Challenging Arts & Crafts

Stuffed Squash Flowers + Recipe

 Stuffed Squash Flowers
With the high temperatures we´re having right now, my potted Squash is blooming tremendously and amazingly... and I think it´s now time to harvest these flowers, during the next days they will just dry-off.
I have grown squash before and it was kind of tricky to have many flowers blooming in just a day.. 
It was the time to cut the flowerettes and the best time to make that was today in the morning, where their petals were really wonderfully opened.

I must say , these blooms are very aromatic....

so I picked about 6 flowerettes.....

and stuffed them with ground meat ...
 below, you´ll find how I cooked them.
5-6 Squash flowerettes fully bloomed
100 grams ground beef or 50/50 ( beef/lean pork)
1 medium sliced onion 
 3 cloves of crushed garlic
2 tbsps diced bell pepper,
2 tbsps diced zucchini
1 tbsp creme fraiche ( optional)
2 tsps soya Sauce
salt, pepper to taste
olive oil or any vegetable oil for fyring
For the Gravy:
1 medium Zucchini, cut & diced into small pieces
1 bell pepper , cut just like the size of the zucchini
1 medium onion,
2 cloves crushed garlic
1 tbsp creme fraiche ( optional)
1 tbsp all purpose flour dissolved in 3 tbsp water +1 tbsp soya Sauce
salt & pepper
1 1/2 Cups water
 Wash the Squash flowerettes and set aside.
In a frying pan, heat 1-2 tbsp. olive oil and fry the garlic shortly, add the cut onion.  Fry until golden brown, add the ground beef, stir fry until beef is tender or turning pale.
 Add the bell pepper and the Zucchini, continue to stir fry about 2 minutes, add the cream fraiche and season with salt & pepper.
Carefully stuff  about 1 1/2 tbsps meat mixture into the flowerettes and by overlapping the petals towards the flower center , secure this with a toothpick closing the top opening.
 In a heated  pan with 1 tbsp olive oil, fry all sides of the flowerettes until golden brown , set aside and keep warm.
 For the Gravy :
In a heated casserole with 1 tbsp olive oil,  fry the crushed garlic, add the cut onions, zucchini and  bell pepper,  stir fry until they become soft.
Add 1/2 cup water, let boil....then add  the flour-soya--water mixture and cook
for 2 minutes stirring all the time until mixture gets thicker. Add the creme fraiche and season with salt & pepper... adjust the seasoning &  liquid if necessary.
3. If you are using a stab mixer, you can liquify the cooked gravy ingredients directly in the casserole. If using a blender, blend the mixture until a fine & smooth consistency is achieved.
Serve with cooked Rice or White bread
Note: The cooked ingredients for the gravy can also be made and served as by-dish by simply stir frying them( without adding the liquid- see the above title photo). 

Hope you will enjoy this recipe....
Have a nice Sunday !
Til next,