Grow Local, Cook Local, Eat Local with Minestra Supper Club on Sunday

Tooting Foodival celebrates growing food locally. It's also celebrates what we do with that produce together - how we share in cooking seasonal produce with very low food miles, and enjoying every delicious mouthful together as a community.

Transition Town Tooting is delighted to be welcoming Minestra back to Tooting Foodival this year. Run by Elisabetta and Riccardo, Minestra truly embraces the idea of growing, cooking and eating local.

Minestra will be harvesting produce from their allotment plot and receiving donations from other plot holders at Tamworth Farm in Tooting on Saturday. They'll be giving a cooking demonstration using that produce on Sunday afternoon at Mushkil Aasaan (222 Upper Tooting Road) from 5pm - 6pm. We'll share the recipe with you on Sunday at the event!

Come along to see what Minestra will cook.  Of course, we'll eat a little together too, before we find out who has won Top Tooting Cook at 6.15pm (also at Mushkil Aasaan) and then all head to Soup Disco at 7pm at Tooting Market!

Elisabetta has been kind enough to share a recipe here. So if you're thinking about entering Top Tooting Cook, maybe this will inspire you!  If you'd like to try Minestra's food, come along on Sunday. Like them on Facebook or follow them on Twitter to find out more about the supper club and cooking classes they run.  Next supper club is on 15th October.

Courgette and Pumpkin Flower Fritters

Ingredients

To make about 15 fritters you need:

• 15 courgette or pumpkin flowers
• 80/100g of plain flour
• 1 egg
• Cold sparkling water
• Peanut oil or sunflower oil for frying

Method

Mix the egg and the flour, and then add enough sparkling cold water to make a thick batter (so it is the same consistency as pancake batter). Add a pinch of salt. Let it to rest for half an hour covered.

Meanwhile prepare the flowers by removing the green part attached to the stem, including the pistil.  Don’t wash them if possible but shake them of any dirt.

Bring the oil to frying temperature in a large, deep frying pan. Dip the flowers, one at the time, into the batter and fry for 2 min or until gold, turning them several times.  Gently remove them with a slotted spoon and let them drain on kitchen paper.  Serve them hot.

Share your recipes

Maybe you have a delicious recipe to share.  If you'd like to share a recipe or picture of something you've cooked using seasonal fruit, vegetables and herbs, post it to our Facebook page or tweet us @TTTooting. You'll be sharing it with over 1,000 people locally!

 

Or enter Top Tooting Cook!  Judges and prizes have just been announced - take a look at the Top Tooting Cook page for all the details.