Lime ice
1 Mix the freshly-squeezed juice of limes, grapefruit or lemons with a little water. Pour into ice cube trays, add edible flowers to the trays and freeze. Use in long, cool summer drinks.
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Fruit salsa
- Chop a medley of fresh fruit such as strawberries, pineapple and mango, into small even-sized dice. Sprinkle with a little icing sugar and a splash of gin, and leave to macerate.
- To serve, toss fruits with passionfruit pulp, or a berry compote, and picked flower petals. Serve as an accompaniment to cakes, ice creams and desserts.
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Flower cookies
- Blitz 150g almonds until finely ground. Add to a bowl with 70g plain flour, 100g caster sugar, the zest of 1 orange and a little grated nutmeg.
- Beat 1 whole egg with 2 egg yolks (reserve the whites) until pale and ribbony. Set aside. In a separate bowl, beat the 2 egg whites to form stiff peaks. Fold the egg yolks into the flour mix, then gently fold in the egg whites.
- Place small (well-spaced) spoonfuls on a baking paper-lined baking tray, spreading the dough out with a spoon if you want a thinner, crunchier cookie. Top the dough with picked edible flower petals and bake in a 200C oven for 20 minutes until just golden. Cool to serve. Makes 20-30 cookies, depending on spoon size.
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Spring rolls
- Toss cooked rice noodles with thinly sliced (or peeled) asparagus, spring onions or chives, fresh coriander leaves, the zest and juice of a lime, a little finely grated ginger, fresh pepper and a splash of fish sauce, soy sauce and sesame oil to taste.
- Pour boiling water over some rice paper sheets and refresh in cold water once tender. Lay rice paper sheets out on a clean tea towel and place colourful flower petals on them. Lay noodle mix across the centre, then tuck in the ends and roll them up. Serve with a peanut or spicy dipping sauce.
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