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Hedgerow Cookbook

27 26 Line a flan dish with pastry see page 12. Into this sprinkle a cup of chopped herbs and flowers, 4 oz of grated cheese, two chopped fried onions and some garlic. Pour in 34 eggs mixed with a little milk. Sprinkle with black pepper and cheese and bake in a medium oven for 30 minutes. Serve with salad. Use aromatic herbs or edible flowers. Remove stalks and bases from flowers. Loosely fill a wide necked jar with fresh herbsflowers and pour in warmed wine vinegar or olive oil until full. Place in a sunny window and shake daily for two weeks. Strain off the herbsflowers and rebottle. For salad dressings and marinades. Use flower vinegars on fruit salad. Dissolve 2 cups of sugar in half a cup of water. Add a tablespoon each of orange juice and lemon juice, and 2 cups of packed wild rose petals. Cook gently, stirring continuously for half an hour until the petals have melted. Cool, then pour into a jam jar and keep cold. For yoghurt, ice cream, pancakes and waffles. Remove stalks and bases. Beat an egg white until foamy. Dip each flower or petal in eggwhite, then in sugar. Place on greaseproof paper on a cooling rack. When full, cover with a new sheet and leave in a very low oven with open door until dry. Store in an airtight container. For dessert decorations. Pack the petals into a widenecked bottle. Sprinkle in 23 tablespoons of sugar and fill with brandy, vodka or gin. Cork. Shake daily for 3 weeks. Strain off the flowers and rebottle. Try May blossom, rosepetals or elderflowers.
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