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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Edible rose petals — Persian rice, ras el hanout, garnish, tea
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Edible rose petals — Persian rice, ras el hanout, garnish, tea
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Remove pistils and stamens from flowers. Set aside. Dip: Process cottage cheese in blender till smooth. Transfer to nonmetallic bowl. Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning in mine and loved it! Pipe or spoon the dip into the center of the flower. Garnish with chopped petals. Cover and refrigerate overnight for best flavor. Enjoy! Makes about 2 cups.