Courgette moulds recipe

Recipe for courgette moulds in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound courgettes, sliced
• 1 onion, chopped
• 2 tablespoons lemon juice
• 2 teaspoons fresh coriander leaves, chopped
• 4 ounces fromage blanc
• Salt and freshly ground black pepper
• 1 sachet agar-agar
• 2/3 cup natural low fat yoghurt
• 5 tablespoons skimmed milk
• 1 egg yolk
• 1 teaspoon curry paste

How to make courgette moulds

• Place the courgettes and onions in a saucepan with 2 tablespoons water and the lemon juice.
• Cover and cook over a gentle heat for 8 to 10 minutes, or until softened.
• Cool slightly and puree in a food processor or blender.
• Add the coriander leaves, cheese and seasoning and puree until smooth. Leave until lukewarm.
• Sprinkle the agar-agar over 2 tablespoons water in a cup.
• Stand in a saucepan of hot water and stir to dissolve.
• Add to the puree and pour into four 2/3 cup ramekin dishes.
• Chill for 1 to 1 1/2 hours until set.
• Meanwhile mix the yoghurt, milk, egg yolk and curry paste together and heat gently until slightly thickened.
• Do not boil. Leave to cool.
• Pour the sauce across the base of a serving dish, loosen the moulds and turn out on to the dish.
• Garnish the tops of the moulds with chervil and serve.

• Courgettes with almonds
• Courgettes with dill
• Courgettes with sun-dried tomatoes
• Cranberry ginger bars
• Cranberry muffins
• Cranberry upside down muffins
• Cranberry, orange and ginger sauce
• Cranberry orange relish
• Cranberry pineapple relish
• Cream of cauliflower
• Cream of courgette soup
• Cream of nettle soup
• Creamed kale

• Coconut ginger tofu
• Cold horseradish sauce
• Cold leek and potato soup
• Collards with corn and red bell pepper
• Congee with vegetables
• Congee
• Cucumber, mint and yoghurt salad
• Corn berry muffins
• Corn croquettes
• Corn on the cob with garlic butter
• Cornish pasty
• Corn tofu saute
• Courgette gratin

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