Starters (Starter (4 servings))
Ingredients
olive oil
1 large sweet onion, roughly chopped
2 cloves of pressed garlic
400 g carrot, cut into small pieces
5 g grated ginger root
1 small chilli pepper, finely chopped (seeds removed)
black pepper
sea salt
1 tsp coriander powder
1 tsp ras el hanout
½ a tsp cumin powder
1 litre chicken stock
1 dl cream
2 tsp rose water
For decoration:
handful of rose petals
2 tbsp fresh coriander leaves
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently. Season with black pepper, sea salt, coriander powder, cumin powder and ras el hanout. After 3 minutes add chicken stock and let it cook gently until the carrots get soft.
Mix the soup fine with a hand blender and finish off with cream and rose water. If necessary, flavour the soup with extra black pepper and rose water.
Decorate the soup with some coriander leaves and chopped rose petals.
Rose syrup is really easy to make. It tastes delicious and it can be used in a variety of desserts like ice-creams, yoghurts, drinks, cakes or puddings.
Briefly boil the sugar, citric acid, strawberry puree and honey.
Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.