Lilac flowers in the kitchen
Already last spring, I came across information that the lilac is edible, and that surprised me very nicely. I decided to try lilac recipes on my own. Unfortunately, before I swayed, it was over. The flowering time of violet beauty is really short, you just have to hesitate for a few days and you will see another harvest in a year.
This year, I decided to prepare properly and catch up with everything I set out to do last year, with all that. And so we’ve been smelling lilac for a week now, and our kitchen has turned into a purple, fragrant lab. But it’s worth it. In today’s special, I would like to introduce you to lilac recipes that you definitely have to try.
The taste of lilac flowers is delicate, so you don’t have to worry that the lilac-almond cakes will taste like perfume. Almonds complement the floral taste and aroma perfectly.
- 1/2 cup plain flour
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/4 cup almonds
- 3 / 4 cups lilac flowers
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
Preheat the oven to 200 degrees. In a large bowl, mix flour, sugar, baking powder, soda, and salt. Cut the chilled butter into small cubes and add to the dry mixture. Re-work it with a blender or your fingers. Add almonds, lilac flowers, vanilla, and buttermilk (a little bit). Make a firm dough. Then roll to a thickness of about 1-2 cm and cut it into triangles or cut out the wheels with a cup. Place the cakes on a baking sheet covered with baking paper and place them in the oven. Bake for 12-16 minutes.
Lilac ice cream
Did you know that you can make homemade lilac ice cream from flowers? It is delicious and refreshing in the advancing spring. Hide the tender purple and pink in the lilac ice cream and enjoy unconventional goodness – you only have a few days to do it, then the lilacs will bloom and you will have to wait another year.
Lilac can also be used to make homemade syrup, which you can use for watering desserts or in the summer as a base for a refreshing lemonade.
two cups of lilac flowers
- 500 ml whipped cream (ideally 40%)
- 250 ml milk
- 150 g semolina sugar
- 6 egg yolks
- pinch of salt
Boil whipped cream with milk and sugar (until the sugar dissolves). Add lilac flowers and let them infuse for 3-4 hours.
Then drain and bring the lilac to a boil again. Whisk the yolks into a light foam and add half a boiling cream mixture with a thin stream. Then pour the yolk mixture back into the saucepan with the rest of the whipped cream and heat until thickened. Be careful, ice cream does not thicken like pudding, it just thickens slightly. Allow to cool under foil and then freeze in ice cream or freezer.
A FEW WORDS TO THE RECIPE:
If you get crushed ice cream, don’t hang your head. Mix it well again with a stick mixer until smooth and everything will be as it should be.
Great snack, after a training dinner or a delicious breakfast. This is rice-lilac pudding. In addition, you will use the rice you have left since dinner, for example. If you have no residual rice, simply cook it.
- 4 cups milk
- one and a half cups boiled rice
- 1/3 cup maple syrup or honey
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 cup lilac flowers
In a pot, mix the milk, maple syrup, and cornstarch. Add rice and stir. Bring the mixture to a boil over medium heat, reduce the temperature and cook for 18 minutes. Don’t forget to stir so that the pudding doesn’t burn. Add flowers, and vanilla extract and mix well. Cook for another 2 minutes. Turn off the stove and pour the pudding into the bowls. Put them in the fridge and let them cool down.
Raw vegan lilac cheesecake
Proponents of the “live” and vegan diets can also enjoy the lilac. The recipe is also suitable for allergy sufferers. It is gluten-free, cereal-free, and refined sugar-free. Prepare one of the lesser-known but tasty and moreover vegan lilac recipes
For the corpus you will need:
- 1/2 cup raw cashew nuts
- 1/2 cup pitted Medjool dates
- 1/2 cup maple syrup or honey
- 1/2 tablespoon coconut oil
Put all the ingredients in a blender and mix them to a sticky consistency. Take the mold and spread the dough evenly. You can easily lift it at the edges. Put the mold in the refrigerator until you have prepared the cream.
For the cream you will need:
- 3/4 cup pre-soaked cashew nuts
- 5 tablespoons lilac water (made from 1/2 cup lilac flowers with 3/4 cup water. Leave the flowers in the water for a few hours and then drain)
- 4 tablespoons maple syrup or honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 cup lilac flowers
- half a tablespoon of blueberry powder (you can also use purple dye)
Mix all ingredients except dye and flowers. Add the flowers and mix them with the cream. Put off 1/3 of the cream and mix the dye into it. Apply white and purple cream alternately on the body. Let the cake harden for at least 5 hours.
Lilac sugar belongs to another spring deception – but under one condition. We must not miss the time when lilacs bloom. Try one of the simplest lilac recipes.
- 1 cup lilac flowers
- ½ kg of semolina sugar (can also be powdered)
Pour a few flowers into a closable container and cover them with sugar.
Then we sprinkle the flowers again and add sugar again. This is how we line the flowers with sugar until the container is full.
Let the sugar rest in a dark, dry place for a few days and shake it occasionally. The sugar absorbs moisture from the flowers, so it is good to let it dry for a while, for example, in the sun, but if possible for the shortest possible time, it does not “sniff out”.
A FEW WORDS TO THE RECIPE:
Great for flavoring tea, lemonade, muffins, decorating sweet desserts, and lots of other goodies.
Lilac recipes tips and advice:
- Lilac can be used any, but the ideal is growing wild in a remote area, on a sunny meadow where there are not many roads or industries.
- The difference between the wild lilac and the ornamental things we have in the gardens today is in the flowers. Typical wild lilacs have simple flowers with three petals. The bred ones have full flowers.
- You have to pluck the flowers from the cup. Yes, each little flower separately. It’s quite laborious, but trust me, it pays off. The green cups will become bitter and will spoil the final taste of your lilac endeavor. After a while, I picked up the scissors and the work went well. But if you pull out each flower separately, you will do better with wild lilacs.
See how to get a lilac plant into your garden
Lilac tea support weight loss! Try out other beneficial uses of lilac
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