Courgette Christmas Candles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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From the veg soc. 2006 saintly christmas menu. Ingredients:
200 g courgettes, straight if possible |
45 g cream cheese |
2 artichoke hearts in brine, drained & chopped |
2 sun-dried tomatoes, drained of oil and chopped |
1 teaspoon lemon juice |
2 teaspoons chives, finely chopped |
Directions:
1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.
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