White Chocolate cupcakes with Rose buttercream

ingredients (12 ):

Cupcakes:

• 100 g butter

• 1 egg

• 0.5 dl sugar

• 1 tsp vanilla extract

• 3.75 dl flour

• 2 tsp baking powder

• 0.5 teaspoon salt

• 1.8 dl milk

• 200 g white chocolate, chopped

Buttercream:

• 200 g unsalted butter, room temperature

• 450 g powdered sugar

• 1/4 tsp salt

• 1.5 Tbsp heavy cream

• 0.5 Tbsp rose water

• pink food color (optional)

How to:

Cupcakes:

Preheat oven to 180C.  Prepare cupcake tin with butter and cupcake liners.

Using a double-boiler, melt the white chocolate and the butter and set aside. 

Sift together the dry ingredients and set aside.

Place the egg and sugar in the bowl and beat on high until fluffy. Add vanilla, milk and white chocolate mixture and mix. Then slowly add in the dry ingredients as well. When fully combined, pour the batter into the prepared tin and bake for 18-20 minutes.

Buttercream:

Beat the butter on a medium speed until smooth. Mix in the rose water and salt on a low speed. (If you don’t like rosewater just add bit of vanilla extract instead).

Slowly add in the powdered sugar, 1dl at a time. Alternate with small splashes of cream, and mix on a low speed. Mix until the ingredients are fully incorporated, and the desired consistency is reached. 

Put half of the butter cream into a piping bag with 1M-tip. Push the sides together so buttercream covers all the piping bags sides. Then add a small amount of pink food coloring to the rest of the buttercream. Open up the piping bag and try to push the pink colored cream into the middle (between the white sides). This will make your roses extra beautiful when you pipe them out.

Flower Salad

Ingredients (4 servings):

Salad:

• 2 handful of spinach

• 1 handful edible flower petals (ex. marigold, pansy, lilac, nasturtium )

• 1 cucumber

• 4 big tomatoes

• 150 g feta cheese

• fresh basil

• 1 red onion

•  2 sweet potatoes

Dressing: 

• 1.5 dl olive oil

• 0.5 dl balsamic vinegar 

• 1 dl honey

• 1 tbsp italian dressing seasoning*

• 0.5 tsp salt

• 1 pressed garlic clove

• 0.25 tsp pepper

How to:

Preheat oven to 200 C. 

Cut the sweet potatoes diagonally and place them cut down on a prepared pan. Leave in oven for 20 minutes.

Slice the cucumber, cube the feta cheese and tomatoes and cut the onion into big chunks. When the 20 minutes are up add you red onion next to the sweet potatoes and leave in for another 20 minutes.

In a small bottle, add all the ingredients for the dressing and shake well. 

Add everything to nice mixing bowl, pour as much dressing on as you like and mix well. 

Serve with freshly baked bread.

*italian dressing seasoning: 1.5 tsp  garlic powder, 1 tbsp onion powder, 2 tbsp oregano, 1 tbsp dried parsley, 1 tbsp granulated sugar, 2 tbsp salt, 1 tsp black pepper, 1 tsp ground basil, 0.25 tsp teaspoon ground thyme

Chive Flower Pancake

Ingredients (2 servings) :

Batter:

• 2 dl flour

• 2 dl cold water

• 1/2 teaspoon salt

• ¼ tsp black pepper

• 1 tsp garlic powder

• 1/2 white onion

• 4 tbsp chive flower petals

• 1 teaspoon soy sauce

• sesame oil

Dipping sauce:

• 1 tbsp soy sauce

• 1 tsp vinegar

• 1 tbsp water

• 1/2 tsp sugar

• sesame seeds

How to:

Thinly slice the onion. Add the flour, garlic powder and salt to a large bowl. Stir in the water and the soy sauce and mix lightly. The batter should be thin.

 Mix in the flower petals and onion.

 Heat one tablespoon of oil in a pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Turn it over, adding more oil (it needed), and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes. Repeat the process. 

 Serve with a dipping sauce