April Digital Sampler - LandScape

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Violas are among the most popular edible flowers, and their delicate hues bring an exquisite touch to a variety of treats. A genus which includes violets and pansies, violas span shades of purple, blue and white, flowering into early spring. They have a sweet perfumed taste, but work particularly well when candied and used to decorate desserts and cakes. In addition, violas contain vitamin C, calcium, and magnesium. The species most commonly used in cookery are Viola cornuta, Viola hybrida, Viola tricolor, Viola x williamsiana and Viola odorata. Correct identification of any edible plant is essential before using it in food. Candied violas For approximately 12-16 viola flowers 1 small egg white 80g caster sugar Gently wash the flower petals, then pat dry with kitchen paper. Lightly whisk the egg white in a bowl until frothy. Using a clean pastry brush, paint the egg white onto both sides of the petals. Sprinkle immediately with sugar and leave to set on wire racks before using. “To spring return, with all thy train Of flowrets cloth’d in varied hue, I long to see that morn again Which brings to light the violet blue.” John Clare, ‘To the Violet’ 46
petals of sweetness Pretty edible flowers laced with sugar add the taste and colour of spring to an array of dainty confections
Page 1 and 2: COUNTRYSIDE ▯ HISTORY & HERITAGE
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Page 5 and 6: Pure white felt eggs, sprinkled wit
Page 7 and 8: Athyrium ‘Ghost’ reveals its lu
Page 9 and 10: heart of the season The pink pendan
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Page 15: A twist on tradition The long-estab

April Digital Sampler - LandScape

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