Table of contents:
- Summer flower salad
- Elderberry flowers in batter
- Flower sauce
- Gourmet country dessert with rose and geranium flowers
- Oil with nasturtium
- Flower jelly
- Candied violet flowers and rose petals
- Seasonings with flowers
- Lavender vinegar with honey
- Flower vinegar
- Rosemary balsamic vinegar with quince
- Summer vinegar with fresh strawberries
- Flower salt
- Variegated salad dressing
Starting from May, the first flowering plants can already be seen on the site, and from June almost everything begins to bloom. Some ornamental plants replace others, and such as calendula or nasturtium, delight until late autumn. It is now very popular to use flowers from both home and wild plants in the preparation of a wide variety of dishes - from salad to dessert. So let's try to implement this idea with the means available on the site. Surprise for friends and family is simply guaranteed. I would like to say right away that some of the recipes are reminiscent of "ax soup", where the tool was only an excuse for making soup, but in some recipes, flowers are the basis. So let's start with the salad. I would call it "Everything that blooms."
Summer flower salad
1 PC. head salad, 2 chervil umbrellas with flowers, 1 mint shoot with flowers, 1 umbrella of blooming dill, 1 tablespoon of chives, chopped
1 cucumber, 1 tbsp. a spoonful of wine vinegar
1 tbsp. a spoonful of balsamic vinegar, salt with herbs, horseradish and mustard on the tip of a knife, 5 tbsp. tablespoons of olive oil.
For decoration - flowers of nasturtium, clover, rose petals, primrose (evening primrose), violet, etc.
Elderberry flowers in batter
12 inflorescences of black elderberry,
3 large eggs, 3 tablespoons of powdered sugar
4 tablespoons of flour, preferably spelled (it is in vogue now, although quite expensive), see spelled and spelled - to strengthen the immune system.
juice of 1 orange, 0.2 l of dry white wine, ½ liter of rapeseed oil.
Wash the inflorescences carefully in cold water.
Beat the eggs with the icing sugar and carefully add the flour, orange juice and wine until a viscous, batter is obtained. If it is too liquid, then you can add another spoonful of flour.
Dip the inflorescences in the dough and fry in oil until golden brown. After that, get wet on a napkin from excess fat.
Place on a plate and serve with powdered sugar.
Ideally combined with fruit salads.
This is a fantasy modified recipe for a regular sauce, which has added calendula petals, nasturtium flowers, or garlic or chives.
2 cups of flowers, 25 g pine nuts
juice of 1 lemon, 30 g parmesan, 50 ml rapeseed oil.
Mix everything and beat in a blender, but without making it puree. The question arises why not olive oil was taken. Very simple! It has its own intense flavor that overpowers the personality of the flowers.
Serve the sauce with freshly boiled spaghetti combined with garganzola and tomatoes.
Gourmet country dessert with rose and geranium flowers
You should immediately pay attention to the fact that pelargonium should be from pleasantly smelling ones, and those are now in great fashion. See Fragrant and Healthy Pelargoniums.
We will need:
5 bags of fruit tea or 4-5 inflorescences of black elderberry, 40 ml of milk, a little vanillin,
45 g sugar
250 g rice
a pinch of salt, as well as raspberries, strawberries, blueberries, blueberries, blackberries, well, in general - whatever is at hand or ripe in the garden.
Brew 5 bags of fruit tea in 300 ml of boiling water, leave for 15 minutes, remove the bags, add milk, sugar and vanillin. When brewing elderberry inflorescences, after straining, you can add a spoonful of honey and a whisper of cinnamon.
Boil the pre-washed rice well in this mixture, adding a little salt. And leave in a saucepan with a closed lid to cool for 45 minutes.
Sort the berries, beat them with a blender in mashed potatoes and add to rice.
Place the puree in bowls and garnish with berries and petals, and top with fruit syrup.
Oil with nasturtium
1/2 cup nasturtium flowers
250 g softened butter, salt with spices to taste, 6 fresh nasturtium leaves.
Put the flowers in salt water for a few minutes. This will help remove unwanted guests - ants and other animals.
Beat the softened butter in a blender, add finely chopped leaves and salt, continuing to beat. After that, add finely chopped flowers, mix thoroughly and put in a vase or jar. Refrigerate until hardened. The oil is suitable both for spreading on bread and for dressing pasta.
1800 g apples, peeled and minced
some water, juice of one lemon, gelling sugar (2: 1), 30 g fresh flowers.
Boil crushed apples until softened and let it brew. Then strain gently. Mix the resulting apple juice with lemon juice and gelling sugar, cook until dissolved. Then add flowers and pour into jars.
