Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Summer entertaining calls for flowers, but you don’t need an extravagant arrangement to make  a big impression.

Pastry chef Annegret Henninger shows off simple ways to add floral flavours to your food and décor.

floral-drinks-web.jpg

Chamomile & Calendula Flower Elixir Iced Tea

WHAT YOU NEED:

  • 2 lemons, juiced
  • 1 lemon, sliced
  • 2 oranges, juiced
  • 1 orange, sliced
  • 6 chamomile tea bags>
  • 1/3 cup packed, dried calendula flowers
  • 2 teaspoons of turmeric
  • 1/2 cup honey
  • 4 cinnamon sticks
  • 1 knob of ginger the size of your thumb, sliced
  • 8 cups of water

WHAT YOU DO:

  1. Boil 8 cups of water and add the chamomile tea bags, calendula flowers, ginger, honey, turmeric, and cinnamon sticks. Let sit overnight.
  2. In the morning, add the lemon and the orange juice, mix well and then strain, only saving the cinnamon sticks.
  3. Put the cinnamon sticks in a pitcher filled 1/3 with ice and add half of your sliced orange and lemon. The rind and seeds from citrus fruit make the water bitter after a prolonged period of time.  So, when making large flavoured beverage pitchers for entertaining, remember not to add too much. Instead, save half the slices to swap the old ones out several hours later.
  4. Then fill your pitcher with your tea until it reaches the top. Stir, and serve.
floral-beverage-web-(1).jpg

Whisky Spiked Iced Tea

Makes 8L

WHAT YOU NEED:

  • 3 oz ginger ale
  • 3 oz of chamomile iced tea
  • 1 oz of whisky
  • Juice of half a lemon

WHAT YOU DO:

  1. Stir together and pour over ice.
floral-cheesecake-web.png

Violet Blackberry Cheesecake

Makes 1 - 9 inch cheesecake

WHAT YOU NEED:

  • 9 inch springform pan
  • 1 cup of graham crackers
  • ¼ cup of unsalted butter
  • 1 tbsp of brown sugar
  • 1/3  cup of blackberries
  • 3.5  8oz packages of  cream cheese at room temperature
  • 1 cup of sugar
  • 6 tablespoons of all purpose flour
  • 2 egg yolks
  • 2 ½ tablespoons of 35% cream
  • 1 .5oz package of candied violets to decorate

WHAT YOU DO:

  1. Preheat the oven to 300 with the fan on.
  2. Process the graham crackers through a food processor to turn them into crumbs.
  3. Melt butter.
  4. Add the graham crackers, butter and brown sugar together and push into the bottom of a springform pan.
  5. In a food processor, process the cream cheese and the sugar until smooth. Add 5 tablespoons of flour and egg yolk and mix to combine.
  6. Reserve 1/4 cheesecake mixture.  Pour remaining mixture into the springform pan
  7. In the food processor, add blackberries, ¼ cup of the cheesecake mixture, and last tbsp of flour. Mix until combined.
  8. Using a small soon place dots of blackberry mixture on top of cheesecake mixture. Pull through with a wooden skewer or spoon to create swirls.
  9. Bake for 1 hour, then let cool in springform pan.
  10. Decorate the cheesecake with the candied violets.
floral-pretty-cups-web.jpg

Rose & Grapefruit Verrines

>Makes 6

WHAT YOU NEED:

  • 6 250 ml jars
  • 6 x 1 inch thick Lokums (Turkish delight), each cut into 4 pieces
  • 52g or 1.5 package of sesame snaps, broken into large chunks
  • 1 grapefruit cut into sections
  • 2 tablespoons chopped pistachios
  • 1 crumble recipe
  • 1 pastry cream recipe
  • 1 teaspoon of rose water
  • 6 tablespoons of 35% cream, reserved

For the crumble

WHAT YOU NEED:

  • 4 tbsp flour
  • 2.5 tbsp butter/li>
  • 2 tbsp sugar
  • Tiny pinch of salt

WHAT YOU DO:

  1. Preheat over to 325 F
  2. Mix all in a bowl until homogenous. Form mix into a ball and use a cheese grater to grate it onto a lined cookie sheet
  3. Chill mixture in freezer for 20 minutes.
  4. Bake at 325 until golden brown (5-7 minutes). Let cool completely.

For the pastry cream

WHAT YOU NEED:

  • 3 medium egg yolks
  • 1/2 vanilla bean or 1/2 teaspoon of vanilla extract
  • 1/3 of sugar
  • 2 Tbsp all purpose flour
  • Pinch of salt
  • 1 cup whole milk

WHAT YOU DO:

  1. Whisk the egg yolks and sugar together until fully mixed (approximately 30 seconds) leaving no clumps of egg yolks
  2. Add the flour, salt, and vanilla extract or the contents of a scrapped vanilla bean to the mixture
  3. Bring the milk to a boil. If you are using a vanilla bean, boil the empty scrapped vanilla bean in the milk for extra vanilla flavour!
  4. Add approximately ½ of the boiling milk to the egg mixture and whisk together immediately
  5. While the milk is at a gentle boil, whisk constantly as you slowly pour the egg mixture back into the pot
  6. Once you’ve poured all of your egg mixture into the milk let the mixture boil for 30 seconds.  You must see bubbles- your custard must boil.  And don’t worry, the flour protects your eggs from curdling!
  7. Pour contents into a clean bowl, cover with plastic wrap directly in contact with the custard, and set over an ice bath to cool immediately. Ready to use once cold.

To assemble:

  1. In a medium bowl whisk the small amount reserved cream until it is thick, like a whipped cream that has medium stiffness
  2. Add the rose water to the chilled custard and whisk until smooth.>
  3. Using a spatula, fold the whipped cream into the pastry cream.
  4. Sprinkle a layer of crumble into the bottom of each jar
  5. Layer each jar ¼ of the way up with the cream mixture.
  6. Sprinkle in pistachios, lokums and grapefruit segments
  7. Add another layer of pastry cream mixture
  8. Sprinkle in sesame snaps lokums and crumble
  9. Add another layer of pastry cream mixture
  10. Sprinkle the rest of the pistachios, grapefruit, lokums and sesame snaps to fill.
  11. Serve immediately or keep chilled for a few hours in the fridge until serving.
floral-popsicle-web.jpg

Hibiscus Freeze

WHAT YOU NEED:

  • 4 cups of water
  • 8 hibiscus flower
  • 1 Tbsp lime juice
  • 1 cup plus 2 tbsp sugar

WHAT YOU DO:

  1. Bring water to a boil.
  2. Add sugar and stir to dissolve.
  3. Take the water off the heat, and add the hibiscus flowers. Let steep for 15 minutes. Set aside to cool.
  4. Add lime juice and stir.
  5. Use liquid to fill popsicle tray and freeze overnight.