Making Rose Petal Jelly
Ai Ana wanted to do another round of jelly making. It was a beautiful day, so the whole family went out a gravel road and stood on the edge of a sheep field plucking wild roses. Of course I forgot...
fairy cakes - ChinDeep
Print Friendly Version ~ fairy cakes ~ “Flowers add romantic history to our food. They lend a charming, healthy, and unusual dimension to our tables. During Queen Victoria’s reign there was a Primrose Day. A fanciful recipe for fairy cups called for a peck of flowers pounded with ladyfingers, three pints of cream, sixteen eggs…Read more →
Saffron Yogurt Mousse with Rose Petal Honey | eCurry - The Recipe Blog
This dessert is an adaptation of some pretty well known names.. Mousse, Panna Cotta & the Shrikhand. It is light like a mousse, creamy like a panna cotta &
Downton Abbey – Mr. Molesleys Prize-Winning Rose Blancmange
Recipe: Downton Abbey – Mr. Molesleys Prize-Winning Rose Blancmange Ingredients One packet Knox gelatin ½ cup cold whole milk (for blooming gelatin) 1 ¼ cups whole milk (for heating) 2/3 cup sugar (or more to taste) Zest of ½ lemon 1 teaspoon rose water (I found rose water on the international food aisle at my local grocery store) 2 tablespoons brandy (optional) Red food-coloring (optional) Instructions Put ½ cup of cold milk in a bowl and sprinkle gelatin on top. Set bowl aside. Over medium…
Rose & Lavender Water: Luxurious Elixirs!
Rose water can be used in cooking as well as a rich beauty aid. Try some as a facial toner or astringent, in the bath or as a facial splash (refresher). Notes on Preparation: Flowers must be freshly picked and have no pesticides or chemicals on them. Pick them just…
Almond And Rose Bread - Amande Rose Pain - Cook Republic
On a visit to a deli and specialty food store in St.Ives, I found a beautifully packaged box of rose petals by Pariya. It is no secret that I love rose petals in cooking and am always looking for unique and creative ways to cook with them. With the weather being cold and not a […]
Rose petal Jam from a Venetian monastery
Rose-petal Jam ~ Venetian Monk's recipe from 1898 ~ beautiful, tastes exactly the way roses smell <3 The technique is to 'massage' the petals to extract the best flavour into the jam!