This document provides several recipes using flowers to add flavor and color to summer cooking. It suggests using rose geranium leaves in apple jelly or cooked apples for subtle flavor. Rose petals can be used to make jam, added to pies or cakes, or coated in egg white and sugar to decorate cakes. Nasturtiums can be chopped into salads, mashed potatoes, or fish cakes for color. Specific recipes included are for Sussex rose petal jam, iced rose petals, rose petal honey, rose petal cream, elderberry syrup, and rowan jelly.
This document provides several recipes using flowers to add flavor and color to summer cooking. It suggests using rose geranium leaves in apple jelly or cooked apples for subtle flavor. Rose petals can be used to make jam, added to pies or cakes, or coated in egg white and sugar to decorate cakes. Nasturtiums can be chopped into salads, mashed potatoes, or fish cakes for color. Specific recipes included are for Sussex rose petal jam, iced rose petals, rose petal honey, rose petal cream, elderberry syrup, and rowan jelly.
This document provides several recipes using flowers to add flavor and color to summer cooking. It suggests using rose geranium leaves in apple jelly or cooked apples for subtle flavor. Rose petals can be used to make jam, added to pies or cakes, or coated in egg white and sugar to decorate cakes. Nasturtiums can be chopped into salads, mashed potatoes, or fish cakes for color. Specific recipes included are for Sussex rose petal jam, iced rose petals, rose petal honey, rose petal cream, elderberry syrup, and rowan jelly.
This document provides several recipes using flowers to add flavor and color to summer cooking. It suggests using rose geranium leaves in apple jelly or cooked apples for subtle flavor. Rose petals can be used to make jam, added to pies or cakes, or coated in egg white and sugar to decorate cakes. Nasturtiums can be chopped into salads, mashed potatoes, or fish cakes for color. Specific recipes included are for Sussex rose petal jam, iced rose petals, rose petal honey, rose petal cream, elderberry syrup, and rowan jelly.
Download as ODT, PDF, TXT or read online from Scribd
Download as odt, pdf, or txt
You are on page 1of 1
Argus Sussex Recipes
Saturday 5 July 2003
Add flower power to summer recipes USING flowers in cooing goes way !ac into "istory !ut t"e co#ing of $un foods caused it to lapse for a w"ile% &ere are so#e suggestions to reawaen t"ose taste !uds' ("e ex)uisitely scented lea*es of t"e rose geraniu# will add a su!tle fla*our to apple $elly or cooed apples% +"en #aing sponge cae, put t"ree or four of t"ese fragrant lea*es at t"e !otto# of t"e tin !efore poring in t"e cae #ix and tae t"e# away after cooing% ("is will #ae a sponge rat"er special% Rose petals "a*e #any uses in cooing% ("e deep-red, scented *ariety wit" its rasp!erry-lie perfu#e is !est !ut re#e#!er to was" t"e# first and to snip off t"e w"ite pit"% Nasturtiu#s can !e used to add colour in salads or add t"e# finely c"opped lie a "er!, to #as"ed potatoes or in "addoc fis" caes% SUSSEX ROSE PETAL JAM 450g ! l"# deep red$ fr%gr%&t rose pet%ls !'( pi&t w%ter )uice of ! sm%ll lemo& *+5g !,!'(!"# c%ster sug%r .U( t"e rose petals into pieces /not too s#all0, put t"e# in a !asin wit" 2251 /2322!0 sugar to co*er and lea*e t"e# to stand for two days% ("en dissol*e t"e re#aining Il! /450g0 sugar in t"e water and le#on $uice% Add t"e rose petals and !ring to t"e !oil w"ile stirring% Si##er for a furt"er 25-20 #inutes until t"e $a# t"icens% Now pour into $a# $ars and co*er% A "andful of deep-red rose petals added to a c"erry or plu# pie !efore t"e crust goes on is anot"er si#ple taste of delig"t% -A./0E/ ROSE PETALS (&5S5 are fine to decorate a plain cae% 6ulti coloured petals loo !est% Si#ply coat eac" petal wit" !eaten egg w"ite, using a s#all, clean paint !rus"% S#all c"ildren lie to see t"eir !irt"day cae decorated wit" t"e nu#!er of t"eir age% 7inis" wit" a lig"t dusting of caster sugar and repeat eac" side of t"e petals% 8ea*e to dry !efore arranging on t"e cae% ROSE PETAL 1O.E2 M%3es !"# ! cupful sce&ted rose pet%ls w%s4ed %&d pressed well dow&# 450g !!"# cle%r 4o&e5, &5A( t"ese *ery gently toget"er, tirring occasionally, for a!out ten #inutes% Re#o*e "oney fro# t"e "eat, co*er wit" a lid and lea*e in a war# place for 24 "ours% Now, place t"e #ix o*er a low "eat again until runny t"en strain t"roug" a sie*e into a clean $ar and seal tig"tly% 9eep in a cool larder% ROSE PETAL 0-E -REAM ! pi&t full cre%m mil3 ( egg 5ol3s$ well "e%te& ( 4%&dfuls cle%&$ red rose pet%ls c%ster sug%r to t%ste, :;I8 t"e #il and add t"e rose petals, co*er and lea*e to soa for two "ours% <ut t"e #ixture t"roug" a sie*e t"en #ix in t"e egg yols plus t"e sugar to your taste% If you wis" add a little pin colouring% &eat t"e #ixture again, stirring all t"e ti#e !ut do not let it !oil% 8et it cool naturally, t"en free=e% EL/ER6ERR2 S2RUP (; eac" pint of elder!erry $uice add 4501 /22!0 of lu#p sugar and !oil for "alf an "our, stirring occasionally% Add > or ? clo*es to fla*our% :ottle w"en cool% Soot"ing for sore t"roats, a nig"t-cap /"eated0 or use as an old country tonic% RO7A. JELL2 T%st5 wit4 l%m" or g%me "irds# 7;R eac" 450g /22!0 or rowan !erries you will need 2322! of c"opped cra! apples% .oo toget"er wit" enoug" water to co*er, until t"ey are soft% Strain t"en add 22! caster sugar to eac" pint of fruit $uice% :oil again, until it sets well, t"en lea*e to cool% R1U6AR6 70T1 ROSE PETAL JAM (; eac" 450g /22!0 was"ed and c"opped r"u!ar!, add t"e $uice of one le#on and 4501 /22!0 sugar% .o*er t"e r"u!ar! wit" t"e sugar and le#on $uice to stand o*ernig"t% ."op up two "andfuls of scented rose petals to eac" 4501 /22!0 of fruit and #ix toget"er until set% ("is is a lo*el* coloured ia# and delicious% 2