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petal vegetarian recipes

Holi Hai!

March 9 2017 Manjula's kitchen 

Holi Hai!Holi is a very special holiday.  It is the one holiday that everyone I know gets together.  In India, all social restrictions and gaps are forgotten as people of different backgrounds celebrate together.  A bonfire is typically prepared the night before Holi. The next day family, friends, and neighbors play together with specially prepared colored powders. These powders are called Gulal and colored water is playfully splashed on each other as well. I love the spirit of the Holi as it brings back a lot of fun memories from my childhood. This year Holi is on Monday, March 13th.  We will get together and celebrate with friends and family for sure. We celebrate Holi at home a little differently and play with colorful silk flower petals instead of Gulal. It’s easier to use soft petals when you are playing inside the house! My grandchildren, of course, enjoying playing Holi with colorful gulal and water! Celebrating Holi is fun, but we need delicious food to accompany the celebrations!  This year we will be doing a pot luck dinner with our friends.  The theme is “street foods”. Everyone will bring their favorite “street food” to enjoy.   I am beginning my preparations as we speak! Unless the house is full of the sweet aromas from the dishes you cook, it doesnt feel like Holi. This year’s menu will be: Thandai Carrot Khanji, (these are special Holi drink) coming soon Samosa Dahi vada Chole Kulcha Pani Puri Papdi Chaat and for dessert: Rasgulla Meethi Mathri Alex (my husband) wants me make a special easy-to-eat salad using cucumbers, carrots, bell pepper, tomatoes and cottage cheese. I will post more picture after Holi. I hope you enjoy Holi this year.  Enjoy this colorful festival and take out your water gun. HAPPY HOLI! The post Holi Hai! appeared first on Manjula's Kitchen.

Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday

May 22 2016 Golubka Kitchen 

Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday I think I first got the desire to make rhubarb frozen yogurt when I saw a photo of Nigel Slater’s Rhubarb Eton Mess. Slater always does the most amazing things with rhubarb, making me dream about the days when the blushing pink bunches will appear at the market. Since those days are fully upon us, I went ahead and made this treat for the weekend, in celebration of rhubarb season and its elusiveness. I couldn’t resist appointing rose as a component of this frozen yogurt for two reasons – for one, rhubarb and rose has always sounded like the most magical combination that I’ve been thinking about for years, and secondly, I’ve had some beautiful dried roses sitting in my pantry without getting any use for too long. Yogurt is a complete weakness for me and all members of my family – we always have some in the fridge to use for breakfast and snacks. I like to make my own, whether with real milk or coconut, but I also love trying new brands. There seem to be many great yogurt companies out there today, which make it very easy to be a happy consumer – if you’re curious, I like Maple Hill, Wallaby, Seven Stars and Anita’s Coconut Yogurt is a delicious vegan variety. Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker (I’ve had an older model of this ice cream maker for years and it’s one of my favorite kitchen appliances). All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. With this possibility in mind, you are always less than an hour away from a dessert that many consider to be a treat to only acquire outside of the home. This batch matched my very high expectations. The first spoonful I had made me stop in my tracks and close my eyes for a second or two. I’ve always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Since I make so much ice cream/­­popsicles/­­frozen yogurt, we’ve decided that Sunday posts will be reserved for frozen treats of all kinds. We hope that will make you smile. Rose and Rhubarb Frozen Yogurt   Print Serves: 6-10 Ingredients 1½ lb rhubarb - sliced ½ cup dried rose petals (optional) ½ cup maple syrup - divided 32 oz Greek yogurt (I used Wallaby for this batch) 2 tablespoons rose water Instructions In a medium saucepan, combine rhubarb with rose petals, if using, and ¼ cup maple syrup. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes, until rhubarb is soft. Let cool to room temperature and chill in the refrigerator for about an hour. Combine well-chilled yogurt with half of the rose-rhubarb mixture, remaining ¼ cup of the maple syrup and rose water. Process in an ice cream maker for 20 minutes or according to the manufacturers instructions. Spoon into a container, alternating between layers of frozen yogurt and the remaining rose-rhubarb mixture. Eat right away as soft serve or place in the freezer and make sure to remove from the freezer 10-15 minutes before serving. Notes If you dont have an ice cream maker, you can make popsicles. Just pour the final rhubarb-yogurt mixture into popsicle molds and freeze. Rose petals are optional, rose water gives plenty of flavor. 3.5.3208 You might also like... Roasted Yellow Plum and Rosemary Popsicles Lavender Ice Cream with Apricots Poached in Blueberry Sauce Homemade Yogurt and Frozen Yogurt Lemongrass Raspberry Pops Tarragon and Mint Ice Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Rose and Rhubarb Frozen Yogurt - Ice Cream Sunday appeared first on Golubka Kitchen.

