We love receiving your feedbackand please do continue to send us as much as possible. In return, we’ll do our best to implement what we can and we’ve now added this new category to our blog, so that we can help with ideas for all those wonderful vegetables that you grow.
So here’s our first recipe idea, courtesy of our very own Charlotte Green!
- 1 tablespoon olive oil
- 1 garlic clove
- 250g courgettes sliced
- 25g butter
- 25g plain flour
- 150 ml hot milk
- 2 egg yolks
- 2 egg whites
- 25g cheddar or gruyere cheese
Fry garlic and courgettes in a pan until soft but not browned, allowing almost all of the water to evaporate off Remove from the heat, cool
Mash or blend to a pulp. Set aside
Melt the butter and add flour
Add milk gradually, mixing constantly to make a sauce. Add extra milk if needed.
Add the sauce, egg yolks and cheese to the courgettes. Beat well to get a sticky mixture
In a seperate bowl whisk the egg whites until stiff
Stir in 1/3 of the egg whites into the courgette mixture then fold in the remaining egg whites.
Put into a greased souffle dish and bake for around 20 minutes at 190 C until golden brown.
Tip: If you have a glut of courgettes the courgette garlic pulp can be frozen and used later!