75g butter
200g courgettes (weighed topped and tailed)
225g SR flour
1/4tsp salt
1/4tsp cayenne powder
1/2tsp dry mustard powder
125g Cheddar cheese mature, grated
3 large eggs
4tbspn milk
Preheat oven 180C/160C Fan/Gas4
Line a 2lb loaf tin with greaseproof.
Melt butter and leave to cool-don't allow it to solidify.
Grate courgettes and set aside. Sift flour, salt, cayenne, mustard into bowl. Stir in cheese.
Lightly beat the eggs, milk, and melted butter with a fork. Add to flour with courgettes and stir until evenly mixed. Put mixture in loaf tin and level the top. Bake for 40-45 mins or until the top springs back when lightly pressed. Cool on a wire rack.
Using a teaspoon, scoop out the flesh of the courgettes leaving a thick shell and place on a baking tray. Chop the removed flesh.
Chop bacon, onion and fry in oil for 4 mins. Remove from pan, leaving the oil, add butter, chopped courgette and mushrooms and cook for 4 mins.
Mix bacon, onion, courgette and mushrooms with breadcrumbs, parsley and egg, Season.
Spoon into courgette shells and press down.
Cover tray loosely with foil and bake for 20mins then remove the foil and cook uncovered for a further 10-20mins.
Libby
Courgette & Corn Fritters with Red Pepper Salsa
2 medium courgettes grated
1/2tsp salt
125g SR Flour
3 large eggs
3 tbspn milk
198g can sweetcorn, drained
4 tbspn olive oil
Put grated courgettes in a colondar, sprinkle with salt and mix. Set aside for 20 mins to draw out the water, then wrap in triple thickness kitchen paper and squeeze.
For salsa.
finely chop tomatoes, red pepper and shallot and mix with parsley, balsamic vinegar and olive oil. Season well.
Sift the flour into a bowl and season with pepper. Add eggs and milk and beat with a wire whisk to make a smooth batter. Stir in the courgettes and sweetcorn.
Heat half the oil in a large non-stick saucepan. Drop in tablespoons of the batter to make as many fritters as you can fit - without them touching. Cook for 2 mins on each side or until golden and cooked through.
Drain fritters on kitchen paper and cover with foil to keep warm, while you cook the rest.
Serve warm with Salsa.
TheGirlsMum
These sound fantastic Libby thank you. If the snails leave me any I will try these.