Italian Cheesecake Jars

May 13 2016 Green Kitchen Stories 

Italian Cheesecake Jars I asked Luise if this was too simple? It’s almost not a recipe, just a quick thing we have been making when we crave dessert but don’t feel like busting out any mixers or even turning on the oven. “What, too simple? That’s my favorite kind of recipe. Nothing can ever be too simple!” she told me. So here it is. A simple Italian twist on cheesecake, served in small jars or glasses. It features two of our favourite summer fruits on a bed of creamy lemon & vanilla mascarpone and the simplest raw crumble you’ll ever make. Even though we sometimes make it on regular weeknights, this is the most perfect thing to serve on a summer buffet table. It’s quick and effortless and looks really pretty in small jars or shot glasses. It’s easy to quadruple the recipe too, so you could make 30 jars in no-time. The crumble is simply made from mashed dates, roughly chopped almonds and a pinch of salt. Simple and crunchy. It also keeps well without going soggy. The mascarpone filling is deliciously decadent. It can be replaced with thick Greek yogurt for a lighter twist. It can also be made vegan by replacing the mascarpone with coconut yogurt or by making the cashew filling from our flower power cake. We let the fruit macerate in a squeeze of lemon and honey. It makes it even more flavourful and it also helps the fruit release liquid that will sip down the sides of the jar like a natural fruit syrup. This simple fruit salad is also really good on its own or on top of any breakfast bowl. Italian Cheesecake Jars Makes 8 small jars or 4 larger ones If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are often heavily sprayed so choose organic if possible. 15 strawberries, rinsed and hulled 3 peaches, rinsed 1 lemon, washed 2 tbsp (unheated) runny honey or maple syrup 80 g /­­ 1/­­2 cup raw almonds 8 soft dates, stones removed 1 pinch sea salt 250 g mascarpone 1/­­2 tsp ground vanilla or pure vanilla extract  a small handful lemon balm or mint leaves Cut the fruit in smaller pieces and place in a bowl. Squeeze over 1/­­2 lemon and 1 tbsp honey, toss and let sit for 15 minutes. Roughly chop the almonds and mash the dates with a fork. Stir together and divide on the bottom of 8 small glasses or jars. Stir together mascarpone and vanilla, add zest and juice from the rest of the lemon together with 1 tbsp honey, stir until combined and then dollop it into the glasses on top of the date crumble. Add the marinated fruit right before serving them on the buffet table, top with lemon balm and decorate with flower petals, lavender or elderflowers. We have developed this recipe for ?hléns campaign Alla Länders Land which focuses on welcoming more food cultures to the Swedish summer table. 

Quinoa Bircher with Persimmons & Petals

December 28 2015 Green Kitchen Stories 

Would it be presuming of us to think that a few of you are reading this post in horizontal position? We are imagining you lying on the couch with a big bowl of Christmas food leftovers balancing on a pillow next to you and a pile of cookies on the sofa table? It’s how these days between Christmas and New Year usually are spent. And rightfully so, after all the holiday craziness it’s nice to just doze away for a while. But sometime soon you will probably start feeling for something fresh again. Regardless if it is tomorrow or next year, we’ve got the perfect recipe for you. It’s a true breakfast revelation, and such a pretty one as well. First time we tried quinoa bircher was at one of the many trendy Melbourne cafes, one year ago, and then again at Satan’s Coffee Corner (that name!) in Barcelona. We knew that we had stumbled over something great and have since then been experimenting with our own quinoa/­­buckwheat/­­oat bircher recipes. Simply explained, this bircher is made by mixing quick-cooked quinoa (making it more crunchy than mushy) with oats, yogurt (or coconut yogurt), vanilla and ginger. Then we top it with ripe persimmons, nut butter, bee pollen and these beautiful edible flower petals that we found at a local store. The result is a creamy and fresh breakfast that is super satisfying and really delicious. The petals actually taste surprisingly good - very flower-y - and suits this dish really well, but we mostly use them because they are pretty. If you can’t find any, feel free to make this dish without them. With this post, we also want to wish you all a happy end of the year and hope that you will get a great start of the next one! We are honestly so happy and grateful to have you reading our posts and trying our recipes. We have a bunch of special and exciting things (new book coming out!) for you in 2016, so stay with us. Big big LOVE! /­­David, Luise, Elsa & Isac! Quinoa & Oat Bircher with Persimmons & Petals Serves 2-4 1/­­2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa/­­millet/­­buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy ‘yogurt’ 1/­­4 tsp ground vanilla or 1/­­2 tsp pure vanilla extract 1/­­2 tsp freshly grated ginger Optional toppings persimmon or other seasonal fruit nut butter bee pollen dried flower petals maple syrup Quick-cooked quinoa: Place 1/­­2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat immediately to a bare simmer and let gently cook for about 8 minutes. The texture should be soft with a crunchy feeling (think al dente). Drain the excess water and set aside to cool in a mixing bowl. Combine the quick-cooked quinoa with oats and stir in yogurt, vanilla and ginger. Serve in two large bowls or four smaller and top with thinly sliced persimmon, nut butter, bee pollen and petals. Drizzle over a teaspoon maple syrup if you prefer it a little sweeter. Store any leftovers in the fridge for up to 3 days. This recipe is ideal for preparing ahead stored in a sealed jar and then have the toppings added right before serving. PS! I’m suspecting that we’ll get some questions about the bowls. They are from Danish ceramics KH Würtz and they are just as gorgeous IRL.

