Archive for August, 2009
Sunday, August 30th, 2009
Concept for living feature August
Tuesday, August 25th, 2009
We are featured in the metro today!
Sunday, August 16th, 2009
Our Grythyttan Brewery chair was featured in the The Sunday Times Home supplement this weekend.
This garden chair is a true classic Swedish design piece.
Saturday, August 15th, 2009
As featured on Daily Candy Kids and Living South Magazine, if you are running out of activities to do in the latter part of the summer holidays, why not take a look at our kids products. Plenty to keep your green fingered little ones occupied!
Tuesday, August 11th, 2009
Last year I saw all these wonderful recipes for stuffed courgette flowers – now being a bit of a foodie I was most perturbed that I had not yet tried this delicacy. I trawled all over London, Borough Market and surrounding countryside to find them, but to no avail. So I decided I would grow my own this year on my balcony, using our Seeds.
I have picked this recipe below which is just delicious.
Now I just need to find a recipe to use all these courgettes I have left over…
Ricotta & Herb Stuffed Courgette Flowers
12 Courgette Flowers (Blossom)
for the stuffing
Approx 6 tbsp Fresh Ricotta Cheese
1 Garlic Clove crushed
1 tbsp Freshly Chopped Basil
1 tbsp Toasted Pine nuts
Salt and Pepper
For the batter
175g/6oz Self Raising Flour
A pinch of Salt
390ml/13fl.oz. Ice cold water
2 Eggs, beaten
Oil for shallow frying
- Carefully remove the pistol and stamen from the centre of the flowers and gently wash the flowers then dry on kitchen paper and set aside.
- Place the ricotta, garlic, basil, nuts, egg, salt and pepper in a mixing bowl and mix until well blended.
- Fill each flower with a couple of teaspoons of the cheese mixture, making sure you don’t overfill. Refrigerate whilst you make the batter.
- In a large mixing bowl, whisk together the flour, salt, water and eggs until combined.
- Heat about 5cm/2 inches of oil in a large frying pan until quite hot (about 180C/350F) and heat the oven to low.
- Holding the ends of the petals lightly together, carefully dip a stuffed flower into the batter, making sure the entire flower is coated, then gently place into the hot oil. Repeat with a few more but do not overcrowd the pan. You will probably have to cook them in a couple of batches.
- Fry for a couple of minutes until lightly browned on one side, then turn and continue to fry until lightly browned on the other side.
- As and when each is cooked, remove with a slotted spoon, drain on kitchen paper and keep warm in the oven. Repeat with remaining stuffed flowers. Serve hot
To serve as a meaty option, add 75g of pancetta or bacon to the stuffing mixture.
Many thanks to my friend Keiko who has taken this beautiful picture, take a look at her stunning blog Nordljus for more food inspiration!