French cooking -lesson 1: spring in your plate

three easy recipes using fresh spring ingredients : dandelions and violets .Omelette aux pissenlits (dandelion omelette ) dandelion salad and crystallized violets you can use in yugurts , ice-creams or cakes . Then a tip to make a traditional French salad dressing .

Category:

Howto & Style

Tags:

• French
• food
• health
• cooking
• spring
• fitness

[margot980]

Just eat the violets where you find them, no need for egg whites and sugar. And eat the leaves. Big in April.

[mo5948]

Hello Margot ! whites and sugar are used just to store and use them later with ice-creams or cakes . Thanks for the tip : i didnt know you could eat the leaves . Have you got other tips on spring flowers ?

[margot980]

Tulip and dandelion petals are fine to eat and add gorgeous colour and nutrition to salads.

Dandelion buds, especially from way down in the crown, are delicious steamed and buttered.

[margot980]

Dandelions won't carry us through food shortages. But gosh, eat the leaves in early spring. PUt a box or something black over plants coming up and enjoy a gourmet treat, all pale and crunchy, but not s nutricious as the leaves, the buds, and then the flowers.

Hey, fill an empty breadbag with dandelion flowers, then steam them (down to a cup or so)with yoghurt and a bit of cheese to melt, and you have a healthy treat with the right price, but it takes a lot of flowers per person

[beauchief1]

better than snail soup i suppose

[k6yardotcom]

very nice!