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When we started the allotment another big goal was courgette flowers.
Courgette flowers are amazing but if you want them then you’ll have to grow them yourself!
There’s nothing like a veg challenge. Not content with buying ingredients to try a recipe, lets grow some.
So we grew some!
This means that every year the courgette flower challenge is on. When we will have them? Will they be successful?
And when they do appear will we be in a position to enjoy them?
Now I don’t like to publish other peoples recipes on line as that’s plagiarism and do recommend his book and that recipe.
However here’s the recipe we used.
First prepare the stuffing.
Fry a finely chopped small onion in butter and olive oil.
Add a clove of garlic and some finely chopped beetroot leaves. (Swiss chard will also do.)
Tip into a bowl and mix with ricotta cheese. A table spoon of cheese per flower.
Prepare the flowers.
First remove the stamen and flowery bits in the middle. These create a bitter flavour. Open the flower in the cup of your hand so that you can see the middle of it. The photograph shows this well.
Then spoon in some of the mixture, don’t overfill it because you need to twist the petals to close the flower.
Then pan fry in a mixture of butter and sunflower oil. It only takes a couple of minutes.
We served ours with fresh roasted garden beetroot, green beans that we steamed lightly, and the kohl rabi rosti.
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