Posts tagged “vegetarian

Zucchini Blossom Tempura


These are the most beautiful blossoms, aren’t they? They look like the skirt of a fairy dress, or something Philip Treacy might find inspiration in for one of his hats…something about them is so whimsical and cheerful and delightful.
When dipped in a light batter of flour and ice water and deep fried, they taste whimsical and cheerful too, and always a hit at a party.
And with 4 or 5 ingredients, they are incredibly easy to make.
This is what you do:
A handful or two Zucchini Blossoms (make sure they are unsprayed and safe to eat)
1 cup flour
1 cup ice cold water
pinch of salt
**Feta/ricotta/mozzarella cheese for stuffing (optional)
Vegetable oil for frying

Heat up enough oil in a small saucepan so that the blossoms can be slightly submerged.
{please be cautious when handling hot oil, for all the obvious reasons}
Test if the oil is ready by dropping a little of the batter into the saucepan – if it bubbles up and cooks immediately, it’s ready.
While you are waiting for the oil to heat up, mix together the ice water and flour in a bowl and add the salt.
Don’t over mix the batter, a few lumps are fine.
**If you are stuffing the blossoms with cheese, do this BEFORE you heat up the oil.
Simply cut the cheese into bite size chunks and place carefully into each blossom.**
Dip the blossoms into the batter and straight into the oil. Do this in batches if necessary.
Leave for about a minute, turning the blossoms every now and then with a slotted spoon.
Pull the blossoms out with the slotted spoon and place on a paper towel to drain.

Once all the blossoms have been cooked, place in a bowl and sprinkle with course sea salt and a squeeze of lemon.
You’ll instantly feel cheerful, and probably surprised at how much like zucchini they taste!

Easy on the Orange

I admit that this is not my own recipe, although I wish it was. I got it from Sweet Paul Magazine‘s Spring Issue, and the story was all about Easter cooking.
(The article was beautifully styled and shot by Abby Stolfo and Meg Smith)

When it comes to a dinner party, one thing I am never good about is dessert. I know I have to make it, but usually settle on a bar of chocolate and some kind of fruit. Well, this is a version of that but much better looking.

It all depends on how you slice it ….. finding as many different varieties of citrus as possible (except, perhaps lemons) is the key.¬†I used blood oranges, regular oranges and grapefruit. ¬†Carefully cutting away the peel and pith and turning the fruit on its side to slice thinly is what makes this dish so gorgeous.

The food stylist garnishes with caramalized pistachios which adds a wonderful green jewel-like colour to the citrus. I added a dash of black pepper which gave another layer of flavour to the sea salt they suggest, and all in all it was hit!

I guess this would also make a good breakfast, served with a dollop of greek yoghurt and a delicious cup of coffee. What a good way to start the day:-)


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