Two recipes for floral treats
Our chef from the museum Café has drawn inspiration from the flower paintings. Here are two easy recipes for flower-based treats for you to enjoy.
During the Flowers and World Views exhibition run you can also enjoy flower-themed dishes in the Café; the exact selection will change with the seasons.
See the special flower menu
Rose juice. SMK-Photo: Frida Gregersen.
Rose juice over crushed ice
7.5 dl unfiltered apple juice
1 litre of water
2 litres of fresh rose petals*
250 g caster sugar
1/2 spoonful citric acid
Preparation
Check the rose petals for pests; rinse. Boil rose petals, water, apple juice, and sugar over medium heat for 5 minutes. Add citric acid. Take of the heat and leave to cool.
Strain the juice and bottle. Tastes wonderful with plenty of crushed ice, or add a dash to a glass of sparkling wine. The juice will keep for a week when refrigerated and can also be frozen.
*Petals must come from pesticide-free roses. Best suited are the old varieties Roseraie de l`Hay or Blanc Double de Courbet – from your own garden if you have them. Rosa rugosa petals are also gorgeous for this.
Marigold butter. SMK-Photo: Frida Gregersen
Marigold butter
250 g soft butter
1 clove garlic
4 anchovies
1 lemon, organic
2 dl marigold petals
Preparation
Finely chop garlic, anchovies, and lemon zest. Mix everything into the soft butter along with the marigold petals. Refrigerate.
This zesty butter is delicious on boiled corn-on-the-cob or fresh, new potatoes.
Store under lid in the refrigerator. The butter will keep for five days.
