Edible Flowers - Nasturtium Butter

Nasturtium blossoms in radiant very cheerful shades of orange, yellow, red, apricot like colors are delicious in salads and spreads.

 They make an attractive garnish for soups, pureed vegetables and hors d'oeuvres (a small portion of food before the main course).

  Nasturtium Butter
You need
= 30 Nasturtium Flowers. Pick the flowers when fully open but still fresh.
= 300-350g of organic butter should be at room temperature

 =1. Cut and Check the Flowers for any living creatures, like flee beetles or aphids, and remove them
=2. Wash and pat the Flowers with paper towel.

  =3. Soften the butter with spatula

  =4. Cut coarsely Nasturtium Flowers

  =5. Mix the Flowers and butter with spatula

 =6. Take plastic wrap and place Nasturtium butter on the plastic

   =7. Shape a log and Cut on smaller pieces

  =8. Wrap each piece with plastic

  = 9. Roll them like a candy and store in the fridge.

  Nasturtium Butter is a great addition to your table for any dinner.
 I like to use it during winter time. It looks festive and colorful. When you cut Nasturtium Butter, the flowers are like a little confetti, Summer drops inside of the butter. Enjoy:) 

 

Edible Flowers - Zucchini

Zucchini (Courgette or Summer Squash) Flowers are really a summer delicacy. They can be stuffed or just deep-fried, added to soups or eggs dishes. 

                    Here is a very simple and delicious recipe                    

Deep-fry Zucchini Flowers.

 You need

3 eggs
34 Zucchini Flowers
1/3 cup of whole wheat flour
Salt to taste
Olive oil for frying
Water to make a dough

==Dough to prepare
1. Beat 3 eggs into a bowl, add a pinch of salt, mix it well with a fork

 2. Add 1/3 cup of water and mix it well

3. Add flour, mix it well

 The consistency of the dough is supposed to be a thick liquid type.

  ==Prepare a Flower==

1. Take off the flower’s middle part - pistil and sepal

 2. Wash flowers one by one and pat them slightly with paper towel

                      ==Frying==
 1. Add Olive oil into the heated frying pan
 2. Dip the flower into the dough and fry until golden brown

 == If the consistency of the dough becomes too thick, add a little bit of more water and mix it well

3. It takes seconds for the flowers to be ready. Do not burn them. 

 4. When ready, put the flowers on the plate with a towel paper to take an access of olive oil.

 5. Replace on the serving dish.

 Bon appetite 