Tag Archives: blossom

Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley

30 Jun Courgette Flower Quiche

Courgette Flower Quiche

“Where the **** have you been?” I hear you ask in my guilt ridden dreams just before morning.

So I promise myself over and over again that today will be the day that I actually blog some of the recipes that I have been developing, cooking and selling (Yes actually selling) over the past few months. But then life takes over again and I run out of time.

Forgive me Father for I have sinned. It has been seven weeks since my last blog. Seven weeks! It feels terrible just typing it.

Courgettes & Flowers

My explanation is as follows:

We have set up a small catering company called “Fresh To Go” supplying naturally delicious & healthy prepared foods, in our local area. It is for people who really want to eat healthily but don’t have the time, skills or inclination to cook for themselves every day.

We send out a newsletter every Friday detailing the dishes (with photographs obviously) on the following week’s menu. It is just an extension of this blog really. I go to the farmer’s market in Coin on Sunday and look at which natural fruit and vegetables are in season and looking gorgeous and create recipes using them. The only difference being is that now we make food for other people too. Sounds simple doesn’t it?

And it is, sort of. The thing is that it doesn’t leave much time for blogging, so I apologise for neglecting you and hope that this beautiful little quiche, made with the best of this season’s produce, will go someway towards making it up to you.

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Courgette Flower Quiche

Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta & Parsley

Makes 1 large or 3-4 small quiches, vegetarian

For the pastry crust:

  • 150 g wholemeal spelt (or normal) flour
  • 50 g oats
  • 50 g walnuts, blended to a course powder
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • 80-100 ml cold water
  • 1 egg white for glazing (save yolk for filling)

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using the fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be slightly crumbly.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish or 3 or 4, 4-5  inch tart cases and line the base with a circle of baking paper.Flour you work surface  and rolling-pin and roll out your pastry to a flat disc about 3-4 mm thick and big enough to line your tart case(s).

Using your fingertips and heel of your hand press it into and up the sides of the tin. A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes. Put in the fridge for at least 10 minutes to firm up.

Place a sheet of  baking paper in the tin, fill with baking beans and bake for 8-10 mins. Remove from the oven, brush the base with the egg white and put back in for two minutes – this should stop it getting a soggy base. Leave to cool while you make the filling.

For the filling:

  • 1 courgette, thinly sliced on the slight diagonal
  • 1 leek, trimmed, halved lengthways, rinsed & sliced
  • 1 green spring garlic (or clove), trimmed and sliced
  • 4 courgette flowers (stamens snipped out) if baby courgettes still attached slice them too
  • 1/2 tsp thyme
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1 egg yolk (saved from above)
  • 2 eggs
  • 1 pot (125 ml) goat’s or Greek yoghurt
  • rice milk (or your choice of milk)
  • about 100 gr goat’s ricotta (or Greek Feta) 
  • a handful of fresh parsley, chopped

Preheat oven to 190 C. Heat 2 Tbsp olive oil in a pan and saute the leeks, courgettes (and baby courgettes if you have them) & spring garlic with a good pinch of salt, black pepper, thyme, chilli flakes. Stir occasionally until the courgettes are well softened. Taste for seasoning and drain for a few minutes on kitchen paper to get rid of any liquid.

Cover the pastry base with an even layer of the courgette & leeks then crumble over the ricotta/feta. In a measuring jug whisk together the egg yolk, eggs and yoghurt. Add in enough milk to take it up to about 400 ml (more if your tin is deep), season well with salt & black pepper, throw in the chopped parsley and whisk again.

Place the quiche on the middle shelf of the oven then whisk and quickly pour in the liquid up to a few mm below the edge. Slide in the tray carefully to avoid spillage and shut the oven door.

Bake for about 25 – 30 minutes, check how it is cooking and add the flowers to the top when it is nearly cooked. Put back in for another 5 or so minutes until the flowers have wilted slightly and the quiche is browned and set in the middle.

Courgette Flower Quiche


My apologies again for the extended absence but cross your fingers for us that  this is a success!

imagesCAFT0O3W

Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom

7 Jul Individual Cherry Tomato Clafoutis

I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town. Apparently you can make it with the stones left in the cherries but I live with the most accident prone man in Andalucia and can’t be doing with the Heimlich manoeuver in this heat.

