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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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.

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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

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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

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