Roses - A few of my favourite things

A Few of My Favourite Things - Roses 

Perfumed roses from my garden, and my Rose Marshmallows and Turkish Delight.

I don't see my uncle very often, but when I do, the story of how I plucked all his rose petals off his cherished rose bushes always comes up

....... even though I was so little I only have a vague recollection of it, and even though I have been grown up now for a very long time

..... As if I'd still get the urge to grab a handful of petals, stuff my face into them to get that big whiff of perfume, and then throw them in the air just so I can watch them float down real pretty like.......

Perfumed Roses are one of my favourite things because:

• They smell nice.
• If you throw them in the air, they float down real pretty like.
• They are beautiful and have many pretty colours.
• They are classic and timeless, a flower that never goes out of fashion.
• Robert Burns wrote that love was like a red, red, rose.
• Rose water and Turkish Delight.  (It's my favourite sweetie).
• They make me feel gushy.

MY ROSE FLAVOURED RECIPES

TURKISH DELIGHT

2 Tb gelatine

3/4 C of water (my rose water is not strong flavoured, so I substitute 1/4 C of this with my rose water)

2 C sugar

1 C boiling water

1/2 t tartaric acid

few drops of raspberry flavouring 

1/2 C icing sugar

1/2 C cornflour

Combine gelatine and first measure of water in a saucepan.  Leave to swell for 10 minutes.  Add sugar and boiling water.  Stir until sugar and gelatine dissolve.  Heat gently, stirring until mixture boils.   Leave to boil for 15 minutes, stirring occasionally.  Remove from heat.  Add the tartaric acid, raspberry flavour and colour.  Line a small tin with baking paper and wet baking paper with more rose water.  Pour mixture into tin.   Leave to set.  Combine icing sugar and cornflour.  Cut turkish delight into squares and roll in cornflour mixture.

ROSE MARSHMALLOWS

500g sugar

1 T rose water

2 T gelatine

2 egg whites

1/2 t raspberry flavouring

1/2 C icing sugar

1/2 C cornflour

Combine sugar, rose water and 190ml of water in a saucepan and stir over low heat until sugar dissolves.  Bring to boil without stirring and cook until syrup reaches hard ball stage.

Sprinkle gelatine over 190ml water and stand for 10 minutes, then microwave for 30 seconds, dissolving gelatine.  Add to sugar syrup.

Use an electric beater to beat egg whites until stiff peaks form, then, continue mixing while gradually pouring hot syrup down side of bowl in a thin steady stream.  Add raspberry, then whisk until mixture is thick and holds it shape.

Combine the icing sugar and cornflour, and then use some of it to dust an oiled tin.  Pour mix into tin and put in fridge to set.  Cut into squares and dust with the rest of the cornflour and icing sugar mix.

Enjoy!

Calico Jo

www.calicojol