tag:blogger.com,1999:blog-33131521.post7055856000387689785..comments2024-03-28T22:59:24.437+11:00Comments on where's the beef? Vegetarians in Melbourne: October 21, 2007: Baked zucchini flowersCindyhttp://www.blogger.com/profile/07147906610629741961noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-33131521.post-60958176029460858852007-11-01T17:43:00.000+11:002007-11-01T17:43:00.000+11:00You crack me up, PG! :-)You crack me up, PG! :-)Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-11797563054439506492007-11-01T15:00:00.000+11:002007-11-01T15:00:00.000+11:00The only thing I stuff, is my face.I'm with Vida.....The only thing I stuff, is my face.<BR/><BR/>I'm with Vida... buy them in resto's or pay someone to do it for me.purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-70339908873531132792007-11-01T14:41:00.000+11:002007-11-01T14:41:00.000+11:00Great, Mutemonkey! Some salty fetta sounds like t...Great, Mutemonkey! Some salty fetta sounds like the perfect accompaniment to me, and there are plenty more zucchini blossoms to perfect the technique. :-)Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-87395906301000049922007-11-01T01:07:00.000+11:002007-11-01T01:07:00.000+11:00Well after all that I ended up just serving my (f...Well after all that I ended up just serving my (female) zucchini flowers on their own as an entree - lightly sauteed with toasted pine nuts and then crumbled Persian fetta and pepper. Delicious, but in hindsight should have separated the flowers from the mini-zucchinis as you suggested, and added them at different times. Still, now that I've cooked them once, I'll cook them next time with much more confidence! :)clairehttps://www.blogger.com/profile/17271464994614942315noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-59804647992033314632007-10-30T21:12:00.000+11:002007-10-30T21:12:00.000+11:00I'm with ya, Vida!Funny thing, Mutemonkey! I'm no...I'm with ya, Vida!<BR/><BR/>Funny thing, Mutemonkey! I'm no expert, but your sauteeing ideas sound good to me. If you have females with mini-zucchinis attached to them, I imagine it would take a while (say, 10-20 minutes over medium heat) to get the zucchs nice and tender and there might be a risk of having the flowers wilt away to nothing...? Maybe you could detach them and add them to the pan a bit later. Unfortunately I think I'm too late to offer advice this time round - let us know what you tried for dinner and how it went!<BR/><BR/>Hi there Veg! Thanks for visiting.<BR/><BR/>Ange, I'm not sure of the name of the fruit & veg shop, but it's the large one on Sydney Road, just north of Savers I think. Hope this helps!Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-52083300819099021552007-10-30T19:06:00.000+11:002007-10-30T19:06:00.000+11:00Yum, I've always wanted to make something with zuc...Yum, I've always wanted to make something with zucchini flowers but never seem to see them in the shops so I love the fact that you bought these in Brunswick where I live - which fruit & veg shop was it?Angehttps://www.blogger.com/profile/11222036974725609403noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-32517668803911527192007-10-30T19:02:00.000+11:002007-10-30T19:02:00.000+11:00love your blog! These look delicious.love your blog! These look delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33131521.post-5805436900584988192007-10-30T11:57:00.000+11:002007-10-30T11:57:00.000+11:00Hey Cindy, quelle coincidence: I bought zucchini f...Hey Cindy, quelle coincidence: I bought zucchini flowers on a whim on Saturday too! I've never cooked them before and am a little apprehensive. I agree with you that although they're heaven when stuffed, life is too short for us to make them that way ourselves... :)<BR/><BR/>I'm cooking mine tonight - was thinking of just lightly sauteeing them in good olive oil, maybe throw in some toasted pine nuts and or hint of garlic, then stir them through pappardelle and serve with lots of cracked black pepper and crumbled Persian fetta. I've got some enoki mushrooms too (inspired by Anh's blog) - d'you think they'd be good thrown in, or would it be too many flavours? Do you reckon that'd be a good way to do the zucchini flowers? How long do you reckon I'd need to cook them? Sorry, I'm still a novice chef and desperately seeking cooking tips :)<BR/><BR/>Sorry for the long post. Yours look sensational!clairehttps://www.blogger.com/profile/17271464994614942315noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-75223859877233206772007-10-30T10:01:00.000+11:002007-10-30T10:01:00.000+11:00These look delicious but I am with you about life ...These look delicious but I am with you about life being too short, let's just order them at restaurants where some other poor guy has spent the day piping and not us!!! Vida xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.com