recipes from Ellerslie

Rose hip recipes*

* more recipes in the August 2012 Journal! 
Throw those hips in the freezer and stand by the letter box

Rosehip syrup

Honey may be used as a sweetener instead of sugar.  Use 1 part sweetener to 2 parts strained juice.  The syrup is delicious served as a drink diluted with water or even better, with soda water.  It can be used in the same way as maple syrup with pancakes and waffles and makes a lovely base to fruit salads.

1kg rosehips
water to cover
sugaror honey
juice of 1 lemon juice – optional

Method:
·    Pick through rosehips removing, twigs and leaves and discarding any green or discoloured ones.
·    Wash hips thoroughly.
·    Put into blender, cover with water and blitz. You’ll probably need to do 2 or 3 batches.
·    Put pulverized rosehips in a saucepan, cover with water and cook for 40 – 45 minutes until very soft. Stir occasionally to ensure that the fruit doesn’t stick to the pan.  A little extra water may be required.
·    Mash and cool. (I think it allows the flavour to develop).
·    Tip the cooled pulp into a muslin-lined sieve or a jelly bag.
·    Tie the jelly bag over a bowl, taking care that it does not touch the sides or the bottom of the bowl.  Allow the juice to drip through,taking care NOT to squeeze the bag as the syrup will be cloudy.
·    Leave overnight until the dripping has stopped.
·    Strain a second time through a jelly bag or a linen tea-tea towel.
·    Measure strained liquid and put into a non-aluminium saucepan. Add lemon juice.
·    Boil with sugar – 2 parts rosehip liquid to 1 part sugar.
·    Boil for 10 – 15 minutes until clear.
·    Put into sterilized bottles.  Will keep refrigerated for up to 2 weeks.

Rose petal sugar

1 cup caster sugar
1/2 cup fragrant, dried rose petals

Process the sugar and rose petals in a food processor fitted with a metal blade until the petals are very finely chopped.  The sugar is ready for immediate use, but will keep for months in a tightly covered jar kept in a cool, dark place.

Use the sugar sparingly, as it is very fragrant, to flavour cream, yoghurt, pancakes, pavlova and meringues, cakes and desserts.

 

Rose petal yoghurt

1 cup plain European-style yoghurt
4 tablespoons rose petal sugar
3-4 drops rose water

Combine the ingredients and allow to stand for several minutes for the sugar to dissolve and the flavours to infuse. 

Spoon into a pretty dish and chill until required.

 

Roses of Persia cake

for the cake:
3 large eggs, separated
1/2 teaspoon cream of tartar
150g caster sugar
grated zest of two lemons
2 tablespoons lemon juice
3 tablespoons rose water
50ml canola oil
120 g self-raising flour

and for the syrup:
70g sugar
2 tablespoons water
1/4 cup lemon juice
1/4 cup rose water

Line the base of a 20cm round cake tin, but do not grease the sides. Preheat the oven to 160oC.

Beat the egg whites with the cream of tartar until thick and stiff, but not dry.

In a separate bowl beat the egg yolks, caster sugar, and lemon zest until thick and pale.
Add the lemon juice and rose water, and stir to combine.
Beat in the flour.

Fold in the beaten egg whites, and transfer to the tin.

Bake at 160oC for 40-45 minutes until cooked and the top is golden.
Cool in the tin, then turn out onto a plate and remove the paper lining.
Leave the cake upside down on the plate, and pierce from top to bottom all over with a skewer.

To make the syrup: heat the sugar, water and lemon juice until the sugar has dissolved, then bring rapidly to the boil, and boil for half a minute.  Cool slightly before stirring in the rose water, then spoon evenly over the cake, allowing the syrup to seep into the holes.

To serve: sprinkle with rose petals or miniature rose buds; serve with reose petal yoghurt or cream.

Learn how to make rose water & rose vinegar

Download the instructions that were printed in the February 2011 Journal