Ah, there is nothing quite like the long hot days of Summer! It brings a feeling of a slower and relaxed time yet it is such a busy time, so many things to do, so much energy around.
Most of my free time, I've been spending on our garden, and I love it!
This year, we've been specially lucky growing zucchinis and radishes. We are sharing them with friends, freezing, experimenting and creating new dishes, like today's recipe - Radish, Zucchini and Potato Salad - a totally delish veggie-packed dish topped with honey and olive oil, chia seeds and freshly picked herbs. Plant power!
One of my favorite things to do in the kitchen is to create super quick dishes by using what I have available at home. The abundace of zucchinis and radishes, potatoes that were begging to be cooked, freshly harvest honey from my friend's backyard, and beautiful herbs waiting to be picked led to this fresh and light, yet so satisfying salad.
This is a new all-time favorite salad, and without further ado, here is the recipe for anyone who is interested.
Radish, Zucchini and Potato Salad
♥ 1 large zucchini, raw
♥ 4-5 small-medium radishes, raw
♥ 3 potatoes, boiled
♥ freshly cut herbs - I used scallion, lemon-thyme, dill
♥ honey and olive oil, to taste
♥ juice of a 1/2 lemon
♥ salt, to taste
Boil the potatoes with some salt. After they cool off, peel and slice them into rounds. Set them aside.
Slice the zuchini and radishes. I like to use a mandolin to slice them into even rounds.
Pop the zucchini into a colander; sprinkle salt and pour lemon juice on top of it, leave it there for a couple of minutes.
Place the vegetables on the salad dish in layers - potatoes, zuchinis and radishes, season to taste, top with fresh herbs, lots of them, drizzle honey and olive oil to taste, sprinkle chia seeds.
They are one of the season's fleeting delight offerings and I can't believe I had never heard of them before. I'm talking about zucchini blossoms.
This year, Brady added two more beds to his vegetable garden, and at this point, zucchinis have been the kings of it, blooming with flowers.
One day after work Brady was outside watering the garden while I was cooking our dinner, and thinking about the beautiful zucchini flowers I wonder if we could eat them. I checked online and to my surprise learned that these delicate flowers are a delicacy. How could I have not known about it before?
I was intrigued by these yellow flowers, and now that I had them in my backyard I wanted to cook them.
I learned that typically they are deep-fried, but I did not want to make a mess in the kitchen, so I decided I would bake them, and in my head I already knew I was going to use some fresh herbs from my garden and make a simple and aromatic filling.
I was thrilled. I had never cooked them before, and after looking for some recipes I decided to use rosemary and thyme with goat cheese to stuff the blossoms.
Zucchini blossoms are delicate flowers and they must be picked right before cooking them otherwise they wilt quickly.
According to this site, "many cooks remove the pistils from female flowers, and stamens from male flowers, although both of them are edible and have flavor. The male stamen contains the pollen". Yes, zucchini flowers have a sex life.
For this recipe I used only male flowers and I removed the stamens.
Baked Zucchini Blossoms with Goat Cheese Filling ♥6 zucchini blossoms ♥ 100 grs goat cheese ♥ 1 tbsp rosemary, chopped ♥ 1 tbsp thyme, chopped ♥ freshly ground black pepper, to taste ♥ salt, to taste (I used pink salt)
Preparation: Preheat oven to 320F. Line a baking tray with baking paper, or foil.
Mix together the goat cheese and the fresh herbs. Season with salt and pepper.
Carefully open the blossoms, stuff them with the mixture, and twist the top of the blossoms to seal in the filling.
Place the blossoms on the tray and drizzle them with olive oil - turn and roll them to cover them all over.
Bake for about 15 minutes (+/-) until they are crisp and tender.
♥ ♥ ♥
I served them with tricolor quinoa. A healthy and light lunch meal.
The blossoms did not make the nicest good-looking dish at all, but honestly, they were totally delicious!
Last week, after so many cold and wet days, we finally had the perfect Spring weekend, cool early morning misty, late morning sunny. Such a pleasant weather!
I left early in the morning for a walk in the neighborhood. Quietness, broken only by the chirp-chirp of birds and the patter of squirrels.
How magical that morning was, the fog and sunrise quietly moving together. It was the loveliest of Spring days.
On my walk back home, I stopped by my friend's home, Lucia, who kindly went to her garden and picked some organic asparagus and collected some eggs to give to me.
Brady smiled when he saw me getting back home with a basket filled with asparagus and eggs, he knew it was a gift from our friends as every year they share some of their produce with us.
The next morning, I made this delicious baked asparagus omelet. Oh it tasted so rich, the distinctive sweetness of the asparagus was a good complement to the eggs.
This decidedly has become a favorite omelet of mine.
and remarkably simple to make!
A tasty breakfast, Spring brunch, or light supper in no time, this omelet is baked individually so it is easy to serve.
