I seem to be hung up on the eff word. No, not THAT eff word! I’m talking about my last post and these words: Fiesta Friday, Forager’s Frittata, Forager’s French Toast, Farfalle Fungi… I thought about that last one, but decided against it. It was stretching it and getting predictable.
I’d bet Prudy@butter, basil and breadcrumbs and Indira@I’ll Cook, You Wash can think of something more creative, witty, fun & fresh (more effs). These two gals just happen to be that, by the way. Creative, witty, fun & fresh. Not THAT kind of fresh! The good kind, as in innovative and original kind of fresh. Like Fresh Prince, Doug E. Fresh, Freshly Pressed…
They’re also your co-hosts for this week’s fiesta. Watch out for these two. They might actually encourage rowdiness. I’m sticking around for this round. Someone has to chaperone the guests and co-hosts alike. Lol, just kidding! I trust them with my life! I’ll be in and out. I have a garden that’s waking up, you know. And it needs its gardener, even if she’s the novice kind.
Now can I please be predictable one more time? I’m bringing you Forager’s Fritters for Fiesta Friday.
1 cup field/crow garlic bulbs and leaves (use only the tender inner shoots), chopped
1 cup mixed edible weeds (curly docks, sheep’s sorrel-this has a wonderful tangy flavor, chickweed), chopped
1 jalapeño (optional), seeded and thinly sliced
2 tbsp chopped cilantro or parsley
1/2 tsp cumin powder
1/2 tsp paprika
1/4 tsp turmeric powder
Salt & pepper
1/2 cup besan flour
1/4 cup rice flour
1/4 cup water
1. Mix all the ingredients together. It’ll make a stiff, dry “batter”. You just want everything to bind together so it doesn’t fall apart as it fries.
2. Drop by the spoonfuls into hot oil and fry until golden brown and crunchy.
3. Drain on paper towels. Served with chutney, raita, or Sriracha sauce.
Features from Fiesta Friday #12, meanwhile, are all simply superb. Thank you to Ngan@Ngan Made It and Nancy@Feasting With Friends for helping to select them. What a fantastic job they did as co-hosts and features selectors. Applause, applause, please!
Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) from Julianna@Foodie On Board. This is one of those things that sounds incredible and looks incredible. And if you’ve been lucky enough to have eaten this, you would know that B’Stilla tastes as incredible as it sounds and looks. Julianna, we have just one word for you. Bravo! This kills!
Venison and duck egg ‘scotch’ eggs from Mr Fitz@Cooking with Mr. Fitz. Gotta have eggs for Easter, just gotta. So you might as well go all out with Scotch eggs, and not just any Scotch eggs. Duck Scotch Venison Eggs! Only our resident meat-lover can think of such a thing. And is there anybody else who can give their recipes as charming as our Mr Fitz? None, I can assure you.
Bunny in the Hole Cupcakes from Erika@Tea with Erika. As Ngan said aptly, “These are too precious to pass up. They are cheerful, fun, and so holiday-appropriate.” More importantly, they made Ngan’s hubby giggle when she showed them to him. The bunny’s butt did it for him. So adorable, Erika, just adorable!
Grilled Cheese & Kismet from Indira@I’ll Cook You Wash. If Erika made Ngan’s hubby giggle, Indira made my hubby drool. He demanded a grilled-cheese night immediately after I showed him the post. Can’t blame him, really. Just look at all the different varieties of grilled cheese. There’s bound to be a variety you like. Grilled-cheese night might just be the very thing I’m having for my own family’s Fiesta Friday.
Fiesta Friday #13 is now open. Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.