Time to celebrate the sun and all things bright and beautiful.
The scent to wear now is Osmanthus.
Osmanthus Lillet on the rocks, a drink to get used to.
In a rocks glass, add a triple of Lillet Blanc, fill with crushed ice, swirl a dash of orange oil. Garnish with a speared orange peel and sprinkles of dried Osmanthus flowers (buy from China town).
- 8 courgette flowers with small courgette attached
- Sunflower oil for frying
For the batter:
- 1 large egg
- 100g plain flower
- Pinch of bicarbonate of soda
- 200 ml iced water
- 250g ricotta
- 150g soft goats cheese
- Zest of one lemon
- ½ red chilli finely chopped
- Small handful of finely chopped mint leaves
For salsa dressing:
- Handful of coloured heritage baby tomatoes
- 2 tablespoons olive oil
- A dash of orange oil (recipe on website)
- A small handful of chopped mint leaves.
- To make batter whisk the egg, flour and bicarb together in a bowl, gradually add the cold water, whisking continuously. Set aside.
- In a separate bowl beat all the filling ingredients together and season. To make dressing mix all ingredients together and season then set aside.
- Gently open up each flower and remove stamen. Place spoonful of filling inside, I used a piping bag with a large nozzle. Close each flower twisting the ends of the petals to seal. Heat a deep pan with oil at 180C. Working in batches not to over crowd dip the flowers into the batter and fry for 2 minutes .With a slotted spoon flip them over and fry for 2 minutes until crisp. Drain on kitchen paper and repeat the rest. Sprinkle with salt and serve 2 on plate encircled with the salsa dressing.
Wishing you all a bright and beautiful summer
Linda Jayne x