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

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

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.

Vadouvan yoghurt curry with chicken

Vadouvan yoghurt curry with chicken

Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.

Caesar salad with spring vegetables and rose petals

Caesar salad with spring vegetables and rose petals

Heat olive oil in a pan and fry the chicken on all sides.

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.