PICKLED ROSE HIPS
-SERVED WITH WHIPPED CREAM.
When you live in Denmark there is plenty of coastline, and along the beaches are a lot of rose hip bushes. So pretty in spring with all their pink and white flowers, making the air literally smell of roses. Although it has been put on the list of unwanted plants in Denmark because it is suffocating all other vegetation, I still think we can enjoy the benefits while it’s still here, but don’t feel inclined to plant the rosebush in your garden. In autumn they are full of rose hips fruits and they are organic, free and edible. So gather you family, bring a picnic or just a cup of coffee and go to the beach ( or where you find them in your neighbourhood ) collecting rose hips.
I must admit I never thought of eating rose hips myself, only knowing from my childhood that it had nasty itchy stuff inside, that the boys at school use to plague you with. But my mother had other positive memories of rose hips. All autumn my grand parents had a big jar of pickled rose hips in the kitchen, and they served as a little piece of sweet in the days where sweets were not something you had other than for christmas. So my mother had made some pickled rose hips and I reluctantly tried it.
Funny how your brain works, because I eat almost everything or at least I’m willing to try. But the rose hips had such negative feelings attatched to it that I felt like I was eating worms (which is one thing I would not even think of trying). So after a little self persuasion I did try the rose hips, and they tasted so nice and the sirup with it is divine, when you have a sweet tooth like I do.
All I can say is that it is worth trying.
PICKLED ROSE HIPS RECIPE:
1 kg of Rose hips ( if you pick them in the wild chances are they are organic)
500 gr. of organic sugar.
1 dl. vinagra.
2 1/2 dl. water.
1/2 a bean of vanilla.
Preservative such as benzoic acid or atamon in danish (you have to read the instruction on the packet)
1/4 l. cream 38%
-cut the ends of the fruit and clean all the seeds out with the other end of a tea spoon.
-scrape the vanilla out of the bean and mash it into a bit of sugar.
-boil vinagra, sugar, vanilla-sugar and water until the sugar is dissolved.
-put the Rose hips and the bean of vanilla in and boil for about 20-25 mi. depending on how ripe the fruit is.
-take it of the heat and take the bean from the vanilla out
-add the atamon or some preservation.
-Put it into clean glasses.
-whip the cream
Serve in tall glasses. Make sure to put both sirup and rose hips in the glasses and then whipped cream on top. Easy and delicious, and a bit different.
The pickled rose hips will last at least a couple of months, and after they have been opened I store them in the fridge.
-WITH DREAMY CREAM CHEESE ICING.
It’s the season for carrots either in your garden or if you buy them in the shops. So what’s better than to bake a carrot cake. This is one of my favourite cakes of all times, and it is probably to do with that dreamy cream cheese icing on top.
I have used pecan nuts in this cake but you can easily substitute with other nuts or raisins to your own liking. You can also use lemon or orange instead of lime.
To reach a 60% (weight based) organic cake I have wrote in the recipe the most affordable choices for organic ingredients. At least for Denmark. But I suppose it will work the same in most other countries as well. It will normally be the most basic ingredients such as flour, sugar, and carrots etc. where the price difference is less noticeable. You can of course do a 100 % organic cake if you like, but I find that some ingredients are simply too costly or impossible to find in the shops in my local area. I don’t find it very organic to drive half an hour to get one ingredient, so my criteria is that I have to be able to buy what ever I need locally.
The grated carrots will make this cake stay fresh longer than you would normally find with other cakes. Because of the cream cheese icing I store the cake in the fridge if we don’t eat all of it the day we bake it. If you want to bake the cake in advance let’s say for a birthday party you can freeze it, just don’t make the icing until the day you are going to eat it. Furthermore it’s an easy cake to bake so your children can help you and in my experience children love to grate carrots and use a mixer, under adult supervision of course.
So have fun and enjoy.
CARROT CAKE RECIPE:
200 gr. organic butter (room temperature).
200 gr. organic brown sugar or dark muscovado sugar.
3 organic eggs.
200 gr. organic flour.
2 1/2 tsp. cinnamon.
2 tsp. baking powder.
300 gr. grated organic carrots.
125 gr. chopped pecan nuts. (or nuts/rasins of your own choosing)
-Mix butter and sugar thoroughly with an electrical mixer.
-Mix in one egg at a time still using an electrical mixer.
-Stir in grated carrots and chopped nuts.
-Mix flour, cinnamon and baking powder, and sieve it into the dough while stirring it.
-Put the dough into a buttered tray (22 cm. diameter)
-Bake at a 175 dg. it in the middle of the oven for about 50 mi.
(but check it with a knife, all ovens are different)
200 gr. natural cream cheese.
2 tbsp. water.
50 gr. icing sugar.
2 tsp. grated organic lime peel.
2 tsp. organic lime juice.
-Mix all the ingredients together, and put them on the cold carrot cake.
-Decorate with nuts, lime peel, berries or what you can come up with.