Spring Amuse Bouche
Spring is at the door, flowers will arrive at different times depending on where you live, but soon or later they will be here again and they may find the way into our kitchen.
The same with the herbs, some survived the winter and some will apprear in a few days. In this occasion I would like to hare with you a wonderful link: Edible Flowers Guide
For this recipe I made my choice and I used some fresh wild primroses flowers!
These easy to make and tasty amuse bouche (bite-sized hors d’oeuvre) are based on a mixture of Asian flavors and filled with cream cheese as they would be macaroons. Now we have your faux macarons!
Variation: add a small piece of smoked salmon as filling in addition of the cream cheese.
Note: The white flowers on the background are called “spring snowflakes” ( Leucojum vernum): they are not edilbe!
Spring Amuse Bouche
- 200 potatoes, already boiled
- 1/2 cup walnuts, chopped
- 1 egg
- 1 tablespoon flour
- 2 tablespoon fresh cilantro leaves, chopped
- 1 tablespoon grated ginger
- 1 garlic clove, crushed
- Salt and pepper to taste
- 1 tablespoon breadcrumbs (if needed)
- 100 g herbed or garlic cream cheese
- Preheat oven to 200°C.
- Place walnuts into the food processor and process until finely crumbled.
- Peel the potatoes cut them into cubes place into the food processor.
- Add egg, flour, cilantro, ginger garlic, salt and pepper.
- Process until smooth if it is to liquid add some breadcrumbs, process again.
- Fill into a small plastic bag, make a knot and cut our one corner making a hole of about 1 cm.
- Pipet on a baking sheet wide with parchment foil forming 2 cm wide circles.
- Bake at 200°C 18-20 minutes until they have a nice browed color.
- Smooth with a fork the cream cheese.
- When fully cooled, assemble the faux macarons with your choice of filling. I used a spoon for this.
- Arrange on a plate for example with a few leaves of green salad and edible flowers.