Cooking with Flowers
Posted by: White Lion
We caught up with Anmar, our pastry chef, to discuss what we have lined up for April’s Ladies Lunch!
At the end of a busy morning shift in the White Lion kitchen, Anmar spared us a few moments to talk about what she has in stall for those attending April’s Ladies Lunch on the 30th:
“April’s class is themed around cooking with edible flowers. I will be using different local flowers, including lavender, rose petals and hibiscus, showcasing what we can do with floral flavours. Spring is a great time of year to start using flowers in your cooking, with many plants budding and coming into blossom. People don’t realise how many flowers that are edible, which is what my Ladies Lunch will be discussing.”
Following on from Anmar’s top baking tip in our ‘New Year, New Food’ blog entry, here is another one for those of you who want to improve your baking:
“Make sure that your ingredients are at room temperature before mixing, especially dairy products such as milk and butter. Colder temperatures can affect the rising stages of your baking!”
For more information on our upcoming Ladies Lunches and other events, click here