Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

How to make fried stuffed zucchini flowers

by Jeanne Horak on August 30, 2013 22 Comments in Starters & light meals, Vegetarian

ZucchiniFlowersTitle © J Horak-Druiff 2013

 

There is a wonderful anecdote that I came across recently that purports to date back to the days of British colonial rule in India.  The British government had become concerned about the number of venomous cobras at large in the city of Delhi and decided to combat the problem by offering citizens a bounty for every dead cobra that they handed in.  At first, their plan seemed to work as people brought in dead snakes and reports of snakebites dropped.  But, human nature being what it is, entrepreneurial locals soon realised that if they bred cobras, they could kill them, hand them in and generate a steady stream of bounty income for themselves and their families.  When the government realised what was going on, they immediately ended the bounty programme, leading the breeders to set their newly-worthless snakes free and thereby actually exacerbating the wild cobra problem.

Ah – the law of unintended consequences, which teaches us that the real-world consequences of actions you take may be very different from the intended consequences that seemed so logical and obvious. For example, IT departments encouraging people to devise strong passwords full of punctuation and capitals has led to more people writing them down to remembering them, thus totally cancelling out all the benefits of a strong password.  Or Nick finally, after four years of waiting, obtaining an allotment and me having visions of his bringing home baskets of fresh vegetables and berries and herbs… and instead, he brings home a kitten.

 

ZucchiniFlowersRaw © J Horak-Druiff 2013

 

Another of the unintended consequences of the allotment is all the by-products of our intended crops.  We initially grew radishes only for their roots, to add peppery notes to salads.  However, it turns out that you can sautée the greens as well in a little garlic butter, and serve the glazed radishes whole on top of them.  And while the beetroots we have grown have been as delicious as expected, the surprise was how tasty the beet greens (usually long gone by the time a beetroot reaches the local supermarket) are when cooked like spinach (and how much prettier with their red leaf ribs!). And then, of course, there was the unintended consequence of the zucchini tsunami.  “Plant no more than two plants” said Nick’s allotment-holder friend. “Nonsense”, said Nick, “we love zucchini!”.  Clearly he had not read the brochure about how much each zucchini plant can produce in a season (something ridiculous like 50), and planted ten plants.  So to control the insane deluge of increasingly hefty zucchini, I have taken to nipping the problem in the bud, so to speak, and cooking the flowers before the fruit can swell to the size of a baseball bat and frighten everybody.

 

ZucchiniFlowers1 © J Horak-Druiff 2013

 

Deep-fried zucchini flowers is one of those dishes that you don’t expect to eat outside of a restaurant.  The first time I had them was at the Salt Yard a number of years ago and I have been hooked ever since. But they are not something I ever thought I would make in my own kitchen.  For a start, there is the difficulty in getting hold of them – they have a shelf life measured in hours rather than days, so unless you have your own plants, they are a rarity.  Then there is the faff factor which, I admit, is high particularly if you have not done them before.  But in all honesty, there is nothing technically difficult about it – just leave yourself ample time to make these.   You can pick the entire baby zucchini together with its flower, or you can do as I did and twist the flower off the end of the fruit.  They are best picked on the day that they close – still fresh and unblemished but the right shape to hold some filling.

 

ZucchiniFlowers2 © J Horak-Druiff 2013

 

The end result is nothing short of sublime: crunchy, creamy, salt, sweet and pretty, and it matched rather nicely with a bottle of 2007 Les Vignerons du Pallet Muscadet Sèvre et Maine Jubilation Le Pallet which I picked up on my recent trip to the Muscadet region. Les Vignerons du Pallet are a collection of nine growers who work together to produce and market their wines and all fall within one of the three newly-designated Muscadet crus communaux.  But if you are expecting a bone dry, pale, minerally glass to match with your oysters, this is not it.  One of the most surprising things I discovered in Muscadet is that although we tend to view them as young drinking wines, the wines actually age spectacularly well on the lees.  This particular wine announces its unusual nature as soon as the first drops are poured into the glass, all buttery, rich lemon yellow. The nose is heady and filled with mirabelle plums, lemon marmalade and peppery notes, together with buttery notes of oak.  The palate is fresh and fruity, but enhanced by a smooth, buttery richness and a minerally complexity – beautifully balanced and far more similar to a Vouvray than what I’ve always expected of a Muscadet. Its richness proved to be a great foil for the creamy filling in the flowers – a very happy consequence indeed – intended or not!

