These mini marrows, also known as courgettes or zucchini, are magical little things. Summertime is their season, and you will find them everywhere. Despite all of the rain we’ve been having here, beautifully vibrant courgettes with their delicate golden yellow flowers always manage to bring some sunshine to the table. Continue reading
Want to make something that’s great for nibbling and looks impressive? Then make this. Do it.
p.s. it’s easy too
- 1 packet puff pastry (you can also buy pre-rolled if you’re really rushed/don’t own a rolling pin)
- 2 packets, or around 8 slices of prosciutto crudo
- 1 medium-large courgette, cut into slithers using a vegetable peeler
- A handful of rocket
- 1 egg, beaten (for brushing)
Preheat oven to 180°c
On a lightly floured surface roll out (or unfold) your puff pastry into a rectangle roughly 28cm23cm. First, layer on the prosciutto making sure all the pastry is covered. Then, take your courgette slithers and place these over the prosciutto making sure it faces you vertically, as this helps when rolling. Grab your rocket and roughly place on top.
No need for seasoning people, you’ve got salty prosciutto and peppery rocket instead.
Now to roll. Take the edge that is closest to you and simply roll it into the middle. Then take the opposite edge, rolling it to the middle until it meets the other. See, best pals.
Give the two rolled sides a little squeeze together so they are fully acquainted, then cut 1inch thick slices.
Place your slices one side down onto a prepared baking tray, brush with egg and pop in the oven for around 25-30 minutes, or until puffed up and golden.
Cool on a wire rack before devouring. No obligation to share.
Makes 12 palmiers
This is absolutely one of those random creations which consists of a few ingredients which I had to hand in a time of need, i.e. when I was hungry.
I don’t know about everyone else out there but I love green vegetables, literally could live off them. In particular I love broccoli! Yeah that’s right I said it, I love that green mini-tree with all my heart. Yum.
Enjoy in 15 minutes
- Glass noodles, large handful
- Handful of of tender-stem broccoli with the ends trimmed
- 2 spring onions, roughly chopped
- 1 courgette, cut into slighters lengthways with a vegetable peeler
- 1 red chilli, deseeded and finely chopped
- Dark soy sauce
- Wasabi paste
- Salt and pepper
Firstly put the glass noodles in a large bowl and cover with boiling water. Leave to soften and cook.
In a wok throw in the chilli, broccoli, spring onions, courgette and splash of water (to help steam) and gently fry for around 2-3 minutes. Then add a splash of soy sauce, a squeeze of lemon juice and a heaped teaspoon of wasabi and stir fry with the vegetables for 5 minutes.
Drain the glass noodles and add to the wok, mixing well with the vegetables so everything is evenly coated with the soy and wasabi. After a couple of minutes remove from the pan, season with salt and pepper and sprinkle with some chilli or crushed chilli paste.