Fabulous seasonal fare for every day and every

entertain
Fabulous seasonal fare for every day and every occasion
serve up
in full bloom
Set a table to remember
this Mother’s Day with floral
china and a colourful mix of
flowers, displayed in pretty
vintage vases and bell jars.
Ice cubes made with raspberries,
blueberries and picked herbs
make a delicious and refreshing
accompaniment to any summer
drink.
serve up
STYLING JOHN MANGILA. PHOTOGRAPHY NICKY RYAN
keep it on ice
On table, from back left: Glass jug, $35,
large glass dome, $85, both The Bronte
Tram. ‘Perfume’ bottle in Rose, $12.95,
vase (with blue hydrangea), $24.95, ‘Mini’
vase in Aqua, $14.50, all Portobello Rose.
Wine glasses, $12 each, mercury votives,
$12 each, all Shades of Pale. Table settings,
from far left: Vintage cutlery, from $10/
piece, The Bay Tree. ‘Althea Nova’ bowl
in Green & Yellow, $26.95, Villeroy & Boch.
Linen napkin, $10, Prue Trollope. ‘Josephine’
entree plate, $18, Perfect Pieces. Dinner
plate, $29.95, Maison Et Jardin. Main table
setting, see details on p177. Other products,
all stylist’s own. Stockists, page 199
Nolan drinks dispenser, $79.95, Sweet Style. Flat
bowl in oyster swirl, $59.95, Nashi Home. Green Mug,
$45, Samantha Robinson. Paper straws, stylists own
seek similar from Sweet style.
homebeautiful.com.au {MAY 2012} 173
garden party
Sure to delight Mum, this delicious Mother’s Day
menu is inspired by the delicate beauty of flowers
RECIPES & FOOD STYLING KERRIE WORNER
STYLING JOHN MANGILA PHOTOGRAPHY NICKY RYAN
PHOTOGRAPHY (INSET) SAM EDWARDS/GETTY IMAGES
entertain {mother’s day}
Horgans plates, $14 each,
Maison Et Jardin. Vintage
fork, $15, The Bay Tree.
Fabric pieces, from $6
each, Prue Trollope.
Wine glass and vase,
both stylist’s own.
Stockists, page 199
Smoked chicken, pea
& radish salad with
pomegranate dressing
See recipe on page 178
homebeautiful.com.au {MAY 2013} 175
Grilled prosciutto and toasted
pine nuts add a pleasing
to this creamy Italian dish
crunch
Tagliatelle alfredo with
zucchini flowers & manchego
See recipe on page 178
Chocolate stirrers: Side plate in white, $10.50, Maison et Jardin
Signature White tea cups, $59.95/each cup and saucer set, Royal
Doulton.Vintage tea spoons, stylist own, seek similar at
Vinnies.Bruschetta: Side plate in white, $10.50, floral print wine
glass, $14, Maison et Jardin. Linen napkin, $12, Vivalino. Glass
candleholders, $15 each, Orson & Blake.Glass detail: Abo.
Xererchite exceaqu idelite mporepu dignatia eiunt doluptincto
officil invenienis eatur magnatu mquidus culparum fuga. Nem
Chocolate stirrers: Side plate in white, $10.50, Maison et Jardin
Josephine
oval White
platter,tea
$22,
Perfect
Pieces. Tumbler
in Green,
Signature
cups,
$59.95/each
cup and saucer
set,$24.50,
Royal Portobello
Rose. Doulton.Vintage
Wine glass, $12, Shades
of
Pale.
Glass
carafe,
$112,
Perfect
Pieces.
Vintage
tea spoons, stylist own, seek similar at
forks,Vinnies.Bruschetta:
$15 each, The Bay Tree.
(used
as napkin)
from wine
$6, Prue Trollope.
