Hello! I am really excited to share this one as it tastes of all my favourite summer flavours. It’s zesty and light yet fills the hunger hole. I wanted to add another recipe to my new blog this evening, so, on the way back from work, I popped into my local supermarket and bought the following. It’s sunny outside, so I was feeling bright and breezy. I didn’t have much of a plan; I just followed my nose until something fell into place. One of the luxuries of cooking for yourself alone is that you can afford to take risks. It’s the risks where the magic happens…said I. But it’s true!
A bag of fresh mint
A large courgette
Soft, spreadable goats cheese
A half a can of butter beans in water
I already had squeezy honey at home.
Here’s what I did and it worked a treat. This made three ‘snails’:
- Slice the courgettes into three thin-ish slices and place in a baking tray. Add olive oil and the zest of half a large lemon. Season with salt and pepper and make sure that the oil and the lemon is distributed all over the flesh of the courgettes.
- Cook the courgettes on a high heat for about five minutes, then turn over carefully and repeat. The flesh should be soft but not so much that it will fall apart.
- Whilst the courgettes are cooking, drain and wash the butter beans and place them in a bowl. Roughly chop a very large handful of mint (you can make it as minty as you like) and add this to the butter beans. Add a squeeze of lemon and blend. I used a hand blender. The consistency should be like mash potato. Leave to one side.
- Remove the courgettes from the oven and carefully pat with kitchen roll to get rid of excess oil. Stand to cool.
- When cooled, spread a nice layer of the mash over one side of each courgette. There should be some mash remaining. Put to one side. Then take the goats cheese and sprinkle/spread/dollop on top of the mash. Add a squirt of lemon.
- Using your fingers, carefully roll up the courgettes so that they resemble big, juicy green snails. They will stand upright on their own. Drizzle a bit of honey over them and place the snails back in the oven for a further five minutes.
- Whilst the snails are in the oven,make three, tiny mountains of mash on a plate.
- Take out the snails. Place one on each mountain.
- Serve with fresh lemon and mint. Enjoy!
For the second time this week, I have succeeded in fooling my kitchen into thinking that I can cook (hence, the gullible kitchen). I’m pretty happy about this and it hasn’t been too much stress or work. I’m thinking about something I ate on the Amalfi Coast a few years back for the next recipe: sword fish, lemon and mint ravioli (I love lemon and I love mint). I’ll have a play and a share!