Stuffed Courgette Flowers


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.

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