I truly believe that the mediterranean region is blessed; at least when it comes to food:-) There is a recipe for every edible ingredient and most of them has unforgettable taste. This flowers are difficult to find but whoever has access, must try at least once.
There is not an exact recipe for this dish, since it depends on the amount of the blossoms you can find. But the rice is the main ingredient and you can start by measuring 1/2 tablespoon short grain rice per flower. A medium onion and a large tomato are enough for about 10 flowers. Dice them and mix with the rice. Add half a bunch of chopped mint and parsley, 1 tablespoon each pinenuts and dried currants. 1/2 tablespoon sugar, a pinch of cinnamon, salt and freshly ground blackpepper are other ingredients. The main difference with any other vegetable stuffing is that you should add some crumbled feta cheese to this mixture. It gives a unique flavour to the dish. Consider to reduce the amount of salt due to the salty taste of feta. Around 100ml of extra virgin olive oil should be added to the stuffing, mix well and fill the flowers which you have washed and dried partly.
Carefully open each one and try to fill the bottom first. Press down each leaf to the bottom of the opposite one. This will help flowers to stay intact during cooking. I used two of the courgettes which (of course) come together with the flowers, on the bottom of the pan. Sliced lenghtwise and placed side by side to make a "bed" for the delicate flower dolmas. You can also add sliced carrots as I did. They will absorb the taste of the dish and will make a nice garnish for the plate. Place the flowers on top of this bed and add water only to cover the bottom of the pan. When it boils, reduce the heat to the minimum and cook until the rice cooks throughly. Chopped vegetables inside the stuffing will release juices, so on low heat, no other liquid is necessary. Let them cool in the pan, do not try to serve them hot. Their thin skin may brake off. Serve lukewarm or cold, preferably with green salad and a good quality white wine. Afiyet olsun!
Summer has already arrived and we all are trying to get rid of our excess weight, which (unfortunately) has developed during winter months. But I do not believe any of us can resist a sweet treat every once in a while:-) I do not believe in light foods or lighter than the lightest ingredients or low-carb snacks. I believe that if one wants to loose weight; first of all has to cut back on any kind of processed foods, even the diet bars which are supposed to keep your stomach full with fibers but actually contain much more calories than a simple sandwich.
Anyway, eat whatever you want, in small portions and go move! It is the only way to success! This cake is a helper for our small cravings for sugar, contains no butter and most of all, homemade. You can choose your favourite frosting or just make a quick cream, consisting of everyday ingredients of your kitchen and enjoy it along with a glass of homemade lemonade.
for the cake
- 4 eggs (at room temperature)
- 150 gr sugar
- 100 gr all purpose flour
- 50 gr starch
- 1 sachet of vanilla
- a teaspoon of baking powder
- 1 glass of fruit juice to soak the cake
- 1 egg
- 500 ml milk
- 3 tablespoons flour
- 7 tablespoons sugar
The recipe has been a base for a white cake actually. Because of my chocolate addiction, I started reducing the amoung of flour and adding the same amount of cacao to the batter. You can either substitute 3 tablespoons of unsweetened cacao for the same amount of flour, or can add 100grs of melted chocolate to the batter; or add it to the cream the way I did here.
Turn your oven on, to 175-180 C. Seperate eggs, whisk egg whites with your mixer until stiff peaks form, around 5 minutes, set aside. Add 4-5 tablespoon cold water to the yolks along with the sugar and mix until sugar melts and the mixture turns pale . This will help the cake rise properly. Add the rest of the ingredients to the yolks and mix until incorporated. Transfer 1/3 of egg whites to the yolks and mix well. Add rest of the whites and this time mix them with slow steady movements, always in the same direction. Pathes of whites may remain in the batter, do not overmix.
Pour the batter in a releasable 24 or 26 cm pan, layered with the baking paper. Bake 25-30 minutes in preheated oven. Let rest 5 minutes after taking the pan out, then release the sides and leave the cake to cool on a wire rack. Divide the cake horizontally in two layers. Pour the type of fruit juice or syrup you like over the first layer. The lack of butter makes this soaking process necessary. Let it absorb the liquid equally. Place the cream over the first layer and top with the second. Pour the rest of the juice on top of the cake and apply the cream. Sprinkle whit chopped pistachos or nuts. Allow the flavours to develop 4-5 hours in the fridge. Serve with homemade lemonade. Enjoy!
Lemonade
Another old recipe that I learned from the mother of a good friend of mine. You need pesticide free, thin skinned lemons and sugar only. I used five lemons, ending up half a liter of lemon concentrate, which makes more than 20 glasses of lemonade. You may use any amount you want, just measure 100grs of sugar for each lemon. Wash them carefully and cut in small cubes with their skins on. Mix with sugar and leave on your counter overnight. Next day you will find the sugar already melted by the help of lemon juice.
Using a kitchen sieve or a thin cloth, strain the mixture to another bowl. You can put small amounts in the cloth and press with your hands to squeeze the lemons completely. Then pour the liquid in a clean glass bottle and keep refrigerated. It keeps a long time in the fridge. All you need to do is to fill your glass with ice cubes and maybe a couple of fresh mint sprigs; then to add lemon concentrade to cover the bottom. Fill the glass with water or soda and enjoy this refreshing homemade summer drink.
Have a good summer season all!