 

JubilationLePallet1 © J Horak-Druiff 2013

 

JubilationLePallet2 © J Horak-Druiff 2013

 

For more zucchini blossom inspiration, how about these:

  • Nami-Nami made zucchini blossom frittata
  • My French Kitchen made stuffed courgette flowers
  • Jenn Cuisine made fried zucchini blossoms

 

 

 

5.0 from 1 reviews
Deep-fried stuffed zucchini flowers
 
Print
Prep time
20 mins
Cook time
2 mins
Total time
22 mins
 
If you can get your hands on zucchini blossoms, do not miss out on the opportunity to make this recipe - it's a bit fiddly but not difficult and the rewards in terms of taste are huge.
Author: Jeanne Horak-Druiff
Recipe type: Appetiser
Cuisine: Italian
Serves: 2
Ingredients
  • 4 zucchini flowers
  • 100g Philadelphia cream cheese
  • 100g feta, crumbled
  • pinch of thyme leaves
  • ½ a cup plain flour
  • ½ a cup sparkling water (or prosecco!)
  • ¼ tsp salt
  • cooking oil (I used sunflower)
  • runny honey
Instructions
  1. Rinse the flowers very gently under running water (do not soak!) to remove dirt and bugs. Gently dry with paper towels. Using tweezers, gently remove the stamens and pistil (the bits with the pollen inside the base of the flower).
  2. Mix the cream cheese, feta and thyme in a bowl. Carefully spoon the mixture into the flowers, dividing it equally and taking care not to tear the flowers if you can.
  3. Pour enough oil into the pot you are using for frying so that it is about 1.5 inches deep and heat. If you have a thermometer, the oil should reach 180C/350F. If you have no thermometer, this is the temperature at which a cube of bread will brown in about a minute.
  4. In the meantime, make the batter by mixing together the flour, sparkling water/wine and salt. Whisk well until it is smooth with no lumps.
  5. When the oil is ready, carefully dip/roll each stuffed flower until it is completely coated in batter, shake off the excess and lower carefully into the hot oil. Repeat until all the flowers are in the oil. Fry until the lower half of each flower has become crisp and golden (about 1 minute), then turn over and fry for another minute or so until the other side is also crisp and golden.
  6. Remove from the oil with a slotted spoon and drain the excess oil on kitchen towel.
  7. Drizzle with honey and serve hot with a glass of white wine.
Wordpress Recipe Plugin by EasyRecipe
3.2.1255

 

More deliciousness for you!

  • South African wines at the London International Wine FairSouth African wines at the London International Wine Fair
  • Saturday Snapshots #225Saturday Snapshots #225
  • Ronda Locatelli @ Atlantis The Palm, DubaiRonda Locatelli @ Atlantis The Palm, Dubai
  • Rooibos tea & dried fruit muesli crumble for IMBB#17Rooibos tea & dried fruit muesli crumble for IMBB#17

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #261
Saturday Snapshots #262 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Krista says

    August 30, 2013 at 10:21 am

    This is a dish I’ve only read and dreamed about, but never tasted. 🙂 My zucchini got blight last year and I had to tear every one out, so I didn’t plant one this year! Hopefully I’ll be able to track some of these beauties down anyway and make them. Lovely. 🙂

    Reply
    • Jeanne says

      October 21, 2013 at 4:34 pm

      Oh no! Didn’t realise zucchini got blight too? We had potato blight and tomato blight this year – luckily Nick took the potatoes up early before we went on holiday so they were find, but we lost some of our tomato crop 🙁 Hope you get to try these next year!

      Reply
  2. Andrew says

    August 30, 2013 at 2:07 pm

    love, love, love that final wine picture!

    Reply
    • Jeanne says

      October 21, 2013 at 4:33 pm

      Aaah, you are too kind, as always. I learnt from the best!