Thankfully our cherry tomato plant has just decided to produce a large amount of ripe fruit at the same time that the basil plants (purple and green) are growing like weeds. I say thankfully because I found a recipe for a savoury clafoutis in  The Little Paris Kitchen by Rachel Khoo that my friend Rhian bought me for my birthday. There are lots of lovely things in the book but the savoury clafoutis was top of my list of things to try especially with our little baby tomatoes.

I saw these courgette blossoms still with the little courgettes attached at the market and bought a load of them. I used some as a topping with some portobello mushrooms on a pizza but still had a few left so I sliced the mini courgettes into the clafoutis filling and topped them with a flower.

I made two individual clafoutis in mini loaf tins with this recipe but you can double it and make a big one in a baking dish or tin that should serve 4-6 as part of a lunch or picnic. Or use little ramekins.

You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad.

Cherry Tomato Clafoutis with Goat’s Cheese, Basil & Courgette Blossom

Serves 2-3 (easily doubled), Vegetarian. Adapted from The Little Paris Kitchen

Prep time: 10 mins Cooking time: 15-20 mins (small) 30-40 mins (large)

  • 50g goat’s cheese/feta
  • 50g cherry tomatoes, halved or quartered
  • 2 or 3 courgette blossoms (stamens removed) baby courgettes finely sliced (optional)
  • a handful of fresh basil leaves, finely chopped
  • a few sprigs of fresh oregano leaves, finely chopped
  • 2 eggs
  • salt & black pepper
  • 25g ground almonds
  • 1 tbsp flour
  • 50g goat’s yoghurt (or greek yoghurt)
  • 50 ml milk (I used oat milk)

Preheat oven to 180C and lightly oil and flour your dishes. Scatter the tomatoes, crumbled/torn goat’s cheese and sliced baby courgettes, if using, evenly over the base(s).

Whisk the eggs well with the salt & pepper then gently fold in the ground almonds and flour until just combined. Stir in the yoghurt, milk and fresh herbs.

Pour the batter over the filling and top each one with a courgette flower. Bake until golden brown and set. 15-20 minutes for small, 30 -40 minutes for larger. Tip them out of the moulds or serve from the large dish, warm or at room temperature.

Things That Made Me Smile Today………

Our new lavender plant, a beautiful magenta colour.

Huge, bright and blousy squash and pumpkin flowers, the first sign that autumn will arrive and along with it relief from the unbearable heat.

Enjoy your weekend..

Orange Blossom and Almond Soft Oat Cookies

16 Apr Uncooked Biscuits

 It’s all about the orange blossom here at the moment. As soon as you walk out of the front door the smell hits you. An exotic floral fragrance that is just synonymous with spring in Andalucia.

These pretty little innocent white flowers give of such a powerful scent. We went for lunch last Sunday at Santiago’s restaurant. To be sat in the beautiful garden surrounded by orange trees and the delicious perfume of the blossom is a real treat. In fact every time the wind blew we were treated to a gentle rain of orange blossom petals. “Una lluvia de flor de azahar” to quote Mery the waitress….

I have to admit that I did have a few spoonfuls of a dessert on Sunday, I couldn’t resist. It was a frozen mango margarita cheesecake I think. Whatever it was, it was delicious. I am doing really well with the detox but I do crave something sweet occasionally. I’ve been wanting to make an oaty biscuit/cookie without flour, butter or added sugar. It’s quite a challenge but I think I’ve cracked it with these. The sweetness comes from some Orange Blossom honey that I bought from a local producer. I used ground almonds instead of flour because I love the flavour and moistness it gives to the biscuit and also because we are surrounded by almond trees.


Orange blossom & almond is a classic combination used in a lot of Middle Eastern desserts and pastries. The orange blossom water I used to flavour the biscuits has an unusual, exotic floral taste that is unlike anything else. It perfectly compliments the almonds, dried apricots and dates that I added to follow on with Moorish theme. Pistachios & rosewater would be lovely too if you can’t get orange blossom water.

The other new ingredient I used instead of butter or milk was Crema de Almendras (Almond cream). I’m not sure if it is called almond cream in English or whether it is almond paste/butter. As you can see from the image below it is a thick creamy almond paste. I bought the diabetic version which is sugar-free but is made with fructose so it is sweet.

