|Posted by [email protected] on July 15, 2013 at 8:30 AM|
Finally, we have had some warm weather and my courgettes have produced some flowers. You need to grow at least four plants in order to have enough flowers on a regular basis (I pick a few each day for a 2-3 days - I place them in a bowl of cold water in the fridge until I have enough).
Here is the recipe:
About 8-10 flowers,1 onion, 1/2 or 1 small can of chopped tomatoes (depends on taste), 2-3 tbsp of currants, salt to taste, olive oil to fry, basmati (or other) rice.
First wash the flowers carefully and remove the stamens.
Chop the onion and fry in a couple of tbsps of olive oil until soft. Add the tomato (you can always use fresh but peel the skin off first). Add some water, the currants and salt. Bring to boil and simmer for about 5 mins. Remove from the heat, add about 1/2 cup of rice. Fill the courgette flowers, place them neatly in a small shallow roasting tray. Add half a cup of water around the tray and place in a preheated oven at around 200 degrees celcius for about 45 mins to an hour (until the courgette flowers are slightly browned on top and the rice cooked).
Enjoy with some greek feta (warmend) or saganaki.