The courgette was juicy and tasty.
If I'm not deceived, Cornell has some pictures of our meal, so hopefully he'll put them up soon...

Johan

Spicy cabbage...

In my quest to find new tastes and new culinary inspiration, to go where no paleolithic eater has gone before, I returned to the red cabbage I had with mango and sweet gingerjuice before but from a different angle: what if the cabbage weren't sweet but spicy?
So I spent half an hour cutting my vegetables (note to self: buy a kitchen machine that cuts your vegatables for you). I had one red cabbage, cut up, two leeks, cut in rings, 150 grams of small mushrooms, cut in half, two red paprika's, cut in pieces, and approximately 250 grams of chicken in little slices. So I stir fried the chicken, added the mushrooms, added the cabbage until it got softer and added the leeks and the paprika's. Finally I added approximately two and a half teaspoon of sambal (grind red peppers) and some sweet chilisauce, and a drip of japanese soy sauce.
This was enough for three meals, but I had already bought dinner for wednesday, so I had two large portions and kept the rest for today.
The hot, spicy sambal went well with the red cabbage, I thought.