How to make flowers (literally)
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Flower recipes - tulip for breakfast, lilac for lunch
The heroine of a novel exclaimed: “It’s a pity that you can’t eat anything poetic, for example, flowers ...” Why not, it’s very possible!
Today, flower cooking is experiencing a real boom. Flowers freeze, they are made from them salads, candied, cooked jam and simply decorate dishes. There was even a slogan: "From the flowers you look at, to the flowers that you eat." It sounds a bit bloodthirsty, but is there anything more pleasing to the eye than a dish adorned with delicate flower petals?
Reference by topic: Recipes of liquors and liqueurs from their berries
Tulips
Petals of tulips with a pronounced flower aroma and sweet to the taste. In cooking they use
salads, desserts, baked goods. Delicate flower heads of tulips taste like broccoli.
Petals of tulips in cheese batter
20 petals of tulips, 1 egg, 50 g grated cheese, 4 st. l. flour, 2 art. l. finely ground ice, 1 tsp. vodka, 1 / 2 a glass of vegetable oil.
Separate the egg whites from the yolks. Egg whisk, add flour and cheese, gently stir. The dough for batter is ready. Now, each petal is dipped in a dough and fried until golden brown.
Stuffed Tulips
10 flowers of tulips, 10 tomatoes, 3 boiled eggs, 100 g cheese, 2 cloves garlic, mayonnaise, greens.
Tomatoes cut into cubes, chop eggs, grate cheese, chop garlic and greens. Mix everything and season with mayonnaise. This mass fill the heads of tulips. A beautiful dish is ready!
Lilac
The lilac flowers have a soft lemon flavor with a sharp floral hue. Add small florets to yogurt or ice in an ice cube to decorate drinks.
Lilac preserves
500 g of lilac flowers, juice of half a lemon, 500 g of sugar.
2 / 3 flowers lilacs rinse and pour cold water. Add the juice of half a lemon and boil this mixture 10 min. Decoction infusion under the lid 20 min., Gently strain, then pour 500 g of sugar and cook the syrup. The rest of the flowers should be grinded with a little sugar and lemon juice. The resulting mass is introduced into the syrup with flowers and cook for another 20 min. from the moment of boiling.
Reference by topic: Walnut: useful properties and recipes
Lilac Hookah
750 ml of white dry wine, 1 glass of white lilac flowers, 5 st. l. cognac, sugar to taste.
Lilac flowers pour wine, add cognac and sugar. Infuse for 3 h. Cool.
Day-lily
In cooking it is better to use a yellow-brown daylily. From the petals you can cook jam, marinade, and from the buds cook even pilaf.
Flowers in batter
Flowers (buds) daylilies, flour, eggs, salt, beer, vegetable oil.
Prepare battered flour, eggs and salt, add beer for a crispy crust. Dip the flowers in the batter and fry in vegetable oil for 2 min. If you cook buds, then the roasting time is longer-5-7 min.
Flower pilaf
1 bulb, 2 carrot, 1 glass of rice, 1,5 glass of water, a handful of flowers (buds) daylily, salt, pepper.
Cut the onions, grate the carrots, fry in a saucepan. Rinse the rice, chop the flowers of the daylily and add to the onions and carrots. Pour the contents with hot water, so that it completely covers the rice. Salt and pepper to taste. Close the lid and stew until done.
Not all beautiful and even useful in medicine flowers can be used for food. Yadovit lily of the valley, can not be used in cooking irises, daffodils, hyacinths.
Any flowers can be sugaried, and then decorate them with any dish or pastry. To do this, you need to whip the egg white lightly and apply a thin brush completely to cover the petals or buds. After this, until the protein is dry, you need to sprinkle the product with powdered sugar. So that she covers the flower evenly, use a strainer. After that, shake off the excess powder and dry the petals or flowers on paper towels or napkins. Large flowers (roses or lilies) tie a thread or a thin wire around the stem and hang the flower down, so that the petals do not bend or crumple.
© N.I. Akopova
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Jam from rose petals and rose hips
For cooking, rose petals and rose hips with double flowers are suitable. They are boiling in sugar syrup, like an ordinary jam.
Composition of the syrup: on an 1 glass of loosely packed petals take 2 cups of sugar, 1 a glass of water and a little citric acid (2 g).
You can do without cooking. In this case, you need to take a half-liter jar, layer the petals layer by layer, pouring them with sugar and tamping each layer with a spoon. Densely packed jar close the lid and put in the refrigerator.
Over time, the petals will give off the juice, which, dissolving the sugar, forms a healing aromatic syrup of amber color with excellent taste qualities.
In folk medicine, jam and syrup are widely used as an aid in the treatment of colds in adults and children: it is consumed with tea without a special dosage.
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I have been growing my perila a year already, its cut violet leaves decorate my flower beds very much, but then I learned from my acquaintance that it is still possible to consume it. Is it so?
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Indeed, in the middle strip of the perilla not only a valuable one-year decorative plant, but also a food plant, as well as a medicinal plant.
Perilla shrubby purple has dark maroon with a bronze otenekom along the edge of the leaves, which are in demand when preparing dishes of Japanese cuisine and in Chinese medicine.
The fragrance of the leaves is a mixture of cumin and nutmeg odors with a raisin flavor, perfectly suited to fried dishes.
Perilla bush curly with green leaves has a cumin taste with notes of anise and cinnamon.
The leaves of the perilla are rich in mineral substances, essential oils, they contain vitamins C, B1, B2, PP, calcium and potassium. According to the content of carotene, the perilla is sometimes superior to carrots.
Young leaves are used fresh in salads, meat and fish dishes, and more mature ones are salted, sucked and marinated, dried and added in powder form to meat and vegetable dishes. But - in a small amount, since they have a strong flavor. Red decorative leaves are in demand for serving dishes and as a colorant in canned food.
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Garden perennial lily - bulbous plant. Like her close relatives onions and garlic, she asks for it on the table. I tried young leaves in the salad, juicy and sweet. But more like flowers, not only white (I grow a lily Dahur, which has flowers of different shades).
For a vitamin salad, I chop several flowers and young leaves of the laurian dahur, cucumber, yellow or orange bell pepper, a bunch of green onions, spicy vegetable greens. I add green peas, to taste - garlic, salt, pepper, powder of dry flower baskets of calendula. I mix and season with sour cream or unsweetened yogurt. Delicious! And it's useful how! But jam from petals of a lily - on the fan: sharp taste of a flower it is difficult to muffle even in dense syrup.
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Try to grow edible flowers. This can be done in many different ways.
The most convenient are hanging pots or baskets in which you can collect a whole bunch of edible and fragrant flowers. Of the plants, nasturtium, chamomile, pansies, pelargonium, calendula, marigolds, clover, lavender, snapdragons, passionflower, mallow, etc. are most suitable. Before planting the plants in baskets, they are filled with a mixture of compost and soil. Since the main difficulty in growing plants under such conditions is the rapid evaporation of moisture, you can add a hydrogel that can hold water. You can also add fertilizer granules, which will dissolve gradually.