For a mixture of flowers, you can offer the following options: clary sage and black elderberry, thyme or thyme and lemon balm flowers, lavender and violet flowers. This jelly works well with red meat or sandwiches.
And for a snack I want to offer a Viennese recipe:
Candied violet flowers and rose petals
1 egg white and flowers of your choice, 20 rose petals, 40 fresh violet flowers, 100 g icing sugar.
Beat the egg white until stiff. Using a pastry brush, cover the flowers with a thick layer of foam and sprinkle gently with powdered sugar.
Dry on a sheet covered with baking paper for 3-4 days, until they are firm. It is recommended to store them by interleaving the layers with pastry paper.
Seasonings with flowers
As a rule, the flowers of plants have not only a bright attractive color, but also a varied aroma. And it's natural to think of flowers as a seasoning ingredient.
Lavender vinegar with honey
15 lavender inflorescences with still closed flowers, 5 basil leaves, 5 sprigs of tarragon, 1 tbsp. a spoonful of fresh flower honey, 10 g raisins
½ l dark balsamic vinegar, ½ liter dark wine vinegar.
Heat the listed herbs, honey and raisins with vinegar to a boil and cool under a lid. Strain, bottle and put to decorate the lavender blossoms. Leave the filled bottles sealed for 3-4 weeks, after which the vinegar will acquire its final color and aroma. It is used for dressing salads.
Take 20 g of inflorescences of thyme, marjoram and oregano, 2 orange slices with peel,
juice of one lime, 100 ml vinegar (25%), 300 ml of dry white wine, 100 ml of water.
Wash the herbs and pat dry with a paper towel. Place herbs in a dark glass vessel and fill them with all the liquids listed above. Put on a sunny windowsill for 10 days, shaking occasionally. Make sure all herbs are covered in liquid.
After that, strain and bottle into dark glass bottles. When using, it is also better to take containers made of dark glass.
Rosemary balsamic vinegar with quince
3 tablespoons rosemary flowers
4 sprigs of rosemary, 1 lavender inflorescence, 1 quince, cut into small pieces
1 liter dark or light balsamic vinegar
Put all the ingredients in a dark glass bottle, cork well and place in a warm place for 6 weeks.
When ready, strain and pour into 250 ml bottles.
This delicious vinegar is suitable not only for salads, but also for various Italian dishes from vegetables and especially from tomatoes.
Summer vinegar with fresh strawberries
10 sprigs of lemon balm, 100 g of fresh garden strawberries, 3 pink buds, 2 inflorescences of black elderberry, 3 tbsp. spoons of reed flowers of sunflower, ½ tablespoon of calendula reed flowers, ¾ l white wine vinegar, 1 tbsp. spoon of flower honey.
Put the herbs and flowers in a bottle, pour over the wine vinegar, add strawberries and honey, cut into pieces.
Insist for about 3 weeks. Then strain and pour into beautiful bottles. In addition to its wonderful taste, this vinegar can also be a wonderful gift.
Another recipe -
Why is salt used for the herbal mixture? Because it retains aromas remarkably. If you keep the aromatic raw materials just like that, then they evaporate much faster. All ingredients are taken dry!
1 tbsp. a spoonful of sage flowers
1 tbsp. a spoonful of rose petals, 1 tbsp. spoon of mullein flowers, 1 tbsp. a spoonful of lemon balm leaves, 1 tbsp. a spoonful of rosemary, 1 tbsp. spoon of marjoram, on the tip of a chili powder
1 tbsp. a spoonful of borage flowers, 80 g of coarse sea salt.
For fans of garlic, it is recommended to add 1 tablespoon of dried wild garlic leaves.
Grind the herbs in a mixer or in a coffee grinder, but not completely into a powder. Then add salt and grind again in a mixer.
Variegated salad dressing
This mixture will not only give a unique aroma, but also bright colors even the most dull dishes.
3 g dried parsley leaves, 5 g oregano leaves
5 g of wild garlic leaves, 3 g of dried reed sunflower flowers, 2 g marigold petals, 2 g rose petals, 2 g dried mallow flowers, 2 g dried oregano flowers.
All ingredients are gently mixed and ground in a hand mill or hand coffee grinder. Store this mixture in dark glass vessels or in opaque, well-sealed containers.
This mixture is suitable for making soups, vegetable dishes, scrambled eggs, omelet.
See also Chicken with Lavender and Thyme.
Omelet with chives flowers
Late summer salad with nasturtiums, Rose petal punch.