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A quick stop at Flamingo after lunch for a Genovese coffee and one of Annette's sweet treats. Today Dr H chose a fudgy brownie served Flamingo style with hot pink whipped cream! Oh yeah.
All this while you soak up the lane atmosphere and the get latest gossip from Annette and Christina - excellent!
Flamingo Cafe
Winn Street
Fortitude Valley
Brisbane Qld 4006
07 3252 7557
www.flamingocafe.com.au
Our Sydney friend and food writer, David, recently visited Coffee Alchemy in Marrickville and was so impressed he bought us some beans to try.
The roast he chose was 'Goodness Galileo', which we love. It has a beautiful full, strong flavour but is well rounded and balanced. In short, completely delicious.
I think I might have to do some on-line shopping or send David on an errand next time he's in Marrickville!
Coffee Alchemy
24 Addison Road
Marrickville NSW 2204
02 9516 1997
shop@coffeealchemy.com.au
www.coffeealchemy.com.au
Stuffed and ready to dip into the batter.
Zucchini flowers are plentiful in Brisbane at the moment and I've been making the most of it: zucchini flower pizzas; salads; baked; with pasta or stuffed and fried in crunchy batter [one of my favourites].So here's a recipe for stuffed and fried zucchini flowers. If you've never made them be assured that it's not difficult. At worst it's a little fiddly to prepare and stuff the flowers but the result is well worth the effort!Fried zucchini flowers
Prepare the zucchini flowers: [I usually make 6 for 2 people, as a meal]1. Select just-picked female flowers [they have a very small zucchini attached]. The flower should not look dried out and shrivelled. The ends of the petals should be easy to open and not stuck together. The zucchini should be glossy and shiny and be vibrant green in colour.Of course, the best option is to grow your own and pick them just before you need them. 2. Check the flowers for dirt and insects. Wash gently if needed.3. Trim the ends of the zucchini and slice it vertically, being careful not to go too close to the flower.4. To remove the stamen, I find it easiest to stand the zucchini flower in a small glass. This leaves both hands free to do the fiddly part. Gently open the petals and, using a small pair of scissors snip the stamen at the base. The base of the inside of the flower should be smooth and flat.Prepare the stuffing:What you stuff the flower with is only limited by your imagination. Here are some options:1. Ricotta stuffing - ricotta: from the deli - not the type sold in a tub at the supermarket [by itself or combine with your favourite cheese eg: blue. Adjust seasonings to suit]nutmegparsleymintparmesanlemon zestchili [finely chopped]Mix all ingredients together [I find it best to use a food processor as it gives a nice smooth result and is easier to pipe]. Put mixture into a piping bag or plastic bag and snip the corner off.Place zucchini flower into the small glass and gently open the petals. insert the nozzle of the piping bag and fill with the cheese mixture. Don't overfill.Draw the ends of the petals together and gently twist.Repeat with the other flowers and set aside until you're ready to fry them [this, of course, can be done in advance].
2. Cubes of cheese: the quick and easy option - Choose anything that melts quickly, for example - gorgonzola, mozzarella, brie, asiago, goat chevre or any soft, fresh cheese. You could also include fresh herbs, anchovies, walnuts, capers, chopped proscuitto or a little fried speck.This method may be preferred if you're short on time and don't want to bother with a piping bag.
Prepare the batter:1 3/4 cups self raising flour1 1/2 cups sparkling white wine or sparkling/soda water vegetable oil [eg: peanut, rice bran oil - something with a high smoke point]
Mix all ingredients together in an open mixing bowl [this will make it easy to dip the flowers].Heat the oil to a high temperature [to test: place the end of a wooden spoon in the oil; foamy bubbles should form around the handle if it's hot enough]Place a couple of stuffed flowers into the batter and coat evenly. Remove one and allow the excess to run off. Place carefully into the oil using tongs. I only fry two at a time, so as not to lower the oil temperature too much. Turn the flowers over to ensure they brown evenly. Remove when golden brown. Keep warm.Repeat with the remaining flowers. Serve garnished with lemon wedges. Mayonnaise makes a good accompaniment [Japanese mayo is my favourite if I can't be bothered to make my own] or even a jammy tomato sauce with loads of flavour.No matter what you decide, whomever you make these for will love you for it!
Oh, I do love dill pickles - well, any pickled vegetable actually. Everything from onions to seaweed, it's all fine by me.On our visit to Pennisi Cuisine yesterday, we scored this giant jar of cornichons for an unbeatable $7.95. How could I resist? A pickle addicts dream at a dreamy price. They're very nice as well. Crunchy texture, not sweet but well spiced with a good dill flavour.I guess that's what keeps me coming back to Pennisi - the great range of products [they specialise in Spanish, Mexican and also have a good range of Kosher foods] and the low prices. Pennisi Cuisine17 Balaclava StreetBrisbane Qld 410307 3891 7643
This huge paella was made to commemorate my friend Luisa's father, Juan Sala, at his memorial. Juan was known for making paella and had taught nearly all the family and friends there to make it, so it was a touching moment when it was served. Luisa's brother Carlos was the chef and the result was appreciated by everyone, it seemed, as the whole pan was emptied in no time!Here's to you, Juan Sala, and a wonderfully full life.
A quick stop at Flamingo after lunch for a Genovese coffee and one of Annette's sweet treats. Today Dr H chose a fudgy brownie served Flamingo style with hot pink whipped cream! Oh yeah.
A recent visit by Dr H to 1889 Enoteca where he enjoyed a Roman Jewish Artichoke with a lemony mascapone [he thinks] and some lovely barrumundi on asian greens and a green olive tapenade.
This super tasty bread was made by my father, who has been refining his bread making method and reckons this is his best loaf yet. I think I agree! Great crust, texture and flavour.
Our Sydney friend and food writer, David, recently visited Coffee Alchemy in Marrickville and was so impressed he bought us some beans to try.
Stuffed and ready to dip into the batter.
Zucchini flowers are plentiful in Brisbane at the moment and I've been making the most of it: zucchini flower pizzas; salads; baked; with pasta or stuffed and fried in crunchy batter [one of my favourites].
Oh, I do love dill pickles - well, any pickled vegetable actually. Everything from onions to seaweed, it's all fine by me.
This huge paella was made to commemorate my friend Luisa's father, Juan Sala, at his memorial. Juan was known for making paella and had taught nearly all the family and friends there to make it, so it was a touching moment when it was served. 
