Ingredients
Squash Blossoms
1 garlic clove 10-12 basil leaves 2 cup whipped cream 2 eggs Salt and pepper 2 squash (450–500 g)
Directions 1. Preheat oven to 350° F/175° C. Place Silicone Muffin Form on a baking sheet, and set aside. 2. Chop garlic and basil leaves in SuperSonic Chopper Compact. 3. Pour the whipped cream, eggs, salt and pepper and the contents of the SuperSonic Chopper Compact into Quick Shake Container and shake. 4. Cut the squash into slices lengthwise using the Click Series Vegetable Peeler and place the squash slices in the molds to form a flower. 5. Shake the egg mixture then distribute it evenly over the squash slices. 6. Bake in the oven for about 25-30 minutes. 7. Allow the squash flowers to cool for 10 minutes before removing them from the Silicone Muffin Form. 30