SideFabric
plate piece
in white,
$10.50,
floral print
176 {MAY 2013} homebeautiful.com.au
PHOTOGRAPHY (OPPOSITE, BOTTOM LEFT INSET) YUKI KONDO/GETTY IMAGES
Speck and Eschallot Baked
Potatoes with Sage Oil
Left, from top: Vintage fork, $15, knife, $10, both The
Bay Tree. ‘Butterfly Bloom Teaware’ saucer in Green,
$99.95/set (teacup not shown), Wedgwood. Linen
napkin, $10, Prue Trollope. Side plate in White, $24.95,
Maison Et Jardin. Jasper Conran ‘Chinoiserie’ dinner
plate, $69.95/27cm, Wedgwood. Below: ‘Cuckoo
Teaware’ cup & saucer in Blue, $99.95, Wedgwood.
good enough to eat
Edible flowers can be bought at gourmet greengrocers
and growers’ markets, or specialty farms such as Herbeez
or Darling Mills Farm. Find small pots of violas and pansies at
garden nurseries – always check for use of chemical sprays and
pesticides and rinse flowers well. You can also use blooms from
your own garden, provided they’re not near a roadside.
Vase (right), $20, Perfect Pieces.
Bowl and teaspoon, both stylist’s
own. Fabric piece, from $6, Prue
Trollope. Stockists, page 199
Lavender crème brulee
See recipe on page 178
homebeautiful.com.au {MAY 2012}
2013} 177
Smoked chicken, pea
& radish salad with
pomegranate dressing
Tagliatelle alfredo
with zucchini flowers
& manchego
Tip: For a reduced fat option use
evaporated milk in place of cream.
Serves 4
Serves 4
30g nasturtium or baby
spinach leaves
50g baby curly endive
or baby rocket leaves
1 punnet mixed edible
flowers (see tip)
300g peas in pods
6 small radishes, stems
removed, thinly sliced
Seeds of 1 pomegranate
150g smoked chicken,
thinly sliced or shredded
6 slices prosciutto
250g tagliatelle
180g (about 16-20) male or female
zucchini flowers (see note)
3 small zucchinis (350g)
2 tbsp olive oil
2 garlic cloves, crushed
250g pine or Swiss brown
mushrooms, sliced
1 cup white wine
180ml cream
1 cup grated manchego or
parmesan, plus extra for serving
40g red-vein sorrel or baby
spinach leaves, rinsed
Salt and cracked black pepper
¼ cup pine nuts, toasted
Note: The male zucchini
flower is more delicate than
the female, which has an
immature zucchini attached.
Pomegranate dressing
2 tbsp pomegranate molasses
¼ cup extra virgin olive oil
2 tbsp white balsamic vinegar
2 tsp caster sugar
Salt & cracked black pepper
1. Rinse leaves and flowers
in cold water. Place on a tea
towel and gently pat dry. Place
flowers on a single layer
on a paper towel to air dry.
2. Remove peas from pods,
reserving 6 pods. Cut remaining
pods in half lengthways to
expose peas but leave in pods
(for garnish). Combine podded
peas, radish, pomegranate seeds,
chicken and leaves in a bowl.
3. To make dressing; combine
all ingredients in a jug with
a fork. Season.
4. Drizzle serving plates with
some dressing. Arrange salad,
flowers and peas in pods
decoratively on top. Drizzle
with more dressing.
Tip: We used nasturtium flowers,
violas, borage and society garlic
flowers in our salad. You can also
use marigolds and pansies. Turn
to page 177 for more tips and
stockist information.
178 {MAY 2013} homebeautiful.com.au
1. Preheat grill to medium-high.
Put prosciutto slices on a flat oven
tray and grill until crisp. Set aside
to cool. Cook pasta in a large
pot of boiling water until tender.
Reserve 1 cup of pasta liquid.
2. Use scissors to remove stamens
and pistils from centres of male
and female flowers respectively
(see note). Run a vegetable peeler
along zucchini to form ribbons.
3. Heat oil in a large, deep nonstick frying pan. Cook garlic and
mushrooms, stirring for 3 minutes
or until golden. Add wine and
cream and bring to a simmer.
