Rice with edible #flowers using marigold petals #mumbai

An interesting flavor with edible flower petals. I tried it with marigold petals for another really nice look and tangy flavor. You can make long grain rice, and spice it with garlic and basil or garlic and curry leaves, even dill adds an interesting twist . Then sprinkle edible chrysanthemum petals, or edible marigold petal on hot rice.

Infuse edible flower petals when the rice is still hot, just off the stove after it is fully cooked.. Do not cook the petals.

Visit my page for a collection of edible flower recipes  https://www.facebook.com/florist.mumbai?ref=hl

A Nest of #Flowers in your back yard

A nest of flowers.

An interesting idea for a party in your backyard. A small tree or a bush, both will take this idea of a wild looking display of flowers, like a nest.

The added colour is an eyecatcher. and using wild flowers, perhaps from your garden, or some weed like flowers from the local florist and this rustic looking eye-catching flower arrangement is ready.

You can add many depending on the size of your backyard.

For gorgeous flower deliveries to Mumbai go to my website www.spring-blossoms.com

Hot red Roses to cool the summer heat of Mumbai

A great way to make HOT res Roses look cool.

Go to your local florist, or come to my shop :) and buy roses, any ice cream glass at home will make these roses look cool in summer!

I am a dedicated, happy local florist in Mumbai. If you want to send delicious flowers to Mumbai its got to be me. 

My shop is at www.spring-blossoms.com

Play Tic Tac Toe with #flowers and always win.

For great ideas with flowers do visit my website www.spring-blossoms.com

I specialize in stunning, eye-catching floral design for deliveries in Mumbai.

You wont find a better website :)

Flowers in your Spring Roll...Garden of Eden I say

What you will need:

1 - 7 ounce package rick sticks (or bean thread noodles)*

4 cups very thinly sliced Napa cabbage

2 cups baby spinach leaves, thinly sliced (tough stems removed)

3 tablespoons cilantro leaves (stems removed)

1/4 cup sliced fresh mint

1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)

2 scallions, thinly sliced on the diagonal (both white and green parts)

1 1/2 cups edible, organic flowers, stems removed

18 spring roll wrappers (Tapioca or rice flour wrappers)*

Other fillings that you might like to swap for those listed above:

Fresh Bean Sprouts

Green Cabbage, very thinly sliced

Finely grated carrot

Preparation: 

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes.

Drain well, rinsing under cold water until noodles are chilled.

Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.

To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. 

To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; then roll up tightly to form the spring roll (as if making a burrito).

Serve with your favorite Peanut Dipping Sauce 

This is easily made using edible flowers and will add a special touch to your dinner buffet.

This is the full recipie

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I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at

                                                            www.spring-blossoms.com

A Fantastic Mocktail - Watermelon in Rose-Lime Syrup Cooler

For the simple syrup: 

2 cups (400g) sugar

2 cups (500ml) water

1 watermelon, flesh seeded and cut into small (1/2-in/1cm) cubes

lime juice, to taste

splash of rosewater (most Indian are good)

ice cubes

In a medium saucepan combine the sugar and water and heat until the sugar has completely dissolved, stirring occasionally. Remove and let the syrup cool. 

Then, in a large bowl, combine the cubed watermelon, lime juice and some of the cooled syrup to taste.

Add a splash of rosewater and several handfuls of ice depending on how much liquid you want (and if the ice doesn't create enough liquid you can supplement it before serving with some cold water). 

Set the bowl in the fridge for about an hour, stirring once or twice, or until the ice cubes have mostly melted. Taste again and adjust the balance of syrup, lime juice and rosewater to your liking, then serve immediately in bowls or wide tumblers, with spoons on the side.

The watermelon is best eaten the day it's made, though 24 hours or so in the fridge won't do it too much damage. The simple syrup keeps indefinitely at room temperature.

I think this is an easy and attractive Mocktail, I found it here.

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I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at
                                                            www.spring-blossoms.com

Flowers as topping on biscuits make a great presentation

Pansy Shortbread Cookies

1 1/4 cups flour

1/4 cup sugar

1/2 cup room temperature butter

1/4 tsp vanilla

1 TBS dried egg whites

2TBS  water

Pesticide free Pansies or violas

Preheat oven to 325 degrees.

Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.

1) Put flour and sugar in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until mixture resembles fine crumbs and starts to cling together.

Gather up crumbs into a ball and kneed together until smooth.

2)  Roll out dough just scant of 1/4" thick. Cut with cookie cutter. I used a fluted  2 1/2"cookie cutter.

Put cookies 2" apart on parchment lined baking sheet and bake for 30 minutes, until the bottom and sides are just starting to slightly brown and center of top is firm.

Take out of oven and cool on baking sheet. 

