If a flower is edible, I think we should treat it’s little bloom (or big bloom) with respect and show it love.

So, if we are going to eat it, then make the most of its beauty and stuff it!!

I’d like to share with you this really simple way of preparing nasturtiums and Chinese Lanterns in a savoury sort of way. These filled blooms are piped with a soft feta mixture – just 4 ingredients and it’s as easy as pie to make. Whip it up and have it on the table in 5 minutes flat.

We serve these at seasonal parties as an appetiser and they do look so pretty. I also love adding the filled flowers to salads and to top pizzas after cooking for extra flavour and of course for the colourful wow factor. You’ll be guaranteed of the wow!

If you have my book ‘A Delicious Bunch, growing and cooking with edible flowers’, you’ll find a similar recipe for pizza in the book and the picture is on the cover. I feature zucchini and pumpkin flowers with a piped filling. (If you’d like a copy of the wonderful book for yourself, order it here.  )

You may also be tempted to fill your organic daylilies or gladioli flowers with this same mixture too. They are all delectable.

So go ahead, take a look around the garden , do some harvesting and make a start on these fabulous mouthfuls.

For the whipped feta you will need:

200 grams smooth danish feta

4 tablespoons Greek Style yoghurt – natural with no sugar

2 tablespoons lemon or lime juice

1 clove crushed garlic

Gather a  selection of flowers to fill. Make sure they are organically grown and have any central stamens or pollen removed.

 

Add all the ingredients to a bowl. Using electric beaters, whip the ingredients on high speed until the whole lot is smooth and lump free. This will take about 1-2 minutes.

Scoop spoonfuls of the feta into a piping bag with an open-shaped nozzle. I use a large star shape. Holding each flower, pipe in the feta mixture and you are done.

Move onto piping the next flower.

They can be eaten just as is, straight from the platter. I tend not to store them in the fridge for more than a day as they flowers wilt.

Note: You can substitute soft vegan feta and coconut yoghurt to make this recipe dairy free. The flavour is not as intense, but it’s still very delicious.