You don't bring me zucchini flowers anymore..

I've been enjoying cooking multi part meals lately..

I remember the first time.. way back when.. there were many hungry guests.. and an Indian feast, not yet materialised.. I think we ate at about 10pm..

These days, I'm much better..

And if I'm not the one cleaning all the pots, hey, why not use many ;D

Last night there was:

*steamed broccoli, dressed in lemon juice and olive oil

*roasted red capsicum

*shitake mushroom, and leek risotto

*deep fried zucchini flowers

Ingredients:

zucchini flowers (figure about 4 per person as a side)

1/4 flour (for every 8 flowers)

Drizzle of olive oil

1/8 cup water (approx.)

vegetable oil for frying

1.Wash and dry zucchini flowers.

2.Stir olive oil into flour, combining well. Add water, slowly, stirring well to combine. You want a nice thick-ish slurry.

3.Heat oil for frying.

4.Place flowers in batter, to coat well, allowing the excess to drip off.

5.Place carefully in hot oil, and allow to fry for a couple of minutes- Until the batter has turned a little golden, and the zuc's are tender.

6.Scoop the zuc's out, and drain on kitchen paper.

Tre Colori Pasta

It has been a while. I'm sorry for neglecting you little blog. I swore I wouldn't.

I need the cactus of the blog world. One that seems to actually prosper from ill treatment.

There was a flu, a trip inter-state, and the beginning of a new course..

Lot's of soups, eating out.. and more recently, sandwiches to go.

[My new little college's cafe is vegetarian/vegan!

So far I've only sampled the vegan banana bread.]

When I was inter-state, visiting my brother, he took us to the local Italian supermarket (huge).
I bought this charming pasta, with not much of an idea, what I would actually use it for.

I may need to have my brother send up some packets for me- as it was so delicious, this is bound to go quick!

Again I'm in dire need of a big food shop, but rather lacking in the funds, so every meal is a take on bubble & squeak right now.

Thus was born, tre colori pasta- three coloured pasta.

Ingredients:

1/4 onion, chopped finely

1/4 red capsicum, cut into thin strips

1 garlic clove, minced

1/2 tsp chilli paste

1/2 zucchini, cut into ribbons

Method:

1.Put your pasta water on to boil, and cook pasta as per directions. Heat olive oil in fry pan, and add onions and capsicum. Saute until soft.

2.Add the garlic and chilli paste, and stir well.

3.When you can smell the garlic, add the zucchini. Cook until tender.

4.Drain pasta, turn out 'sauce' mixture into empty pasta pot. Add drained pasta, and a lug of good olive oil. Stir over heat for a couple of minutes.

5.Serve with salt and pepper.