A to Z Challenge - N

N is for Nasturtium and Nectarines.

 Nasturtium Flower
Nasturtium isn't something I've cooked with very often but I do like to eat them. I'm guessing it would be difficult to impossible to find them pesticide-free in Dubai. They are slightly peppery and, of course, make any dish a bit special.
In digging around searching for recipes the coolest thing I came across was to use these flowers in Vietnamese style spring-rolls. Here's a recipe from this awesome  blog - The Gardner's Pantry
Of course Nasturtiums look and taste great on salads. They are also fun as a garnish for deviled eggs.


Nectarines
A nectarine is the same fruit as a peach just without the fuzz! I had no idea and now I have to find a new 'P' fruit. For delicious nectarine cornmeal muffins that make a great breakfast:

1 cup all-purpose flour
1/2 cup sugar
1 cup medium cornmeal
1 tsp baking powder

1/2 teaspoons salt
11/2 cups buttermilk or laban (for you Middle-Easterners)
1 stick unsalted butter, melted and cooled 

2 eggs

2 or 3 ripe nectarines, pitted & cut into halves (this works well with any fresh stone fruit- apricot, plum etc.) Butter and flour muffin tins. Preheat oven to 350, in a bowl, combine ingredients except nectarines. Blend until well mixed, but not completely uniform (should look like pancake batter). Fill muffin tins about 1/3 full. Pop a nectarine 1/2 into each tin, cover with batter. Sprinkle with crystal sugar. Bake for 25-30 minutes. Let cool before eating, the fruit will be HOT!