After a big sleep-in today, Kim and I whipped around the house in a cleaning frenzy and then put the decorations away for another year. We cleaned out the laundry to make space for the cheese fridge because it was overheating in the alcove that was built for it. I am pleased to say it is all better now and sitting at a cool 13C with four wheels of cheese in it.
I pulled out three spent zucchini bushes, turned over the patch and added lots of fine chicken bedding to the bed to prep it for some new vegetable that I am yet to decide upon. There were quite a few small zucchini with flowers still attached, so I decided to do something special for dinner.
Breakfast – Nothing except a cup of Peppermint tea* (freshly picked)
Lunch – Curried Beans on toast
Dinner – Stuffed Zucchini Flower in tempura batter^*
Desert – Peach Crumble^*
Now, Stuffed Zucchini flowers are pretty simple. Just mix a bit of home made Ricotta* with a pinch of nutmeg, salt and pepper. Pull out the stamen in the flower and wash gently to remove any insects. Stuff the flower and twist it at the end. They should look something like this once stuffed.
Then make up a runny beer batter, dunk and deep fry in olive oil^. Season with salt and pepper, eat with a little yoghurt* whilst still hot. Yum.
I actually did quite a few vegetables tempura style, so as not to waste the batter. Carrots, red and green Capsicums, Radish*, and some more large slices of Zucchini*. All were very tasty with the flowers, large zucchini and capsicums being my favourites. Ben really enjoyed the carrot prepared this way and the large zucchini.
As for the Peach Crumble, it is the simplest desert to make. Here is our recipe;
Ingredients; Serves 6
500gm of Peaches*
2 tablespoons White Sugar
350gm Plain Flour^
150gm Butter (room temp)^
100gm Castor Sugar
Cut peaches in half, remove stone and place in layers in a 2 litre oven-proof dish. Sprinkle white sugar between layers.
Crumble – Sift flour into a bowl. Rub butter into flour with fingers until it resembles fine breadcrumbs. Stir in the castor sugar until well mixed.
Sprinkle crumble thickly and evenly over the fruit. Press down lightly with palm of hand.
Bake at 180C for 30 minutes or until golden brown on top. Serve with custard or fresh cream.
Note: * for home-made or home grown and ^ for local fare.
This is what it should look like;
Very nice! I had mine with brandy custard left over from Christmas. We froze the other half for another night.
So, another successful and easy veggie day. The next one is on Friday. Bon Appetite!