Stuffed Nasturtium Edible Flowers Leaves Food

STUFFED NASTURTIUM EDIBLE FLOWERS & LEAVES

Stuffed Nasturtium Edible Flowers & Leaves image

Stuffed Nasturtium leaves, cook look like a cake. My own way and I came up with this idea. (in my book) Also you can stuff the leaves one by one like stuffed grape leaves. You can use grape leaves and cook it like cake too.

Provided by Parichehr Namdar

Time 2h

Number Of Ingredients 25

Ingredients

1 c rice, boiled for 10 minutes, driend, cooled
50 large nasturtium edible leaves (or grape leaves)
10 medium nasturtium edible flowers for decoration
2 medium onion, diced and fried
2 lb ground beef - not needed for vegetarians
1 bunch parsley fresh, chopped
1/4 bunch leek fresh, chopped
6 clove fresh garlic chopped
1/4 bunch thyme, fresh & chopped
1/2 bunch basil, fresh & chopped
1/2 pinch mint, fresh & chopped
1/2 bunch tarragon ,fresh & chopped
2 Tbsp turmeric, ground
2 tsp cinnamon powder
1/2 tsp cardamon seeds
1/2 tsp clove, ground
1/4 tsp freshly grated nutmeg
1/2 Tbsp black pepper
1 tsp salt
1 tsp saffron - powder
1 c tomato paste, no salt added
1/2 c lemon juice, fresh
1 Tbsp sugar
1 c vegetable oil, for firing onions and vegetables
1 c vegetable oil, cooking

Steps:

1. Fried diced onion in 1 cup of oil and then add beef (or any meat) and (if you are making this as vegetarian's meal don't need to add meat), next add tomato paste to mix and fry them till is cooked. Then put the mix in a big bowl.
2. Next add cooked rice to the bowl and mix them together. Picture of Nutmeg & powder
3. Then add the lemon juice and all the chopped herbs, sugar, seasonings and mix them. Picture of Thyme
4. In the 10" cookware put the oil and be sure all the surface is covered with oil. Picture of Leek
5. Then cover the bottom and side of the cookware with 2 layers of the leaves. on the side should be 2 layers of leaves which one of the layer will cover the mix in next step.
6. Next put at least 1" of the mixed in to the cookware then bring down the side layer, to cover the mix.
7. Again repeat the 5 and 6 step to finish the mix, until the leaves cover the last part of mix.
8. Cover the leaves with a plate that is the size of the pot to hold down the leaves. Then pure the water at the side of the leaves (going down to bottom of the cookware). Put the cover.
9. Preheat the oven 350 F, then put the pot inside of the oven and cook for 1 hour.
10. After is cooked, turned it over in your serving dish like a cake, (you have to be care full the pot is hot and in the bottom of the cookware might has hot oil when you turn it over)
11. Then you can decorate this stuffed nasturtium leaves with beautiful nasturtium flowers and leaves
12. You can eat the flowers too, be sure you wash them good. My image front of my painting (Nasturtium flowers and leaves)

STUFFED NASTURTIUM FLOWERS

Stuffed Nasturtium Flowers image

Nasturtium flowers are more than just beautiful, they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. In the ingredients it says nasturtium petals, but whole flowers should be used(computer glitch).

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 nasturtium petals (whole flowers)
1 (8 ounce) package cream cheese, softened
1 garlic clove, minced fine
1/2 tablespoon fresh chives (you may use chive blossoms, chopped)
1 tablespoon chopped fresh lemon verbena (or lemon balm, lemon thyme, lemon basil, lemon catnip, or lemon zest)
salt and pepper (optional)

Steps:

Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.

Nutrition Facts : Calories 199.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168, Carbohydrate 1.8, Sugar 0.1, Protein 4.3

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