      Reply
  3. Charlie says

    August 30, 2013 at 5:23 pm

    I’m impressed twice over. First, at your magnificent crop of courgettes and second, at your masterful description of the heavenly-sounding wine.

    I adore deep fried courgette flowers and once tried making them. My big mistake was to omit the part of the recipe that says rinse carefully to ‘remove dirt and bugs’. Not my finest hour. But yours look exquisite and I love the idea of the honey drizzle at the end.

    Reply
    • Jeanne says

      October 21, 2013 at 4:33 pm

      Oh Charlie, you have no idea the magnitude of the crop… They just kept coming and coming! Have instructed Nick to plant fewer plants next year! And yes, I made very sure I did not have any extra insect protein in ours 😉 The honey makes the dish, as far as I am concerned.

      Reply
  4. Rosa says

    August 30, 2013 at 5:32 pm

    Those must taste really wonderful! That filling is very tasty.

    I’ve always wanted to make such a dish as I’ve never tasted zucchini flowers… Something to add to my to-do list.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      October 21, 2013 at 4:31 pm

      This was my first time too, Rosa! Was a bit intimidated as I never deep-fry anything but they turned out to be fiddly as opposed to difficult – do try them next summer!

      Reply
  5. Kit says

    September 1, 2013 at 8:12 pm

    Wow! I can’t remember when I last had these. Many years ago in Italy and I can’t even remember what the stuffing was then. But this looks and sounds so delicious. Can’t wait for our plants to get going and go mad once spring finally gets here!

    Reply
    • Jeanne says

      October 18, 2013 at 12:32 pm

      Aaah, so envious of your Spring just kicking off… Still, we have Jerusalem artichokes and Brussels sprouts to look forward to at the moment!

      Reply
  6. Deb in Indiana says

    September 2, 2013 at 1:52 am

    What lovely photos! My zucchini are winding down for the season — it was very hot and dry for a while, but I agree that fried blossoms are delicious.

    You might want to fix the title of your recipe block — there’s a typo.

    Reply
    • Jeanne says

      October 18, 2013 at 12:31 pm

      Thank you! I must say I was secretly relieved when our zucchini started winding down…! 😉 Can’t wait to do more blossoms next year! And thanks for spotting the typo – now fixed.

      Reply
  7. Denise says

    September 2, 2013 at 8:20 am

    One of my favorite dishes last year was the stuffed and fried zucchini flower dish at NOPI in London. These pretty flowers seem like a great way to recreate that sensation. Thanks Jeanne! Hope all is well, xoxo

    Reply
    • Jeanne says

      October 18, 2013 at 12:30 pm

      I know – I also had these for the first time in a restaurant (The Salt Yard) and they just blew me away. All is very well here! x

      Reply
  8. Jamie says

    September 2, 2013 at 1:50 pm

    Aha a Muscadet!!! Yay!

    I love this post, love the stories… couldn’t be more perfect. And Nick brought home the kitten?? LOL! I adore ADORE stuffed fried zucchini flowers but without an allotment we cannot get the flowers here. Sad, so sad. Yet another reason for me to visit Cooksister HQ!

    Reply
    • Jeanne says

      October 18, 2013 at 12:29 pm

      One of the biggest bonuses of the allotment has been the “by-products” – zucchini flowers for stuffing; beet greens for sautéeing; and radish tops for making pesto out of!

      Reply
  9. Deena says

    September 3, 2013 at 3:08 pm

    Simple, colourful, beautiful. I’ve done it without honey, defo better with x

    Reply
    • Jeanne says

      October 18, 2013 at 12:28 pm

      You are so right! Somehow that drizzle of honey is what brings the entire dish together.

      Reply
  10. Sylvie @ Gourmande in the Kitchen says

    September 26, 2013 at 3:32 am

    The password thing gets me every time, I can never remember the odd combinations that force us to use and have to reset it!

    Reply
    • Jeanne says

      October 18, 2013 at 12:27 pm

      I *loathe* having to remember multiple passwords… One of the scourges of modern life!

      Reply
  11. Emma says

    June 26, 2014 at 9:17 am

    Now these are something on my ‘to try’ cook list. One day, one day!

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara
How to sautée Brussels sprouts

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.