Zurück zu Entdecken Rainbow chard salad with a jasmine dressingLemon balm and parsley spaghettiHoneysuckle and blackberry cheesecake
 

Flower Power
Rezepte

A keen cook and gardener, Pip McCormac grows much of what he cooks on his balcony in
south London. His first book, The Herb and Flower Cookbook, is full of easy recipes
given an impressive flavour twist by adding just a few extra leaves.

RAINBOW CHARD
SALAD WITH A
JASMINE DRESSING

Ingredients:

Serves 2

  • 250g rainbow chard
  • 200g pickled baby beetroot, roughly chopped
  • 50g walnuts, chopped
  • For the dressing:
  • 1 tsp lemon juice
  • 2 tsp ricotta
  • 1½ tbsp olive oil
  • 1½ tbsp cider vinegar
  • 6-9 jasmine flowers
  • Salt

Method:

  • Wash the chard well and steam it in a steamer or in a heatproof colander set over a pan of boiling water for 2-3 minutes or until the stalks are soft. Remove it from the pan, divide it between two plates and let cool. Scatter the beetroot and walnuts over the top of the chard. Put all the dressing ingredients into a jar, tighten the lid
    and shake together.

LEMON BALM AND
PARSLEY SPAGHETTI

Ingredients:

  • Olive oil
  • 100g spaghetti
  • 2 garlic cloves, peeled and chopped
  • 1 tsp dried chilli flakes
  • 1 courgette
  • Juice of 1 lemon
  • 2 stalks of lemon balm, leaves only
  • 1 tbsp chopped parsley
  • Grated Parmesan, for serving (optional)

Method:

  • Add a splash of olive oil to a large pan of water and bring to the boil. Once bubbling, add the spaghetti and cook according to the packet instructions.
  • Meanwhile, add a glug of oil to another saucepan with a lid, and set over a medium heat. Once warm, add the garlic and chilli and cover, letting them sweat for 2-3 minutes until the garlic is a golden brown. Trim and slice the courgette in half lengthways and then chop into slices about 1cm thick. Add the courgette to the pan of garlic, stir, cover and cook for around 5 minutes, until the courgette is soft and beginning to brown.
  • Remove the courgette pan from the heat and stir in the lemon juice - it will splutter - and return to the heat to cook off some of the liquid. Once cooked, drain the pasta and add it to the courgette pan with the leaves from the lemon balm. Stir everything together; place the pan back on the heat if you feel it needs another minute to warm through. Divide the spaghetti mixture between two bowls, sprinkle over the parsley and some Parmesan if you like. Eat immediately.

HONEYSUCKLE AND BLACKBERRY CHEESECAKE

Ingredients:

Serves 2

  • 50g honeysuckle flowers, plus extra for decorating
  • 1 tbsp caster sugar
  • A small pinch of cinnamon
  • 150g digestive biscuits
  • 100g butter, melted, plus extra for greasing
  • 350g cream cheese
  • 50g icing sugar
  • 300ml double cream
  • 150g blackberries
  • Runny honey, for decorating
  • Salt

Method:

  • Put the honeysuckle flowers into a saucepan over a high heat with 100ml of water, the caster sugar and the cinnamon. Bring to the boil, turn down the heat and simmer gently for 15 minutes. Strain the mixture and discard the flowers, you should be left with a couple of tablespoons of syrup - if you are left with lots of water, then bring it back to the boil and reduce it further. Set aside to cool.
  • Crush the digestive biscuits into crumbs and mix in the butter, combining the two thoroughly. Use a little extra butter to grease a 20cm loose bottomed cake tin and transfer the biscuits into it, pressing them down firmly with the back of a metal spoon so that it becomes one solid biscuit base. Leave it in the fridge for at least 30 minutes to firm up.
  • Beat together the cream cheese, icing sugar and 1-2 tablespoons of the honeysuckle nectar. In a separate bowl, whisk the cream until it forms big, soft peaks and fold it into the cream cheese mixture using a metal spoon. Pour all of this on top of the biscuit base and decorate the top with the blackberries, adding a drizzle of honey and some extra honeysuckle flowers to decorate. This will keep in the fridge for a couple of days.

Substitute the jasmine with...lavender, mint, or marjoram

Substitute the lemon balm and parsley with mint and basil, lemon thyme and oregano, nasturtium and thyme

Substitute the lavender with... mint, lemon thyme,
lemon balm

Du hast etwas gesehen, was einem Freund gefallen könnte? Teilen macht Freude ...Auf Facebook teilenTwitternAuf Google teilen+