PS: This recipe Can be used for other edible flowers as well, such as Violets, Dahlias, Orchids, Snapdragons, Lavender, Jasmine etc
Spread the rosepetals on a flat surface
Clean out dirty petals are used and cut off the harder, white part closest to the stem.
Poor all the usable rosepetals in a boiling pan and poor 3/4 of boiling water over them.
Let them simmer for 15-20 minutes.
The boiling will pull taste and color out from the roses.
Sift the rosepetals and the waters into a casserole. Press all the liquid out of the rosepetals.
Heat the rosewater, mix with sugar and lemonjuice and gelatine / fruitpectin.
Stirr well and cook for at least 5 minutes until all the sugar has melted.
Skim it well so that the Rose Jelly is completely clear.
Cook the glasses the jelly is to be stored in to kill possible germs. Poor jelly into glasses while hot.
Fill glasses rather full
Seal completely. Leave to cool upside down.
Leave to store in a cool, dark place.
Original recipe in Norwegian
(ca 40 stk)
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)
- Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
- While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
- Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
- Add chickpeaflour and work it into the dough. Let rest for 15 minutes
- Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.
- Test first with one, if it doesnt stick together, add more flour and try again.
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil
Spicy Thai Cashew dipsauce
2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste
1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.
* Sauce will stay fresh for as many as 5 days in the fridge.
1 large mango
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Lemon / Lime
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.
Difficulty: Easy | Total Time: 10 mins | Makes: About 6 (8-ounce) drinks
1 1/2 pounds frozen strawberries
8 ounces silver (blanco), 100 percent agave tequila
6 ounces Simple Syrup
4 ounces freshly squeezed lime juice (from about 8 medium limes)
2 ounces triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
1/8 teaspoon fine salt
3 cups ice
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.