Tag-Archive for » Rose «

04
Nov
Turkish Delight
Brigita

Ingredients:

350 ml water

Optional: substitute 30 ml water with rose water or add few drops of rose oil

100 ml orange juice

Juice of 1 lemon

½ teaspoon agar agar or vegetarian jelly crystals

450 g sugar

A few drops of pink or yellow food colouring (optional)

25g pistachios, skinned and finely chopped (optional)

1 oz/ 25g almonds, skinned and finely chopped (optional)

Icing sugar for dusting

Method:

1. Heat the water, orange and lemon juices in a heavy, non-stick saucepan.

2. Add the agar agar or vegetarian jelly crystals, and stir on a gentle heat until they have dissolved.

3. Add the sugar and food colouring, if using, and increase the heat. Bring the mixture to a boil, then simmer on low heat for 20 minutes, stirring occasionally. Add the nuts, if using.

4. Remove from the heat and cool the mixture, stirring from time to time until it comes to room temperature.

5. Pour the mixture into a square or rectangular dish, and place the dish in a basin of ice-cold water. Cover the dish with a cloth, and leave it in the fridge until the Turkish delight has set.

6. Remove from the fridge and bring it back to room temperature. Cut into 24 squares using a greased knife, and dust with icing sugar. Store in an airtight container, or wrap in cellophane, tie with a colourful ribbon, and give to someone you love as a gift.

Note: Making Turkish delight – also known as locum – is complicated and labour-intensive, and many traditional recipes are closely guarded secrets of Turkish confectioners, whose families have followed them for centuries. This simplified recipe may not be as good as that served to the Sultans, but it is much lovelier than commercial ones. Do try it! Makes 24 pieces.

Category: Desserts, Middle Eastern  Tags: , ,  Leave a Comment
02
Nov
Rose Cookies
Brigita

Ingredients:

* 3 cups all-purpose flour

* 1 teaspoon baking powder

* 1 ½ cups butter

* 1 ½ cups white sugar

* 1 egg

* 1 tbs rose water

* handful of fresh non sprayed rose petals

Method:

1. Preheat oven to 200 °C.

2. In a small bowl, stir together flour, chopped rose petals and baking powder. Set aside.

3. In the other bowl, mix together the butter and sugar until smooth. Beat in egg, rose water and vanilla. Gradually blend in the dry ingredients.

4. Let it rest in refrigerator to become stiffer and easier to cut.

5. Roll rounded tablespoons of dough into balls or use heart shaped cut outs and place onto ungreased cookie sheets. Make sure to provide sufficient space between dough as the cookies expands.

6. Bake 8 to 10 minutes in the oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Note: You can use one tablespoon of dried rose petals instead of fresh ones.  Add some glazing with decorations for more special occasion.

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26
Oct
Sholeh Zard (Saffron Rice Pudding)
Brigita

Ingredients:

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 cup silvered pistachios

1/2 tsp ground saffron – dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour – dissolved in 2 cup water

Method:

Wash the rice.Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft.

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water – mix well, cook with very low heat for 20 minutes.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve chilled.

Category: Desserts, Middle Eastern, Vegetarian  Tags: , , ,  Leave a Comment
16
Oct
Cashew Burfi
Brigita

Ingredients:

Powdered Cashews – 1.5 cups (150gms)

Powdered Sugar – 1 cup (110gms)

Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)

Cardamom Powder – 1/8 tsp

Water – 2 tbsp

Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler and bring the water to boil. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.

2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix them all well.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water (or two tbs of rose water).

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

14. Store in the refrigerator and serve at room temperature for great taste.

Tips: Adding Varak (silver foil)  gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.  Powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder. Instead of cashew ground almond can be used as well.

Category: Desserts, Indian, Vegetarian  Tags: , , ,  One Comment
10
Oct
Rose & Nuts Rice Kheer
Brigita

Ingredients:

Cooked Rice – 1 cup

Whole Milk – 2 cups

Sugar – 3 tbsp or to taste

Raisins – 1 tbsp

Chopped Pistachios – 1 tbsp

Chopped Almonds – 1 tbsp

Saffron – a pinch

Rose water – 1tbs

Method:

1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.

2. Grind the Saffron with a little bit of Sugar and add it to the Milk.

3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.

4. Keep stirring the pan and make sure it does not burn at the bottom.

5. Cook till it is of desired thickness.

6. Once it reaches the desired thickness, add in the Sugar. Mix well.

7. Add in the Dry fruits – Raisins (without the water), Pistachios and the Almonds.

8. Turn off the flame and stir in rose water.

9. Serve hot or cold.

Tips:

1. If you are making the rice just for the Kheer, over cook the rice just a little.

2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.

