Text 968, 82 rader
Skriven 2008-01-19 23:18:00 av JIM WELLER (1:123/140)
Ärende: Blogs 7
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From the Adelaide Independent Weekly (Glen's favourite newspaper)
                                      
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     Title: Eat It Now: Zucchini Flowers
Categories: Info
  Servings: 1 text file

           zucchini flowers

Zucchini flowers are the delicacy [..] used in soups or fillings for
quesadillas in Mexico and Central America. The flowers can be
sauteed, stuffed, roasted, steamed or chopped and added to risottos,
frittatas and pasta. They are ideal for vegetarians and an absolute
treat stuffed with mushrooms, onions and parmesan.

Stir chopped zucchini flowers through pea, carrot and zucchini
risotto at the end of cooking.

Make a zucchini flower and tomato salad adding sliced pear, crumbled
ricotta cheese and a generous drizzle of extra virgin olive oil.

Fill the flowers with fresh crab meat, chopped coriander and chilli.
Steam them until cooked. Chop zucchini flowers and add to an omelet
halfway through cooking, with plenty of cracked black pepper. Stuff
zucchini flowers with roasted eggplant, garlic and herbs, an
excellent combination. Dust flowers lightly in cornflour before deep
frying.

Lynne Mullins


  From: In2 Food & Wine                 
 
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     Title: Fairfax Stuffed Zucchini Flowers
Categories: Vegetables
  Servings: 5

    340 ml beer
      2    eggs, separated
           Salt, to taste
    175 g  plain flour and extra for
           dusting
    200 g  mozzarella, chopped
      4    anchovy fillets, chopped
           Leaves from 3 sprigs thyme
     10    zucchini flowers
           Vegetable oil, for deep
           frying
           Lemon cheeks and flaked
           salt

Mix the beer, egg yolks and salt in a large bowl. Gradually add
flour, whisking until smooth. Beat the egg whites to soft peaks and
fold into batter. Combine mozzarella, anchovy fillets and thyme in a
small bowl. Gently open the petals of each flower and insert some of
the cheese mixture into each flower, press and gently twist the
petals closed. Heat oil to 180C or until a small amount of batter
sizzles when dropped into the hot oil. Dust the flowers lightly in
extra flour and then dip one at a time in batter, drain off excess
and deep fry in hot oil until golden on all sides. Using a slotted
spoon remove and drain on a paper-lined plate and serve while hot
with lemon cheeks and flaked salt. Makes 10.

Fairfax


  From: In2 Food & Wine                 
 
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Cheers

YK Jim


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