South Africa, fried zucchini flowers and a cake
Finally a post from South Africa. Things are wonderful here. The people, the food, the weather, the scenery and everything else is just perfect! I am staying on the Living Art Organic Farm and right now it is zucchini season. Big time! We eat zucchini just about every day, and a wonderful extra bonus is the zucchini flowers. If you come across some zucchini flowers, please cook with them. They are beautiful and also very tasty! They are perfect deep fried, on a sunny evening with a glass of white wine on the porch. Make a tempura batter (I used a mix where I jusy needed to add water). Dip the flowers in the batter, and deep fry them until crispy. I served them with a home made aïoli made out of an egg yolk, oil, vinegar and garlic. There is a more precise recipe here.
Last week Amy (who I live with, and who also loves to cook) and I made a wonderful cake. Here’s a picture of it:
It is a sponge cake, with strawberry jam and whipped cream in the middle and topped with cream and and peach. It was yummy!
Well that’s all for now. I will head out now to enjoy this gorgeous, sunny, South African sunday.