Now let this be a lesson to the rest of you pumpkin flowers, if you don't grow into a lovely big pumpkin I will pick you, stuff you and eat you! It is Recipe Redux time again and this month we are getting floral. Anyone else want to teach there pumpkin (or zucchini) flowers a lesson? - Pick'em, stuff'em and enjoy Ingredients: As many flowers that you like, stems in tact 1 -2 tablespoons ricotta per flower 1 teaspoon parmesan cheese per flower A good handful of baby spinach, washed and finely chopped 1/4 cup grated pumpkin 1 egg (or 2 if making a lot), lightly whisked 1 tablespoon of olive oil per flower (I used the oil out of a jar of sundried tomatoes and it was sooo good) Method:
Preheat and oven to 200 degrees and spray a baking dish with olive oil. Wash your flowers inside and out with cold water and pat dry. In a small mixing bowl whisk together ricotta, cheese, spinach, pumpkin and egg. Carefully open the flowers petals and using a small teaspoon, place a small amount of the mixture inside the flower, gently press and squeeze the outside of the flower to push the mixture down. Add enough mixture to fill the flower. Bring the petals back together at the top of the flower and give it a little twist to help hold it together. Repeat with each flower and place them in the baking dish. Pour 1 tablespoon of olive oil over each flower and gently rub it all over the outside of the flower. Place the baking dish in the pre-heated oven for about 20 mins or until the filling is slightly firm and the flowers begin to golden and the tips of the petals crisp. Enjoy as a side dish or just a tasty snack
14 Comments
21/6/2014 02:01:38 pm
Stuffed flowers! Such a great idea and so creative. The recipe looks delicious.
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Nikki @ The Kids Menu
22/6/2014 04:17:46 am
Thanks Jill, I had never had them before but they were so easy and delicious
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21/6/2014 02:27:59 pm
Love it! Thought about zucchini flowers myself but wrong season down sth. They look mouth wateringly good.
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Nikki @ The Kids Menu
22/6/2014 04:19:21 am
Thanks Emma, they were pretty good. My veggie garden didn't seem to get the note about the change of seasons - my tomatoes are just going crazy at the moment
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21/6/2014 03:56:40 pm
I love love stuffed squash flowers - have always ordered them when at restaurant but never have made them myself - we are close to zucchini season here in the states so need to make your recipe!
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Nikki @ The Kids Menu
22/6/2014 04:20:57 am
I had never eaten them before Deanna, but they were so easy to make. Thanks for your comment
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21/6/2014 04:25:19 pm
WAIT THIS IS AWESOME. I'm a lover of all things pumpkin, I wish I could have found pumpkin flowers! And this recipe sounds delicious. Certainly pinning for some occasion..and for when I can actually find them :)
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Nikki @ The Kids Menu
22/6/2014 04:22:27 am
=) Thanks Sarah, these were actually the only flowers I had on hand so the recipe inspiration was really easy
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21/6/2014 05:52:33 pm
Hehe, I did zucchini flowers too. I couldn't help it...they are just soooo good! I have never tried stuffing them before. And I love how you baked them instead of fried them :) These look delicious!
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Nikki @ The Kids Menu
22/6/2014 04:23:25 am
Thanks Christine, i'll be popping over to check yours out =)
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22/6/2014 06:06:20 am
I love this idea! My mom makes fried zucchini or pumpkin blossoms, and scrambles them with eggs sometimes. Pretty yummy!
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22/6/2014 06:41:55 am
What a delicious, creative idea! And I LOVE all things pumpkin/squash. This is a must make!
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28/6/2014 03:16:20 pm
Thank you for linking up with us for Fabulous Foodie Fridays, these look great! I must admit I've always been a little too scared to try making these myself, you have inspired me though! Have a lovely weekend and see you next week :)
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