Courgette flowers stuffed with goat’s cheese

Courgette flowers stuffed with goat's cheese

Courgette flowers stuffed with goat’s cheese

We made these stuffed courgette flowers with some of this year’s goat cheese. The cheese was still soft but had been made long enough before for the flavours to start to develop. The recipe is taken from Hugh Fearnley-Whittingstall’s VEG everyday.

Courgette flowers stuffed with goat's cheese

Courgette flowers

Courgette flowers

soft goat’s cheese or ricotta cheese
fresh herbs (choose from parsley, chives, basil, mint), finely chopped

100g plain flour
40g cornflour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
200-250ml cold water

Beat together the cheese and herbs. Carefully spoon into each of the flowers, twisting the end to act as a seal.

Make the batter by sieving the dry ingredients into a bowl. Gradually whisk in the water   until you have a smooth batter.

If you a wok to fry the courgette flowers, you can get by with using less oil and it will be safe. Heat some sunflower oil in the wok. Dip each flower in the batter and then gently lower into the hot oil, one at a time. It is best to fry them in several batches.

Fry for 1 or 2 minutes until they have puffed up and are crisp and golden.

Drain on kitchen paper while cooking the next batch.

Stuffed courgette flowers

Courgette flowers, stuffed and ready for frying

Strawberry ice-cream

Egg-free strawberry ice-cream

Egg-free strawberry ice-cream

With our three laying hens, our egg production can’t keep up with the strawberries so I decided to try out different ways of making ice-cream using some of the goat milk from the neighbour’s goats that I milk each day. I found the perfect recipe in “Ices: The Definitive Guide“. The recipe comes from Mars. Marshall’s Book of Ices (1885) and uses cornflour to thicken the mixture rather than an egg-based custard or thick cream.

4 tablespoons cornflour
90g granulated sugar
500ml goat milk
brown sugar
balsamic vinegar

METHOD:In a bowl, combine the cornflour and granulated sugar. Pour in enough milk so that the mixture has the consistency of thin cream.

Heat the rest of the milk in a saucepan and bring to the boil. Gradually pour in the cornflour mixture, stirring well. Bring back up to the boil, turn down the heat and simmer for 2-3 minutes, stirring all the time. Leave to cool.

Put the strawberries, a couple of dessertspoons of brown sugar and a splash of balsamic vinegar in a bowl. Squeeze them through your fingers to break them up and mix well.

Mix enough of the cornflour mixture and the strawberries together to taste . Pour into an ice-cream maker. If you don’t have an ice-cream maker, put the mixture in a container in the freezer and whisk every hour to stop ice crystals forming.