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.
Moroccan carrot soup
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.
Chocolate cake with rose water
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.
Oriental yogurt dessert with roses and cardamom
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Persian rose tea
To dry your own rose petals at home, all you need are freshly picked rose petals, washed and then carefully dried of all remaining water.
Caesar salad with spring vegetables and rose petals
Heat olive oil in a pan and fry the chicken on all sides.