COOKING WITH FLOWERS AND PÉTALOS
The flowers that are sold in the florists are not suitable for consumption, since to keep them fresh longer, toxic products are added to the water. Certain parts of the flower can give a bitter aroma. To avoid this, remove the stamens and pistils. Inside the fridge, the flowers are kept fresh for a whole week.
INGREDIENTS: 300 gr of pasta • Rosemary flowers • Calendula petals • 2 garlic • Sunflower seeds • 1 celery • Parmesan cheese • Oil • Salt.
PREPARATION: Cook the pasta and drain it. Cut the garlic and celery into small pieces. In a mortar, crush the garlic, celery and flowers: put two tablespoons of rosemary, two of marigold and two of sunflower. Add the oil and salt and mix well. Season the pasta with this sauce and sprinkle with cheese.
They are the ideal complement to accompany a floral infusion. And they are made with eyes closed! PREPARATION: Buy white chocolate - the flower stands out more than the dark black background - and melt it in the water bath. On a paraffin paper, pour melted chocolate islands: try not to touch them. On top of each of them, place a flower or a petal. Put them in the fridge. When they are very cold, separate them from the paper and serve.Lavender ice cream
INGREDIENTS: 50 gr of sugar • 2 egg whites • 2 dl of whipped cream • 1 dl of water • Lavender flower • 2 gr of purple food coloring.
PREPARATION: In a saucepan, heat the water with the sugar and stir until you get a syrup. Remove from heat. Add the lavender and let stand 5 minutes. Strain the syrup to remove the remains of the flower. On a plate, mix the dye with the whites. Add it to the syrup little by little and beat until it doubles its volume. Mix with whipped cream and freeze 6 hours, stirring every hour.
How about a snack? For example, must decorated with petals and Granny Smith apple cut into julienne. If you want to investigate other pairing options, get inspired by the book The taste of flowers, from Editorial Ocean. The kitchen and nutrition specialist Iker Erauzkin offers a collection of recipes to discover the full culinary potential of flowers.Vegetable and Violet Salad
INGREDIENTS: 200 gr of lettuce • 1 cucumber • 1 package of cherry tomatoes • White and purple violets • 1 tablespoon of soft mustard • 6 tablespoons of olive oil • 2 tablespoons of vinegar • Pepper and salt.
PREPARATION: Wash all the vegetables. Cut the cucumber into thin slices - do not remove the peel - and drain the lettuce. Place the vegetables in a bowl and add the violets so that their colors alternate.
Prepare the vinaigrette: Mix the mustard with the vinegar and the oil until you get a homogeneous texture. Season, mix and water the salad with it.
Flowers have always been considered a symbol of intense feelings. Tell them how much you love them with a center of fresh varieties, patterned plates and petals that float in the water inside a bowl.This bouquet does last
Surely, more than once, you have fallen in love with the floral motifs that adorn a tableware. Exploit their decorative potential and shine them in a showcase or on plate holders. You will enjoy all year because these flowers do not dry out!