WOW! I’m just amazed by all the beautiful entries for SHF #30, you all have gone above and beyond and pulled out all the stops with your creativity. So, here is the final installment of this blog event, I couldn’t go without thanking Jennifer, who is the epitome of support and grace. I’ve tried to include all the entries so far, forty in all, if I’ve missed out anything, please email me so that we can work on resolving it. So without further ado, let the Spring celebration of flowers begin!
First up is Seema from Recipe Junction, her Kesar Rasmalai is a delicate, enticing treat. Soft balls of cheese floating in a saffron infused syrup certainly got my attention. Her “melt-in-mouth Rasmalai - the easiest way to satisfy your sweet tooth” is a keeper in my book.
Anne from Paris touches on a topic that many of us have pondered about - Weight. She fights against those creeping pounds with a figure-friendly and delicious Strawberry and Mango Tartare with Orange Blossom and leaves us with a question - “What about you fellow foodbloggers ? How do you keep your figure ?”
Madeline from The Gourmet Peasant fights back against the cold, damp weather with a brilliant Rose Sweetened Tri-Berry Sorbet. Her great fighting spirit and words - “But not me, I refuse! I will not yield to these meteorological conditions..” should inspire us in the kitchen on those cold, rainy days.
Jeremy from Iowa brings creamy Shrikhand Frozen Yogurt. This recipe had me at ‘Cardamom, Rosewater and Saffron’ but the addition of Pistachios sealed the deal. Great for those hot summer months.
I recently came across Susan’s beautiful blog, her writing and recipes are what make food blogging so much fun. This New Yorker’s White Chocolate and Orange Flower Mousse fulfilled her three wishes “something sweet, something simple, and something to cure my white chocolate wantings..” and mine.
I heart Gattina! The secret’s out, and I’m willing to fist fight the competition (for food of course). Apart from her stunning photographs and amazing recipes, she’s got brains - “an involute (nearly closed) receptacle with many small flowers arranged on the inner surface..“, who can beat that? Did I tell you I heart Gattina and her Fig mini tartlets?
Next up, is another fav Asha, with her Saffron-Vanilla Pudding in Puff Pastry Shells, “wonderful blend of crunchy pastry with a velvety and fragrant Saffron Vanilla pudding“. I can’t think of a better way to end a meal.
If Maria’s first attempt at Candied Flowers doesn’t blow you away, then her Orange-Blossom Cake with Orange-Blossom Buttercream and Candied Flowers surely will. You go girl!
Our first entry from down under is from KJ, her Rose and Watermelon Jam is Spring in a jar. I couldn’t help dreaming about all the baked goodies that would go perfectly with this - scones, bread, biscuits and KJ’s “steamed pudding and custard“. Yum!
Melody of Fruit Tart just amazed me with her Chocolate Flowers - music to my ears. No wonder that these are her husband’s favorites, I haven’t even met Melody but I’ve fallen head over heels in love with her work.
Brooke from Maryland shares her recipes for Hibiscus High Tea Shortbread and Lavender Shortbread that she created while researching recipes for her wedding. “When you bite into the buttery shortbread, your taste buds are delighted by the tangy, almost citrus flavor of the hibiscus and the almost smokey flavor of the lavender..” - I’m sold !
Kim takes us on a trip to Venusia, a make-believe world where flowers are “.. religion, and the fleshy veil that enables the Venusians to forget the past and sets the events of the story in motion“. Her Red Hibiscus Custard with Rose and Pansy Syrup is anything but just sustenance with its splendid colors and floral flavors.
Tigerfish from California brings Edible Flowers that are made of fruits, did I hear anyone say best of both worlds? That’s exactly what this is, and not just any old flower, this one is dipped in chocolate! Wicked!
Even though its autumn in Australia, Karen channels her flower theme with Matcha Cheesecake with Fondant Sakura. “The tinge of matcha flavour, the cotton-light texture, the could’ve-been-feather-light-if-it’s-real-sakura petals“. Gorgeous!
I would love to sip on Trupti’s Orange Flower Lassi with Saffron in the scorching hot days of summer that I know are on their way. Refreshing and delicious, thanks Trupti!
Dandelion Honey Sherbet - even the words sound poetic. Ulrike’s entry from Germany left me completely speechless. Not only did Ulrike make Dandelion honey from the blooms but went a step further to create a masterpiece dessert. Anyone listening at Häagen-Dazs?
“After all the dark, cold wet days of winter there comes this fabulous time of the year when colours are everywhere, we feel rejuvenated, ready to do loads of things. What most wonderful than little daisies?“. I couldn’t agree with Valentina more, her Little Daisy cakes looks whimsical and Spring-like. Just looking at them fills me with happiness!
I’m awestruck with most of Helen’s creations, and this one is no exception. Her Lychee Rose Parfait & Orange Blossom Macarons are a work of art, and as with all of her recipes, she makes it look effortless and elegant. Kudos girl!
