FLORAL CUISINE

After a blog post about edible flowers here is how I use flowers in my cuisine. At the top tartines with smoked turkey, maasdam and Nasturtium flowers. Below a Potato salad with zucchini and nasturtium flowers. All edible and fresh from the garden. But be careful, don’t eat the male organs. They contain pollens and abortion is about to become illegal. Pity for flower children

ASPARAGUS AND GRUYERE MINI TARTS

They are so easy to prepare even a lazy housewife can do it. Just use mille feuille for the base, brush it with an egg, grate some gruyere cheese, toss them on with some pepper and salt, add the asparagus on top. In about 20 mins you are there. Looks good, tastes good. The only disadvantage maybe the high priced asparagus in İstanbul but come on ladies get a job, earn some for asparagus and enjoy it with this song.

MONSIEUR CHOCOLAT’S FAMOUS PAVLOVA BECOMES A BIRTHDAY CAKE

So let’s say happy birthday to all the people around the world who were born today. Je hais highly stylized birthday cakes so Pavlova is always a good choice. Previously I baked this for Trendsetter magazine and they asked why I didn’t put any candles on it. So take this trendsetter.

QU’ILS MANGENT DE LA BRIOCHE

Magical İstanbul’s enchanting birds deserve much more than plain breadcrumbs when the city is under snow. So I baked ces brioches délicieuses pour les oiseaux. Not for you baby, hohoho.