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Courgette flowers with feta and mint
(2 small serving)
If you are growing your own courgettes you see how beautiful the flowers can be.
The interesting culinary news is that you can pick the male flowers, which will not bear any fruits (easily identified they have a long stem rather than their female counterpart that are round and small to begin with).
I picked four flowers-so this dish felt like a delicate starter for 2.
I did not add any salt on the account of the feta salt content.
4 courgettes flowers
4 mint leaves chopped finely
4 tabespoons crumbled feta
1 tablespoon olive oil
Preheat the oven at 170 degree C
Wash the flowers gently and remove the pistil. Pat dry well on kitchen paper.
Prepare the filling by mixing the cheese with the chopped mint
Fill the flowers delicately with the mixtudre and lay in an oven dishe.
Drizzle with olive oil, and sprinkle some black pepper.
Put in the oven and bake for 10 minutes