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11 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    Decoration - for everyone to enjoy

    When baking, it is always important for me not only what composition to choose, but also the external design. For example, candied leaves of fragrant pelargonium look beautiful on cakes. In addition, they are extremely tasty in this form.

    WHAT TO TAKE
    Washed and dried pelargonium leaves, egg white, powdered sugar.
    HOW TO COOK
    I beat the egg whites with a fork and use a small soft brush to coat both sides of the leaves. I dip them in powdered sugar to completely cover the plate. I re-grease the sheet with protein and dip it into the powder again. Then I place it on a wire rack and place it in the oven at low temperature for 10-15 minutes, leaving the door ajar. The leaves need to become dry and crispy. I cool them and store them in a tightly closed container.
    Irina MAKOTINA. Krasnoyarsk region

    What flowers are considered edible and recipes from them

    Reply
    • OOO "Sad"

      When preparing leaf blades for making decorations (for cakes, pies, muffins), they are washed in cold water, the petioles are removed and placed between paper towels. Then they roll everything up in a cloth and cool it in the refrigerator.

      Rimma ARNO. confectioner, St. Petersburg

      Reply
  2. Marina LUKINA, Perm

    Dessert with a rose

    Try the usual dessert, prepared in a new way, that is, simply by adding a rose to it. This delicacy will leave few people indifferent! You will need: 100 g of fresh tea rose petals, 0 liters of cream (fatter), 8/1 tbsp. sugar, 3 eggs, 5/1 bag of gelatin.
    Add the petals to the cream, cook for 15-20 minutes, rub through a sieve and let cool. Beat 5 yolks and half the sugar rate until white peaks and pour into the chilled cream. I put it on a slow fire, heat it until the mass rises, remove it from the heat. Separately soak the gelatin according to the instructions. I grind 3 proteins with the second half of sugar. Pour gelatin with proteins into the cream, mix thoroughly. I pour the mass into molds and send it to the refrigerator. As it hardens - you can serve it to the table!

    UNUSUAL
    Rose petal powder can be used to season traditional spaghetti or meat dishes - a new flavor will pleasantly surprise you.

    Reply
  3. Maria

    Flowers in sugar that are popular nowadays are not just a souvenir, but also an original delicacy. If you throw in champagne, for example, candied tricolor violets, they will open from gas bubbles, the drink will become pale blue and acquire a floral aroma (you can also use flowers of nasturtium, rose, clover, calendula, etc.).
    To prepare "candied fruits" I collect violets together with the stems at my dacha, grown without chemicals. Immediately I put it in the refrigerator for 1 hour (if it has dried up, I first spray it with water from a spray bottle). Then I prepare a treat. I wash the flowers in a container with cool water and let them dry on a paper napkin. Dissolve 1 tbsp. sugar in 1/2 tbsp. water, boil syrup, add 1/4 tsp. almond extract, stir and cool. For powder 2 tbsp. l. I grind the sugar in a mortar (if you do not crush it, the finished flowers will look rough, and if you use powdered sugar, the petals will stick together).
    I put all the blanks on parchment or tracing paper "face down". I moisten a flat brush made of soft natural bristles in water, squeeze out, then gently, holding the violets by the stems, apply syrup on the petals from the center to the edges, while smoothing out the folds.

    Then I carefully turn the blanks over and smear it with syrup just as evenly, and a little more in the middle of the flower, otherwise the candied petals may break off. After that, holding the violets by the stem, I sprinkle them on all sides with crushed sugar, put them on a clean sheet of parchment to dry "face down" and cut off the stem with scissors. In this form, I leave the flowers in a dry, warm place (but not in the oven). After a few hours, when the sugar begins to dry out, and the petals will already hold their shape, I gently turn the violets over to the other side and dry out for another day. I store candied fruits in an airtight container, folded in layers.

    What flowers are considered edible and recipes from them

    Reply
  4. Valeria MIKHNOVICH

    Rose + pomegranate

    My friend surprised me with a delicious yoghurt dessert with rose and pomegranate.
    For one serving you will need: 100 g of natural yogurt without additives, 20 g of fresh rose petals, 20 g of pomegranate seeds, 10 g of fried pistachios, sugar and saffron - to taste. The rose petals are washed under running water and dried with a paper towel. Mixes yoghurt, sugar, saffron and refrigerates for several hours. Then, in a beautiful glass, he spreads the yogurt mass, rose petals and pomegranate seeds in layers. Sprinkle with pistachios on top. Serves the dessert chilled to the table.
    By the way, if you don't like pomegranate, you can replace it with slices of orange or pear.

