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Zucchini flower French tempura |
| Type de plat |
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garnish |
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| Difficulté |
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medium |
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| Temps de préparation |
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15 minutes |
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| Temps
de cuisson |
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5 minutes |
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| Ingrédients |
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about 12 zucchini flowers
a branch or parsley
1/2 cup flour
2 eggs
1/2 cup whole milk
1 Tbs virgin olive oil
Salt and pepper to taste
Enough vegetable oil to fry the beignets. |
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Clean the flowers: remove the pistil, break them of the zuchini and keep asider.
Mix the flour with the egg yolks in a bowl; add salt and the olive oil. Add the milk little by little, beating with aa whisk contsantly.
In a different bowl, beat the whites until firm.
Add them to the previous mix very carefully.
Chop the parsely and add it to the dough.
Tale the flowers one by one and but them in the dough. Remove carefully and fry them in a pan. Once they are golden, remove them, put them on a plate where you have made a layer with paper towels so that they absorve the oil.Serve immediately.
>> You can serve these French tempuras (beignets) with tomato sauce. |
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I love my local Market
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While supermarkets are convenient, they usually offer produce that’s been traveling worldwide, packaged and isn’t quite fresh anymore.
Outdoor markets, on the other hand, with their fragrant fruit, colorful vegetables, tempting homemade cheese and yogurt, are a real treat for your senses! Everything looks and smells yummy. Markets are ideal if you want to buy local and seasonal, as we do at A World In A Pan.
They’re also a great opportunity to meet farmers and other producers who are passionate about what they sell. Where else could you meet a beekeeper who sells his honey fresh out of the hive? Once you get to know them, the farmers will help you select the very best of what they offer, and won’t hesitate to give you a taste of something…
This month,
we celebrate the market
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Eat healthy,
and buy healthy |
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A world in a PAN believes in sustainable cuisine. We propose menus that use natural, local, and seasonal produce. When you use good produce, the outcome is usually great. Simple and delicious!
Bon appétit! |
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Des
anecdotes sur a la nourriture
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Tout
cela est très personnel, je mets ici au fil de l'eau
ce qui me vient en premier.
CARACU parce que j'adore l'os à moelle d'une part et
j'adore le nom d'autre part... j'en mange toujours en pensant
a maman!
TORREJAS parce que maman en faisait tout le temps avec le reste
du riz ou bien des épinards... et du coup je le fais
aussi, bien que ce ne soit pas particulièrement léger
ni digeste.... et surtout je passe mon temps a oublier le nom
et a chercher durant des mois ce mot a nouveau!!!!!!
GNOCCHIS... parce que Stella les fait en 15 secondes top chrono
pour une table de 20 personnes. "Es tan facil!"...
according to her!
ARROZ CON LECHE... me quiero casar... impossible de commencer
sans chanter cette comptine infantile...
SORBET A LA GOYAVE: fruit fabuleux et sorbet fait par maman
en Egypte... quand j'y pense, toute l'Egypte revient à
moi! Et pourtant, je ne peux qu'y penser... car j'ai essayé
de reconstituer ce goût et il n'y a rien à faire...
je ne le retrouve pas... alors je le garde dans mes souvenirs!
CAMEMBERT - SAUCISSON: spécialité de mon père
qu'il fallait lui ramener pour le rendre heureux quand on habitait
en Egypte!
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