We collect glowing in the sun, the fruits of roses mydonose and prepare them from an orange-red puree. With it, the taste of vegetables and pastries can be made more refined.
Dry the rose hips!
For many centuries the berries of rose hips serve as a therapeutic agent. In dried form they can be used not only for cooking delicious tea. The rose hip treats colds and flu. But if brew is dried and ground seeds extracted from the berries, this tea will help to solve problems with the bladder and kidneys.
Tip! After gathering rose hips, it is better to clean it from the twigs and dry cups.
FENNEL STUFFED WITH YOUNG CHEESE AND ROSEHIP / 4 SERVINGS
4 bulbs fennel, juice and zest of 1/2 lemon
2-3 tablespoons of olive oil, salt, pepper, sugar.
For the filling: 75 g young cheese,
1 tsp Apple cider vinegar
100 g of puree of rose hips.
In addition: a little vegetable oil.
Heat oven to 180-200 °C. the green of the fennel and cut aside. Cut off tough stems. The bulbs of fennel to share, depending on size, 2 or 4 pieces. The inner layers removed and put aside. The resulting "boat" of fennel to put in a refractory form, greased with vegetable oil. Sprinkle with lemon juice and olive oil. Add a little water, simmer in preheated oven for 15-20 minutes until the fennel is tender and does not acquire a brownish color. If the "boat" already darkened but not yet soft, cover the form with a lid and simmer over low heat. To prepare the filling, grate deferred layers of onions, chop the herbs, mix everything, add salt, pepper, sugar and vinegar. Add puree of rose hips, cream cheese and fill the resulting mixture cooled "boat". Decorate them with the remaining cheese and lemon zest.
Tip! Cheese in the filling you can add 1 tablespoon of grated Parmesan and 1 egg yolk. After 10 minutes of roasting add them to the "boat" and keep in the oven until cooked.
MARMALADE FROM ROSE HIPS
750 g mashed rose hips, 250 g sour apples, 200 ml fresh orange juice 500 g gelling sugar 1:2.
Peel apples, remove the core, chop very finely. Boil orange juice, add the purée of rose hips and sugar. Cook, stirring, 4 minutes. Immediately pour into clean jars. Jars with screw lids for 5 minutes to put upside down, jars for canning keep for another 5 minutes in a water bath at a temperature of 100 °C.
DELICATE PURÉE OF ROSE HIPS / ON 4 SERVINGS
Puree of rose hips gives many dishes an original flavor. Its manufacture requires much time, as the berries contain many seeds and hairs, we need to get rid. Distinctive taste of rose hips will remain the most intensive, if you will handle it the old fashioned way, cold process.
This soft shelled berries first need to finely chop or mince. Then add a little water and RUB the mass through a sieve, first through the larger, then using small. So you first make the rosehip pulp from the seeds, and then from the hairs. Easier and faster to boil the whole berries and then RUB them through a fine sieve. Especially the delicate taste of the puree will work if you will produce it only from the fruit deprived of seeds.
To obtain 800 g of finished puree should take 1,8-2 kg of berries. Peeled berries pour 0.5 liters of water and boil for about 30 minutes until they are soft. Then RUB them through a sieve. Optionally, you can take water instead of Apple juice.
Tip! The remaining seeds and skin again to hold it in hot water or juice and again to wipe. The resulting rose-hip syrup can be served up as sauce to roast, to be used for the manufacture of marmalade, sauces, soups and desserts. He's also good as an additive to alcoholic drinks and juices.
LITTLE CAKES WITH ROSE HIPS / 4-6 SERVINGS
Base: 600 g flour, fresh yeast, 1 teaspoon sugar, 4 tablespoons of olive oil, 1 teaspoon salt.
Filling: 200 g puree of rose hips, 2 tablespoons of olive oil, freshly grated 100 g and 50 g chopped in small pieces Parmesan cheese, 3-4 small bunch arugula, coarse salt and pepper. In addition: a bit of flour and vegetable oil.
Fresh yeast put in a bowl, sprinkle with sugar and add 300-350 ml of lukewarm water. Wait about 5 minutes. until the yeast is dissolved, then stir them with the whisk. Add the remaining ingredients and, if necessary, water. To interfere, until you get a smooth dough. Cover it with a towel and allow to rise by leaving for about 30 minutes. Volume of the dough should be doubled. Knead it, roll it out, poured on a cutting Board, a little flour, and cut out about 12 circles. Put them on a baking tray, lined with baking paper. Drizzle with olive oil and sprinkle with salt. Put a puree of wild rose, sprinkle with grated cheese and bake for a further 15 minutes. To bake bread in the oven, preheated to 200 °C for 15-20 minutes, until Golden yellow. Meanwhile, wash and dry the arugula and hands to break into small pieces, tossed with olive oil, sprinkle with salt and pepper. Remove the cake from the oven and place on top of arugula and thinly sliced Parmesan and serve.
Tip! Cakes are tasty and cold. They should sprinkle with cheese and arugula just before serving.
Content:
1. Part I (You read that section);
2. Part II (http://www.of-md.com/krkt-pr/).
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