Bettina Campolucci Bordi Cashew Truffle Cheese filled Courgette Flowers recipe on James Martin’s Saturday Morning

Bettina Campolucci Bordi served up Cashew Truffle Cheese filled Courgette Flowers on James Martin’s Saturday Morning.

The ingredients cashew cheese are: 280 g (10 oz / 13/4 cups) cashews, 125 ml (4 fl oz / 1/2 cup) water and 1/2 probiotic capsule.

For the truffled Cheese: 1 batch Cashew Cheese, Olive oil, for frying and greasing, 1 shallot, finely chopped, Juice of 1/2 lemon, 1 tablespoon truffle oil and Pink Himalayan salt, Black Pepper, to taste.

For the truffle Cheese filled Courgette Flowers: 6 Courgette flowers and 1 batch of the truffled cashew cheese for filling.

For the Batter: 50 g (1/3 cup) cornstarch, 35 g (1/4 cup) flour, 10 g (2 tbsp) chickpea flour, 1 tsp (3 g) baking powder, 1/2 cup sparkling water and Oil for frying.




See recipes by James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.