Tag Archive: A taste of Yellow

Sinemage Gorse Flower Granita and cordial

On Friday morning I grabbed my basket, pulled on my boots and climbed to one of my favourite place to pick gorse flowers.

The weather was beautiful. It was good to breathe fresh air after many days confined at home, with fog and pouring rain outside.

The nice scent reminiscent of coconut and the cheerful colour of gorse flower are characteristic of this walk at Spring time.
I successfully filled my basket, being cautious to collect flowers with a pair of gloves to protect my hands from the countless thorns.

Sinemage Gorse Flowers Diptych

Back home, I carefully sorted flowers, then prepared a syrup to make a cordial. I then halved the quantity and made a batch of granita.

The weather forecast for the whole week-end is very optimistic and I thought a granita would be perfect.

Paprika and I enjoyed it this afternoon, on a sunny deck: A light and refreshing taste of yellow…

Sinemage Heart shape Gorse flower granita

Thank you Barbara for hosting A Taste of Yellow special heart series to raise awareness of cancer on this LiveStrong Day.

Gorse Flower Cordial and Granita (makes 600ml)
Adapted from Robin’s recipe at Eat Weeds

120g gorse flowers
600ml (21fl oz) cold water
230g (1/2lb) sugar palm
Zest 1/2 grapefruit, finely grated
Juice 1/2 grapefruit

In a saucepan, make a syrup boiling for 10 minutes water and sugar. Remove from fire, add grapefruit zest and juice and gorse flowers. Stir well and allow to cool for a couple of hours. Strain through a muslin, then transfer in a sterilized bottle. Alternatively, pour the half in a shallow container and freeze for one hour then scrap every 20-30 minutes until there is no more liquid.


A Taste of Yellow


I should do it before I miss it.

That’s exactly what I told to myself when I realised it’s already September !
Can you believe it ? The end of the year is so close now… 2009 is a speedy !

I didn’t want to miss the deadline for LiveStrong Day with a Taste of Yellow. A blog event hosted by Barbara from Winos and Foodies to raise awareness of cancer issues worldwide.


It’s ages I did not eat des oeufs mimosa [deviled eggs].
I remember my mother was used to make some for starter when we had guests coming. Served with a tomato salad, it’s delicious !
While I will have to wait for Summer for good tomatoes, I still can enjoy these oeufs mimosa… And for an authentic taste, I prepared the mayonnaise.

You can also join in and submit until September 13 a recipe including a yellow food for this Taste of Yellow 2009 !


To prepare Oeufs Mimosa:
Cook eggs for 10 minutes in a boiling water with a bit of vinegar // Let them cool under cold water, peel them and half them // Spoon out the hard egg yolk and pass it through a fine sieve // Keep it aside and prepare the mayonnaise // Mix together an egg yolk, salt, a tsp lemon juice and half tsp mustard // Keep on whipping and then add gradually olive oil [10cl] until the mayonnaise is thick // Scoop mayonnaise in the egg white and spread on the top sieved egg yolk.

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