3. If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.

Category: Desserts, Indian, Vegetarian  Tags: , , ,  Leave a Comment
20
Sep
Raspberry & Rose Rice Pudding
Brigita

Ingredients:

(Serves 2)

55g (2oz) arborio rice

15g (1/2 oz) ground almonds

80g (3 oz) caster sugar

200ml coconut milk

150ml ordinary milk

50ml evaporated milk OR 3 tbsp of double cream

60 ml (4 tbsp) rosewater

juice of half a lemon

To garnish: Raspberries

Method:

1. In a large saucepan, combine rice, ground almonds, coconut milk, milk and sugar, cooking over very low heat until thickened and gently bubbly, stirring constantly with a wooden spoon or whisk. If mixture becomes too thick, add incremental amounts of additional milk. Cook for another five minutes.

2. Remove from heat then stir in evaporated milk/cream, rosewater and lemon juice. Adjust sugar to taste. Pour into individual bowls or glasses. Decorate generously with raspberries. Refrigerate until cool and firm.

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07
Sep
Saffron Yogurt Mousse with Rose Petal Honey
Brigita

Ingredients:

(made 2 small ramekins of mousse)

1. 1 cup plain, yogurt [Or Greek style yogurt- skip the draining if you are using this]

2.  A generous Pinch of Saffron

3.  2 tbsp of Rose Petal Honey (Recipe below)[ may be substituted with sugar, or any natural sweeteners. The honey is  used here to keep the flavor of the rose consistent] – use more or less to taste

4. About 6 Tablespoons of Low Fat Milk

5. 1 Tablespoon chopped Organic Rose Petals – Can use more if you want

6.  A little less than 1/2 Teaspoon of Unflavored Gelatin

7. Vegetable oil to very lightly grease the ramekins

8.  More Rose Petals & Slivered Almonds for Garnish(Optional)

For the Honey:

1. 1/2 Cup Honey

2. 1/4 Cup Loosely packed Organic Rose Petals of any fragrant rose

Preparation:

To Prepare the Honey:

Wash the rose petals. Dry them lightly .. pat with paper towels. Lightly fill a jar ( I used a small bowl, since I made in real small amount), & pour the honey over it. Let it stand for a few days to a couple of weeks. It gets more fragrant with time.

Preparing the Mousse:

Drain yogurt in a paper-towel-lined/or cheese cloth sieve.  Press and stir with a large spoon & then leave to drain.  Put the bowl in refrigerator. After 10 -12 hours the liquid will have strained through enough that the yogurt in sieve & the yogurt will be thick and creamy. (even better if drained overnight/24 hrs) – The draining step may be skipped if you are using the thick Greek Style Yogurt. Transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.  Blend it in with the yogurt.  Set aside & let it sit for a couple of hours for the flavor of the saffron to be infused.  The Yogurt will take on the light yellow color from the saffron.

Sprinkle gelatin over 1 Tablespoon water in a small bowl and let stand 1 minute to soften.  Heat the milk in the microwave for about 40 seconds or till almost boiling hot.  Stir gelatin until dissolved & there are no lumps. Mix yogurt, rose petals & honey. Mix a little yogurt into gelatin and then mix the gelatin into the rest of the yogurt, stirring constantly to avoid lumps.  Whisk them together well again to blend & fluff.

Line the Ramekins with vegetable oil. You can line them with a few rose petals if you want.  Spoon the yogurt mix in to the ramekins. Cover & put them in a refrigerator and chill until it sets.

To Assemble:

Before serving place a plate over the ramekin, turn it over & tap the ramekin lightly for it to come out. Drizzle some rose petal honey on the mousse & serve chilled.

A small note about the recipe here: The  gelatine is used to mould them (& hence the mousse). It tastes as good without the gelatin. The yogurt is thick & very creamy. It is a wonderful dessert treat with the saffron & the fragrant rose petal honey .. to be just scooped out with a spoon. Without the use of Gelatin, it is the traditional Indian Shrikhand.

Category: Desserts, Indian  Tags: , ,  Leave a Comment
07
Sep
Homemade Rose Water, Rose Petals etc.
Brigita

How to Cook With Roses and Make Your Own Rosewater?

Rose cooking entails using delicate roses to flavor and garnish a variety of menu items.

Rose baking is nothing new, however. The practice of using roses in cooking dates back centuries. Roses, in fact, have been used extensively in Middle Eastern cuisines to enhance the taste of foods and beverages.