3)Combine dried egg whites and water in small bowl. When cookies are cooled brush egg white mixture on one cookie at a time and top with pansey. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie. Put a thin layer of egg white mixtrue on top of the pansy and smooth. Sprinkle lightly with sugar. Return to parchment lined baking sheet.

4) Bake at 325 degrees for 5 minutes. Remove from oven. With your finger smooth out any petals that have shrivelled up. Set out on a cooling rack until the top of the cookie is completely dry.

This is easily adapted using edible organic Rose petals or Organic Marigolds, both easily available in the flower markets. Alternately use "gulmohar" a local native flower just off the tree.

I found this interesting recipe here

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I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at

                                                            www.spring-blossoms.com

Rare Unusual Orchids

Dracula Raven Orchid

 The strange name Dracula literally means "little dragon", referring to the strange aspect of the two long spurs of the sepals

These epiphytic and terrestrial species are distributed in Central America and the northwest Andes, almost half in Ecuador alone. They prefer shadow and an even, rather cold, temperature.

The Moth Orchid

They are native throughout southeast Asia from the Himalayan mountains to the islands of Polillo, Palawan and Zamboanga del Norte in the island of Mindanao in the Philippines and northern Australia. Orchid Island of Taiwan is named after this genus. Little recent information about their habitat and their ecology in nature is available since little field research has been done in the last decades.

White Egret Orchid

Pecteilis radiata (syn. Habenaria radiata) is a species of orchid found in China, Japan, Korea and Russia.[1] It is commonly known as the White Egret Flower, Fringed Orchid or Sagiso.

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I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at
                                                            www.spring-blossoms.com

Outdoor Weddings are special with a Nest of Flowers

Just like this wonderful creation by Nelleke Bontje

A refreshingly simple yet rustic idea to create another era look, if you are having a wedding in a rural setting, or in your garden.

Use multi coloured wild flowers or a more urban look by changing your flowers.

The essence is in the droop, the hang from a tree and the tailor bird's nest look, done with twines natural or even use rope twine.

Here's another look.

I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at
                                                            www.spring-blossoms.com

Home Made After Dinner Mints

A simple way to fresh After Dinner Mint.

Take fresh mint leaves, clean and dry them.

Dark chocolate chips melted in a double boiler.

Dip the leaves stem down, one at a time and leave to cool.

This recipe is from Lentil Breakdown

I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at
                                                            www.spring-blossoms.com

Biscuits Roses de Reims and Rose Yogurt

Enjoy Biscuits Roses de Reims and Rose Yogurt from France.

These are dry biscuits so do soak them in some French Champagne and accompany with Rose Yogurt.

Biscuits Roses de Reims

INGREDIENTS

230 gr. flour

120 gr. corn flour (cornstarch)

5 eggs

310 gr. sugar

1 tsp. yeast

1/4 tsp Pure Rose Essence

Pink or red dye

Icing sugar

In a bowl of electric mixer put eggs, coloring and sugar and beat until doubled in volume (must be a very spongy mass).

Take the Rose essence and add it to the dough. Sift flour and baking powder and incorporate into mixture.

Greased mold (of biscuits) and add the dough, but not to the edge, then sprinkle with icing sugar whole surface (be generous at this point, because that will create a crust of their own on these biscuits).

Let the dough rest for about 30 minutes then into the oven, preheated to 180 degrees for about 25 minutes.

Let stand about 5 minutes into the mold, then take it out and let cool on a rack.

The finish of sugar biscuits is not uniform, trick to make it smooth, is to smoothen the top with a spoon to remove excess sugar.

 Rose Yogurt

INGREDIENTS 

900 ml. milk

100 ml. of cream

1 plain yogurt (good quality)

40 gr. milk powder

90 gr. biscuits roses de reims

140 gr. sugar (optional)

Start crushing the biscuits to a smooth powder.

In a bowl or in a electric mixer, put in yogurt with powdered milk and mix, then add the cream and continue to  mix, while adding the powder of biscuits and sugar into the mixture, finally add the milk gradually until a smooth uniform is formed. 

Pour the preparation in yogurt cups and leave to set, ideally leave overnight. 

After that  refrigerate the yogurt at least 3 hours before serving.

To know more about Rose de Reims

I am a Mumbai Florist and blogger, I love flowers, and deliver great designs with fresh flowers at
                                                            www.spring-blossoms.com

Rose Petal Sandwiches easy to make and eat

Here's a great idea and a talking point for that Tea Party!

Rose Petal Sandwiches.

Soften cream cheese with Rose water (available in any supermarket) and spread the cream cheese over a slice of white bread.
Add a layer of Rose petals (organic only) and make a sandwich.

For a complete tutorial do read Rosemary's sampler.

For fantastic flower deliveries in Mumbai do visit my website www.spring-blossoms.com