Nasturtium flowers
Bright orange and yellow funnel-shaped edible flowers with a sharp peppery-mustardy taste, for salads, bruschetta, canapes and decorating cream soups.
Nasturtium flowers are bright orange, yellow and red funnel-shaped edible flowers with velvety petals and a sharp, peppery-mustardy taste recalling cress. They are put whole into salads, onto bruschetta, canapes and cheese boards, used to decorate cream soups, tartlets and cakes, stuffed with cream cheese and infused in vinegar and oil for a piquant heat.
Recipes with this ingredient
Recipe from the chef of the fish restaurant "Kaspiyka" Kirill Yeselev.
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The recipe was shared with us by a barista at J'Pan restaurant.
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Another beautiful recipe that is best put off until a leisurely weekend. From the Delicatessen restaurant
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This warm salad is a vibrant representative of Peruvian cuisine, where traditions blend with the richness of natural ingredients. Baked sweet potato adds sweet caramel notes to the dish, while portobello mushrooms give it a rich, earthy flavor. Crispy green beans refresh the texture, and tatsoi leaves add a delicate herbal touch. The vinaigrette with lemon, mustard, and honey harmoniously ties the components together, creating a balance between sweetness, acidity, and spiciness. This salad not only surprises with its original taste but also warms the soul with its warm presentation. It is perfect for a cozy dinner when you crave something unusual yet light and nutritious. Nasturtium flowers complete the composition by adding an exquisite note and festive appearance. An ideal dish for lovers of bold gastronomic solutions!
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