I love courgette cakes, and these were a yummy variation on the now classic recipe. I reduced the amount of grated courgette, and added a bit of chopped mint too. Served with a little salsa of chopped beetroot mixed with balsamic and olive oil. Eaten with the Baked Tomatoes with Saint Marcellin (see previous recipe) and some chargrilled local asparagus from the lovely Medley Manor Farm pick-your-own in Binsey, Oxford, this was a delicious, healthy veggie dinner. No online recipe sadly - go get the book!
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