While March 20th marks the Spring Equinox in the Northern Hemisphere, you'd be forgiven for shaking your head in disbelief. However, regardless of the snow flakes & winter chills that insist on grate-crashing Spring, we can get just a little excited that warmer weather should be with us soon.
And what would Spring be without its dazzling display of flowers?! Soon gorgeous BLooMS & BloSSoMS will be adorning vases & vessels, grown in gardens and used as ingredients & garnishes in the kitchen.
Have you ever considered adding edible flowers to your dish?
This beautiful salad by Italian chef Andrea Aprea is simply too pretty for words and is guaranteed to WOW your guests this Spring. The recipe is simple in essence, yet slightly laborious for a salad http://www.finedininglovers.com/recipes/main-course/salad-recipes-andrea-aprea/ . But that said, the presentation power of this dish is beyond impressive, so why not give it a try and add some fine dining flair to your repertoire! **Or, just visit Andrea's restaurant in Milan for a Spring vacation…
Now I'll forgive you if the above seems a little too ambitious, but I do encourage you to have a browse through this list of edible flowers, many of which you may have in your garden already.
So why not consider celebrating Spring in a new way this year by flirting with flowers in the kitchen? I for one am all for it, so stay tuned for some posies on my plates.
Daisy Angela x
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