So it’s my Easter break from school and I am making the most of having my toddler at Nido and my husband in London…so as a proper lady of leisure I’ve invited the ladies to lunch and sun is streaming through the kitchen window. For me, time to cook, bliss!
So I have opted for a menu of smoked salmon and lemon mascapone liguine followed by these springtime muffins, served with mozzarella balls, capers and piccadilly tomatoes. (inspired by my wonderful friend Linda!)
They are brilliantly easy and Luca will enjoy them for tea so everyone’s a winner!
(these ones had no cheese but added pancetta)
500 grams grated courgette
1 carrot grated
1 medium onion peeled and diced finely
About 2 tbsp chopped parsley
1 cup grated cheddar cheese
1 cup self-raising flour
¼ cup olive oil
Salt and fresh ground black pepper
4 large eggs
First I grate the courgettes and mix with a scoop of salt and let the juices drain through a colander. Squeeze out any excess when you are ready. While you are waiting for the juices to drain away I grated the carrot, dice the onion and chop the parsley. Add all the vegetables to a large mixing bowl. Grate the cheese and mix in this with a cup of flour. Stir in the oil and season with pepper and salt if you want any more. Lastly mix in the eggs, gently whisked. The mix should be quite loose.
Grease your muffin tray (a cup cake tray is perfectly good) and add the mixture in heaped serving spoon size.
Pop in the oven for about 20 minutes but keep an eye, they should be just set with a golden top. They are much like the texture of a spanish tortilla but packed with vegetables. Super tasty.
Served with buffalo mozzarella, capers, picadilly tomatoes and balsamic… yum!