Baked Asparagus Omelet
Makes about 5 quinch dishes
♥ 4 eggs ♥ 8 green asparagus, snipped ♥ 4 tbsp heavy cream ♥ Havarti cheese, cubed ♥ green onions, to taste ♥ sea salt and black pepper, freshly ground is better ♥ grated Parmesan, to taste ♥ butter - to coat the dish(s)
Preheat oven to 350F. Grease the dishes with butter, and set them in a baking pan just big enough to hold them.
In a bowl, beat the eggs with the heavy cream until smooth.
Stir in the green onions, and season with salt and black pepper.
Divide mixture between prepared dishes, top each one with the asparagus and cubed cheese.
Sprinkle with grated cheese.
Bake the omelets, uncovered, for about 20 minutes, until puffed and gold.
Tips: use the herbs of your choice or/and the ones you have handy; the same goes for the cheeses - Gruyère, Feta, grated Cheddar, or Pecorino, are great choices as well.
I think it's such a cool idea to be challenged to create a visual styling based on a topic they come up with. I wish I could organized my time better so I would participate on all of their topics, and publish them on time.
Not too long ago, my String of Pearls looked like this, remember? Well, with my need to keep moving things around, I placed it in the guess room, and guess what? I forgot about it. Yes, I must confess, I always killed this adorable plant, and I felt terrible.
To revive my near-dead plant, I replanted its bits & pieces in two simple clay potes and placed them on Ikea plant pot holders. I keep them on the kitchen cupboard together with other small succulents and my precious pink bell-shaped violet. How do I call this styling? I call it homey styling.
My second styling couldn't be easier - Breakfast outside!
At this time of the year, Brady and I try and have most of our meals outside, especially breakfast on weekends.
For this styling I chose to keep the clay pots bare, and placed the pots on a wood tray. I think it goes well with the natural landscape.
My third styling was a request from Brady to bring more green to our home office. This is a corner of our home office, and here the plant pot holders looked more suitable than the bare clay pots.
Ah monday morning... just finished watering the garden... time to sit for a bit and have a cup of coffee.
The days pass so quickly... and we are into a new week... I wish the days had more than 24 hours so I could enjoy it longer, so I had the time to do everything I want to do...
This weekend, we will pick your own cherries (yay!). Silly me, I did not know there were cherry farms in Connecticut. The first and only time I visitd a cherry orchard was in England, and I felt like a child in a candy store.
I keep thinking what I'm going to make with them, maybe some chocolate cherryice cream, or a cherry pie perhaps, or simply enjoy some fresh and yummy cherries on their own.
In the meantime, while I don't have any cherry recipe to share with you yet, I want to show you these two morning glory pictures I took last summer. I found them when I was organizing my photos last week, and I thought I was more organized.
These beautiful, fragile flowes open gloriously in the morning and close in the afternoon.
There is something magical when the morning light comes to the garden and hits it so beautifully, don't you agree?
Just some light and colours to start the week with... have a good week, guys.
As a kid, I remember, I would count the days until school ended, not because I didn't like school, but because as soon as the days started getting longer and heating up, I knew Summer was coming, and Summer is almost here...
While Summer is not here yet, I keep enjoying the beautiful Spring flowers, and to me peonies are the most exquisite ones. I absolutely love peonies. Their amazing large blooms with tons of ruffles are staggering. I can not get enough of them. Definitely, I completely go overboard taking pictures of them.
Usually, I don't clipp flowers off from a garden, I just let them be, but peonies are the kind of flowers, I think, look better as a bouquet in a jar than outside, or maybe I am just being selfish as I can not resist their beauty and sweet scent filling my home.
By now you might be thinking 'what peonies has to do with a pudding recipe?', well, nothing and everything...
Friday, I had the day off and spent my day at home, alone. I took care of my backyard, took some pictures, and then I sat down to have a cup of coffee and homemade cake. The unique scent of the peonies filled my home, and it felt cozy and homey. I was content, which took me back to the lazy Summer days when I was younger and lived with my parents... and I felt inspired to make this delicious and refreshing recipe to share with you.
This recipe is inspired by a traditional Brazilian recipe called curau, but I modified engredients and quantities to make for a more rich creamy texture pudding.
It's extremely simple to make,
and it tastes delicious!
Sweet Corn and Coconut Pudding
Makes about 6
♥ 40 ounces sweet corn (fresh, frozen, or can sweet corn, whatever sounds good to you)
♥ 200 ml coconut milk
♥ 1 can sweetened condensed milk
♥ 1 tbsp unsweetened shredded coconut, and some more to garnish
♥ 1 tbsp butter
♥ a pinch of salt
In a blender, mix the sweet corn and the coconut milk. Puree the mixture.
Bring the mixture to a medium to medium-low heat (it will depend on the stove), add the sweetened condensed milk, the unsweetened shredded coconut, the butter and a pinch of salt.
Cook until thickened, for about 40 to 45 minutes, stirring every now and then.
Remove from the heat and pour the mixture into individual glass dishes, which should be placed on a rack to speed up the cooling process.
Place the glass dishes in the refrigerator.
This pudding tastes much better if served cold.
If you like sweet corn and coconut, you should try this recipe, it's definitely a winner!
Sorry, but I told you I went overboard taking pictures of them, and if you, like me, can't get enough of them, you can see more here.