What's Cooking Today??

I would make a base of fresh breadcrumbs/cooked rice, caramelized sliced onions, seasoning, herbs, lardons/rashers of bacon, sausage meat, melted butter, plus any other savoury delights you may have in your store cupboard. Grated cheese, tomato puree, prawns/shrimps, asparagus, mushrooms etc.
Good luck! Enjoy.

 

The stuffing needs to be fine and smooth to go in without tearing the flowers @Goldenlily26 .

There's also this recipe which I may well try - Penne with courgette flowers recipe

 

Thank you all. Will as always adapt and make the most of what I have. First time so maybe it will all go wrong but you never know. Here's to Saturday.

 

I didn't intend to suggest you used all of my suggestions at the same time. Pick and mix what you have in the cupboard/garden. I missed the word "flowers".
For a fine smooth filling using an egg yolk as binder, beaten cream cheese, lemon juice, fresh bread crumbs, smooth pate, finely chopped tomato flesh, seasoning etc might make something tasty.

 

Cucumbers are in brine.

It felt a bit of an overkill to carefully sterilise the jars just to leave them open in the cupboard for a week No, that's not dirt around them, it's dill.

The theory is that Lactobacillus will now start fermenting the cukes and in a week the jars will be closed and moved into the fridge. The saline solution is about 15% and the bags and cups are there to keep the fermenting stuff under the surface.



Years ago I shared a room in a house with ancient apple trees and we borrowed my flatmate's mother's juicer to make apple juice. Lovely, but we didn't realise that the juice will ferment in the cupboard until one night when all the bottles exploded in a very spectacular manner

Being quite young, we didn't realise we had inadvertedly made drinkable alcohol

 

It's just brine, blackcurrant leaves, dill and garlic plus a bit of shallot rings. Nothing acidic, the fermentation is (hopefully) doing the job.

My grandfather used to make these also comercially, and they always had huge jars in the basement where cukes were fished out as needed.

Mine are a bit of a sacrelege as I had to slice the biggest ones, and totally forgot to grow dill this year so it's from Tesco- fingers crossed we'll get something half decent. Salty cucumbers are the one thing not even Polish supermarkets sell over here.

 

My grandfather and his brother ran a business after the war, selling home made salty cucumbers and sauerkraut.

Unfortunately their grasp of Helsinki slang wasn't great so they called their cabbage and cucumber business "head and throat".

The business didn't thrive.

 

So the pumpkin/squash flowers. Well.....I didn't have the ingredients that so many recipes said so as always I did my own.
Instead of rice I used noodles finely cut. Then added capers and truffle pesto (yes odd that I would have that in the larder but I did).
Collected the flowers in the morning, cut off the stamens and carefully washed them in cold water water and then dried them on paper towels.
Put the mixture inside, folded over the petals and placed them in a dish with some oil from the remains of olives/chillies/garlic pot.
Being the first time that I have done this we were all delighted with the outcome and all eaten with the meal.

 

I'm using my Slow Cooker for the first time cooking Chicken, It's been
on for 5.30 hours, not sure when it will be ready. I told my daughter
dinner will be ready between 3 pm and 10 pm

 

Whole or jointed @john558?

https://www.bbcgoodfood.com/search?q=slow+cooker+chicken

 

It's a joint. Just checked it is tender, so dinner soon.
Thanks for the link.

 

Good @john558 . Bon appétit!

We're having roast belly pork which I dry rubbed with Chinese 5 spice a couple of hours ago and it's just gone in the oven with the skin salted and the whole piece on a bed of halved young onions and some chicken stock which will help steam the skin so I get a good crackle at the end. Dinner at 8ish. Too hot to eat earlier.