Chicken & Egg Issue 14 - page 41

Method
1.
Preheat the oven to 200°C/fan 180ºC/ gas
6. Squeeze the excess water from the grated
courgette.
2.
Mix the courgette, mint, ricotta and egg
together in a bowl and season generously.
3.
Brush one sheet of filo with butter. Sit a
second sheet on top and brush again.
4.
Starting at one end of the strip, dollop a
spoonful of the mixture into a corner. Fold
the corner diagonally into a triangle. Continue
folding diagonally until you reach the other
end of the strip.
5.
Sprinkle with poppy seeds and bake for 20
minutes.
Mint parcels
Ingredients:
1 courgette, grated
1 small bunch mint leaves, finely
chopped
100g ricotta
1 free range egg
1 pack filo (6x45g)
60g butter, melted
Poppy seeds (optional)
Recipe courtesy of
41
Chicken & Egg. Welfare and Food Together.
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