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Member recipe

Courgette Timabale

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Serves 6

Ideal for first course at dinner party

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  • 250 g Grated Courgettes
  • 1 tbsp Sea Salt
  • 4 Eggs
  • 4 tbsp Creme Fraiche
  • 3 tbsp Grated Parmesan
  • 2 Salad Onions finely chopped
  • 10 Mint leaves finely chopped
  • For the Tomato Sauce
  • 1 tbsp Olive Oil
  • 1 Garlic Clove finely chopped
  • 750 g Tomatoes skinned and chopped
  • 5 Mint leaves finely chopped


    1. Sprinkle courgettes with sea salt and leave in colander for 30 mins
    2. Rinse courgettes and squeeze out as much water as possible in tea towel
    3. Make the tomato sauce . Cook garlic in the oil for 30 seconds, add tomatoes and season. Cook for 30 mins on medium heat uncovered stirring regularly.
    4. Preheat oven to 180c. In a bowl beat the eggs with the creme fraiche. Add the parmesan, onions, mint and courgettes, season and stir.
    5. Oil 6 ramekins, cut discs of baking paper and put in each ramekin. Put ramekins in roasting tin and fill each with mixture.Put hot water in roasting tin to come halfway up each ramekin. Bake for 30 mins until golden
    6. Add mint to the sauce and heat
    7. Lift out ramekins, run knife around insides and flip onto plates. Serve with the hot tomato sauce

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