Coping With Coronavirus 20. Plants & Recipes
Remember how I told you how to grow tomatoes from tomato slices? https://b-c-ing-u.com/comments/coping-with-coronavirus-19-why-are-the-garden-centres-closed-growing-tomatoes-from-seed/ Well, look at the results after another week.
And remember how I told you about the Wild Garlic? https://b-c-ing-u.com/countries/coping-with-coronavirus-15-more-cheap-recipes/ Now the flowers are out. and like the rest of the plants, they’re edible, with a delicate garlic flavour.
Try this wonderful recipe that I created with them.
FRIED WILD GARLIC FLOWERS
Make a Tempura batter. mix half flour & half cornflour. Add fizzy water & mix it all until it’s a thin dropping, lump-free mixture.
Dip the flowers in head first and drop in a pan of hot oil. flip them over after about a minute and cook for about another 30 seconds.
Drain on kitchen paper.
They go hard & crunchy & taste like garlicy floral crisps. A delicious snack or addition to a salad meal.
I’m going to try the recipe with some other edible flowers.