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Zucchini flowers in aesthetic kitchen

 Zucchini flowers in aesthetic kitchen


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Zucchini flower dishes are not exotic, but rather originality coupled with pragmatism. "Extra" flowers, especially for barren flowers, will turn into beautiful, amazing, unusual and healthy food.

Color science comes from childhood

When we were little, we ate lilac flowers, mallow "watermelon" or white acacia inflorescences. This was one of the ways of knowing the world. With age, everyone has developed gastronomic addictions. They often become a barrier to new taste sensations. As a rule, flowers repeat the taste of the fruit, but in a more sophisticated version, a hint. Therefore, it will be easier to "master" an extravagant dish thanks to the familiar taste notes.

Photo gallery: childhood tastes

What flowers to use

Flowers of both types are suitable for food:

  • Women's - with an ovary; small size, suitable for cooking, baking, in natural form. The ovary is considered the most piquant part.

    Delicate ovary with a flower makes the future dish more attractive

  • Male ones are barren flowers; large - the best option for stuffing. It is recommended to leave 3–4 cm pedicels.

    Many people find the flower stem delicious too.

No matter how many barren flowers there are, not all of them are plucked - 2-3 copies are left on the bush for pollination.

How to prepare raw materials

Flower petals are delicate, so they are harvested in the morning or at least before the onset of heat. After the coolness of the night, they are elastic, easier to manipulate.

Before cooking, you must:

  1. Rinse outside and inside under running cool water to wash off dirt particles, small insects. You may not wash, but it is necessary to check for insects.
  2. Put to dry on a paper napkin upside down.
  3. Remove the pistil from male specimens. If the bud is intended for frying, the petal is cut lengthwise and the pistil is cut out with scissors. For flowers intended for stuffing, the petals are pushed apart and the "organ" is picked out with a finger.
  4. The edges of the sepals are pinched off, although many skip this stage.

    Sepal edges are removed at will

Tastes could not be discussed

Floral cooking is widespread in the Mediterranean countries, North Africa, Mexico, Japan, in the East, in the southern regions of Italy and France. The fashion for exotic dishes spread to the countries of Western Europe, America, England.

Our color eating is still fun. But if you consider how many useful substances they contain - ascorbic acid, potassium, iron, magnesium, vitamin A, B1then it is worth considering. In addition, they are low in calories; activate digestion, remove fluid from the body, improve liver and kidney function.

Flowers in batter

Most often, there are recipes for flowers fried in a variety of batter. Yes, the batter masks the flaws of inept handling of delicate flowers. But such a dish automatically falls out of the category of dietary ones. The flower is deformed, the delicate aroma disappears.

And the zucchini flowers turned out to be an offensively unromantic dish: in fact, they are just a beautiful excuse for a batter of eggs and flour.

Although freshly roasted flowers look interesting and cause salivation at the sight of a golden brown crust. They are not prepared for future use, but eaten in the heat of the heat.

Video: zucchini in batter

Soup-puree

Finely chopped onion is fried in 2 tbsp. tablespoons of butter until golden brown. Pour in 3 cups of chicken broth, put 1 chopped potato and cook over low heat for 20 minutes. At this time, 12 flowers are cut into pieces, boiled for 3 minutes. Then the soup is mashed with a blender. Add 2 chopped chili baked in the oven, 1 glass of cream. After boiling for five minutes, add canned corn (1 can), medium-sized zucchini cut into small pieces and 12 flowers cut into strips. Cook for 5 minutes, salt to taste, add parsley.

Puree soup with flowers, both gastronomically and psychologically, is perceived easily

Souffle

A form with a diameter of 15 cm is greased with butter, sprinkled with bread crumbs. Prepare the béchamel sauce:

  1. Heat 50 g of butter.
  2. Add 50 g flour and 1 teaspoon of mustard.
  3. Pour in 300 ml of milk, stir, boil for 10 minutes, cool.

4 egg yolks, 100 g of goat, sheep or cheddar cheese, salt and black pepper are added to the sauce. Whisk the whites until dense peaks and combine with the sauce. The mixture is poured into a mold, the flowers are laid out on the surface, slightly pressing. Bake for 25-30 minutes until browning.

Zucchini flowers look organic in a souffle

Flowers a la nature

Only when fresh is it possible to know the true taste of the buds. Either because our taste buds are somewhat "roughened", or out of habit, but raw flowers are combined with something spicy.

Salad with mozzarella and tapenade

Put 1 tbsp in the flower. a spoonful of mozzarella, 1 teaspoon of tapenada, fold the ends of the petals, put on a dish and sprinkle with olive oil. Sprinkle lightly with sea salt if desired.

Raw flower salad with "bright" filling forms an excellent range of taste

Video: how to cook tapenade

"Tsvetoedenie" greatly diversifies the summer menu and introduces you to the world's exotic cuisine. You, of course, can be known as an eccentric, but, believe me, it's worth it!

