Starters · Vegetarian · Gluten-free

Courgette Roses

Name: Courgette Roses
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 6 pieces
Ingredients: 2 courgettes (zucchini), 200-250 g (7-9 oz) each; 1 garlic clove; 10 basil leaves; 200 ml (3/4 cup) thick cream; 2 medium eggs; Salt and pepper

Small savoury flans made of courgette ribbons rolled into roses and set in a garlic and basil custard. The silicone muffin mould holds each rose upright while it bakes and releases it cleanly once cooled, and the Shaker mixes the custard without a whisk.

In brief Courgette Roses is a starters recipe cooked in the Tupperware Silicone mould. It takes 80 minutes in total and serves 6 pieces.

Total time: 80 min
Prep: 20 min
Cook: 50 min
Rest: 10 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Quick Shake, Tupperware SuperSonic Chopper, Tupperware Tupperware cookware

Method

Heat the oven to 180 °C (350 °F). Peel the garlic, halve it and remove the green germ.
Put the garlic and basil in the Tupperware SuperSonic Chopper Compact and pull the cord until finely chopped.
Put the cream, eggs, garlic and basil in the Tupperware Shaker 600 ml, season with salt and pepper, fit the insert and close the lid. Shake hard until evenly blended.
Trim both ends of the courgettes and cut them lengthways into long thin ribbons with the Tupperware Universal Peeler.
Set the Tupperware Silicone Muffin Mould on the cold oven rack. Roll the ribbons into six roses and stand one in each cavity.
Shake the custard again and pour it slowly over the roses. Slide the rack onto the lowest shelf of the oven and bake for about 50 minutes.
Leave to cool for 10 minutes before carefully turning out.