Explore Rose Ice Cream, Cream Roses and more!

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storing dried roses-use the dried roses to make rose ice cream, rose flavoured cocktails, cakes, and smoothies. also good as a garnish in rice pudding, on top of yoghurt, or in herbal tea. Many savoury and meat dishes in Mexican and Mediterranean cooking call for the addition of fragrant rose petals

storing dried roses-use the dried roses to make rose ice cream, rose flavoured cocktails, cakes, and smoothies. also good as a garnish in rice pudding, on top of yoghurt, or in herbal tea. Many savoury and meat dishes in Mexican and Mediterranean cooking call for the addition of fragrant rose petals

Recipe guide for how to dehydrate wild morel mushrooms after foraging for them or buying them in the store. As dried mushrooms they will last much longer and can be used in sauces, pastas and other healthy dishes for a taste of spring all year long.

Dehydrated Morel Mushrooms

Recipe guide for how to dehydrate wild morel mushrooms after foraging for them or buying them in the store. As dried mushrooms they will last much longer and can be used in sauces, pastas and other healthy dishes for a taste of spring all year long.

Hedges,Mustard Recipe,Rice Soup,Soup Recipes,Side Dishes

Morel Mushroom "Poppers" - wild morel mushrooms stuffed with a spicy mix of cheese & chile peppers, then battered & fried.

Morel Mushroom "Poppers" - wild morel mushrooms stuffed with a spicy mix of cheese & chile peppers, then battered & fried.

Recipe to Make The Best Pickles Quickly - tangy, sweet and all-purpose versions. Now we can keep a variety of super tasty pickles on hand!

How to Make Quick Pickles

Recipe to Make The Best Pickles Quickly - tangy, sweet and all-purpose versions. Now we can keep a variety of super tasty pickles on hand!

Fill a clean mason jar halfway with fresh herbs or a quarter full with dried herbs. Top with honey, stir, and cap with a tight-fitting lid. Place in a sunny windowsill, and turn the jar over once per day.  Add more honey if the herbs swell and rise above the honey. Allow to infuse for a week or longer, then strain once the desired flavor has been achieved.

Fill a clean mason jar halfway with fresh herbs or a quarter full with dried herbs. Top with honey, stir, and cap with a tight-fitting lid. Place in a sunny windowsill, and turn the jar over once per day. Add more honey if the herbs swell and rise above the honey. Allow to infuse for a week or longer, then strain once the desired flavor has been achieved.

Fiddlehead Fry-Up with Morel Mushrooms

Fiddlehead Fry-Up with Morel Mushrooms & Pancetta

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