With self-isolation and buying restrictions in place, even I have turned to the kitchen with the attempt to make my own!
This is a delicious and healthy recipe that may be interesting one to try particularly if you fancy growing your own too…
Burpee Seeds Europe has a whole host of vegetable varieties which can be sown now for you to enjoy later in the season.
Not only does growing your own bring you a sense of achievement and wellbeing, but vegetables also keep much more of their vitamins when eaten quickly after harvesting.
The courgette and pepper below are the perfect additions to a superb recipe devised for Burpee by the chef Valerie Hamelin.
Courgette ‘Sure Thing’ This Burpee bred courgette really is a ‘Sure Thing’ because parthenocarpic plants bear fruit early in cool, cloudy conditions even when there are no bees or male flowers around. Its medium-size fruits are long and very tasty, its strong flavour is good with other vegetables.
Pepper ‘Popti’ The ultimate bell pepper for a container or small garden, each compact plant produces about ten fruits weighing 60–70 g and measuring 6–8 cm in length by 5 cm in width. The fruits ripen very early turning from light green to deep red, with thick, juicy flesh. For maximum yield in the minimum of space ‘Popti’ cannot be beaten.
Courgette, Red Pepper & Feta Muffins
Makes 12 mini loaves
225g Courgette ‘Sure Thing’ grated 1tbsp Fresh basil chopped ½tbsp Dry oregano 50g Sweet red pepper ‘Popti’ diced 1tbsp Garlic – pureed or crushed 1tsp Smoked paprika 2tsp Baking powder 200g Plain flour 100ml Milk 100g Feta cheese – crumbed, alternatively use goats cheese 100ml Rapeseed oil 3 Eggs 2tbsp Parmesan cheese – grated ½ tsp Salt and pepper for seasoning
Place the grated courgette into a colander over a bowl and sprinkle with a little salt, this will help remove any excess liquid – Leave to drain for 20 minutes whilst preparing the rest of the recipe.
Preheat the oven to 200C.
Roast the diced peppers with the garlic for 8 minutes at 180C or until tender.
Sieve the flour, baking powder and smoked paprika into a large bowl then lightly whisk the eggs, milk and oil in a jug then pour onto dry ingredients and fold through. Add the crumbled feta, red peppers, basil and mix lightly. Next, add the drained grated courgette and mix.
Spoon the mixture into the muffin or mini loaf tin and sprinkle with grated parmesan cheese.
Bake for 25 minutes.
Leave to cool in the tins for at least 10 minutes before turning on a wire rack.
Tip: Why not try with diced chorizo. Delicious!
To serve: Enjoy warm with dressed rocket leaves, perfect for picnics and light lunch.