Pumpkin Flowers stuffed with Quinoa and Mushrooms dipped in Batter and fried.

Pumpkin flowers are a seasonal produce, so you can do this recipe when the Pumpkin plants are in full bloom.
You can simply dip the flowers in a batter, made from flour and corn-starch or you can stuff the flowers with whatever you like, could be simply Rikotta or other soft cheese or mix you fancy. In my case I used Red Quinoa Spring Onion and mushrooms!

Ingredients:
Pumpkin Flowers
Cornflour
Guido’s Spice Corner Kofta
Salt
Organic Soya Milk
 
For the filling:
Red Quinoa
Salt
Guido’s Spice Corner Tagine Moroccan Spice mix
Mushrooms
Spring Onion

Method:
Prepare and cook the Quinoa or whatever you would like to fill your flowers, such as Rice, or Bulgar, or Millet.  Saute the onions until golden and flavorsome, add the mushrooms, the Tagine Maroccon Spice mix and the Quinoa.  If the mix is very loose, you can thicken it with some flour.