Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.
WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!
We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.
Note: baking time may be different according to size of the onions. For big onions you should increase the baking time or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).
These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!
- 2- 4 onions, red, yellow or white, if possible a sweet kind
- 4 tablespoons olive oil
- 2 teaspoon Worcestershire sauce
- Fine salt
- 2-4 teaspoons Sesame seeds
- Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
- Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
- In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
- Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
- Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
- Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
- In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
- Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
- Sprinkle the centre of the onion with the roasted sesame seed.
The winter is gone and it’s spring now. It’s a pleasure looking at the bees and the butterflies in the garden collecting the nectar from the flowers.
Sometimes I would hold the time, feel the sun warming us again, smell the perfume of the flowers and sit quite for a long time looking at what is going around.
Here some pics of these moments.
Always faithful the winter aconite (Eranthis hyemalis) appears in that corner of the garden.
We didn’t plant it, he was already there. In winter, after a few sunny days, we can see how it wakes up and how fast it appears while crocuses and snowdrops are still sleeping.
Mid of January, the winter is not yet over, but the first flowers are here and a new year begins.
Bee inside of a zucchini flower
Posted for Weekly Photo Challenge: Inside
The title of this collage was inspired by the title of the movie “More than Honey” form Markus Imhoof .
The pictures used for this work have been taken during the last weeks posted in my blog.
→ Back to home
If you love to eat with your eyes this is the perfect recipe for you!
What you need
- 2 egg whites
- salt and pepper
- 2 egg yolks
- salt and pepper
- olive oil
Here some suggestions for the topping
- sliced green onions
- sliced red onions
- chili, rings
- fresh edible flowers
- Separate eggs into both bowls and adjust salt and pepper.
- Prepare all the ingredients to have them ready.
- Grease you non sticky pan and heat slowly.
- Poor egg white mix and spread it.
- Drop egg yolk mix painting on the egg whites.
- Spread topping as you like.
- Cover until ready.
- Serve and enjoy!
→ Back to home