You are what you eat & drink

How to cook…

This is a reblog intro from: Chez moi

How to cook courgette flowers

One of the best things about shopping at farmers markets is the potential to be surprised by the fleeting appearance of unusual and special produce rarely seen in supermarkets.  And so it was one morning at the Davies Park Market, when I spotted several trays of bright yellow courgette flowers at one of the stalls we frequent.  I have eaten courgette flowers at restaurants a few times, but had never seen them for sale in their raw, unadulterated purity.  It is unlikely that you would ever find them at supermarkets because the short life span of the delicate flowers makes them unsuited to withstanding supermarket conditions and customer expectations of reasonable shelf life.  The flowers deteriorate quickly, and in an ideal world I would cook with flowers plucked minutes ago from own vegetable garden.  However, finding a tray of 20 bright and still-waxy flowers at the market is surely a close second, especially when some random planetary alignment had earlier made me buy a container of fresh goat cheese from the stall around the corner.

The result was a plate of tender-crisp courgettes attached to stuffed, flavour-packed flowers that would make a special nibble to serve with pre-dinner drinks, or, in my case, a luxurious lunch for one.

Then follows step-by-step recipe and  photographic instructions for:

Courgette Flowers stuffed with Goat Cheese and Herbs

Now, I wonder what wine you’d pair with that?

Any suggestions?


2 responses

  1. Hi there, thanks for re blogging my post on courgette flowers! Thanks especially for linking back to the original post 🙂 Best wishes, Chez


    June 10, 2014 at 6:20 pm

    • >Chez, you’re welcome. Ideas like this are rare and need to be spread around.



      June 10, 2014 at 10:00 pm

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