PUMPKIN WITH ROSE HIPS / ON 4 SERVINGS
1/2 of Hokkaido pumpkin (about 500g) 1 tbsp butter and pumpkin oil (or olive), you can add tarragon or thyme.
Salt, ground coriander on the tip of a knife,
1 tbsp pumpkin seeds,
1/2-1 tbsp honey,
200 ml of vegetable broth,
150 g mashed rose hips.
Pumpkin wash, cut into 4 or 8 pieces and remove the seeds. Cut into slices or pieces. Warm on a pan in a mixture of oils washed and dried the greens, add the pumpkin and fry over medium heat 3 minutes. Add salt, coriander and honey. Gradually pour in the stock. Pumpkin stew in a small amount of fluid until, until it becomes soft. On another pan fry without oil purified sunflower seeds, cool and coarsely chop. Reduce the heat under the pumpkin, add a puree of rose hips, to disturb for 2 minutes. Remove the herbs, add the seeds. Serve with poultry and meat.
Tip! The finished dish can be put in a baking dish, sprinkle with grated cheese and bake in the oven.
CAKE with rose and sprinkles
Dough: 250 g flour, 225 g of butter at room temperature 4 egg yolks, 125 g of grated almonds, 125 g sugar, 1 pinch salt, zest of 1 lemon. Filling: 200 g marmalade from rose hips. Topping: 300 g flour,
175 g butter, 175 g sugar, 1 pinch salt.
Furthermore: powdered sugar.
Preheat the oven to 200 °C. For the test good RUB butter with egg yolks. Flour mixed with almonds, sugar, salt and zest, add butter egg yolks and knead the dough. Roll it to a thickness of 1/2 cm and place on a baking sheet covered with baking paper. The dough evenly to prick with a fork and coat with marmalade. For topping chop into crumbs all ingredients and spread evenly over surface of cake. Bake at 200 °C for 20-30 minutes. Before serving, sprinkle with powdered sugar.
Tip! Of the same ingredients to bake 3-4 small round pie with a crumble topping. To make them a cake, putting on each other and promesas whipped cream. Bottom to keep the whole pie, and the rest before forming the cake cut into pieces.
SWEET SAUCE OF WILD ROSE / FOR 4 SERVINGS
250 g of mashed rose, 50-75 grams of sugar, the juice of 1 orange,50 ml dessert wine. You can still add the finely grated zest of 1/4 orange and lemon.
Boil the puree with the sugar, orange juice, dessert wine and, if desired, to the harvesting of citrus fruit. Cool. It is a delicious addition to vanilla pudding, served with cottage cheese, waffles and soufflés.
BAKED APPLES STUFFED WITH ROSE HIPS / ON 4 SERVINGS
8 medium apples, 100 ml of Apple juice or white wine.
Filling: 50 g marmalade from rose hips, 50 g raw marzipan 1 egg white, 40 g sugar, cinnamon on the tip of a knife, 50 g chopped nuts, 2 tablespoons of coarsely chopped hazelnuts.
Additionally: butter to grease.
Preheat the oven to 200 °C, Wash apples, cut off the top quarter of each and set aside. To remove the core. Remove from the apples so much flesh, how many toppings you want to put. Put apples in greased with butter the bottom of the refractory shape, there to pour Apple juice and white wine (or water).
For the filling, mix the marmalade from rose hips with marzipan. Protein vzbit with sugar and cinnamon, add the marzipan mixture and mixed nuts. Fill this mixture all over the apples, sprinkle with chopped nuts. Stuffed apples bake in the oven for 10 minutes, then reduce the heat to 180 °C and leave for 20-30 minutes. 15 minutes before ready to cover the tops of the apples pending. Stuffed the fruit will be ready when the stuffing will swell and rise, and the apples will be baked inside. Serve immediately on the table.
Content:
1. Part I (http://www.of-md.com/krkt/);
2. Part II (You read that section).
