Pink Lemonade

Ingredients

  • 10 Ml Rose Syrup
  • 15 Gram Sugar
  • 25 Ml Lemon Juice
  • 100 Ml Soda
  • 5-6 Ice cubes
  • 2 Pieces Lemon Slices
  • 2-3 Mint Leaves

Directions

  1. Take a tall glass and pour soda without filling the glass entirely, avoiding spillovers.
  2. Now, add sugar, rose syrup, lemon juice and stir well.
  3. Add ice cubes and garnish the drink with a couple of lemon slices and mint leaves.
  4. Serve chilled.
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Flower Cookies

Ingredients

  • 350g Plain white flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Rose water
  • 125g Butter (unsalted)
  • 175g Unrefined light muscovado sugar
  • 1 Egg(s) (free range)
  • 4 tbsp Golden syrup
For the decoration
  • 300g White sugar paste icing
  • Pink food colouring
  • Sprinkle decorations
  • Designer icing (pink)

Directions

  1. Preheat the oven to 180°C, (160°C fan, gas mark 4). Line 2 baking trays with non-stick baking paper.
  2. Sift the flour and bicarbonate of soda into a bowl and add the rose water. Then rub the butter in the mix until it resembles breadcrumbs. Stir in the sugar.
  3. Lightly beat the egg and golden syrup together, and then add to the flour and mix to make a dough. Leave to chill for 20 minutes.
  4. Roll out on a lightly floured surface to ½ cm thick. Cut out with flower shaped cutters. To make the flower stem carefully insert lolly stick into the flower shaped dough, flattening the dough over the stick. Place on a baking tray, leaving a gap between them.
  5. Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
  6. To decorate, roll out half of the white sugar paste and cut smaller flower shapes out of it. Then attach to the biscuit using a small amount of water. Colour the other half of the sugar paste icing with pink food colouring and then roll out and cut out flower shapes. Chocolate sweets such as smarties can be used as the centre of the flower. You could also simply, pipe around the outline of the cookie using designer icing and attach chocolate sweets in the centre.

Murgh Malaiwala

Ingredients

For the gravy:
  • 1 cup cream
  • 3 green chillies, chopped
  • 1 onion, chopped
  • 2 1/2 cup milk
  • 1 tsp green cardamom powder
  • 1 tsp chopped ginger
  • 2 Tbsp chopped coriander leaves
  • 1/2 tsp dry ginger powder
  • 1 tsp white pepper powder
  • 1 tsp kasoori methi
  • 2 tsp garam masala
  • A pinch of saffron
  • 2 tsp chopped almonds
  • Salt, to taste
For the marinade:
  • 5 chicken drumsticks
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tsp white pepper powder
For the garam masala:
  • 1 black cardamom (badi elaichi)
  • 6-8 green cardamoms (choti elaichi)
  • 1 piece mace (javitri)
  • 2 tsp cumin seeds (zeera)
  • 4-5 cloves (laung)
  • 1 cinnamon (dalchini)
  • 4-5 black peppercorns (kali mirch)
  • 6-7 dried rose petals

Embellished Wreath Cookies

Ingredients

Sugar Cookies
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • Finely grated zest of 1 orange (about 1 tablespoon)
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons brandy
Glaze
  • 2 cups confectioners’ sugar, sifted, plus more if needed
  • 1 large egg white
  • 1 to 2 teaspoons fresh lemon juice
Toppings
  • Candied ginger, finely chopped
  • Candied citrus, finely chopped
  • Pistachios (preferably Sicilian), finely chopped
  • Sugared edible flowers, such as rose petals and violets

Chocolate & Rose Tart

Ingredients

For the pastry
  • 100g butter, softened, plus extra for greasing
  • 75g golden caster sugar
  • 3 egg yolks
  • 1 vanilla pod, seeds only
  • 200g plain flour, plus extra for dusting
For the rose & cassis layer
  • 3 tbsp double cream
  • 3 tbsp Crème de Cassis
  • ¼ tsp rosewater
  • 250g icing sugar
  • a few drops pink food colouring
For the cheesecake layer
  • 100g dark chocolate
  • 100g milk chocolate
  • 75ml double cream
  • 150g full-fat cream cheese
For the chocolate ganache
  • 100g dark chocolate
  • 50ml double cream
  • 25g butter
To serve
  • pinch of flaky sea salt
  • red and pink crystallised rose petals (shop bought or make your own, see tip)