Cyprus and the Olive Tree - Stuffed Courgette flowers

On a beautiful hot summers day last July, my son and his bandmates 'Keeffe and the Bees' along with other local bands, were invited to play at an outdoor event organised by the owners of a nearby recording studio. An impressive stage and marquee were set up in a huge garden overlooking fields and countryside. Live music, cold drinks, a BBQ, outdoor swimming pool and a field to camp in, made it more like a mini music festival.

The following day, I went over to collect my son. While he was collecting up his guitar and amplifier, I got chatting to the lady in whose garden the event took place. I couldn't help admiring her flowering courgette plants on the patio, they reminded me of the beautiful stuffed courgette flowers dish my Mother would sometimes prepare. After we discussed how the flowers could be cooked and eaten, I promised I would post a recipe on my blog. Here it is along with my new painting of a courgette flower.

Stuffed courgette flowers.

20 courgette flowers.
1 cup rice.
1 onion.
3-4 tomatoes.
1 cup olive oil.
1 tbsp tomato puree.
1 tsp dried mint.
salt, pepper, cinnamon for seasoning.

Rinse the rice until the water runs clear.
Grate the oinion and tomatoes and add to the rice along with all the remaining ingredients.
Add 1 tbsp of the mixture into the courgette flower and gently press to fill out the flower.
Take the edges of the flower and neatly fold them over.
Place the stuffed flower into a large sauscepan with the folded edge pressed up against the saucepan's edge.
Continue until the flowers make a tightly packed outer circle.
Create another smaller circle within the remaining space.
Starting a second layer, repeat the process until all the flowers have been used up. Cover the courgette flowers with a plate, this helps to keep everything in place and add 1 cup of water.
With the lid tightly on, place the suacepan on a low heat to simmer untill all the water has evaporated.
Turn off the heat, remove lid and place a clean tea towel over the pan.
Place lid over the tea towel and leave for aprox 20 mins. This allows the rice to continue cooking and expanding.
Serve as a delicious vegetarian lunch with fresh crusty bread, salad and some yogurt.