#COOKING: FRESH MOZZARELLA, RICOTTA & KIMCHI-STUFFED ZUCCHINI BLOSSOMS RECIPE
Mozzarella, Ricotta & Kimchi-Stuffed Zucchini Blossoms. These are all the rage right now with Zucchini Blossoms being available right now, through end of August. We made the best of our trip downtown with a visit to our fave Eataly, where we found everything we needed to make these. We love the combination of cheese and Kimchi (Korean Pickled Cabbage) as these flavours blend beautifully. You can do this without Kimchi, just add a bit of sea salt to the filling to taste to account for it.
Package of Zucchini Blossoms (usually contains about 20)
1/2 cup Ricotta
1/4 cup Fresh Soft Mozzarella (Mozzarella Classica), minced
1/4 cup Kimchi, minced
1/4 cup whole milk
1/4 cup flour
1/4 cup Parmesan Cheese, grated
1 tsp Truffle Oil
1 tsp parsley
Sea salt and pepper to taste
1. Heat canola oil in large skilled on medium heat, till oil is hot. Oil should be about 2″ high.
2. In shallow platter, mix flour, milk, 2 eggs, 3 tbsps Parmesan, parsley, salt and pepper until it becomes a smooth batter.
3. In bowl, mix minced Fresh Mozzarella, Ricotta, 1 egg, Truffle Oil, 3 tbsps Parmesan and a bit of pepper till combined. Do not over-mix.
4. Take Zucchini Blossoms, opening gently till you can see the base. Gently scoop in a bit of the cheese mixture, careful not to over-stuff. Take a smidge of Kimchi and press it into the cheese gently. Pinch tip of Blossom to seal. Refrigerate a few minutes in refrigerator.
5. Dip stuffed Blossoms into batter, coating lightly. Place into oil and repeat, frying Blossoms in batches, careful not to overcrowd skillet.
6. Fry till golden brown, about 2 minutes each side. Place on paper towel-lined tray to absorb oil. Serve.
(Photo credit: Mr. Will Wong)
#COOKING: COURGETTE LOAF WITH LIME-RICOTTA FROSTING RECIPE
Courgette Loaf with Lime-Ricotta Frosting. I have memories of my Dad making Zucchini Bread a lot when I was a kid. It pretty much is like Carrot Cake, a bit like Banana Bread, maybe a bit more moist and less sweet. Dad worked with a lot of Italians from whom he got the recipe and we grew zucchini in our garden, often having an abundance of them. He’d never make just that basic Chocolate Cake I always wanted, but luckily my Grandpa would do it for me when I visited him and Grandma. I would watch cooking shows on TV with Grandpa like Wok With Yan and The Price is Right, and that was often my March Breaks and Summer Vacations. Looking back, I miss Zucchini Bread, and decided to make my own version of it finally, but with my own little razzle dazzle. I’ve even tried this with 1/2 cup shredded unsweetened coconut folded-in too and it’s great! 🥒
2 cups of zucchini, chopped
1 1/2 cups flour
1/2 cup butter, softened
1/2 cup organic raw sugar
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup raisins
1/4 cup dried fig, mulberry, cherry, apricot mixture
1/4 cup chopped almonds
300g of Ricotta
1/2 cup icing sugar
1/4 cup butter, softened
Zest of one lime
1/4 cup chopped pistachios, toasted
1. Preheat oven at 350°F.
2. Sift flour, salt, baking powder and soda, cinnamon and nutmeg into mixing bowl. Add-in raisins and dried fruit.
3. Cream butter, sugar, egg and vanilla in a separate bowl.
4. Add butter mixture into flour mixture and mix till combined. Do not over-mix.
5. Grease and flour loaf pan. Pour thick batter into pan. Sprinkle almonds on-top.
6. Bake 45 minutes or till toothpick comes out clean.
7. Let loaf cool for one hour. Prepare frosting.
8. In mixing bowl combine all frosting ingredients and mix with handmixer till smooth. Chill till ready to use.
9. Frost loaf with icing using spatula. Top with a few threads of zucchini spirals and complete with toasted pistachio bits.
(Photo credit: Mr. Will Wong)