Veronica Schiera

Veronica Schiera

Veronica Schiera
Altre idee da Veronica
This spicy Thai cucumber salad is soooo good and it uses simple ingredients! It has a touch of sweetness, a hint of spiciness and an awesome Asian flavour!

This spicy Thai cucumber salad is soooo good and it uses simple ingredients! It has a touch of sweetness, a hint of spiciness and an awesome Asian flavour!

persian custard rose water almond milk dessert

persian custard rose water almond milk dessert

Edible flowers - Squash Blossom Pesto recipe  http://therunawayspoon.com/blog/2011/07/squash-blossom-pesto/

Edible flowers - Squash Blossom Pesto recipe http://therunawayspoon.com/blog/2011/07/squash-blossom-pesto/

Once Upon a Plate The Recipes: Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Once Upon a Plate The Recipes: Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

How to Make Edible Flower Lollipops

How to Make Edible Flower Lollipops

Avocado toast, parsley, figs and edible flowers

Avocado toast, parsley, figs and edible flowers

Such a lovely idea - bring the spring-time colour of fresh flowers right onto the dinner table by using dainty edible blossoms in salads like this.

Such a lovely idea - bring the spring-time colour of fresh flowers right onto the dinner table by using dainty edible blossoms in salads like this.

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Crema di ceci al rosmarino, polpette di baccalà

Crema di ceci al rosmarino, polpette di baccalà

Mandorle caramellate pralinate addormentasuocere vickyart arte in cucina

Mandorle caramellate pralinate addormentasuocere vickyart arte in cucina