Oriental yogurt dessert with roses and cardamom
Desserts (Dessert (2 servings))
Ingredients
150 g raspberries, fresh or frozen
1 small beetroot, cooked
½ a tsp ground cardamom
a few drops of rose water
250 ml Turkish yogurt
1 tsp almond essence
4 tbsp powdered sugar
Preparation
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well. Stir powdered sugar and almond essence into the yogurt. Serve in a glass – a layer of yogurt and a layer of raspberry puree. Build layers of two mixtures in the glass and stir at the end with a skewer to create a nice swirl in it. Decorate with some fresh rose petals or with some coarsely chopped pistachio nuts.
Pears in saffron and rose syrup
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.
Redfish with harissa and rose petals à la Ottolenghi
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.
Caesar salad with spring vegetables and rose petals
Heat olive oil in a pan and fry the chicken on all sides.
Rose Petal Preserve
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.
Rose Flavoured Lemonade
Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.