After picking up our few items and chatting with the farmers we picked up our iced coffee even though it was spitting rain and wait for it . . . a little chilly! Yes! The humidity has broken and we have had two wonderful summer days without the A/C. We strolled the last aisle and saw the most beautiful orange squash blossoms! I have always wanted to try cooking with squash blossoms so here was my chance.
|Squash blossoms after cutting off the stem, removing the pistil||and rinsing in cool water.|
I had heard/read that fried squash blossoms were made with ricotta cheese which isn't one of my favourites and I never have it on hand. At the market though we sampled, and of course bought, some goats cheese with green and red peppercorns so I thought I would substitute it for the ricotta. If you've read any of my other posts you will have noticed that I really don't follow recipes very well and I kinda just go with what I have, what I like and what I think will go well together. So that's how I made my filling. I had green and red peppercorn goats cheese, a couple big spoons of plain yoghurt to help thin it out a bit, basil (because it was in the kitchen window), salt, dehydrated lemon crystals and just because ... some sunflower seeds! I used red fife flour (because that's what I always have on hand for bread making) and added some Panko bread crumbs for crunch and two eggs.
|Here they are getting cozy!|
|Resting on paper towel to dry off a little.|
|Just so you can see the yummy insides - I wish I could send everyone a sample!|
|They don't need a dipping sauce but this went along really well - sweet and a little bit spicy, just like Guy (I love his hair)!|