Flowers in parcels
Eating flowers in summer is one of life’s simple luxuries.
I have got a courgette flowers “beignet” recipe on the blog already but this one is our Sicilian version and I love it for the sharp freshness the ricotta gives against the fried batter. Here I used the same batter recipe as before.
This light snack makes a perfect starter to a summer dinner party.
- Per Courgette flower:
- Ricotta, 1 Tbsp
- Salt and pepper to flavour
Season the ricotta and drop a spoonful inside each courgette flower. Delicately close the petals around and dip this into a light batter. Shallow fry in a bit of rapeseed or sunflower oil. Once brown – it takes a few seconds- lay each parcel onto kitchen towel to drain the excess oil.
Serve warm as soon as they are done.
Ricotta filled flower
No, this is not a “sulphure” as in the decorative paper weights collected by Colette but a fresh pansy encased in a vodka and elderflower jelly! The bluebells and wild flowers of the Channel Islands have inspired a dish that encapsulated both the fragrances and colours of spring… Try it for yourself:
fresh edible flowers such as pansies or violets
The easiest way is to start into a measuring jug and go up a mark with each ingredient until you make a pint (600ml).
Boil fresh water and pour 100ml of it into the jug. Dilute one sachet of jelly into it (or enough for 1 pint).
Add elderflower cordial up to the 300ml mark. Then top up to the 400ml mark with cold water, then to the 600ml point with vodka.
Let it cool, then pour into a jelly mould or directly into small cocktail glasses and store until set in the fridge.
This is a dreamy, flowery, poetic thing that will impress even your mother-in-law!
-This I dedicate to my mother and father-in-law who made me discover the delights of springtime on Sark, a gorgeous little paradise in the British isles… So close to France I could almost touch the coast!