Rose water - uses

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Rose water - uses

Postby TeresaFoodie » June 21st, 2017, 1:30 pm

Watching Paul Hollywood and he is in Jerusalem making all kinds of exotic dishes, some involving rose water.
I used to own a bottle but never knew what to do with it. I love the flavour of rose and will Google and watch further but it is quite a vague programme. He doesn't cook much on this show and I doubt I would buy any of his cookery books. I do fancy having a go at making halva. Never made it or eaten it. I think my local market sell halva on a Saturday.
Ooh hang on, he's making something.
Do yo make halva or baklava? Any t&t recipes please?
I just love trying exotic flavours!
Happy Halloween......whoo
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Rose water - uses

Postby TeresaFoodie » June 21st, 2017, 1:48 pm

Watching Paul Hollywood and he is in Jerusalem making all kinds of exotic dishes, some involving rose water.
I used to own a bottle but never knew what to do with it. I love the flavour of rose and will Google and watch further but it is quite a vague programme. He doesn't cook much on this show and I doubt I would buy any of his cookery books. I do fancy having a go at making halva. Never made it or eaten it. I think my local market sell halva on a Saturday.
Ooh hang on, he's making something.
Do yo make halva or baklava? Any t&t recipes please?
I just love trying exotic flavours!
Happy Halloween......whoo
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Re: Rose water - uses

Postby suffolk » June 21st, 2017, 1:56 pm

I use rose water in a chicken biryani ... traditionally eaten at Eid al Fitr to mark the end of Ramadan which is this coming Sunday/Monday.

http://www.goodfood.com.au/recipes/chic ... 0721-3zorj
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Re: Rose water - uses

Postby StokeySue » June 21st, 2017, 2:51 pm

I'm sure you could do something nice with your ice lolly moulds, there are a number of recipes out there for rose and strawberry or raspberry or other sorbets, even spiking the Nesquik might work. Google "rose water sorbet" and the results look promising

You can flavour ordinary shortbread with it, or make Greek kourabiedes

http://www.mygreekdish.com/recipe/kourabiedes-greek-christmas-butter-cookies/

Always keep rose water tightly stoppered and in the dark, it doesn't keep well. If it starts to fade, use up quickly as skin tonic!
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Re: Rose water - uses

Postby suffolk » June 22nd, 2017, 9:20 pm

Rose water is lovely sprinkled on fresh raspberries :chops:
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Re: Rose water - uses

Postby TeresaFoodie » June 22nd, 2017, 9:47 pm

Yum rose water with raspberries. My mouth is watering. In ice lolly form even better at this time of year. Or maybe just as they are with whipped cream. I also love the shortbread idea!
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Re: Rose water - uses

Postby Catherine » June 22nd, 2017, 9:54 pm

Rose water macerated strawberries are delicious
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Re: Rose water - uses

Postby Catherine » June 26th, 2017, 12:08 pm

The main thing to remember is that a little goes a very long way. You can add more but can't take it away so go with caution, as too much is nasty. A good vanilla ice cream is delicious with a little rose water syrup poured over. Or you could make Turkish delight or marshmallow
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Re: Rose water - uses

Postby Kavey » July 1st, 2017, 4:03 pm

Sweet lassi is sometimes tarted up with a little rose water --- I love it. You could do similar in an ice lolly, natural yoghurt, a few drops of rose water (be careful not to overdo, add a tiny bit, mix and taste before adding more). It's also good in all kinds of desserts.
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Re: Rose water - uses

Postby karadekoolaid » July 3rd, 2017, 12:32 pm

I use it to make the syrup for gulab jamun.
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Re: Rose water - uses

Postby TeresaFoodie » July 3rd, 2017, 12:36 pm

Lovely ideas! Thanks all. Anything with strawberries at this time of year really floats my boat. I particularly like the idea of making Gulab Jamon. When I regularly frequented Rani in Finchley my partner at the time always had that as dessert. Being vegan at the time I stuck to sorbet but his dessert always looked tempting.

Time to get another bottle of rose water I think!
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Re: Rose water - uses

Postby TeresaFoodie » July 3rd, 2017, 12:37 pm

Clive - I can of course Google but do you have a recipe you could share please?
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Re: Rose water - uses

Postby Mamta » July 5th, 2017, 2:48 pm

Milk shakes are good with rosewater, as are various milk puddings, like rice pudding, semolina pudding, vermicelli milk pudding. Lassi yoghurt drink is also great flavoured with it as is Indian cooler drink called Thandai. Then there are things like gulab jamun, rasgulla, kulfi and of course various biryanies.
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Re: Rose water - uses

Postby karadekoolaid » July 6th, 2017, 12:24 pm

TeresaFoodie wrote:Clive - I can of course Google but do you have a recipe you could share please?


