Pears in saffron and rose syrup
Desserts (Dessert (2-3 servings))
Ingredients
6 pears, peeled and left whole
400 ml water
200 g sugar
peel of 2 lemons
4 cloves
1 petal of mace
6 small chopped green cardamom seeds
1-2 tbsp rose water
1/2 tsp roasted saffron threads
mint leaves
Preparation
Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes. Place the pears in the hot syrup and poach them in about 20 – 30 minutes. Remove the pears from the syrup and place them upright in a bowl.
If the herbal syrup is too thin, boil this down until it is thicker. Strain the hot syrup. Sprinkle the saffron threads in the syrup and flavoured it with rose water.
Pour the syrup over the pears. Let cool before serving.
Decorate with some mint leaves.
Also delicious with a scoop of ice cream or some cottage cheese or yogurt
Summer rose drink
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
-13-09-19-09-34-51.JPG)
LIME YOGURT CAKE
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
Oriental yogurt dessert with roses and cardamom
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
-copy-24-07-19-10-57-19.JPG)
Vadouvan yoghurt curry with chicken
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
Rose Petal Salad with Rucola, Mint and Celery
Take rucola, mint, celery, rose petals and wash and rinse them well.