Visiting information

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 could also enjoy flower-themed dishes in the Café; the exact selection will change with the seasons.


Rose juice. SMK-Photo: Frida Gregersen.

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. 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.

Updated: 18.nov.2014
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