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How To Use Edible Flowers

A Handy Gu ide to Edible Flowers ohetos DAISY Found everywhere on the planet, in some form, apart from in Antarctica. Daisy leaves are closely related to artichokes and are packed with vitamin C - they taste great in a salad! FLAVOUR A distinct peppery taste HOW TO USE THEM Daisy Lollipops Daisies 2 cups of sugar 2/3 cup of water 1/8 tsp cream of tartar 2 to 3 drops flavoring oil Combine the sugar and cream of tartar with the water, stir until dissolved. Boil until it reaches 145°C (~290 F) then remove from heat and add flavouring. Pour into candy molds and place a daisy on each lollipop. Pour a little more sugar mix over each daisy. Leave to cool, then enjoy! ROSE All types of roses are edible but be sure to take off the white part of the petal - it's bitter! Roses are used predominantly in Middle Eastern and North African food in the form of petals, syrup's and flavored water that is used for baking and cooking. FLAVOUR Sweet and fragrant, much like a subtle version of the smell HOW TO USE THEM Candied Rose Petals 2 large roses 1 egg white 1 tsp water 1 cup of sugar Remove the petals carefully and lay on a parchment-lined baking sheet. Add the water to the egg white, whisk well. Brush the petals lightly with the egg wash and sprinkle with sugar immediately. Allow the rose petals to dry for 24 hours. The petals will harden and can be used for up to 3 weeks. Delightful! VIOLET Using violets for culinary purposes has been fashionable since the Tudors decided they wanted colorful 'salletes' and added violets, primroses and cowslips to their bland green dishes. The Elizabethans and Victorians used them for their desserts and paired them with lemon, as well as using the flowers to sprinkle as a garnish. FLAVOUR Everyone has tasted a parma- violet, they taste like this but more subtle HOW TO USE THEM Violet Cupcakes For the cupcakes 80g (3oz) unsalted butter, softened 280g (10oz) caster sugar 240g (8% oz) plain flour 1 tbsp baking powder % tsp salt % tsp violet essence 240ml (8 ½ fl oz) whole milk For the frosting 500g (1lb 2oz) icing sugar 160g (5 ½ oz) unsalted butter, softened 2 drops violet essence 50ml (1 % fl oz) whole milk 2-3 drops purple food colouring (optionalD Candied violet petals, to decorate 1 or 2 x 12-hole deep muffin tins 2 large eggs Whisk the butter, sugar, flour, baking powder and salt together slowly until the consistency is that of fine breadcrumbs. Mix the violet essence with the milk in a jug, then add the eggs and whisk together by hand. Combine three quarters of the mixture with the dry ingredients. Mix slowly until smooth and thick. Add the remaining milk mixture and keep mixing until the batter is smooth again. Fill each case by two thirds and pop in the oven to bake for 18-20 minutes (190C/375F/Gas 5) or until well risen. To make the icing, slowly beat the icing sugar and butter until completely mixed in. Mix the violet essence with the milk and gradually pour this into the beaten icing sugar and butter. Add in the food colouring and then whisk until light and fluffy. Ice each cupcake with a palette knife and decorate with candied violet petals. NASTURTIUM These flowers are actually native to the jungles of Peru! A nasturtium is the official flower for a 40th wedding anniversary - so they'd make the perfect 40th Anniversary cake decoration! FLAVOUR Spicy and savoury like rocket or watercress. HOW TO USE THEM Stuffed Nasturtium Nasturtium flowers 1 (8 ounce) package cream cheese, softened 1 garlic clove, minced finely 12 tablespoon fresh chives 1 tablespoon chopped fresh lemon verbena Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use. Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. LILAC Some varieties of the lilac plant can survive temperatures of -60 degrees Celsius! They come from the same family as the olive tree, although we don't think that olives and lilac would taste too great together. FLAVOUR Sweet, perfumed and fragrant. Much like the smell. HOW TO USE THEM Lilac Blossom Almond Scones 1 cup 3 cups flour, all-purpose 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 12 tablespoons unsalted butter termilk, shaken well 1 teaspoon vanilla extract 1/2 cup toasted, chopped almonds 1 cup lilac flowers Combine and whisk the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small cubes and work the butter into the flour mixture, until pea-sized lumps of butter are present. Fold in the buttermilk, vanilla extract, almonds, and lilac blossoms then lightly knead the dough by hand. Lightly flour the ball of dough and flatten it out, by hand, into a 1/2 inch thick disk. Cut the dough into triangles and place onto a greased baking sheet. Lightly dust with raw sugar. Bake 12 to 16 minutes, until desired level of toastiness. DANDELION Dandelion leaves can be foraged from most countryside. Make sure you have permission to take them before you pick them though! The dandelion represents the 3 celestial bodies of the sun, moon and stars the yellow flower represents the sun, the puffball symbolize the moon and the seeds represent the stars. FLAVOUR Earthy and nutty, similar to radicchio with a bitter aftertaste. HOW TO USE THEM Dandelion Greens With a Kick! 1 teaspoon salt 1 pound dandelion greens, torn into 4-inch pieces 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon butter 1/2 onion, thinly sliced 1/4 teaspoon red pepper flakes 2 cloves garlic, minced salt and pepper to taste Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper. Serve. SOURCES thompson-morgan.com telegraph.co.uk garden.org homecooking.about.com allrecipes.com hollyandflora.com food.com marthastewart.com une-deuxsenses.blogspot.co.uk intimateweddings.com Flawer Card THINKING OF YOU www.flowercard.co.uk (3 (3

How To Use Edible Flowers

shared by BoomOnline on Dec 01
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The edible flower trend is as strong as it was when it first popped up on everyone’s Pinterest feeds a year or so ago. You can now buy edible flowers relatively easily and cheaply on several website...

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