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Drumroll…. Stuffed Courgette Flowers

When we started the allotment another big goal was courgette flowers.

In a cook book, Cafe Paradiso, from Denis Cotter which is one of our best books, he said something on the lines of:

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.

Courgette Flowers

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.

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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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Delicious!

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12 comments on “Drumroll…. Stuffed Courgette Flowers

  1. lindaswildlifegarden
    July 25, 2014

    Reblogged this on Linda's wildlife garden and commented:
    Lovely update thank you for sharing have a blessed day Liz

    Like

  2. Joanna
    July 25, 2014

    Yum, these look lovely!

    Like

  3. bmary
    July 25, 2014

    I love eating the flowers! It makes me feel fancy. 🙂

    Like

  4. I tried stuffing the flowers once ( but I didn’t remove the stamen – I quite liked their flavour) but found every mouthful contained an insect : / So I ended up cutting them in half lengthways to insect-proof them! Still as tasty but not quite as spectacular- looking!

    Like

    • lizard100
      July 26, 2014

      Sounds like good came out of bad. They are delicious.

      Like

      • Once you realise that you can eat the flowers, leaves and roots as well as the bit you can buy in the shops, your food security goes up, your budget and waste goes down and your tastebuds go crazy! : )

        Like

  5. Chloris
    July 26, 2014

    I’ ve not tried eating the flowers. They sell them in the markets in parts of France. Now I know what to do with them I will give it a try. It sounds good.

    Like

    • lizard100
      July 26, 2014

      It’s relatively simple and the flavour is amazing.

      Like

  6. Rambling Woods
    July 28, 2014

    I love the idea, minus the insects… Pretty too!

    Like

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This entry was posted on July 25, 2014 by in allotment, vegetarian and tagged , , .

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