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 

 

Pineapple with Cinnamon

Pineapple with Cinnamon. It can be a delightfully delicious dessert or wonderful addition to a grilled meat as well.
What you need is just one Pineapple and Cinnamon.

 Preheat oven to 370 F
= Peel and cut Pineapple on slices

= Place into the baking plate (no oils or sugar added). Pineapple has plenty of sugar and juice of its own.

= Sprinkle generously with Cinnamon

= Bake for 10 to 20 min, depend on how thin pineapple's slices. I baked 15 min. You will not miss the point when its ready. The aroma of baked Pineapple with Cinnamon is very appetizing.

                                Enjoy:)

Arugula Salad

Salad - herba salata /Latin words for salted greens/- is one of the dishes that welcomes your creative skills and taste. You can play with colors and texture. You can dress your salad with wonderful healthy oils and vinegars. You can serve your salad as a side dish to give a relief from heavy dishes, or you can serve it before a meal for an appetite, or it can be your entire whole meal. And certainly the finest ingredients is the key for a great salad.
Arugula Salad. Summer, in the middle of the winter, right on the plate.

You need:
>> For Salad<<

Baby Arugula - 156g
Mango -1
Avocado - 1
Pomegranate - 1
Mandarin - 2
Pine nuts - 1/2 cup
Feta (Goat) cheese - 150g
Shallot Onion - 1
Garlic - 1 Clove
>> For Dressing<<

Ume Plum ( Umeboshi Plums) Vinegar, naturally fermented, has a sour and salty taste

- 4 Tb spoon
MCT Coconut Gourmet Salad oil - 3 Tb spoon
Udo's oil 3-6-9 Blend - 3 Tb Spoon
Olive oil (the best of your choice) - 1 Tb spoon.
Fresh squeezed Juice of 1 Lemon
How to do>> just Wash-Cut-Pile-Mix-Enjoy:)
> Wash Arugula leaves
> Cut Feta (Goat) cheese and pile on the top of Arugula leaves along with Pine nuts.

> Cut and pile Onion and Garlic

> Cut and pile Mango and Avocado

> Cut and pile Mandarin and Pomegranate seeds. Done.

>> Now add Dressing ingredients to the Salad,
~ Squeeze fresh Lemon juice on the top of your Salad and then add one by one all ingredients from the Dressing list above.
~ At first, it may seem like a lot of oil - 7 Tb spoon. But, in fact, these oils (Omega's and MCT oil) are very healthy and essential so much, that your body can not survive without them. You have to add them to your food and a salad is a great way to eat them.
>>> Mix Arugula Salad well.

>>>> And the last step is to Enjoy. Every ingredient in this Salad complement each other with flavor, texture and color. Bon Appetite:) 

                        "Winter muffin":)