Spring rolls with edible flowers
Ladybug on a toast
Lemon drizzle cake
Harvest of the day: Parsley, chives, celery, mustard leaves, claytonia, chives, wild garlic, chard, cowslip flowers, primrose flowers
Spring Rolls (x6)
- 6 small radishes
- 10 green onions
- 1 cucumber
- Grated carrot
- fresh herbs (like basil, cilantro, and/or mint) roughly chopped
- Edible flowers left whole (Cowslip, primrose)
- 18 rice paper spring roll wrappers
- Rice noodle
Sauce
- 6 Tbsp peanut butter 45 g
- 2 Tbsp soy sauce 15 mL
- 2 Tbsp lime juice 15 mL
- 2 Tbsp honey 15 g
- 2 tsp grated ginger 5 g
- 2 Tbsp hot water 15 ml
Instructions
Sauce: Combine all “Sauce” ingredients in a small bowl (or use your favorite spring roll dipping sauce!)
Prepare: Thinly slice all veggies into strips (a mandoline slicer makes this easy, especially for the radishes). They should be a little shorter than the length that you’ll want your finished spring rolls to be. Arrange fillings near your work space.
Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wet wooden board). Working quickly, stack fillings on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. I like to place the flowers down first so they show through the wrapper. Fold the sides of the rice paper over the mound, then gently roll.
Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.
Ladybug on a toast!
Some bread, tomatoes, black olives and some imagination!
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 lettuce
- 1 small carrot, peeled, grated
- Red cabbage, peeled, grated
- 2 green onions/chives, thinly sliced
- Fresh mint leaves
- Fresh coriander leaves
- Roasted salted peanuts
Method
Place oil and lemon juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Slice finely all vegetables. Place them all in a bowl. Add dressing. Toss to combine. Sprinkle with peanuts. Serve.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 lemon, zested
- For the drizzle topping
- 1½ lemons, juiced
- 85g caster sugar
Method
Heat the oven to 180C/160C fan/gas 4.
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the self-raising flour, then add the lemon zest and mix until well combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Grow Dundee 