Using edible flowers for culinary endeavors is gaining a wider audience, and roses, with their subtle, sweet taste, make a pleasing recipe ingredient. Correspondingly, rose recipes have become popular.

Where to Find Rose Products?

* Rosewater, rose syrup, or rose liqueur can be obtained from specialty shops

* Culinary roses can be found in gourmet markets

* You can obtain packets of dried rose petals online that can be used in rose cooking

Growing Your own Edible Roses:

Some people opt to grow their own roses. This is a good way to make sure the flowers haven’t been contaminated with chemicals or pesticides and ensures a supply of fresh rose petals on hand.

How to Make Your own Rosewater:

* To make your own rosewater, fill a pot with clean rose petals. Pour boiling water over and cover with a lid. Allow to stand. Place the cooled mixture in the refrigerator overnight. Strain. You’ll have a beautifully colored liquid that you can use in recipes that call for the addition of rosewater.

* Pour leftover liquid into ice cube trays and freeze. Store ice cubes in a plastic bag for future use. Thaw the cubes each time you need rose-flavored liquid.

Rose Cooking–Getting Started:

Pick freshly opened flowers in the early morning or in the cool part of the day. Detach the petals and place them in a bowl or strainer and rinse well. When detaching rose petals, pull gently as they bruise easily.

* Use your rose petals immediately for rose baking

* Store extra petals in a plastic bag in the refrigerator

* Spread rinsed petals on a clean towel to air dry. Store in a tin.

Rose recipes call for fresh or dried rose petals or for rosewater.

How to Cook With Roses:

Rose cookery incorporates the characteristic rose flavor into a variety of foods-

* Sprinkle rose petals in salads

* When making homemade jam, add rose petals to enhance flavor

* Add crushed, dried rose petals to spice blends for flavoring either meat or sweet

* Rosewater or rose infusion or syrup can be used to flavor whipped cream, fillings or icings, cakes, cookies, and pastries

*Beautiful Rose Petal Soup: Decorate a chilled fruit soup with rose petals or place a rosebud in the center of a cream soup for rose petal soup.

*Rose Decorations:Making candied rose petals is a facet of rose cooking that produces stunning decorations. Dip petals into egg white that has been whisked with 1 tbsp. of water, then dip petals into sugar. Allow the sugared rose petals to dry and use them to adorn cakes, muffins, or pastries.

Exotic and Delicious Rose Dessert Ideas-

* Rose infusion can be added when making homemade ice cream

* Rose syrup is delicious drizzled over vanilla ice cream

* Fill the center of a rose with whipped cream or ice cream for a show-stopping finale to any meal

Roses taste just as they smell so they make a tantalizing flavoring ingredient in rose baking. Trying recipes that call for the addition of rose petals or rosewater will result in wonderfully flavored menu items. Roses offer us far more than just their beauty. Cooking with roses is an exciting way to add interest to meals.

Category: Beverages, Desserts  Tags: , ,  Leave a Comment
07
Sep
Rose Petal Cupcakes
Brigita

Ingradients:

Cupcakes

115g butter, softened

2 eggs, lightly beaten

115g cups caster sugar

1tbs milk

175g self raising flour

1/4 tsp vanilla essence

2 teaspoons rosewater

Icing

1-2 teaspoons rosewater

1-2 drops pink food colouring

85g butter, softened

175g icing sugar

Method:

1. Preheat oven to 180°C. Grease two 12-hole patty tins. Line with paper cupcake holders.

2. Beat butter, rosewater and sugar in large bowl with electric beaters until very light and fluffy. Gradually beat in eggs, one at a time. Be sure to beat well to allow good aeration.

3. Add vanilla essence and milk. Stir in flour by gently folding it in.

4. Drop heaped tablespoons of mixture into cupcake holders. Bake for approximately 15mins or until cupcakes are lightly golden. Remove from tin and cool on wire rack.

5. For icing, beat butter until fluffy, thengradually mix in rosewater, food colouring and icing sugar until you reach the correct consistency.  Spread over completely cooled cupcakes.

6. Thin some corn syrup with water or use lightly beaten egg white; lightly brush on rose petals. Toss in caster sugar. Leave them to dry. Arrange petals on top of frosting swirl for decoration.

Tip:

Rose water is a distillation of rose petals used in Middle Eastern, Indian, North African and Asian cooking to flavor candies and baked goods. From marzipan to madeleines, ice cream to iced tea, rose water adds a distinctive, subtle flavor to many desserts. It also finds its way into savory dishes, especially in the Persian cuisine; a few drops added near the end of the cooking imparts a delicate aroma without screaming “flower shop”. If stored in a cool, dark part of your pantry, rose water can be kept for two years.

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