ROSESYRUP

ROSESIRUPslide1ROSESYRUP is ”a summerdrink that rocks!” ROSESYRUP from the petals of Wild Roses ”Rosa rugosa” is so beautiful. Wild Roses grow into bushes at the seaside with hundreds of roses that exude the most heavenly scent. – even the petals have that scent. And these Rose petals are used to make ROSESYRUP. The recipe gives approximately 2 liters of ROSESYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. I use no preservatives such as ”Atamon”. Therefore short durability and store in refrigerator. ROSESYRUP has a magical red colour. Serv ROSESYRUP chilled with a slice of lemon and icecubes. Have a taste of Summer.ROSESIRUPslide2Have you ever had a real treasure in your hands? This little basket full of petals of the Wild Roses sure feels like one. Today I went foraging these Rosepetals “Rosa rugosa” at the seaside.ROSESIRUPslide3Sheherazade in 1001 Nights must have had Rose petals…..ROSESIRUPslide4INGREDIENTS: A pot of petals from Wild Roses ”Rosa rugosa” = Approx. 300 g Rosepetals; 1 – 1½ kg WHITE organic granulated sugar; 1 tablespoon citric acid; 2½ – 3 liter cold water. Container non-reactive to boiling water of minimum 3 liters; glass-bottles, a funnel.

HOW TO DO: Place Rosepetals in a large pot. Pour cold water in the pot.   ROSESIRUPslide5aBring water and Rosepetals to boil while stirring. Boil and simmer while stirring for 5 minutes. Rosepetals change colour to greyish and become softer. Add citric acid into Rosepetals-mixture. Stir well (”from bottom and up and around”) so that citric acid dissolves. Colour changes at once to a beautiful red! Looks fabulous!ROSESIRUPslide7Use a clean tea-towell/piece of cloth (cotton) – to pass the ROSESYRUP through the cloth into the large container. Pour back into the large pot the sifted ROSESYRUP. Add sugar into ROSESYRUP while stirring. Bring ROSE SYRUP to boil and stir – so that sugar dissolves. Fill ROSE SYRUP in cleaned, boiled glass-containers. Close bottles. Store ROSE SYRUP in refrigerator. Serv a glass of ROSESYRUP diluted with ice water, a slice of lemon and ice cubes… ROSESYRUP a taste of summer in a magical red colour. ENJOY !ROSESIRUPslide6a

LILAC SYRUP.

mørklillasyrupSLIDE1 LILAC SYRUP FROM DARK PURPLE LILACS. LILAC SYRUP is a ”Summerdrink that rocks!” Made of dark purple Lilacs is the most beautiful red syrup ever! Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILACS SYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. LILACS SYRUP a taste of spring in a magical red colour.MØRKLILLASYRUPslide2aThis morning I went picking DARK PURPLE LILACS, I’m in love with Lilacs, aren’t they beautiful?mørklillasyrenSLIDE3INGREDIENTS: 25 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles.

HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days. Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILACS SYRUP in refrigerator.mørklillasyrupslide4Yes, felt like baking STRAWBERRY TARTS, recipe on http://marlenesmadblog.dk/jordbaer-taerter-med-floedeskum/ Whip the whipped cream. Mix some mascarpone with 1-2 tablespoons LILAC SYRUP. Fold it gently in whipped cream. Put on newly baked tarts your whipped cream. Then place strawberries in slices on the cream. Decorate with some LILAC flowers. They taste so good! Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit ! mørklillasyrupSLIDE1

LILAC SYRUP a taste of spring.

SYRENSAFTslide1aLILAC SYRUP taste of spring in a magical red colour. Serv LILAC SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILAC SYRUP. Fill in cleaned, boiled glass “Clip Top Preserve Bottles” . Store in refrigerator. LILAC SYRUP a taste of spring in a magical red colour.SYRENSAFTslide2INGREDIENTS: 30 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles (Clip Top Preserve Bottles).SYRENSAFTslide3HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days.SYRENSAFTslide4Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILAC SYRUP in refrigerator. Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit !SYRENSAFTSLIDE5a

DANDELION FLOWER SYRUP.

