BM # 20 Day 3
day of BM and today I shall tell you
about vegetable flowers.One of the
most attractive and creative way to present a dish is with vegetable flowers,
curls and sprigs. Roses surely take a lead in flowers.The roses carved out of
beetroot or turnips, or basically the hard vegetables, are little tough and need
some practice. The roses made with
vegetable peels or slices are rather simple and can be made easily .The best is
you do not need any tools either.I love making Tomato roses..the vibrant red
tomato attracts and adding a little green to it does wonders.So first we shall
begin with a tomato rose.
Cut off a ½ ‘’
wide spiral strip using a sharp knife.
have to go on without any breaks in the spiral way.
strip into a rose, loosening the roll as the rose gets larger.
Zucchini / Cucumber Roses
vegetable peeler, remove a slice of the cucumber / zucchini / radish.
Hold the strip
and roll a little. Twist and roll again, following twist and roll method till
you reach the end of the strip.
a tooth pick.
Corn Leaf Roses
I used corn
leaves too to make similar roses.
securing at the end you shall have to trim the end a little, as these leaves
are a little hard and it gets difficult to secure them.
you use the inside leaves of the corn as they are much more tender and cleaner.I flipped over these, as you can
see each vein of the leaf is seen and it looks very beautiful , but of course with a drawback..it's not edible.
Carrot / Zucchini / Cucumber Blossoms
unpeeled zucchini / cucumber.
If using a
carrot peel it.
Shave off a
thin slice using a vegetable peeler.
Be sure to
remove this slice from the cut side.
edge make comblike incisions.
a tooth pick.
Lightly pull the petals apart.
make these in double colors too.
finish rolling the first color take another strip and roll on top of the first
give them a centre if you want to.
You have to
prepare the strip in the same manner as you did for the blossoms.
strip and secure at the bottom edge.
into ice water for a firm and crisp swirl.
these you must clean the bell peppers and discard the seeds.
white pith too.
strips from the desired color.
Use a small
cookie cutter, cut out shapes.
make edgings to salads or use these while plating.
I used the
three different colors of bell pepper, but for spade I used blanched beet root.
You can also
use blanched vegetables for these cut outs.
you do not snip off the end.
needs to be snipped off a bit, so it can stand.
Go along the
curves of onion from top to bottom, making sure the onion remains intact.
incisions all around the onion.
Place it in
ice water with a drop of red food color.
also add lemon juice and salt, this shall give it a baby pink color.
I used some
beet root juice.
Cut a spring
onion about 2’’ long.
the middle , cut slits, moving from left to right.
the bulb is intact and only the leaves are being cut.
help the end to curl up.
Garnishing is a very wide topic and this was just a glimpse of it. Hope you all enjoyed this series .Would have loved to do loads more, but may be another time.
Labels: Blogging Marathon, Garnishes