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Camp Bestival Planning

Mojitos for tomorrow night and in an ideal world all we would need is three things: Tequila, salt and limes, we wouldn't need anything else to get us through the weekend as no food would be required or remembered. However, we have children so that's not going to happen *sighs wistfully*.
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Summer Canapés with Edible Tulip Petals

I love edible flowers, they add colour and texture to many different dishes and create a 'wow' factor on even the most plain, simple dishes. So when Janice at Greens of Devon emailed me to say they were launching edible tulips this spring I was so excited it was silly.

Plum and almond canapés

This is an adapted version of my pesche alla Piedmontese recipe, you'll need ripe peaches, plums or nectarines as you won't be cooking them. Edible tulip petals are available from Greens of Devon.

Roast veg with cous cous and harissa canape

This is a lovely recipe to make at home as you can use some of it for lunch or as a superfood salad and serve the remainder as a canapé that evening.

Watermelon and Feta Canapes on Edible Tulips

Super dooper easy canapes that look spectactular served on edible tulip leaves from Greens of Devon.

Chicken Tikka Salad Canape

These taste delicious and there is a great cheat here too. You could make the tikka yourself or you could buy it ready made, up to you. The edible tulips are available from Greens of Devon.
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Easter biscuits

A little like a Fruit Shortcake biscuit but made with orange zest to add more flavour. Always use currants as raisins are too big. Any shape cookie cutter will do but try not to make it too fancy as it will be difficult to cut out the dough with the currants in. Lovely served with a cup of tea during Easter weekend.
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Upside down rhubarb crumbles

The ‘crumble’ is a biscuit base, just a like the ones you make for a cheesecake and the rhubarb requires around 10 minutes cooking. They can be made the day before and assembled just before serving.
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Ricotta Cream

I love this and can eat it out of the bowl, but if I restrain myself it is fantastic served with stone fruit and ideal to take on a picnic or to serve as a canape, especially when Green's of Devon have their edible tulip petals in season.
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Plum and Almond Bites

This is an adaptation of my Pesche alla Piemontese recipe, these little canapes are delightful served on an edible tulip petal from Green's of Devon

Pesche alla Piemontese

Deliciously ripe peaches stuffed with amaretti biscuits and almonds and baked until juicy. This works with ripe peaches or unripe ones, just cook the unripe peaches for a little longer until softened. Works well with plums and nectarines too.