The result is a soft, chewy almondy biscuit with a background of orange blossom. Delicious, and great for a healthy snack when you need something sweet.

Orange Blossom & Almond Soft Oat Cookies

makes about 20, vegan, gluten-free

  • 150 gr (2 cups) rolled oats
  • the juice of half an orange
  • 3 tsp orange flower water
  • 120 gr (1/3 cup) orange blossom (or whatever) honey (oil the measure first so that the honey slips out easily)
  • 25 gr (1/3 cup) flaked almonds
  • 175 gr (2/3 cup)crema de almendras (sugar-free almond paste)
  • a few drops of almond extract
  • 1 tbsp extra virgin olive oil
  • 1 tsp bicarb soda (or baking soda)
  • 8 dates, stoned and chopped
  • 8 dried apricots, chopped
  • 25 gr (1/4 cup)ground almonds
  • a pinch of salt

Preheat the oven to 190 C. Soak the oats in the orange juice and orange blossom water while you prepare the other ingredients. Mix everything together in a large bowl until well combined.

Line a baking sheet (or 2) with baking paper and drop heaped teaspoons of the mixture on the tray(s). You will need two trays or to do it twice. You should have 9 – 12 on each tray. Bake in the preheated oven for 12 – 15 minutes until golden brown. Cool on a wire rack if you can wait that long….

Serve under an orange tree or next to some flowers with a pot of mint tea for the full Moorish taste explosion……

Moment of Gratitude or “Things that made me smile today…”

Our Hydrangeas, aren’t they gorgeous…

Our Aloe Vera plants flowering and the shadows on the wall…

Stunning!!

Beautiful Almond Blossom and Amaretti Biscuits

18 Jan

You can tell that Spring is just around the corner when the almond trees start blossoming. All of a sudden from nothing and out of nowhere they are everywhere. Beautiful candy floss trees with their barely pink flowers brighten the landscape with hints of pink fairy dust….

 Each tree has its own personality and unique beauty….

Closer up the blossoms are white with fuchsia pink centres and the nut grows underneath it…

With all this inspiration I had to make something with almonds. Something delicate, beautiful & light to match the almond blossoms. These  biscuits are not strictly speaking ” Amaretti ” biscuits they are called Ricciarelli. A deliciously light, moist almondy biscuit from Siena, flavoured with orange zest. The lightness comes from them being made with ground almonds, sugar &  egg white. There is no flour or butter in this recipe…..

Ricciarelli (Almond Biscuits from Siena)

Adapted from  The Travelers Lunchbox  Recipe

Makes about 16, vegetarian

  • 150 gr ground almonds
  • 140 gr caster sugar
  • about 75 gr icing sugar
  • 1/2 tsp baking powder
  • the zest of  1 orange
  • 1 egg white
  • 1/2 tsp almond extract
  •  about 1 tsp orange juice

Line a baking sheet with parchment paper. Sieve the ground almonds into a bowl to get rid of any big lumps. Mix in the caster sugar, 50 gr of the icing sugar, the baking powder and orange zest until well combined. Beat the egg white in a clean bowl to soft peaks then stir it into the almond mixture. Mash everything with a wooden spoon, add the almond extract and the orange juice and mix it all together until you have an almondy paste like in this photo below.

Put the remaining icing sugar on a small plate (you may need more). Take out a small amount of the paste and roll it into a ball, in the palm of your hand, about the size of a walnut. Roll it slightly to form an oval (almond) shape and roll it in the icing sugar, flattening it out slightly. Put it on the lined baking sheet. Continue with the rest of the almond paste leaving enough room in between each one for them to spread a little.

Sieve over the rest of the icing sugar and leave at room temperature to dry out for about 2 hours. Preheat the oven to 140 degrees C.  Bake for 30 minutes until lightly golden. They will still be meltingly soft in the middle. Cool completely on a wire rack before serving and store in an airtight container.

Serve after dinner with coffee or as an afternoon sweet treat..

These are the best almond biscuits I have ever tasted. Moist and chewy in the middle like a marzipan melting moment. They are really easy to make too. Everyone would be really impressed if you were to make these for a dinner party and they would also make lovely gifts. Just remember about the drying time of 2 hours, it may seem like a pain. I can’t stand waiting either, especially for these, but they are definitely worth the wait…..!

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