Who would have thought that we, as humans, would eat flowers. Only a couple of years ago did I experience eating flowers was a normal thing. Guess I missed that class. Of course, we can not eat all types of flowers but some we can and guess what…they are delicious. My dad showed me this recipe and it wasn’t too long ago I tried to make them myself. I am so thankful for my parents and all the things they have taught me. Not only in the kitchen but in life in general. They are the best parents ever and I am the luckiest girl in the world to have them. They support my siblings and I, in whatever we do in our lives and I couldn’t be more grateful. Being the youngest of four, I feel that I was quite mature at an early stage and my love for cooking started way back. When I was about 13-14 years old, my brother moved to Scotland to study, leaving me to live with my parents alone and this was when I really learned a lot in the kitchen. I would help my mom with dinner and learn tips and tricks that have stayed with me and whenever my mom was away, visiting relatives, my dad and I would cook up a storm. We have this inside joke in our family about how we would also cook up a feast whenever it was only the two of us. We would make steak, duck breast and so much more. We would even whip up so delicious panna cotta and pretend we were in a restaurant. I loved it and I would always want to try new recipes. I remember on the bus home from school, I would text my mom and ask her if she could make a snack for me since I loved her cooking and sometimes she would say she was busy and surprise me anyway when I got home. A mothers love is so great 🙂 My passion for cooking and baking has come from my parents and I am soo happy that I’ve learnt so much from them and have learnt so much on my own aswell. I love my parents. They are my best friends and I don’t know what I would do without them. Family first ;)… Lets get cracking with this delicious recipe.
200 g group beef/ bacon or you can add artichokes to make it vegetarian
2-3 bulbs of green onion(you can also use 1 small onion)
250 g ricotta
Salt and Pepper
15-20 zucchini flowers
Carefully remove the stem and inside from the flower.
Finely chop the green onions and add to a pan with some olive oil.
Add the sliced zucchini and the ground meat and season. While this is cooking, cut the mozzarella into small cubes.
Add the zucchini mixture to a bowl. Add the ricotta and the egg and blend together with the immersion blender.
Fill a piping bag with the filling to make your life easier. Fill the flowers and add a cube or two of mozzarella and close the flower. Add to a baking dish and sprinkle with parmesan cheese.
Add to the oven at 200°C and let them cook until the cheese has melted and started to brown. Serve as a side dish or entré.