edible flowers

Friends for dinner: time for kitchen experimentation!

How is your Monday going, are you surviving?  We managed a lovely weekend with friends and sunshine (the best combination), so the afterglow has seen me through a manic day at work.  We threw a small dinner party on Friday night.  The kind where everyone arrives, slightly giddy with a mix of exhaustion, anticipation, and the rush of adrenalin that comes after shutting your laptop, settling the babysitter in, examining yourself from every angle in your outfit, sucking everything in and racing, slightly late, to your destination.  Friday night fever.

If you’re braced for a picture-heavy post, here are a few touches from the night, like dessert (but more on that later!)…

Lemon tart with edible nasturtium flowers and macarons

Earlier in the week I made place-names for everyone to go on the table.  I began by printing out the names of all our guests onto watercolour paper (I used this calligraphy font; a favourite of mine), before taking a heavily loaded brush and spattering on watercolour paint in different shades of green.  I swirled the brush around a little to pool the colours and left to dry…

Watercolour gift tags step 1

Before slicing the paper into strips to create individual tags;

DIY place cards or gift tags

Which I then clipped to the plates at each setting, adding a spring of rosemary….

DIY Watercolour place names

Watercolour place settings

With dinners like these it’s always good to work out where to spend the effort and where to make life easy for yourself so that you can kick back and enjoy the evening; I opted for a huge caprese salad to start, and then a side of salmon, baked with lemon, feta, black pepper and capers and served up with sharing bowls of roasted new potatoes; one of those combination that you can place in the oven and forget about for 40mins whilst catching up on everyone’s news.  You’ll have to excuse the lack of photos; we were having way too much fun to stop and try to capture the food…

After a couple of easy courses, I wanted to go to town on the dessert and experiment with using the edible flowers I’ve been growing.  I decided to make individual lemon tarts in advance (these, which are my go-to reliable pudding for nights like these!).  To try to truly over-stretch myself, I also decided it would be a really great idea to make caramelised hazelnuts to garnish the plate, following what looked like a foolproof tutorial from Martha.  WELL.  Let me tell you that it’s quite an expensive garnish if you factor in the saucepan which became irretrievably welded with cooling molten caramel, and the burn cream I had to invest in after a minor slip up with the pan.  Oh, and you could lose 8hrs of your life attempting to skin the hazlenuts, unless  - as I did – you decide from the outset that life is too short and that a rather more slapdash approach is called for.   They look mighty pretty, but I can tell you it was a one-off venture into nut caramelisation for me…

caramelised hazelnuts

Still, I would like to be awarded an inventiveness prize for my creative repurposing of an old floral foam wreath…

caramelised nuts in florists foam

After that, the rest of the dessert was remarkably easy.  I had a dry-run at putting it together before everyone arrived, and took the photos below.  I’m pleased to report that even 4hrs and a number of glasses of wine later, it was manageable – here’s the step by step guide if you fancy giving it a whirl!

Take a plate (yes, ok – that’s the easiest step).

plate

Using a brand new  - washed! – paintbrush, add a stripe of raspberry coulis (from a jar; this is no time for domestic goddessery; no-one will ever know).

Plate with coulis

Add your homemade lemon tart in the centre of the coulis.  Squash together any crumbly bits; dust with icing sugar if necessary to disguise any imperfections.

Coulis and lemon tart

Add a couple of fresh blackberries and some carefully washed and pesticide-free edible flowers.  Mine are nasturtiums; you can grow your own or buy them in high-end supermarkets.

Step by step dessert with edible flowers

A couple of (shop-bought!) macarons add a further splash of colour.  I once tried making my own during a weekend break in Paris; it was amazing to learn but another of those once-in-a-lifetime things for me.

And finally, the caramelised hazelnuts, a sprinkling of dried edible rose petals (from Waitrose, for those in the UK), and a shaving of lemon zest, and ta-da! – dessert on a plate.   Just don’t drop the tray of these on the way to the table or your poor heart will never recover from the ruined labour of love…

Lemon tart with edible nasturtium flowers and macarons

The evening went on into the wee small hours; plates were scraped clean and the weekend was truly christened and launched.  I love Friday nights…

p.s . Now I need a new show-stopper dessert; do you have any favourite recommendations that you can share? Or other courses?  Preferably high on the aesthetics and low on the culinary skill required, which regular readers will know is my modus-operandi by now…

Have a great week, wherever you are and whatever you’re upto;  and thank you for stopping by… particularly those who come week after week and say hello; it’s a very wonderful thing :-)

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A Horticultural Miscellany

Spring tulips

Life is full of injustices, big and small.  My mother was the recipient of one of these this week when the tulips we had each carefully brought back from Amsterdam last year burst into bloom in my garden and remained resolutely absent in hers, despite her attentive efforts and track record of green-fingered magic.

So this post must begin with an apology to Mum as I revel in their glory after nine solid months of neglect in a few forgotton pots in a corner of our overgrown garden.  It must be Karma, though for what I cannot guess…. aren’t they beautiful? :-)

feathered tulips

They are so plentiful in fact, that I even sacrificed a few to a vase by my computer so I can enjoy them all the time (but I’ll stop going on about the tulips now before I am disowned)

tulips in a vase

Instead, lets talk about the turn of the seasons; we still have winter Hellebores parading thei final glories as the  Magnolia trees which line our border burst into bloom; I continued around the garden with my shears and snipped a few of each, to arrange in a pre-soaked florist’s foam wreath tucked inside one of my old Easter faux nests…it took just a few minutes but has made a lovely table centre which has lasted a surprisingly long time…

Hellebores

wreath with willow

Spring floral nest

Winter hellebore arrangement

magnolia wreath nest

Magnolia wreath

And finally for my last act of green-fingeredness, I’ve planted up a couple of pots of edible flowers (below) ready for the summer, inspired by the array of beautiful dishes and recipes which are appearing in gourmet magazines and food programmes the world over… here’s to fantasies of long hot days and gorgeous plates of food with splashes of floral colour.  If nothing else, it can mask all my usual burned bits and distract from the taste – the art of aesthetic illusion!

IMG_9392

Edible flowers for Summer

But enough of this, I must scrub the soil from my fingernails and adopt as chic a demeanour as possible because this weekend we’re off to Madrid – Madrid! – to celebrate my Mum’s 70th birthday.  If she cannot have tulips, she can at least have tapas, music and the Prado, which will do very nicely instead.  I have been to Madrid for work but never for play, so if you have any ideas or recommendations for how we should make the most of our long weekend, please do let me know – we have a map and a wide open itinerary just waiting for inspiration….

Have a great week!

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