Name: Courgette Christmas candles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 14 servings
Cuisine: English
Ingredients: 1 medium Courgette straight if possible; 45 g Cream Cheese vegan, (eg. Swedish Soft or Tofutti); 2 individual Artichoke hearts, cooked (in brine) drained & chopped; 15 g Sun Dried Tomatoes; 1 teaspoons Lemon Juice, Fresh; 2 teaspoons Chives, Fresh finely chopped

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Ingredients

Courgette

1 medium, straight if possible

Cream Cheese

45 g, vegan, (eg. Swedish Soft or Tofutti)

Artichoke hearts, cooked

2 individual, (in brine) drained & chopped

Sun Dried Tomatoes

15 g

Lemon Juice, Fresh

1 teaspoons

Chives, Fresh

2 teaspoons, finely chopped

Instructions

Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
Lay the courgette strips flat and spread a teaspoon of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.

Courgette Christmas candles

Ingredients

Instructions

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