Rose Petal Preserve 'Gulkand'
Our father used to make it from wild rose petals he grew in his garden and fresh sugar he made in his factory (he was a sugar chemist). We remember being given Gulkand as children, a spoonful each morning, throughout the summer, sometimes with ... [... more]
Mamta's Kitchen |
Rose Petal Cream
Omit the rose water and add lemon scented geranium leaves, 1 tbsp brown sugar and 1 tsp of vanilla essence. Leave out the rose water but add 1 tsp vanilla essence. Stir in carefully. Variations [... more]
Vegetarian Society |
Wild Rosehip Soup
The Swedish are fond of picking rosehips in the autumn and use them to make Dried edible rose petals, which can be found in sachets of Moroccan spice mix 'Ras el Hanout' Mash the rosehips, transfer to a saucepan and cover with water. Soak for 4 ... [... more]
Vegetarian Society |
Apple Brandied Fruit Kebabs
Serve with Raspberry Sauce and Rose Petal cream. Marinade Rosemary Stick Kebabs Savoury Coriander Batons Capsicum & Peanut Salsa Potato Salad with Chopped Mint & Lemon Balm [... more]
Vegetarian Society |
Milk Shake, Almonds & Pistachio
A few fresh rose petals, if available. These are wild rose petals, insecticide free. Place all ingredients, except ice, in a blender and grind until smooth. It takes only a few seconds. It can be made in advance and kept in the fridge. Don't add ... [... more]
Mamta's Kitchen |
Rose Cooler-Sherbet (not a Sorbet)
Fresh rose petals, preferably from wild roses. Make sure they are insecticide free. Place petals, sugar and water in a large pan. Cook covered on low heat, stirring it from time to time, until it all becomes a mush. To serve as a cooling, summer ... [... more]
Mamta's Kitchen |
