Doe
08-03-2007, 08:52 PM
These are not my recipes; they were collected from here and there and converted to raw. We do not have nasturtiums at the moment so I have to wait to make them myself. Anyone who tries them, please post how they turn out.
Teri :)
The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe:
Nasturtium Capers
1 quart apple cider vinegar
2 teaspoons pickling salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
nasturtium seed podsKeep the solution refrigerated in a sealed bottle and drop the seed pods into it as they are ready. Keep them refrigerated and later use in place of capers.
Nasturtium and Potato Soup
2 tablespoons olive oil
Juice of ½ lemon
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped, soaked and washed and drained well
25-30 nasturtium leaves, stems removed
5 cups sesame milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish Mix oil, lemon juice and potato, then drain, reserving the liquid. Add onion and dehydrate. Put all ingredients except blossoms in bowl in dehydrator until warm and the potatoes are tender and naturtium leaves are wilted.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms.
Nasturtium-Lemon Butter
½ cup coconut butter, gently warmed
½ cup olive oil
2 cups nasturtium blossoms
Juice of ½ lemon This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is a very good herb butter for broccoli or asparagus. It is also excellent on raw bread for just a hint of peppery citrus. Process or blender until completely mixed. Refrigerate. This is also good with minced garlic added or a variation.
Nasturtium Mayonnaise
1 cup raw mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped pickled nasturtiums
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves Combine all ingredients well. Keep refrigerated until ready to use. Use on pate or on any sandwiches.
Nasturtium Canapés
1 cup cashew or sesame cream cheese
3 tablespoon finely chopped chives
3-5 tablespoons nut milk
raw bread of your choice Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Spread on the bread, not quite to the edges.
Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canapés on a pretty plate or platter lined with a paper doily. These are great for summer tea parties!
Nasturtium Vinegar
This vinegar is always one of my most popular gifts. Everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.
1 cup nasturtium leaves, flowers, and buds
1 pint apple cider vinegar Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.
Strawberry-Nasturtium Salad
This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.
1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons apple cider vinegar
2-3 tablespoons agave Toss together all of the ingredients. Taste the mixture, and adjust the agave depending on how sweet the strawberries are.
Stuffed Nasturtiums
Serve trays of these easy appetizers at parties. Grow a bunch of different types of nasturtiums and use them a lot, and they are exquisite served together. The wide range of colors makes for a great presentation, and the mixture of flavors is actually quite tasty as well.
½ cup cashew cream cheese
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms Mix together the cashew cream cheese, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.
Salmon Pate-Cucumber Stuffed Nasturtium Leaves
Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon pate that watercress does. These little rolls are very easy to make and offer a beautiful presentation.
2 ounces salmon pate
1/4 cup finely minced cucumber
Salt to taste
20 large nasturtium leaves
20 long stemmed nasturtium blossoms Mix together the salmon pate, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.
Teri :)
The fresh seeds can be pickled as a type of substitution for capers, which are fairly expensive. After the blossoms wilt and form seed pods, pick the greenish pods off the plant for this recipe:
Nasturtium Capers
1 quart apple cider vinegar
2 teaspoons pickling salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns
nasturtium seed podsKeep the solution refrigerated in a sealed bottle and drop the seed pods into it as they are ready. Keep them refrigerated and later use in place of capers.
Nasturtium and Potato Soup
2 tablespoons olive oil
Juice of ½ lemon
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped, soaked and washed and drained well
25-30 nasturtium leaves, stems removed
5 cups sesame milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish Mix oil, lemon juice and potato, then drain, reserving the liquid. Add onion and dehydrate. Put all ingredients except blossoms in bowl in dehydrator until warm and the potatoes are tender and naturtium leaves are wilted.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms.
Nasturtium-Lemon Butter
½ cup coconut butter, gently warmed
½ cup olive oil
2 cups nasturtium blossoms
Juice of ½ lemon This butter has a light lemon flavor lightly accented with peppery nasturtiums. It is a very good herb butter for broccoli or asparagus. It is also excellent on raw bread for just a hint of peppery citrus. Process or blender until completely mixed. Refrigerate. This is also good with minced garlic added or a variation.
Nasturtium Mayonnaise
1 cup raw mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped pickled nasturtiums
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves Combine all ingredients well. Keep refrigerated until ready to use. Use on pate or on any sandwiches.
Nasturtium Canapés
1 cup cashew or sesame cream cheese
3 tablespoon finely chopped chives
3-5 tablespoons nut milk
raw bread of your choice Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Spread on the bread, not quite to the edges.
Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canapés on a pretty plate or platter lined with a paper doily. These are great for summer tea parties!
Nasturtium Vinegar
This vinegar is always one of my most popular gifts. Everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.
1 cup nasturtium leaves, flowers, and buds
1 pint apple cider vinegar Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.
Strawberry-Nasturtium Salad
This unique salad is filled with delightful flavor and color. The sweetness of the strawberries is perfectly balanced by the pepperiness of the nasturtiums and spark of the vinegar for a salad that everyone will love. This salad should not be made too far in advance to prevent wilting of the nasturtium blossoms.
1 pint sliced strawberries
1/3 cup nasturtium blossoms
2 tablespoons apple cider vinegar
2-3 tablespoons agave Toss together all of the ingredients. Taste the mixture, and adjust the agave depending on how sweet the strawberries are.
Stuffed Nasturtiums
Serve trays of these easy appetizers at parties. Grow a bunch of different types of nasturtiums and use them a lot, and they are exquisite served together. The wide range of colors makes for a great presentation, and the mixture of flavors is actually quite tasty as well.
½ cup cashew cream cheese
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms Mix together the cashew cream cheese, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.
Salmon Pate-Cucumber Stuffed Nasturtium Leaves
Nasturtium leaves are very similar to watercress leaves, and have the same affinity for cucumber and salmon pate that watercress does. These little rolls are very easy to make and offer a beautiful presentation.
2 ounces salmon pate
1/4 cup finely minced cucumber
Salt to taste
20 large nasturtium leaves
20 long stemmed nasturtium blossoms Mix together the salmon pate, cucumber, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each leaf. Roll the leaves up into a tight roll. Wrap the blossom stems around the leaf and tie tightly. Chill for up to an hour before serving.