Simmer for 2 minutes, until
reduced. Add zucchini ribbons
and cook, stirring for 1 minute.
Add pasta and manchego and
stir until mixture coats pasta.
4. Stir in zucchini flowers. Season
well. To thin down sauce, add
reserved pasta water a little at a
time, until it coats pasta evenly
and reaches desired consistency.
5. Add sorrel or spinach leaves
and stir through. Top with torn
prosciutto, pine nuts and extra
manchego and serve immediately.
Lavender crème brulee
Makes 6
600ml cream
150ml milk
18 heads English lavender
(see note)
1 tsp vanilla paste
½ cup caster sugar
6 egg yolks
1⁄3 cup sugar, to serve
Extra lavender tops, for garnish
1. Preheat oven to 150°C. Put
cream, milk, lavender and vanilla
in a saucepan. Stir over a medium
heat until mixture comes to the
boil. Set aside for 10 minutes.
2. Whisk egg yolks and caster
sugar in a large bowl for 2-3
minutes until thick and creamy.
Pour hot cream mixture onto
egg yolk mixture and stir until
combined. Strain mixture through
a sieve into a jug or clean bowl.
3. Pour or ladle mixture into 6
x 150ml capacity ramekins. Put
ramekins into a deep ovenproof
dish and pour enough boiling
water to come two-thirds up
the sides of the ramekins.
4. Bake for 55-60 minutes or
until set in the middle. Carefully
remove ramekins from water bath
and set aside to cool. Refrigerate
overnight or for up to 2 days.
5. Preheat grill to high. Sprinkle
2 tsp sugar evenly over the top
of each ramekin. Place ramekins
on an oven tray under grill until
sugar bubbles and caramelises.
Alternatively, use a domestic
blow torch. Garnish with extra
lavender tops.
Note: We used lavender from a
pesticide-free garden. Rinse and
pat dry before removing stems.
Orange blossom
shortbread
Makes 32
Violas, pansies and Johnny
jump ups (see tips on page 177)
250g unsalted butter, chopped
½ cup caster sugar
3 tsp orange blossom water
1½ cups plain flour
½ cup rice flour
1 eggwhite, lightly beaten
Extra ¼ cup caster sugar
1. Rinse flowers in cold water.
Put on a tea towel and gently
pat dry. Place flowers in a single
layer on paper towel to air dry.
2. Put butter, sugar and orange
blossom water in the bowl of an
electric mixer and beat until pale
and creamy. Transfer to a large
bowl and stir in sifted plain flour
and rice flour with a wooden
spoon until a dough forms.
3. Knead dough for about 30
seconds on a lightly floured
surface until smooth. Cut in half,
wrap each half in plastic wrap
and refrigerate for 20 minutes.
4. Preheat oven to 160°C. Line 3
oven trays with baking paper. Roll
one piece of dough between two
pieces of baking paper until 8mm
thick. Use a 5cm fluted cutter to
cut shortbread rounds.
5. Use a metal palette knife to
carefully lift shortbread onto oven
trays, 2cm apart. Bake for 15-17
minutes, or until pale in colour.
Cool on trays for 15 minutes.
Repeat with remaining dough.
6. Brush tops of shortbread with
eggwhite. Put a flower on top and
brush with eggwhite. Sprinkle with
caster sugar. Return to oven for
3-5 minutes, or until lightly wilted.
7. Cool on trays for 5 minutes,
then transfer to a wire rack.
You can decorate these
beautiful biscuits
violets
pansies
with
or
from your
own garden
Orange blossom shortbread
See recipe on page 178
Vintage china plates in White, $8 each, The Bay Tree. ‘Cuckoo
Teaware’ cup & saucer sets, $99.95/each, creamer, $99.95/set (includes
sugar bowl), all Wedgwood. Vintage teaspoon, $12, The Bay Tree.
Vintage scalloped cloth, $22, Prue Trollope. Stockists, page 199
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