I lost my recipe! I was going to make a rose creme sauce to go on top of the steak, and I bought the roses and cleaned them out and everything, but now I can't find the recipe! I need a quick backup sauce, using the rose hips! Ideas?
...If I make a stroganoff, but replace the mushrooms with the hips, and go easy on the onion... Would that be good or gross?
Maybe just creme and butter and rose hips, whipped?
Answer by Paddy Loves Guinness
3 large red bell peppers
2 cups dried rosehips**
3 cups water
3 tbsp honey
¾ tsp salt
Freshly ground pepper to taste
Chopped fresh herb of your choice, to garnish (optional)
Preheat the barbeque to medium-high.
Char the peppers, turning every 5-10 minutes, until uniformly black and blistered (about 30 minutes).
Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes.
Peel the black skin from the peppers and remove seeds and any membranes from inside, then place in a food processor and puree.
Meanwhile, in a small pot, bring the rosehips and water to a boil, then simmer for 20-30 minutes, until the rosehips are soft and the liquid is quite thick.
Strain the liquid through a sieve, stirring and pressing on the rosehips.
Combine the rosehip liquid, honey, salt and pepper with the red pepper puree. Cover and refrigerate until needed.
Reheat gently prior to serving and add your garnish of choice.
Add your own answer in the comments!Tags: The Rose, creme sauce, the rose hips, rose hip, salt and pepper, red bell peppers
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