Thursday, 17 April 2014

Flowers as food

A light lunch for he first day of the Easter holidays

Avocado ,tomatoes, mozzarella and olives stuffed with an almond can quickly be arranged to look like a flower
Courgette flowers, bring sunshine to the table

If you go to the greengrocer early in the morning at this time of year you will see a whole array of Courgette flowers. they are quite delicate and are best eaten on the day of purchase. My favourite way to serve them is dipped in batter and fried in oil. Sometimes I  tuck a piece of anchovy fillet or cubes of mozzarella inside before dipping them in the batter. Today there wasn't time for that so I made frittata using four eggs, salt, pepper,a dash of milk and some grated Parmesan cheese. Beat all together in a glass bowl. Prepare the courgettes flowers by carefully removing the pistil and washing and drying very carefully. Then add them to the beaten egg mixture. Heat some oil and a piece of butter in an omelette pan and when the butter is sizzling add the egg and courgette flower mixture. Let it cook on one side and then slide onto a large plate and flip over and cook the other side. This is nice with a few anchovy fillets arranged on the top.

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