AUTUMN HARVEST

STUFFED ZUCHINI FLOWERS

12 zucchini flowers
Olive oil

Filling:
240 gms ricotta cheese
1 tablespoon parsley (chopped)
1 egg (beaten)
5 tablespoons grated Parmesan cheese
1 clove of garlic
Salt/pepper

Clean the zucchini flowers carefully, gently wash and pat dry the outside, remove the stamen of the flower and make sure there are no insects inside.

Prepare the filling by mixing together all the ingredients. Fill the centre of the flowers with spoonfuls of this mixture.

Place stuffed zucchini flowers on a lightly oiled oven-proof dish. Bake them for about 15 minutes.

FRESH RAW PASTA SAUCE

6-8 large tomatoes

2 cloves garlic, crushed

Handful fresh basil

Salt and pepper

Chop tomatoes finely, stir in garlic and basil, add in a sprinkle of salt and dress with olive oil. Sit for around 1-2 hours, toss through pasta, or onto of vegetables. mmmmm

ORGANIC EMPIRE, organic home delivery melbourne, local organic foods