Double daylilies

Ingredients for 4 servings:

• 8 flowers (daylily flowers, unsprayed)
• 3 mushrooms, approx. 7 cm diameter
• 1 tsp olive oil
• 2 shallots
• 0.33 chili pepper(s)
• 1 pinch of cumin powder
• Salt and pepper, freshly ground
• 1 tbsp flat-leaf parsley, chopped
• 1 tbsp olive oil
• breadcrumbs
• Olive oil for the pan
• 1 tbsp butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a different summer starter

Note: Daylilies bloom from May to August. Cut the stamens out of the flowers. Peel the shallots, clean the mushrooms, deseed the chili pepper, and finely dice everything. Brush a non-stick pan with olive oil. Gently sauté the shallots and chili cubes over low heat. The shallots and chili cubes should not cook too much, but should soften slightly. Place all ingredients in a mixing bowl. Add olive oil and blend with an immersion blender until smooth. Add the parsley. Then mix in enough breadcrumbs to ensure the mixture is no longer too moist to fill the flowers. Season to taste with salt, pepper, and cumin. Carefully fill the flowers with the filling using a teaspoon, pressing the petals down around the filling. Heat the butter in the non-stick pan and gently fry the flowers all over over medium-low heat. Serve the flowers hot.