Delighted Tezza. This recipe was given to me by Komal Chandiramani. She told me that I should really use "khoya" ( milk that has been cooked down to a thick syrup) but that it`s too much of a faff to make it :lol: :lol:

Gulab Jamun
( 6-8 servings)

Ingredients:

For the jamun:
12 tbsps whole powdered milk
3 tbsps all purpose flour
1 ½ tsps baking powder
3 tsps melted unsalted butter
1 ½ tbsps whole yoghurt *
Sunflower or corn oil for frying

For the syrup:
2 cups water
2 cups sugar
4 - 5 whole cardamom seeds, crushed
1 tsp rosewater
*You may need to add a little more yoghurt to obtain the right texture

Method:
Mix together all the ingredients for the jamun, using your fingertips. Mix until the the dough comes together and is fairly soft. In the words of my friend Komal: "dough not very hard, but not too soft" 8-)
Make little balls of dough, a bit smaller than a golf ball ( these will swell when fried). Use all the dough, then fry. Heat the oil to about 325º. (You don´t want the oil as hot as you do for chips, for example; it needs to be cooler. If you drop a small piece of the dough into the oil and, within a minute, it starts to brown: your oil is too hot. You want the dough to rise gently to the surface and expand.) Fry the jamun gently for about 4-5 minutes, turning with a slotted spoon. Remove from the oil and let the jamun cool on kitchen roll.

Put the sugar, water and cardamom seeds into a pot and bring to a boil. Cook the simple syrup until it reduces , until it thickens. Add the tsp of rosewater right at the end.

Place all the cooked jamun in a bowl and pour the syrup over them. Now leave the gulab jamun for 24 hours. Bring back to room temperature ( they should be slighty warm, according to Komal) and eat-
I just love them with ice cream!
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Re: Rose water - uses

Postby Catherine » July 6th, 2017, 5:02 pm

A couple of drops added to meringue is really nice, especially rose meringue pavlova
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Re: Rose water - uses

Postby TeresaFoodie » July 6th, 2017, 6:48 pm

Thanks for sharing the recipe. I will make them one day when I get some decent kitchen equipment back in my life. I don't want be deep frying in the small one person saucepan that I have.
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Re: Rose water - uses

Postby TeresaFoodie » September 3rd, 2017, 4:12 pm

This afternoon I made a windfall apple crumble adding peaches that needed using up and a splash of rose water. It really works!
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Re: Rose water - uses

Postby Pepper Pig » September 5th, 2017, 9:49 am

Nadiya did rosewater last night on her new BBC2 series. I haven't watched it yet though but it's available on iPlayer.
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Re: Rose water - uses

Postby PatsyMFagan » September 5th, 2017, 10:36 am

Pepper Pig wrote:Nadiya did rosewater last night on her new BBC2 series. I haven't watched it yet though but it's available on iPlayer.


I saw it ... she was visiting a couple of ladies who make rosewater somewhere in Wales ... I really do love Nadia's presenting style - she is so enthusiastic and has such a natural way .. and the little pots of loveliness that she made using the rosewater looked delicious ;) :) :tu: :chops:
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Re: Rose water - uses

Postby KC2 » October 7th, 2017, 12:44 pm

Hello Tezza, I haven't made it but it looks interesting: Sam and Sam Clark’s pine nut and rosewater tropézienne, from a Guardian best cakes supplement: http://bit.ly/2eZApIb

I've never made halva or anything like that, I once (about 40 years ago! never again! )made filo pastry for an appple strudel ....
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Re: Rose water - uses

Postby Pepper Pig » October 7th, 2017, 2:50 pm

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Re: Rose water - uses

Postby cyprusmoira » October 7th, 2017, 3:18 pm

I recently saw Baklava being made using vegetable oil not the more traditional butter.

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Re: Rose water - uses

Postby TeresaFoodie » October 7th, 2017, 10:34 pm

Pepper Pig wrote:You did this recently Teresa.

viewtopic.php?f=12&t=15496&p= ou 442717&hilit=Rosewater#p442717


July? Recently? Well pointed out. I will give my terribly forgetful brain cells a re-cap. :tu:
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Re: Rose water - uses

Postby suffolk » October 8th, 2017, 5:45 am

Tezza's first post in this thread is dated 21st June ... It appears to be a duplicate. The other thread of the same date was answered but this one wasn't and seemed to have disappeared until yesterday ... Perhaps a Mod would merge them? :)
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Re: Rose water - uses

Postby TeresaFoodie » October 8th, 2017, 6:13 am

Thanks for that Suffolk. Yes, it appears a merge could be needed, thanks Mods if this could be done.
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Re: Rose water - uses

Postby suffolk » October 8th, 2017, 8:27 am

Mods :D :tu: :luv:
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Re: Rose water - uses

Postby earthmaiden » October 10th, 2017, 7:46 am

I thought of this thread last night when I came across a recipe for a flourless chocolate layer cake with coffee, walnuts and rosewater in this month's Waitrose magazine. The rose water is in the cream which is used to fill the layers. The recipe is quite eggy as it started off as a roulade recipe but the author found it easier just to make a cake. There could be copyright issues if I copy it I think as I can't find it online .. but if anyone's interested ...

I don't often get the Waitrose magazine (it is not may main shopping shop) but there are some interesting recipes this time.
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Re: Rose water - uses

Postby Pepper Pig » October 10th, 2017, 12:15 pm

The recipes usually come online once the next magazine is out EM.
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