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Zucchini - benefits and harms to the health of adults and children

Nutritionists recommend everyone who wants to lose weight and cleanse the body to eat zucchini - the health benefits and harms of which are discussed in detail in our material. We will tell you how the composition of the vegetable affects the body, and in what form it is given to young children, and we will share delicious cooking recipes.

Viburnum (lat.Viburnum)

Evergreen, deciduous shrubs or small trees with white or pinkish flowers. The berries are red with a fairly large stone, collected in bunches. About 200 species of viburnum are known.

For millennia, squash has been a staple food in Central and South America. In the 16th century, it was brought to Eurasia, where it quickly gained popularity. This vegetable is consumed both raw and cooked. In addition, juice is squeezed out of the zucchini, and the flowers of this plant are even eaten.


Product features of guinea fowl, price

If an ordinary person tastes a cooked chicken and guinea fowl egg, then he will not feel any special differences. However, in fact, they do exist. The guinea fowl product has the following characteristic features:

  • double the amount of vitamin A
  • due to the absence of allergens, the product is not contraindicated for people with individual intolerance
  • guinea fowls are practically not affected disease salmonellosis, which allows you to consume raw protein with yolk
  • The yolk is rich in carotenoids, which is evident from the orange color.

Guinea fowl product is rarely found in stores. The fact is explained by the fact that the bird is not very popular for breeding by farms. Eggs are available to buy in the market. Their cost exceeds the price of a chicken product by 2-3 times. For a dozen they ask for up to 300 rubles.

The high price is due not only to the desire to get super profit. It's just that the egg production rate of hens of egg breeds reaches 300 units / year. Guinea fowl for the same period lays up to 120 pieces.


With normal growth of zucchini, dense green bushes with a huge number of leaves are formed. In dry weather, the leaves protect the vegetable from the hot rays of the sun. High temperatures are bad for bushes. The leaves become dry and take on a characteristic yellow color. Rains, excessive watering also negatively affect the zucchini bushes. They can rot and become unsuitable for further growth.

Leaf rotting can lead to the development of a fungus, which is dangerous for the plant. Therefore, dried, yellow, rotten leaves must be systematically removed. This should be done about twice a week, gradually, so that the plant does not have a shock.

Scourges, on which ovaries have not formed, also need to be removed so that the forces of the squash are directed specifically to the forming fruits.


The use of nettle in cosmetology

Typically, nettle leaves and juice are used for cosmetic recipes, sometimes the rhizomes of the plant are used. Nettle is especially useful for those with oily skin: a lotion based on this plant allows you to refresh the face. To prepare it, it is enough to pour 1 tbsp. nettle juice 100 ml of vodka. It is recommended to wipe the skin with such a remedy a couple of times a day.

Nettle masks

Also, a variety of masks are prepared from nettle leaves that nourish, moisturize and rejuvenate the skin of the face. One of the recipes for such a remedy is to mix leaves pounded to a mushy state with liquid honey. The mixture must be applied to the face and left for 10-20 minutes, then rinsed with warm water.

Nettle hair products

Nettle-based hair products are widely known. People suffering from hair loss are advised to rub the plant sap into the roots. Various decoctions and infusions are also prepared for hair care. To make an infusion to stimulate hair growth, it is enough to pour 3 tbsp. crushed dry leaves with a liter of water and leave for an hour. It is useful to rinse your hair with this infusion after shampooing.

Nettle infusion, prepared in the same way, but in a proportion of 1 tbsp. crushed nettle leaves in 1 liter of water, can be used in hand baths. It is enough to hold your hands in the infusion bath for about 10-15 minutes to feel the tonic effect. After that, it is useful to spread dry hands with a greasy, nourishing cream.


Harvesting zucchini

The crop should be harvested regularly, 2-3 times a week, without letting the fruit overgrow. Such fruits are not only inferior in quality, but also delay the development of new ovaries. It is believed that zucchini harvested in the morning is best kept. In white-fruited zucchini, some varieties have a thin, easily damaged skin - they are not intended for storage, but for consumption immediately after harvest. Zucchini with tighter skin can be stored at +1. + 2 ° С from two weeks to a month record holders in terms of shelf life - zucchini, which can stay in the refrigerator until spring.

CARE RECOMMENDATIONS

Zucchini needs regular watering with warm water. Especially moisture is needed during flowering and fruiting.

It is thermophilic, the optimum temperature for growth and development is 20–28 ° C. Dies even with minor frosts.

Top dressing with organic fertilizers two to three times a year.

It is affected by sprout flies, melon aphids, powdery mildew. Fusarium wilting and mosaics should be feared.


Watch the video: Delicious Zucchini Flowers u0026 Ricotta Pizza. Making Pizza At Home