Delectable Spring!

Flower punch with eucua / Toya Legido - ICEX

Fruit, flower and spice punch with a eucalyptus infusion / Toya Legido – ICEX

Edible flowers add beauty, delicacy, elegance, innocence and yes, even flavor, to any number of dishes. Just ask some of Spain’s top chefs, who turn to these wonderful and eye-popping ingredients for many of their avant-garde creations.

Beginning with Ferran Adrià and making the rounds through a roster of incredible Spanish chefs that includes Joan Roca of El Celler de Can Roca, Andoni Luis Aduriz of Mugaritz, Montse Estruch of El Cingle and Quique Dacosta of Restaurante Quique Dacosta, among others.

But these ingredients don’t have to just be the domain of avante-garde chefs. The following three recipes (the first from Andoni Luis Aduriz and the other two from Montse Estruch), will help you cook like a pro and enjoy your own culinary flower power.

Fruit, flower and spice punch with a eucalyptus infusion

Feminine complexity between the sea and flowers

Transparency of tomato, Queso de la Serena and herbs and flowers on black bread

 

 

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