Trying to hang on to the best Summer ever, despite the drought, these vegetables keep on giving Funny thing about courgettes, you either love them or hate them, I adore them. But I’m biased as I grow them in the garden and the tunnel and get to pick them when they are small and juicy, and I never tire of them. My kids do though, but I have disguised them in muffins , just grate like carrots, moist and moorish, the boys being none the wiser!
So wandering around the garden I happened upon beautiful new courgette flowers, and that was it, time to fill with something nice and cook.
Stuffed Courgette Flowers
1/2 a dozen flowers, goats cheese, fresh herbs such as chives, parsley, dill is lovely, a spoon of olive oil, salt, pepper, 2 spoons of grated Parmesan cheese and I used fennel dust!
I cooked some new nettles I cultivate in the tunnel and chopped them into it also.
Mix all together and carefully fill each flower with about 2 teaspoons of the mixture, then twist the petals around gently to secure closed. Heat a good glug of olive oil in a frying pan. Beat an egg and add a teaspoon of cornflour, did each flower in the egg mix and fry gently until slightly brown and the cheese starts to melt.
Eat straight away with a green salad. Utterly delicious.