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DANDELION FLOWER SYRUP. Happiness is sharing my DANDELION FLOWER SYRUP with you. My Grandmother used to make Dandelion Wine, and this recipe is from my Mother. In spring Dandelium flourish everywhere. Pick them only when they are in flowering season for DANDELION FLOWER SYRUP. Use only the yellow flower and calyx. Delicious on pancakes, waffles, vanilla-ice cream, granola on youghurt. Dandelium is an edible and healthy plant. The recipe gives approximately 1,5 liter of DANDELION SYRUP. Filled in three cleaned glass-bottles of 0,5 liter each. Enjoy DANDELION FLOWER SYRUP a taste of sunshine & spring….  DANDELIUMSYRUPslide2Ingredients: 800 g DANDELION FLOWERS & CALYX; 12 dl cold water; ½-1 lemon; 4 ¾ cup (1 kg) sugar.

HOW TO DO: Rinse and clean DANDELION FLOWERS WITH CALYX. Put them in large saucepan. Add 12 dl cold water. Parboil slowly. Put the saucepan away from the heat. Leave it with the lid on – until next day.     DANDELIONSYRUPslide3Next day: Empty all DANDELION FLOWERS in a strainer. Strain off. Press flowers with a wooden ladle or your fingers. Pour the juice in a large saucepan.DANDELIONSYRUPslide5Pour the juice in a large saucepan. Add ½ -1 lemon in slices. Add 1 kg sugar. Parboil slowly and stirr frequently. Boil down untill it thickens. Put a little bit of syrup on a plate and check consistency. It’s suppose to thicken. Neither to thin nor to thick. The boiling down takes me about 1 hour. Now your DANDELION FLOWER SYRUP is ready.                         DANDELIONSYRUPslide6Use a funnel to pour DANDELION FLOWER SYRUP on glass-bottles. Close the bottles. Store it cool or in refrigerator. Homemade DANDELION FLOWER SYRUP tastes like sunshine and springdelicious on pancakes, vanilla ice cream or granola. Bon appetit !DANDELIONSYRUPslide7

HEALTHY COOKIES WITH SEEDS.

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HEALTHY COOKIES…WITH SEEDS !

HEALTHY COOKIES WITH SEEDS are healthy sweets – super cruncy, crispy and a bit salty full of sesame seeds, lin seeds, pumpkin seeds, oatflakes, spelt wheat and extra virgin olive oil. On the HEALTHY COOKIES I put my homemade WILD BLACKBERRY MARMELADE

Please see my recipe under WILD BLACKBERRY MARMELADE on http://marlenesmadblog.dk/category/marmelade/.  Wild blackberries picked at the seaside this summer. HEALTHY COOKIES taste delicious, I say: ”Birdy Nam Nam!” Enjoy.                                                                                                                                       BISCUITSSLIDE2Ingredients: cup sesame seeds; cup lin seeds; cup pumpkin seeds; ¾ cup wholegrain spelt wheat flour; ¾ oat flakes: 2 teaspoons salt; ½ cup – ¾ cup cold water; cup extra virgin olive oil.BISCUITSslide3 Preheat oven 400°F (200°C traditionel oven). Prepare baking sheet. Measure the seeds. Mix oatflakes, seeds and wholegrain spelt flour and salt. Add olive oil and then water, the water a little bit at the time. The mixture must not be to thick.                               BIXCUITSlide4 Divide the mixture in two halfs, so it’s easier to control. Put the mixture on a large cookie sheet on the table. On top of the mixture put another cookie sheet. Roll it flat.                     BISCUITSslide5 Make a lot of heart figures – or what ever you feel like. Place the HEALTHY COOKIES on the cookie sheet. Bake in preheated moderate oven 400°F (200°C) about 20 – 25 minutes. Place them in the middle of the oven. Cool of completely. Store in container to stay crispy.                                                                                             BISCUITSslide6XXMy HEALTHY COOKIES WITH SEEDS or LOVE COOKIES. Crunchy, crispy, a bit salty are healthy ”sweets” with plenty of seeds – Bon appetit !                                   BISCUITSslide1D