This recipe is courtesy of Lora who came to stay recently (thanks Lora! :-)). It meant welcome respite from kitchen duties for me, but also respite for everyone elses’ taste buds which had been viciously incinerated by my tandoori chicken seasoned with copious amounts of very hot chilli powder. According to Léo, I had applied the spices with ‘unusually frenzied enthusiasm’. He confiscated my chilli stockpile as, apparently, I am no longer to be trusted. Whatever — if it means delicacies such as these, I’m trying to think up other ways to cause grevious bodily harm to my guests ;-).
750g courgettes, cut into cubes
3 tablespoons spelt flour
175g Feta cheese, cut into cubes
100g Comté (or other hard cheese), grated
1 tablespoon cream
salt, pepper, nutmeg
Preheat the oven to 180°C. Cook the courgettes in boiling water until tender. Blot the excess water and set aside. Beat the eggs and gradually add the flour, mixing well. Incorporate the courgettes, egg mixture, cheeses and seasoning and transfer the mixture to a buttered cake tin or individual muffin moulds (as I did). Cook for 45 minutes until golden brown. Serve hot with a crisp green salad.