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Małgorzata Kalemba-Drożdż: It's true that it's very hard to skip the subject of desserts in a dairy and egg-free diet. When you take a good look at cookbooks, it is terribly difficult to find a recipe that is not based on eggs, whipped cream and butter. Because that's what we love them most. I will not hide that it is hard, but it can be done. You can create very tasty things, although often different from the traditional ideas about desserts. I even managed to fake whipped cream! The best advice I can give is never tell the guests that the dessert is dairy, egg-free, gluten-free or dietary because they won't like it, or won't even try. Unaware - they will be delighted! The problem with dietary dishes is in the head, not the taste.
Where did the idea for the blog come from and are all the recipes presented on it your propositions?
The blog is the result of daughter's allergies. Initially, I presented my cakes in the general forum, but there they had a label for people with allergies, i.e. inedible to a normal person. As if from the necessity of an elimination diet I suddenly lost taste buds. And they were doing great and demanded to be pampered. So I set up my own corner on the internet.
The vast majority of recipes are my works. Sometimes I look for a dairy-based delicacy and wonder how to convert it to a version acceptable to my children and a completely new recipe is created. I am usually inspired by specific flavors that I would like to get.
Is it difficult to stick to a non-egg and non-dairy diet?
On the elimination diet, it is most difficult at the very beginning, when a person is lost and does not know what to eat really. That is why I created a guidebook entry to at least pave the way for other mothers whose children do not tolerate dairy products and eggs. Then it's easier, you can focus on safe products and look for new flavors. I have also written a book on the subject, but for now I am waiting for a new publisher.
It is known that sweets are not eaten every day, at least you should not (smile - note sosrodzice.pl), but everyone needs to sometimes get a little pleasure. Especially young mothers are tormented by sleepless nights, screaming days and diet. And a 2-3-year-old child would like to eat a sweet afternoon tea. That was and will be the purpose of my recipes: to please myself and my family, and to share this joy with others. I created my first cake without eggs and milk for my daughter's third birthday and it started this way: from cake to cake. I will never forget a blog comment from my mother who thanked me for saving her life and getting her out of depression. It was a breakthrough for me. Then such words appeared more and more often. The girls wrote that since thanks to me they ate cake without eggs, all the allergy stopped being terrible. It's a wonderful feeling to know that someone has enjoyed it.
In fact, thanks to children's allergies, I opened myself culinary. If someone thinks that they can cook great, let them try to prepare a full meal without butter, cream, milk, cheese, yogurt and eggs. You have to head well enough, so that the béchamel sauce in olive oil and oat milk satisfies the husband's picky palate.
Do the recipes available on the blog allow baked goods that always go well?
I think so. I was shocked to find out that someone had failed my chocolate cake, and this is the easiest baking in the world! Just spoon a few literally ingredients and bake. And a delicious, fluffy cake is ready. I don't know what can be spoiled here?
If something can go wrong, I write on the blog that here you need to watch, which may require more effort. But the truth is that I don't like to hinder my life and spend a lot of time in the kitchen, so most recipes are as simple as building a flail.
On your blog you can find quite unusual recipes: cookies with rose petals, daisies with daisies, there is also a cover photo of the book "Flower feast. Edible flowers in 100 recipes. " You can rub your eyes with amazement ...
Yes, many people react with boundless amazement. And flowers can also be eaten. After all, it's something between a leaf and a fruit. (smile). All in all, my interest in edible flowers is a consequence of a child's allergy. If it wasn't for the allergy, I wouldn't start a blog, I probably wouldn't be open to looking for new solutions and cooking challenges posed by other bloggers. I have always had a bit of madness, so the idea of eating flowers that I once came across came across extremely nutritious ground and became a real passion that I try to infect others with.
What do dishes with flowers taste like? Why are they added: for taste, to decorate dishes?
It's a difficult question, because it's like asking: how do vegetables taste? Each different. Flowers hide a lot of possibilities and a whole range of flavors. They are sweet as primroses, sour as begonias, bitter as marigolds, spicy as nasturtiums, incredibly aromatic as violets, roses or wild boar - these flavors cannot be compared to any other. There are flowers that do not have a characteristic taste like pansies or orchids, but they look beautiful in dishes. Eating flowers is a great adventure and a simple way to amaze guests, and even curiosity to eat.
What types of flowers are most often used for baking?
For baking, I recommend very aromatic flowers: rose petals, violets, lavender, wild lilac. And for the decoration the most graceful: pansies, primroses, phloxes (these are from the cover of my book), borage ... Oh, I already missed summer!
It is not difficult to miss ... And from a practical point of view, are the flowers allergic? Where do you get them: from florists, probably not?
Any food product can be allergic - you must be aware of this. If someone is allergic to the pollen of a given plant, he should not eat flowers from it. But flowers of dill, linden, chamomile or hibiscus are commonly present in the diet of even small children, but we don't remember them. Personally, I advise against eating leguminous plants such as green peas, beans, peas and robinia (acacia). The risk of allergy also occurs when eating onion flowers, e.g. tulips and daylilies. The latter definitely strongly advise against raw. However, there are plenty of edible flowers that are worth trying. If we do it a little bit, they will be completely safe. To start with, use these aromatic preparations to prepare desserts, and then add fresh flowers, e.g. to salads.
Flowers from florists must not be eaten because they were sprayed with chemicals. I grow flowers on the balcony, collect in the garden or on a meadow outside the city - these are the best sources.
Małgorzata Kalemba-Drożdż runs the blog Little In Confectionery, author of the book: 'A floral feast. Edible flowers in 100 recipes ”, a biochemistry doctor and mother of two allergic people with a protein flaw.