edible flowers Archives

Christmas recipes

Devilled eggs

10 minutes

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Italian recipes

White tiramisu

Berry recipes

Almond-and-raspberry tart

45 minutes

Biscuit recipes

Condensed milk cookies with royal icing and edible flowers

12–15 minutes

Birthday cake

Coconut birthday cake

1 hour 15 minutes

Asparagus recipes

Asparagus dip

5 minutes

Tart green tomato and sweet watermelon salad with tomato seed dressing

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 kg Woolworths exotic tomatoes
1/2 medium-sized ripe watermelon
1 red chilli, roughly chopped
2 pomegranates, seeded
35 g microleaf salad, to garnish
10 g edible flowers, to garnish

For the dressing:

200 g ripe Rosa tomatoes
1/2 cup extra virgin olive oil
4 T balsamic vinegar
2 cloves garlic
4 t honey
salt, to taste

Method

1. Slice or cut the tomatoes into wedges, depending on their size. Place in a large salad bowl. Cut the flesh of the watermelon into large chunks and add to the dish along with the red chilli.

2. Scatter over the pomegranate rubies and garnish with the microleaf salad and edible flowers. Drizzle over the dressing before serving.

3. To make the tomato seed dressing, squeeze the juice and seeds of the tomatoes into a mixing bowl. Add the olive oil, balsamic vinegar, garlic, honey and salt and whisk.

This recipe graced the January / February 2013 issue, one of the TASTE's best-selling issues ever!

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Lemon-and-thyme bundt cake

Rose-and-mint sherbet

White tiramisu

Seafood terrine platter

Devilled eggs

Summer white peach salad with smoky buttermilk dressing

White tiramisu

Almond-and-raspberry tart

Condensed milk cookies with royal icing and edible flowers

Coconut birthday cake

Asparagus dip

Tart green tomato and sweet watermelon salad with tomato seed dressing

Tart green tomato and sweet watermelon salad with tomato seed dressing

Ingredients

Method