This week’s Romancing the home challenge is right up my alley! I love food and I love flowers!
One of 2018’s top food trends is to add flowers into dishes, to add actual flavour, rather than as decorative notes. Prince Harry and Meghan Markle’s wedding (widely regarded as the wedding of the year) boasted a lemon sponge wedding cake drizzled with elderflower syrup and topped with lemon curd.
We have all decorated a cake with lavender and rose petals but have you actually cooked or baked with it?
In the picture above are lemon blossoms, apple blossoms, violets, pansies, nasturtiums, jasmine, geraniums, fennel flowers, chive blossoms, thyme flowers, roses and lavenders, which I picked in our garden.
For a detailed list of edible flowers click here.
Before you start cooking or baking with your flowers be sure to avoid using flowers that have been sprayed with pesticides or other chemicals. Clean them by washing them gently in a large bowl of cold water and let them air dry on a paper towel. Use them immediately or store them in the refrigerator for up to a week in an airtight container lined with a damp paper towel.
Here are my “flower” twists on a few ordinary and very easy recipes.
Our girls loved making these pretty pansy and viola ice cubes.
The ice cubes transform this elderflower syrup and sparkling water cocktail.
My favorite flowers to use in food, by far, are zucchini flowers. But here in Pretoria we are not so lucky to find them at markets or shops like they do in Europe. We have tried to grow them ourselves but the bugs unfortunately got to them before we did. Every single time!
Our nasturtiums are flourishing though, so I decided to use them instead of zucchini flowers. I stuffed them with mozzarella cheese then dipped them in a tempura batter and lightly fried them. Serve them immediately with some fresh lemon and a sprinkle of maldon salt for a starter or a snack with drinks.
Instead of the usual burnt sage butter, I tried a burnt chive blossom butter with butternut ravioli.
Fry the butter until nutty brown in colour. Add the chive blossoms just before you take the butter off the heat. Pour butter and chive blossoms over the boiled ravioli. Top with some chopped crispy bacon, parmesan cheese, freshly chopped chives and extra chive blossoms.
You should have seen my girls faces when they saw these pancakes!
Simply add pansies and violas while you are frying the pancake. Make sure they are tucked into the batter before you flip your pancake.
I hope this will inspire you to take a stroll in your garden and forage for edible flowers to incorporate into your meal, for a delicious and unexpected touch.
Check my Romancing the home friends blogs for more ideas on how to use flowers in your food:
Talia at My Shabby Shack
Ramona at Ruffles and Rust
Stacy at Sawdust and High Heels