Now for all you folks out there all around the world I would like to remind you that while you are having Easter in a couple of weeks, we here on Greece are not! For us here on sunny Crete (thank my doggy heaven that all that nasty snow has gone) we do not have Easter until the end of April! Last Monday was ‘Clean Monday’ when every man and his dog (except me because it’s that time of year again), went out flying their kites and generally having fun because it was the start of Lent. Now because it is Lent I will not be doing any recipes which use meat or fish so from now on it is veggies and pulses only with a few traditional Cretan Easter recipes thrown in!
This week’s recipe is Courgette Soufle
Grate the courgettes coarsely sprinkle them generously with salt and leave them for several hours until the water drains out of them. (HWMBO says this is called ‘degorging’)
Beat the eggs, oil, milk and cheese together with the semolina flour until you get a thick mixture a bit like runny masked potatoes.
Drain the courgettes and mix with the ’mash’ put into an oiled baking dish and bake in a hot oven until golden brown and cooked right through.
Note the quantities, if you are only cooking ofr two reduce them!
One and half kilos courgettes
3 cups of milk
Half cup olive oil
Half kilo of feta cheese
3 eggs
1 cup semolina flour
Salt
Half teaspoon grated nutmeg
You can use any sort of cheese but feta is best because it is crumbly and combines well without grating it. If you use something else then grate it finely.
This is me, Ralfa. Aren't I just gorgeous?