Sharmi’s Pineapple Flower Cups “.. filled with pineapple chunks, topped with whipped cream, honey and strawberry syrup” are not only beautiful but delicious and easy to prepare. A flower a day…
You don’t have to be Elle Woods to fall in love with Myriam’s Deluxe rose sugar & salt all the way from Switzerland. Her rose sugar is not only pretty in pink but “is wonderful to sweeten a fruitsalad or just sprinkle a little bit on top of cookies or madeleines”.
Did you know that “According to folklore, spouses who place lavender flowers between their bed sheets will never quarrel“, that may be true but I’m postive that a brawl or two will erupt if anyone tries to get between me and these dainty Lavender, Orange and Almond Cakes created by Jenjen all the way from Sydney, Australia.
Where have you been Esther all my life? If you haven’t seen this Parisian’s blog yet, rush! I’m simply amazed by her creations, stunning photos and her brilliant Violet Blackberry Tiramisu. “The earthy sweetness of the almond is the perfect bridge between the perfumed violet liquor and the woodsy blackberries“, sigh, Tiramisu will never be the same again!
Béa’s creation - Coconut - Raspberry Tart with Crystallized Rose Petals is simply sexy. I know it sounds corny, but with its rich, romantic colors and sugar-crusted rose petals, I am at a loss for words! Food porn at its best!
The Cooker brings us Chocolate cupcakes with Marshmallow Pink Flowers. Not only do they sound delicious, they look pretty darn good! Don’t have to a be a pre-schooler to appreciate a good cupcake, especially one that looks so adorable!
Haalo’s creation from Melbourne, Australia is what 4′o clock sugar craving is all about. One look at her Pistachio White Chocolate Cupcakes and I was craving cupcakes all week long. Moist and tender with a hint of orange blossom water and a crunchy pistachio toping - it’s a good thing!
I love the sweet, heady fragrance of Jasmine and so when Jen from Massachusetts brought her Jasmine Lime Granita over Lychees, I flipped! I can’t think of a better way to cool down during the hot months that I know are just around the corner and “It’ll be perfect for those evenings when it’s still 90 degrees at 8pm and I’m living on tomato sandwiches, watermelon, and iced tea“.
Lavender Shortbread - doesn’t that sound divine? Michelle cautions us, “Be warned — these are very addictive“, but that’s never stopped me before and neither should you!
“Rosewater, the distilled essence of rose, entices, beguiles and tantalizes the senses.Its fascinating fragrance, both honey-sweet and musky, is indefinable, indescribable, and very, very intoxicating“. Now mix that in with a cinnamon-sugar syrup and bathe layer sheets of phyllo, cocoa nibs and almonds with it. That my friend is one heck of a Baklava !! Thanks Monica!
Patricia baked these lovely Cupcakes from a Donna Hay magazine and frosted them with a pretty pink icing and topped with crystallized violets. Don’t they look beautiful ?
Rachel brings Boughasha - “cigar shaped pastries with walnut filling“, with a rosewater infused glaze. Who doesn’t love nuts wrapped in flaky dough with a sugary glaze? Yum!
Evelin from Estonia turns to a simple and elegant recipe to channel her flower power. Sliced Vanilla cake sits pretty on a cherry and hazelnut yogurt sauce. Blooming brilliant!
Strawberry-Orange blossom marshmallows - now these are not your regular smore’n marshmallows! In spite of being in the middle of moving, Puu made these delicious treats for her colleagues. I don’t know about you , but I’d sure like to share an office with her! Thanks Puu!
I’ve never met a truffle I didn’t like, afterall who can say no to decadent chocolatey treats? Candyrecapper brings marvellous Lavender Truffles, simply amazing!
We’ve all seen minimalist, deconstructed masterpieces from master chefs. Freya brings Deconstruted Mille Feuilles with berries and orange water, a superb play of textures and colors. Very creative!
“Won’t the scent of roses in these little tartlets be a lovely surprise and bring a smile onto your face?” Positively. Good things come in small packages and
Evinrude’s Tartlets with Rose-Infused Cream are no exception. Packed with a rich, creamy filling and heart healthy qualities, they won’t let you down!
Just looking at Mandira’a Semiya Payasam made me want to go make myself some. Vermicelli in saffron flavored milk with cardamom and almonds is right up my alley. Thanks Mandira!
I was struck by Stephanie’s Rose Water Napoleon with Lavender Poached Seckle Pear. An elegant, delicious dessert by all counts!
I love Anita’s blog, the photos, writing and recipes are exquisite and so is her Rosebud Crème Brûlée. Anita states “.. the custard melts like silk on the tongue, leaving a whisper of rose and orange. The crystallized rose petals add a pretty dash of color; it is spring, after all..“. A spectacular entry!
Sapna turns a low-fat recipe into a fat-free one with her ingredient substitutions and creativity. Saffron ‘Wildflower’ Honey Banana Fatfree Chelsea Buns have never looked better!
and
My entry is Rose-snow filled cookies - a twist on traditional jam or buttercream filled cookies. Flaky, butter cookies with a rose petal cream filling.
