jo rosenblum

Thursday, 19 August 2021

Violets Violets Violets….

Pick a couple of handfuls of Violets, put them in a jar and cover with vinegar, leave in a cool dark place for about 4 days then strain off…you will be left with a beautiful violet vinegar.

To make a violet leaf oil, pick a large bowl of young Violet leaves.

Add 300 mls of warm oil, I used Sunflower oil as I don’t want it to solidify in the fridge…blitz in a blender, then strain through muslin.

There you have the perfect match for a Violet vinaigrette.

Wednesday, 18 August 2021

Today I made some mandarin cream by blitzing a cup of mandarin marmalade with 3 tablespoons of cream, then stirring in 2 tablespoons of sour cream and the juice of one Kafir lime. Then I spooned the mix into store bought pastry cases and decorated them with edible flowers from the garden, they really are delicious.

Sunday, 18 July 2021

Violet vinegar.

Steep a good handful of fresh violets in 400 mills of just simmered vinegar( white balsamic is great) in a mason jar. keep in a dark place for 3 days….strain off and decant into a bottle….great for vinaigrette, or a teaspoon for curing hiccups

Nasturtium crust mini quiches…..

Line muffin tins with large nasturtium leaves, fill with olives,cooked pumpkin, bacon and eggs beaten with a bit of cream. Top with cheese and bake at 180 degrees for about 20 minutes or until set.

Delicious warm but probably just as good cold for a snack.

Tuesday, 13 July 2021

Breakfast Tea Tray....

I went to the Opp shop yesterday and found this lovely tray, it was so discoloured, but with a bit of silver polish it looks great...I feel like I’m on a posh railway journey every morning.

The greens are Borage leaves from the garden, the toast is Olive sourdough with Avocado, Red Leicester cheese and Borage flowers.