Taste buds: Recipes with rose flavours
ADD delicate rose flavours for a menu with petal power.
Add delicate rose flavours for a menu with petal power
Turkish delight
Makes: 28
Cooking time: 1 hour
Preparation time: 15 minutes plus setting overnight
400g (14oz) caster sugar
350ml (12¼fl oz) water
155g (5½oz) cornflour
5g cream of tartare
675ml (1 pint 3¾fl oz) water
2 tbsps rose-water
Pink food colouring
2 tbsps cornflour
4 tbsps icing sugar
l Line all sides of a 21x12cm (8¼x4¾oz) tin, or similar, with baking paper.
l Place the caster sugar and 350ml (12¼fl oz) of water in a saucepan then simmer until the sugar has completely dissolved. Bring to the boil and place a sugar thermometer into the liquid. Cook until the syrup reaches 120°C (250°F).
l In a large saucepan mix the 155g (5½oz) of cornflour, cream of tartare and 675ml (1 pint 3¾fl oz) of water. Whisk together until all the cornflour has dissolved, place over a medium heat and bring to the boil, whisking continuously.
l When the syrup is 120°C (250°F), carefully pour it into the cornflour mixture, whisking continuously.
l Turn the heat down very low and simmer for 45 minutes, whisking every 5 minutes.
l Remove from the heat then stir in the rose-water and food colouring until it’s pale pink in colour.
l Spoon the mixture into the prepared tin, cool and leave to set – ideally overnight.
l Turn the Turkish delight out on to a chopping board. Using a long wet knife, cut it into 3cm (1¼in) cubes.
l Sift together the 2 tablespoons of cornflour and icing sugar into a bowl. Dust each side of the Turkish delight cubes with this mixture to stop them sticking together.
Rose-water drizzle cake
Serves: 10
Cooking time: 1 hour
Preparation time: 20 minutes
280g (10oz) unsalted softened butter
280g (10oz) caster sugar
5 eggs
Zest of 1 orange
280g (10oz) self-raising flour, sifted
Juice of 1 orange
Juice of 1 lemon
75g (2¾oz) caster sugar
1 tsp rose-water
l Preheat the oven to 160°C/ 325°F/gas mark 2½.
l Cream together the softened butter and 280g (10oz) of caster sugar until smooth and pale.
l Whisk in 1 egg at a time until fully combined and smooth.
l Add the orange zest and sift in the flour. Gently fold until smooth.
l Spoon into a loaf tin and bake for 50 minutes or until a skewer placed in the loaf comes out clean.
l Add the orange juice, lemon juice and 75g (2¾oz) of caster sugar to a saucepan. Simmer until the sugars have dissolved, remove from the heat and stir in the rose-water.
l Use a skewer to make small holes all over the loaf then slowly drizzle over the sugar syrup.
l Allow the syrup to completely absorb and leave in the tin until cool then turn the loaf out to serve.
Rose lassi
Serves: 10
Preparation time: 4 minutes
400ml (14fl oz) water
1 tsp dried rose petals, plus extra to serve
1 tsp rose-water
2 tsps agave syrup
A pinch of ground cardamom, plus extra to serve
500ml (17½fl oz) natural yoghurt
l Blend the water, rose petals, rose-water, agave syrup and cardamom for 30 seconds. Pour through a sieve into a bowl and whisk in the yoghurt until smooth.
l Place 2 ice cubes in each glass, pour in the lassi and serve with a sprinkle of cardamom and petals.
Grilled peach and mozzarella with
rose dressing
Serves: 4
Cooking time: 4 minutes
Preparation time: 15 minutes
2 tsps sherry vinegar
1 tsp rose-water
1 tsp lime juice
1 tsp water
1 tsp toasted fennel seeds
3 tbsps olive oil, plus extra to brush the peaches
Salt and pepper
2 fennel bulbs
10 radishes
3 peaches
200g (7oz) watercress
A handful of mint leaves
2 mozzarella balls
l Whisk together the vinegar, rose-water, lime juice, water and fennel seeds in a large bowl.
l Gradually pour in the olive oil while whisking until it is smooth and emulsified. Season to taste.
l Remove the outside leaves and roots of the fennel bulbs.
l Very finely slice the fennel and radishes then toss in the bowl with the dressing.
l Quarter the peaches and remove the stones. Brush the cut sides of the peaches with a little olive oil.
l Heat a char-grill skillet to medium/high and grill the peaches for 2 minutes on each cut side. Put on your plate while you finish the salad.
l Toss the watercress and mint leaves in the bowl then transfer to a large serving platter.
l Drain the liquid from the mozzarella and tear over the salad.
l Place the peaches on the platter and serve with warm ciabatta.
Rose macarons
Makes: 16
Cooking time: 45 minutes
Preparation time: 1½ hours
150g (5¼oz) granulated sugar
50g (1¾oz) water
110g (4oz) egg whites
1 tsp rose-water
4 drops pink food colouring
150g (5¼oz) icing sugar
150g (5¼oz) fine almond flour
300g (10½oz) white chocolate
35g (1¼oz) butter
130ml (4½fl oz) double cream
l Add the granulated sugar and water to a small saucepan then simmer until the sugar has dissolved. Bring to the boil and cook until it reaches 120°C (250°F).
l Meanwhile, beat half of the egg whites in a clean, dry mixing bowl with an electric whisk until soft peaks form.
l When the syrup reaches the desired temperature, slowly pour it into the egg whites, continuing to beat on high until the meringue mixture reaches a glossy, firm peak. This can take 5-8 minutes.
l Fold in the remaining egg whites, rose-water and food colouring.
l Sift in the icing sugar and almond flour then fold together until it forms a smooth, consistent mix.
l Line a baking sheet with a silicone sheet.
l Place a 1cm (½in) piping nozzle into a piping bag and spoon the mixture into the bag.
l Carefully pipe 4cm (1½in) wide circles of mixture on to the silicone sheet, leaving 2cm (¾in) between each macaron.
l Leave the macarons to rest for 50 minutes and form a crust on top.
l Preheat the oven to 160°C/ 325°F/gas mark 2½.
l Place the baking tray of rested macarons into the oven and immediately turn down to 150°C/ 300°F/gas mark 2.
l Bake for 8 minutes and open the oven door wide to let a little heat out. Close the door and bake for a further 6 minutes. Remove from the oven and allow it to cool fully.
l Chop the chocolate into small pieces and put in a heatproof bowl.
l In a small saucepan, warm the butter and cream until it has fully melted and just starting to bubble.
l Pour the cream mixture over the chocolate and stir together continuously until the chocolate is melted and smooth.
l Allow the chocolate to cool, stirring every 10 minutes until it is just beginning to thicken.
l Place 1 teaspoon of chocolate on to the flat side of a macaron and gently sandwich together.
l Repeat with the remaining macarons and serve immediately or, if making in advance, cover with clingfilm and chill for up to 3 days.
Styling by Victoria Gray
Photographs by Winfried Heinze
Recipes written and devised by home economist Dominic Hoile