How to serve Edible Flowers
By Maxwell and Williams
Spring is here which means lazy Sunday afternoons relaxing in the sun. Celebrate the newly warmth with these fresh floral recipes. Perfect for breezy afternoons, accompany these simple, elegant dishes with a glass of rosé and great company.
Serve these delicate recipes in our popular Euphemia Henderson range, refreshed for the season with a new all white iteration. Created in partnership with the Royal Botanic Gardens Melbourne, this range is a stunning representation of Australian botanical art and is sure to turn the simplest of recipes into a statement on the table.
Serves: 4 Prep: 20mins Cook: 5mins
For the salad:
• Baby spinach
• Handful of edible flowers, available from most farmers markets and specialty grocers
• 1 sliced cucumber
• 3 radishes, thinly sliced
For the vinaigrette:
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Juice of half an orange
• Salt and pepper, to taste
For the bruschetta:
• Loaf of crusty sourdough bread
• 400g goat’s cheese
• 2 tablespoons honey
• Fresh dill
• Edible flowers
For the raspberries:
• 2 cups raspberries
• Juice of 1 lemon
• 1 tablespoon honey
• 3 basil leaves, finely chopped
To assemble the salad, layer spinach, cucumber and radish in a bowl. Top with edible flowers and set aside.
Combine all vinaigrette ingredients in a jar, pop the top on and shake to fully combine. Drizzle salad with dressing just before serving.
Mix together the goat’s cheese, honey and chopped dill in a small bowl until the mixture is a smooth, spreadable consistency. Season well with salt and pepper. Spread the mixture on toasted sourdough.
Drizzle with extra honey and top with edible flowers. For a more savoury treat, add smoked salmon instead of honey and top with capers.
Finally, wash the raspberries and place in a large serving bowl. In a smaller bowl, whisk together the lemon juice, honey and basil. Drizzle dressing over the fruit and serve immediately.
Serve this refreshing spread in our Euphemia Henderson range, a finish with a tart glass of rosè for the perfect Spring afternoon.
Prosucts featured are available from Maxwell and Williams