Adventures in Cooking, a blog run by the very sweet Eva, is a goldmine of gorgeous recipes and food styling. Here are two recipes of hers that use edible flowers. Check out the full article here.
Peach & Rosemary Blossom Lemonade
6 cups water
1 cup honey
4 ripe peaches, cut into 8ths
1 and 1/4 cups fresh-squeezed lemon juice
1 and 1/4 cups fresh-squeezed lemon juice
1/4 cup rosemary blossoms, plus a few rosemary sprigs for garnish
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Combine all ingredients.
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Roasted Brussel Sprouts with Toasted Hazelnuts and Lavender
Roasted Brussel Sprouts
1 and ½ lbs Brussels sprouts
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon brown sugar
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon brown sugar
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Toasted Hazelnuts & Lavender
1 tablespoon plus 1 teaspoon brown sugar
1 tablespoon butter
1 cup hazelnuts
1 teaspoon dried lavender
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
parchment paper
1 tablespoon butter
1 cup hazelnuts
1 teaspoon dried lavender
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
parchment paper
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For the brussel sprouts, I tossed them with a bit of olive oil and salt and pepper before roasting. While they were baking away in the oven, I toasted some hazelnuts on the stovetop and added a bit of dried lavender at the end of the cook time, giving it a good stir. Once the brussel sprouts were finished, I tossed them all together and the resulting dish was one full of flavor, texture, and a wonderfully intoxicating aroma.
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All images and recipes by Eva Kosmas.
While we’re on the subject of edibles, be sure to check out 101 Cookbooks simple tips for drying herbs.
The Secret Garden 