(*) Owner and chef of the restaurant Schloss Loersfeld in Kerpen Leaf salad of garden herbs and spring flowers with grape vinaigrette 1. Beat a little bit of mustard with balsamic vinegar and grape seed oil to a creamy dressing 2. Season strongly with salt and freshly ground pepper 3. Finely chop the daisies and buttercups and add to the dressing 4. Fold in seasonal flowers (e.g. peony, nasturtium, pansy, phlox, rose petals or begonia) Baked zucchini flowers with king prawns on orange butter 1. Cook a dough from flour, a little salt, egg yolk and milk 2. fold in beaten egg white 3. dip zucchini flowers into the dough and then bake in deep fryer or frying pan until golden brown 4. boil juice of two oranges to about 1/3 5. then add the same mass of whipped cream and bring everything together briefly to a boil 6. add butter in cubes and beat with hand mixer 7. season with salt and freshly ground pepper.
8. arrange two baked zucchini flowers with three king prawns on each plate. Pour a tiny bit of orange butter sauce on top.
Strawberries with ice cream and rose petals 1. brush whole rose petals or florets with semi-solidly beaten egg white 2. then sprinkle with sugar 3. dry the flowers in the oven at 50 °C on a baking sheet lined with aluminum foil for several hours 4. fan the strawberries and serve on plates with vanilla ice cream.
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