Walnut-Horseradish Cheese in Endive Petals

October 21 2014 Vegetarian Times 

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 7 to 9 minutes in oven, or until golden brown and fragrant. Cool. Set aside 1/­­2 cup walnut pieces for garnish. 2. Process walnuts in food processor until finely ground. Add cottage cheese and horseradish, and pulse until smooth. Season with salt and pepper, if desired. 3. Spoon 1 Tbs. cheese mixture onto wide end of each endive petal. Garnish with reserved walnut pieces and dried cranberries.

Lavender Milkshake and Chamomile Latte

July 20 2015 Golubka Kitchen 

Lavender Milkshake and Chamomile Latte Cooking with edible flowers has been one of my greatest pleasures in the kitchen. Floral infusions provide amazing flavor and can add beneficial, healing properties to any dish or drink. My favorite was the Rose Ice Cream and Rose Petal Mille Feuille I made a few years ago with organic rose petals and the purest essential rose oil from my perfume maker friend. The oil was so concentrated that a tiny drop turned a portion of ice cream into a magical bowl of aromatherapy. Here are two refreshing drinks we’ve been enjoying this summer, featuring some of the most loved, calming culinary flowers – lavender and chamomile. Chamomile is an amazing little flower, and its oils are anti-inflammatory, antibacterial, antifungal and antiallergenic. It has long been used as a sleep aid all over the world. Having a cup of chamomile tea before bed has become one of my daily rituals – it really does the job of getting me ready for some wholesome rest. Lately, I’ve been loving this creamy chamomile latte. My favorite way to enjoy it this summer is cold, but it also makes for a comforting warm drink for the cooler parts of the year. Lavender, with its own share of antiseptic and anti-inflammatory properties, is king of the aromatherapy world – even the smallest whiff sends a relaxation signal to the mind. This milkshake combines lavender and blueberries, as the two are a match made in heaven. Drink it as a refreshing mid-afternoon snack after some time in the sun or even as dessert after dinner. The most important variable when cooking with dried edible flowers is their freshness. If a flower is freshly dried, a little of it will go a long way, while older dried flowers have likely lost their potency. It’s also important to remember that the best way to extract the beneficial oils from herbs such as chamomile and lavender is gently heating them in a double boiler for longer periods of time. Directly pouring boiling water over the herbs is a harsher method, which kills off many of their benefits. We are off to Sochi for the last stretch of our Russian vacation. Black Sea, here we come. Chamomile Latte serves 2 1 1/­­2 cups water 4 tablespoons dried German chamomile flowers – make sure to get them from a store with a good rotation 1/­­2 cup almond milk (I like homemade unsweetened) honey to taste – optional Combine water with chamomile in a small, heatproof bowl. Place the bowl into a heavy bottomed pot or pan. Add water to the pan, making sure that water level in the pan is lower than the bowl. Bring water in the pan to a simmer and simmer for 15 minutes. Let cool enough for safe handling. Strain chamomile tea, mix with almond milk and honey, if using. For an extra creamy and foamy consistency, blend the tea and almond milk in a blender. Drink warm or chilled in the fridge. I like it best cold and unsweetened. Lavender Milkshake serves 2 1 1/­­2 cups almond milk or other plant milk (I like homemade unsweetened almond milk) 1 tablespoon edible dried lavender flowers (make sure to get them from a store with a good rotation – flowers should be lavender, rather then grey in color, with a fresh, strong aroma) 6-8 scoops of your favorite vanilla, blueberry or lavender ice-cream handful of fresh or frozen blueberries – optional, for color handful of ice cubes – optional, for smoother texture splash of maple syrup – optional, to taste seeds of 1 vanilla bean or splash of vanilla extract – optional Combine almond milk and lavender flowers in a small saucepan and bring to a boil. Remove from heat, cover and let cool. Strain and chill in the refrigerator. Combine lavender milk and the rest of ingredients in a blender and blend to a smooth and thick milkshake consistency. If your lavender flowers are very fresh and aromatic, you can skip the infusion step and simply blend almond milk, 1/­­2 tablespoon (or to taste) lavender and blueberries, in a high speed blender until completely smooth. Then add the rest of ingredients and blend to a smooth and thick milkshake consistency.  


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