INGREDIENTS

INSTRUCTIONS

Wash and trim the courgettes and cut them into slices about half an inch
thick. Melt half the butter in a pan and cook the courgettes in it gently
for about 10 minutes, until they become just soft but not pulpy. Put them
in a food processor. Put the remaining butter into the pan, break in the
eggs and soft scramble them. Add a couple of trimmed and chopped spring
onions, if liked, and mix them in with the scrambled eggs. Add the eggs to
the courgettes in the food processor with the majoram and thyme and a
genorous seasoning of salt and pepper - otherwise this can be a very bland
dish. Process for a few seconds, scrape the sides down and process again.
The end result is a beautiful gold and green flecked puree. If you are not
using a processor, mash everything together with a fork really well. Pour
the puree into a souffle dish and chill for two hours until the butter and
eggs have set. This pate remains soft, so you can cut it with a spoon. but
it is also spreadable, deliciously light and delicate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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