Tuesday, October 11, 2011
To make floral vinegars follow the recipe on page 60 with light wine vinegar using any of the perfumed flowers. Choose from broom, clover, elderflower, lavender, nasturiums, clove-scented pinks, rose petals or sweet violets, Sweet-scented floral vinegars are used in special salad dressings, fruit dishes and certain meat dishes cooked with fruits. Some are suitable in cosmetic recipes. Remove from oven and allow cooling before filling. Cover the base of the cooked pastry with grated cheese. Stir beaten eggs into the cream and season. (Do not over – beat the eggs as it spoils the smooth texture of the custard). Stir in calendula petals and chopped coriander leaves, then gently pour the mixture over the cheese in the pastry shell. Bake for 35-40 minutes. The top should be set, slightly risen and light brown. Try to serve straight from the oven as the textures are their very best when the tart is warm. It is, of course, quite delicious cold.
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