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Tuesday, 30 July 2013

Stuffed Courgette Flowers

I came across this wonderful edible flowers in restaurants and I love their taste. Had them mainly deep fried so when I found them in Borough Market I realised I can try a healthier baked recipe.


For this recipe I used :

  • 8 courgette flowers
  • 2 tbsp quark but you can also use ricotta or cottage cheese
  • 1 tbsp of hard grated cheese 
  • 150 gr lardons 
  • 1 small shallot 
  • 100 gr mushrooms 
  • salt pepper to taste 
Gently remove the inside of the flowers careful not the damage them. Place them in a bowl of cold water and let them soak for 5 minutes then pad them gently with a paper towel.

In a hot pan place the lardons let them cook for 2 minutes then add the finely chopped onion and mushrooms and cook for another 2-3 minutes. Let it cool down then mix with the cheese.

Using a pipping bag or a teaspoon gently fill the flowers and twist the ends. Place them on a baking tray add salt and pepper and bake in a preheated oven for 25 minutes on medium heat .

Enjoy hot or cold xx

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