Recipe: Pretty yellow petals baked in a pie
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.JUDGING from a three-page, handwritten letter, you'd think Margaret Brown had just awoken from 400 years' sleep: she dwelt exclusively on early Elizabethan recipes from the kitchen garden. Far from drowsing, however, she has been running the restaurant at the Cavendish Hotel, 3 Valley Drive, Harrogate, North Yorkshire (0423 509637).
Here is her recipe for a marigold tart made, she says, like a lemon meringue pie. She will receive a bottle of Dolcetto d'Alba Clerico Domenico 1989 from Bibendum Wines, London NW1.
Mrs Brown's Marigold Tart
Serves 4
Ingredients: blind-baked shortcrust pastry in a 6in x 1in flan dish
3tbs fresh marigold petals, from about 2 flower heads (be sure to use only the petals)
3 large eggs
3oz/85g cottage cheese
pinch salt
pinch ground mace
2oz/56g icing sugar
Preparation: Preheat oven to 325F/170C/Gas 3. Quickly plunge petals in just-boiling water and drain. Separate the eggs and reserve one white separately. Mix drained petals with the egg yolks. Sieve together the cheese, salt, sugar and mace. Mix well and add to yolks. Whisk two egg whites until just short of stiff, and fold into yolk mixture. Brush inside of pastry shell with remaining egg white, then pour in the marigold custard mixture. Bake for 20 minutes, by which time it should be firm in the centre.
Mrs Brown says the tart is best served cold, with cream, and adds that you can substitute blue primroses, but that the colour is a little alarming.
Next week our series on recipes brought back from foreign holidays begins. Recipes, stating the source, should be sent to Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB. Those whose recipes we print will receive copies of Patricia Wells's Food Lover's Guide to Paris and Food Lover's Guide to France.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments