Cooking with plants

We gathered around the kitchen counter with some fresh rosemary, sage and mint leaves, Sweet William and cornflowers petals and a handful of wild strawberries and prepared some easy and quick recipes that we then savoured in the garden. 

During Beirut Design Week, at our Aromatic Bar Edition event we were all about aromatic herbs and edible flowers. At the counter of our new Unit, the Sheer Bar, we placed Sheer colourful pots filled with Rose Geranium, Marjoram, Chives or Basil, we served bites with thyme and rosemary and mint iced tea and shared some green tips and those simple recipes we had fun preparing. And here they are: 

Pasta with Sage - 4 to 6 people: 

  • 500 g of tortellini or capellini
  • 100 g of butter
  • Fresh sage leaves or dried leaves for more flavour
  • A pinch of salt
  • Parmesan cheese

- Boil water with a pinch of salt and prepare the pasta.
- Melt the butter in a large and high pan. 
- When small bubbles appear in the butter, add sage leaves to the pan and lower or turn off the fire. Let it infuse. 
- When the pasta is cooked, remove the water, then add the pasta in the pan and mix with the butter sauce. Leave a couple of minutes with medium fire. 
- Your pasta is ready to be served. You can add parmesan shavings and some lemon juice and decorate with fresh sage leaves. 

Crepes with petals - 4 to 6 people: 

  • 100 g of flour
  • 100 g of cornflour
  • 1/2 L of milk
  • 4 eggs
  • A pinch of salt
  • 1 small packet of vanilla sugar
  • Sweet William or other edible flowers

- Mix the flour, the cornflour and a pinch of salt in a bowl with a whisk.
- Pour milk gently while stirring.
- Add the vanilla sugar and mix. 
- Stir eggs with a fork then add them to the mixture above and stir. 
- Filter to avoid lumps and let rest in the fridge for 30 minutes.
Keep only the petals from Sweet William flowers.
- Place a pan on low fire and apply oil with a brush. 
- Add petals in the mixture then pour with a ladle in the pan. When the bottom of the crepe is slightly golden, reverse it. 
- Repeat the last step for 12 to 15 crepes. 

Crème fraîche and Wild Strawberries: 

  • 250 g of wild strawberries
  • 20 cL of thick crème fraîche
  • Fresh basil leaves

- Place a handful of strawberries in a cup and add a ball of thick crème fraîche on top.
- Decorate with fresh basil leaves.
- Repeat the two steps for 4 to 6 cups (one per person). 

Lemonade with cornflowers - 4 people: 

  • 1 L of water
  • 4 organic lemons
  • 1/2 coffee cup of brown sugar
  • 2 tablespoons of orange blossom water
  • Cornflowers or other edible flowers
  • Crushed ice

- Cut the lemons in halves and place them in a bowl. 
- Add the brown sugar. 
- Cover and let rest in the fridge for a day. 
- Squeeze the lemons in the bowl then add the water. 
- Filter the juice with a strainer then add the orange blossom water.
- When serving, add crushed ice and cornflowers or other edible flowers. 

Mint Iced Tea - 4 people: 

  • 1.5 L of water
  • 1 coffee cup of brown sugar
  • 2 teaspoons of Earl Grey tea leaves
  • 1 organic lemon
  • Fresh mint leaves
  • Ice cubes

- In a jar, add the sugar, the tea leaves and the lemon previously cut in quarters.
- Boil the water and pour it on the mix above.  
- Let cool and infuse. 
- Squeeze the lemon in the jar, filter the mix with a strainer then pour in a carafe. You can add fresh mint leaves. 
- Let cool in the fridge for a few hours. 
- Add ice cubes and fresh mint leaves when serving.  

If you missed this one:

Rosemary Potatoes - 4 to 6 people: 

  • 20 small potatoes
  • Olive oil
  • Rosemary leaves
  • Flower salt or coarse sea salt

- Cut the potatoes long in half without peeling and place them in a bowl. 
- Add a teaspoon of salt and 4 tablespoons of olive oil, then mix. 
- Place the mix in an oven dish, and sprinkle with rosemary leaves. 
- You can add garlic cloves.  
- Preheat the oven at 200°C for 10 minutes then place the oven dish with your preparation at 180°C for 1 hour to 1 hour and a half, until golden.