    Reply
  5. Oksana ZAYARNYUK

    DIY lavender and lemons lemonade

    This unusual drink perfectly quenches thirst in the heat.
    I squeeze the juice out of 5 lemons and filter it. 5 tbsp dry lavender flowers pour 1 tbsp. hot water, I insist 30 minutes, filter. I dissolve 1,5-3 tablespoons in 4 liters of water. honey, put on fire, bring to a boil, add lavender infusion and lemon juice. I cook for 5 minutes, stirring constantly. I remove the drink from the stove, add sugar to taste, cool it at room temperature, pour it into a glass jug (or jar) and put it in the refrigerator for 2-3 hours.

    Reply
  6. Olga GORBUNOVA, Bryansk

    To chill drinks, I throw a couple of ice cubes into the glass, but not simple, but with a surprise.
    I put the flowers (pansies, rose and calendula petals), pre-washed and dried with a paper towel, in ice molds, fill them with mineral water without gas and put them in the freezer for several hours. Flower ice is ready!

    Reply
  7. Inessa SHICHKO

    Flower salad

    If you want a delicious light salad in hot summer, use my recipe.
    Chop a bunch of lettuce greens, a couple of parsley sprigs, dice 50 g of goat cheese and put in a deep bowl. I add half a glass of freshly picked pansy flowers, washed and dried with a paper towel. In a separate bowl I mix 2 tbsp. wine vinegar, 1/4 tsp. Dijon mustard, 3 tablespoons olive oil, salt and ground black pepper to taste. I fill the salad with the resulting sauce and put it in the refrigerator for 10 minutes to infuse.

    COUNCIL
    Decorate the ice cream balls with fresh berries, pansy flowers - and the usual summer dessert will sparkle with new colors, amaze with an unusual flavor combination.

    Reply
  8. Galina MARININA, Smolensk

    Frittata with pumpkin and squash flowers

    I do not throw out the flowers left from the pinching of pumpkins and zucchini. I cook a delicious omelet from them.
    2 eggs, 4-5 flowers of pumpkin or zucchini, 2-3 tbsp. chopped herbs, a clove of garlic, butter or vegetable oil for frying, salt, pepper and nutmeg to taste.
    I take out the pestles from the washed flowers. Beat eggs with salt and spices, add greens. Finely chopped garlic, fry for a minute in boiling oil, spread the flowers and pour the egg mash. When the eggs cease to be liquid on top, gently flip the frit, fry for another 2-3 minutes and remove from heat. Great breakfast ready!

    Reply
  9. Oksana ZAYARNYUK

    Since ancient times, calendula has been used not only for medicinal purposes, but also in cooking.
    I knead the dough in the milk in which this flower was brewed, and the baked goods turn out to be a warm cream shade.

    I add 10 g of crushed marigold inflorescences to cabbage soup 15-30 minutes before cooking: the soup becomes more piquant and richer. You can also make universal soup dressing. Dry the marigold baskets in a well-ventilated area and dry in the oven for 30 minutes at 80 degrees, grind and put them in a glass jar with a tight-fitting lid. Use at the rate of 1 tsp. per serving of soup.
    In a meat grinder, grind 5 tbsp. marigold flowers, 10 g of dill, 70 g of cream cheese, 10 g of butter and mix. Spread this paste on fresh bread for breakfast. Keep in the refrigerator.
    Lush omelet from 4 eggs, 250 ml of milk and 2 tbsp. fresh marigold petals (salt and black pepper - to taste), fried in butter, will delight even on the cloudiest morning.
    Boring rice will turn into a side dish if you add 1 tablespoon during cooking. shredded marigold petals.

    Reply
  10. Tatyana KRAVTSOVA, Perm

    Gourmets appreciate nasturtium dishes. But I don’t cook any particularly delicious dishes from this flower - my family loves simple salad leaves.
    Dice 2 hard-boiled eggs, 1 cucumber, 200 g of hard cheese, and 10 nasturtium leaves in thin strips. I chop half the onion. I put all the ingredients in a deep bowl, salt to taste and season 2 tbsp. olive oil. This spicy salad will be a great addition to meat.

    COUNCIL
    Try making nasturtium flowers pesto sauce. Grind in a blender
    1/2 tbsp. walnuts, 2 cloves of garlic,
    2 tbsp. flowers. Add 1/3 tbsp. olive oil, salt and black pepper to taste and mix.

    Reply

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