Rosy Grape Jelly
INGREDIENTS:
10 oz Pasta shells; 275 g 2 ts Poppy seeds
2 tb Sunflower oil Sea salt & black pepper
1 ea Onion; sliced in thin rings 1 ts Red rose petals; heaped
2 ea Garlic cloves; crushed
10 oz Pasta shells; 275 g 2 ts Poppy seeds
2 tb Sunflower oil Sea salt & black pepper
1 ea Onion; sliced in thin rings 1 ts Red rose petals; heaped
2 ea Garlic cloves; crushed
"This spicy pasta is greatly enhanced by its exotic colours -
the bright red rose petals and the deep purple (AM ?) poppy seeds. It is an easy dish to make and is light; yet surprisingly filling. Serve it for lunch on a warm summer's day with a crisp green salad.
Cook the pasta shells in plenty of boiling, salted water until al dente. Drain, toss in a little sunflower oil and keep warm.
Put the remaining oil in a pan with the onion rings and sweat gently until the onion is soft but not browned. Lift out the onion with a slotted spoon and mix with the pasta shells.
Put the garlic into the oil in which the onions were cooked and fry, stirring for 1 minute. Mix the cooked garlic into the pasta.
Toss the pasta in a warmed serving bowl or dish and sprinkle over the poppy seeds and seasoning to taste. Just before serving, throw in the rose petals.
SERVES: 4 SOURCE: _Cooking with Flowers_ by Jenny Leggatt posted by Anne MacLellan Submitted
the bright red rose petals and the deep purple (AM ?) poppy seeds. It is an easy dish to make and is light; yet surprisingly filling. Serve it for lunch on a warm summer's day with a crisp green salad.
Cook the pasta shells in plenty of boiling, salted water until al dente. Drain, toss in a little sunflower oil and keep warm.
Put the remaining oil in a pan with the onion rings and sweat gently until the onion is soft but not browned. Lift out the onion with a slotted spoon and mix with the pasta shells.
Put the garlic into the oil in which the onions were cooked and fry, stirring for 1 minute. Mix the cooked garlic into the pasta.
Toss the pasta in a warmed serving bowl or dish and sprinkle over the poppy seeds and seasoning to taste. Just before serving, throw in the rose petals.
SERVES: 4 SOURCE: _Cooking with Flowers_ by Jenny Leggatt posted by Anne MacLellan Submitted