marigold pie

In the middle ages and after in England, flowers such as roses, violets and marigolds were used fairly extensively in cooking. The reason that marigold is called 'pot marigold' is because it was regarded as a pot herb. Marigold has a very distinctive and spicy taste and fragrance, making this unusual pie well worth trying.

Ingredients

4 tablespoons of marigold or borage petals
3 organic, free range eggs
3 heaped tablespoons organic cottage cheese (plain)
1 tablespoon icing sugar
small pinch of salt
small pinch of nutmeg
1 blind baked pastry case

Method

- Bring petals to the boil in about half a pint of water.
- Drain immediately.
- Separate the eggs and mix the yolks with the petals.
- Sieve the cottage cheese and add the sugar, salt and nutmeg.
- Add the petal mixture to the cottage cheese mix.
- Whisk the egg whites and fold into the mixture.
- Pour into baked pastry case and put into ready heated oven at 325 degrees F.  for about 25 minutes or until the pie feels firm to the touch.
- Serve when completely cold.