Oysters with Garlic Scapes and Sour Cream

Sauteed Oysters mushrooms with Garlic Scapes and Sour Cream make a delicious and flavorful compliment to almost any dish as well as they can stand alone.

 You need:
= Oysters - 300g
= Onion - 1
= Garlic Scapes - 6 pieces
= Grape Seed oil
= Salt, I use "Herbamare" by A.Vogel
= Sour Cream -2 Tb.Spoon
==1. In a round frying pan heat Grape Seed oil and add chopped Onion.

 ==2. Then add chopped Garlic Scapes and mix all.

 ==3. Slice Oysters.

 ==4. Saute Onion and Garlic Scapes until Onion becomes translucent, about 2-3 minutes. Garlic Scapes hold the color, shape and flavor very well.

 ==5. Add sliced Oysters.

 ==6. Cook and stir with wooden spoon for 3-4 minutes.

  ==7. Add Sour cream.

 ==8. Mix well. Saute additional 3 minutes.

==9. Enjoy:)

 "The table is the only place where a man is never bored for the first hour."- Jean Anthelme Brillat-Savarin

Broccoli with Garlic

 Among all of the Broccoli recipes I know, this simple and tasty recipe is one of the best.
It is a very quick and easy recipe to make that even your kids will love.

You need:
= Cooking Pot
= Olive oil
= Broccoli
= Garlic
= Salt
== I do not write any measurements because there is no measurements. You can take any size of the cooking pot you have to fit your Broccoli and sufficient amount of water to cover it.
   Garlic. You can take up to 5 cloves of Garlic. It is all up to your taste.
So, lets start:)
=1. Place enough water into a cooking pot. Add salt into the water.

 = 2. Bring water to boil.
 = 3. Meanwhile mince and cut Garlic. Cut and divide Broccoli flowers on preferably equal pieces.

 = 4. Place Broccoli into the boiling water and bring water to boil again. Cook Broccoli till it is cooked. But at the same time still tender. Try Broccoli with a fork. Do not overcook. Cooking time is about 3 minutes. The color of Broccoli has to be green not yellowish.

 = 5. Drain the water from the Broccoli.

 = 6. Into the same cooking pot add Olive oil and Garlic, then Broccoli. Everything is added almost one after other.

 = 7. Mix it at the same time. Cook for 3 seconds, literally count 1-2-3. Done.

Before serving you can salt to taste if you fill that is not salty enough. I like to use "Herbamare" salt by A.Vogel, as it gives more flavor to any recipe and less salt per se.    

Enjoy:)

Know your Food as Medicine - Nasturtium

"Plant enough nasturtium seeds to satisfy both your desire to look at the beauty of the flowers and your desire to keep in good health"- Maurice Messegue, French herbalist and healer.

 Tropaeolum majus - Nasturtium /common name/ or "Indian Cress", from Tropaeolaceae family - beautiful, climbing annual herb with round leaves and bright red, orange, yellow, apricot alike fragrant flowers with there long spurs.
Nasturtium likes a sunny or light shaded area. It grows well in a pot for whole summer. It is a lovely vibrant and fragrant ornament to any garden or balconies.
~Native to Peru, Nasturtium was described for the first time in the sixteen century and was called the "blood flower of Peru". In the late 1700's, the great Swedish botanist Carolus Linnaeus gave this herb its Latin name, that is universally recognized and helped to distinguish our Nasturtium from Watercress (Nasturtium officinalle in latin from Cruciferae family).
Nasturtium was very popular during Victorian times for its flowers and leaves and used for food and for flower arrangements.
~All parts of Nasturtium - flowers, leaves, seeds- are edible, nutritional with a very delicate peppery  flavor.
Flowers- attractive garnish for salads and pureed vegetables. They are ideal for stuffing with cheese and serve as an appetizer. :) Do not forget about Nasturtium Butter Recipe either.

 Leaves-  great for soups and combines well with many foods, as beans, cabbage, sorrel, tomatoes, cheese, chives, cucumbers, omelets, cold cream soups. Can be used instead of grape leaves for grape-leaf recipes.

 Seedpods- preserved in vinegar taste better than capers. Pick seedpods when they are green and plump not yellowish. Place in a jar. Cover with wine vinegar and let them soak for a day. Then drain seedpods and vinegar into some other clean jar, cover and store up to 6 months in a cool place.

 Besides of all above edible measurements, Nasturtium is a wonderful medicinal herb.
~For centuries Nasturtium, all parts-flowers, leaves, seeds, was used as the herb to ward off infection (Andean/Peru/ herbal medicine).  It is one of the nature's Antibiotics, but the constituents responsible for this wonderful quality are still unknown.
~However, what is known so far that Nasturtium is being very high in vitamin C. Also the plant contains glucocyanates, spilanthol, an enzyme-myrosin and oxalic acid.
~~Leaves,Flowers-> Infusion-> can be used to increase resistance to  bacterial infections. It is good for nasal and bronchial congestion to reduce mucus formation. It is a great expectorant.
~~Flowers, Leaves -> Infusion is good antiseptic wash to use externally.
~~Seeds /ground/ have strongly laxative properties.

"The road to your health goes through your kitchen not through the drug store"- timeless words of my lovely mom.

Edible Flowers - Nasturtium Butter

Nasturtium blossoms in radiant very cheerful shades of orange, yellow, red, apricot like colors are delicious in salads and spreads.

 They make an attractive garnish for soups, pureed vegetables and hors d'oeuvres (a small portion of food before the main course).

  Nasturtium Butter
You need
= 30 Nasturtium Flowers. Pick the flowers when fully open but still fresh.
= 300-350g of organic butter should be at room temperature

 =1. Cut and Check the Flowers for any living creatures, like flee beetles or aphids, and remove them
=2. Wash and pat the Flowers with paper towel.

  =3. Soften the butter with spatula

  =4. Cut coarsely Nasturtium Flowers

  =5. Mix the Flowers and butter with spatula

 =6. Take plastic wrap and place Nasturtium butter on the plastic

   =7. Shape a log and Cut on smaller pieces

  =8. Wrap each piece with plastic

  = 9. Roll them like a candy and store in the fridge.

  Nasturtium Butter is a great addition to your table for any dinner.
 I like to use it during winter time. It looks festive and colorful. When you cut Nasturtium Butter, the flowers are like a little confetti, Summer drops inside of the butter. Enjoy:) 

 

Edible Flowers - Zucchini

Zucchini (Courgette or Summer Squash) Flowers are really a summer delicacy. They can be stuffed or just deep-fried, added to soups or eggs dishes. 

                    Here is a very simple and delicious recipe                    

Deep-fry Zucchini Flowers.

 You need

3 eggs
34 Zucchini Flowers
1/3 cup of whole wheat flour
Salt to taste
Olive oil for frying
Water to make a dough

==Dough to prepare
1. Beat 3 eggs into a bowl, add a pinch of salt, mix it well with a fork

 2. Add 1/3 cup of water and mix it well

3. Add flour, mix it well

 The consistency of the dough is supposed to be a thick liquid type.

  ==Prepare a Flower==

1. Take off the flower’s middle part - pistil and sepal

 2. Wash flowers one by one and pat them slightly with paper towel

                      ==Frying==
 1. Add Olive oil into the heated frying pan
 2. Dip the flower into the dough and fry until golden brown

 == If the consistency of the dough becomes too thick, add a little bit of more water and mix it well

3. It takes seconds for the flowers to be ready. Do not burn them. 

 4. When ready, put the flowers on the plate with a towel paper to take an access of olive oil.

 5. Replace on the serving dish.

 Bon appetite 