Gateau de courgettes a la menthe
Minty courgettes loaf
Onion 1 small
Cream cheese1 big tbsp
Crème fraiche 1 tbsp
100g feta cheese
Oil for the dish
Salt and pepper to taste
1 bunch of mint
Grate the unpeeled courgettes and brown them with a bit of olive oil and the diced onion. Stir and simmer on low heat until all water has evaporated from the vegetables.
Whisk the eggs in a bowl, then mix the cream and cream cheese with the salt and pepper. Incorporate the feta by crumbling it in between your fingers. Add the chopped mint – I also used some dried mint flowers I had bought in Greece some time ago and found it still smelt wonderful! Like Thyme flowers, this is a very special ingredient if you happen to find it in a market on holiday or to collect it yourself.
Mix in the grated courgette after chewing on a morsel to make sure they are not bitter. One bitter courgette can ruin a whole dish…
Butter your tin, pour the preparation inside and put in a warm oven (170° C.)for about 30 min. Serve cold with a tomato coulis (cold tomato sauce) or hot tomato sauce.
A perfect picnic dish bringing back wonderful memories of Greek holidays and sunshine, of finger-food on the boat and al-fresco lunches in sea-side tavernas.
This is the best thing about food: you may travel on the smell of a dish or on a forgotten taste suddenly rediscovered as if it were on a flying carpet. You get a whiff of wild mint and suddenly you are spread-eagle on a soft meadow bed, looking at the clouds overhead and chewing a wild fennel stem.