. 320 gr. spaghetti
. 1 package saffron
. 2 egg yolks
. 40 gr. grated Parmesan cheese
. 20 poppies flowers
. 2 teaspoons poppy seeds
. salt & ground pepper
. Dissolve the saffron in 2 tablespoons of warm water.
. Gently wash the flowers and set aside the petals.
. In a bowl, slightly whisk the egg yolks.
. Add dissolved saffron, the cheese and season with salt and pepper.
. Add the poppy petals and mix gently, until well combined.
. In a large pot of salted boiling water cook the pasta.
. Pour them in a large bowl and season with the sauce and olive oil.
. Sprinkle with poppy seeds and serve immediately.
Botanical Spring Rolls.
. 200 gr. package rick sticks (or bean thread noodles)
. 4 cups very thinly sliced Napa cabbage
. 2 cups baby spinach leaves, thinly sliced
. 3 tablespoons cilantro leaves
. 1/4 cup sliced fresh mint
. 1/4 cup thinly sliced fresh basil leaves
. 2 thinly sliced scallions
. 1 1/2 cups edible, organic flowers
. 18 spring roll wrappers
. Have ready a sealable/air tight container, bottom lined with damp paper towels.
. Add noodles to cook for 3 minutes while stiring a few times.
. Drain well, rinsing under cold water until noodles are cold.
. Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients.
. To soften the spring roll wrappers:
– Fill a large pan, with a couple of inches of very hot water.
– Place one spring wrapper into the water, submerging for about 30 seconds.
– Lay the wrapper out on the towel.
– Place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper.
– Roll the edge nearest you over the top of the ingredients.
– Pull back slightly to secure the ingredients in the fold.
– Bring right side over to the middle, then the left side over to the middle.
– Then roll up tightly to form the spring roll (as if making a burrito).
– Place in prepared damp paper towel (or lettuce leaf) lined container.
– Cover spring roll with another wet paper towel or lettuce leaf.
– Continue with remaining spring rolls.Serve with your favorite Dipping Sauce.
Lavender & Honey Grilled Chicken.
. 1 boneless chicken breast
. 2 tablespoons honey
. 2 teaspoons herb de Provence with lavender
. freshly ground pepper
. Rinse and pat the chicken dry and cut it into 4 strips.
. Coat the chicken with the honey and sprinkle with the herb de Provence.
. Freshly grind pepper over chicken to taste.
. Place the chicken onto the hot pan and grill about 15 minutes.
. Turn and finish cooking until nicely browned, but not burned.
. The sugars in the honey can easily burn, so adjust temperature.
. Once the chicken is done, take off of the grill and put it on a plate to rest.
. Slice diagonally into 1/2 inch pieces and serve either warm or at room temperature.
Rose Petal candy.
. Roses (about 2 large roses)
. 1 egg white
. 1 tsp. water
. 1 cup of sugar
. Remove the petals carefully, making sure to use the ones that are un-bruised and clean.
. Also, check for any bugs that have attached themselves to the petals.
. Lay the rose petals on a parchment paper lined baking sheet.
. Add 1 teaspoon of water to 1 large egg white, whisk well.
. Using a pastry brush, cover the rose petals lightly with the egg wash.
. Sprinkle with sugar immediately.
. Lay back on the parchment paper and allow the rose petals to dry completely for 24 hours.
. The rose petals will harden overnight and can be stored and used for up to 3 weeks.