It’s that time of year again. The courgettes have come on stream and every day we are out in the garden gathering a few. This year we have green and yellow and the tennis ball ones called Nice Ronde. These charlottes are lovely served on their own as a veggie starter or alongside griddled chicken. You griddle slices to line your moulds and then make a purée with the remainder adding egg yolks, cream and cheese. After being baked in the oven for about 20 minutes (in a bain marie) they can be cooled and reheated the following day. Yes, it’s a bit of a fiddle but the fact that they can be done in advance is great and they look lovely on the plate.
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A wonderful fun filled informative trip and if anyone reading this is wondering if it’s for them…. yes it is, you’ll love it!
It was like hanging out with two friends who just happened to know a lot about wine.