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Salt and Black Pepper
210ml/7 fl.oz. Double Cream
1 heaped teasp Freshly chopped Parsley
1 heaped teasp Freshly chopped Mint
1 heaped teasp Freshly chopped Tarragon
1 heaped teasp freshly chopped Chervil
Pinch of Cayenne
Oil for greasing
grate the courgettes into a colander, sprinkle
with salt and leave for 1/2 hour to drain
any excess water.
the grated courgettes under cold running water,
drain well then dry on kitchen paper.
the butter in a pan, add the courgettes and
gently sauté for 10 minutes, stirring,
until they are soft. Cool.
the oven to 180ºC, 350ºF, Gas mark
4. Line a 1.5L / 3pt loaf tin with greaseproof
paper then grease the paper with oil.
a bowl, mix together the eggs and cream then
add the courgette and butter mixture, salt,
pepper, herbs and cayenne. Mix well.
the mixture into the prepared loaf tin, cover
with foil, stand in a roasting tin containing
2 - 3 inches of water and bake for 1 1/4 hours
or until firm. Cool.
serve - turn the pâté onto a
serving platter, spread the crème fraiche
over the top and sprinkle with fresh herbs.