Strawberry-Rose Smoothie Bowl For Two
Ingredients: 200g strawberries; 2 bananas; 3 dates; 20g oats; 100ml almond milk; 1-2 tsp Rosaya organic rose water
Cut bananas and freeze them together with strawberries. Use blender to mix all ingredients. Pour the blended mix into a bowl and add toppings of your liking: nuts, seeds, fruits or berries ♥
Mango-Rose Smoothie Bowl For Two
Ingredients: 200g mango(frozen); 2 bananas (frozen); 1 passionfruit; 3 dates; 20g oats; 100ml almond milk; 1-2 tsp Rosaya organic rose water
Freeze cut banana and mango cubicles. Use a blender to mix all ingredients. Pour the mix into a smoothie bowl and add toppings of your liking: nuts, seeds, fruits or berries ♥
Chocolate-Rose Smoothie Bowl For Two
Ingredients: 1 avocado; 3 bananas; 100g frozen raspberries; 5 dates; 3 tbl cocoa powder, 100ml almond milk; 2 tsp Rosaya organic rose water
Freeze avocado and banana cubicles. Use a blender to mix all ingredients. Pour the mix into a smoothie bowl and add toppings of your liking: nuts, seeds, fruits or berries ♥
Chia Rosewater Pudding With Fruit Salsa For Two
Ingredients: 50g chia seeds; 250ml almond milk; 1 tsp vanilla sugar; 200g of fruits and berries of your liking; 1 tsp honey; 1-2 tsp Rosaya organic rose water
The day before, mix chia seeds, vanilla, almond milk and leave to soak overnight. Chop fruits, berries and add rose water and honey. Divide the chia mix into two bowls and add the fruit salad on top ♥
Blackcurrant-Rose Smoothie
Ingredients: 100g blackcurrant; 1 banana; 10 mint leaves; 2 tbl chia seeds; 250ml water; 1-2 tsp Rosaya organic rose water
Use a blender to mix all ingredients until it is smooth ♥
Rose-Straberry Moctail
Ingredients: 1 lime; 6 mint leaves; 6 strawberries; 3 tbl juice syrup; 1 tsp Rosaya organic rose water; sparkling water; ice
Cut the lime into wedges and place in a high glass. Add syrup, rose water, strawberries and mint leaves. Gently crush the mix in a glass with either a spoon or a muddler. Fill the glass with ice cubes and sparkling water. Use mint leaves and strawberry slices for decoration ♥
Rose-Strawberry Panna Cotta For Two
Ingredients: 2,5 gelatine sheets; 100ml condensed milk; 200ml milk; 1 tsp vanilla sugar; 1 tsp honey; 100g strawberries; 1 tsp Rosaya organic rose water
Put the gelatine sheets to soak in a cold water and set aside. Add condensed milk to milk and bring the mix to boil. Remove from the heat, add drained gelatine and mix well. Pour the mixture into two dessert bowls and refrigerate for a minimum of 4 hours. Chop the strawberries into small cubes, add honey and rose water. Serve the mix onto refrigerated Panna cotta and enjoy ♥
Butter Cookies With Rose and Cardamom
Ingredients (for approx. 70 cookies): 200g butter (room temperature); 70g cane sugar; 250g wheat flour; 1/2 cardamom; 1 tsp vanilla sugar; pinch of salt; handful crushed pistachio nuts and dried rose pedals
Rose glaze: 1 tsp Rosaya organic rose water; 4 tsp red currant juice (or any other sour juice); 125g powdered sugar
Mix sugar and butter until the paste is smooth. Add salt, cane sugar, cardamom, vanilla sugar, and flour to the mix. Stir the dough until smooth texture. Knead the dough and leave in a refrigerator for an hour. Roll the mixture between two baking sheets until the thickness is 0,5cm and cut into cookies with a cookie shaper. Heat the oven to 175 Celsius and bake the cookies for 12-15 minutes, until they are golden yellow. Let cookies cool down before decoration.
Glaze decoration: Mix powdered sugar, juice and rose water. Glaze the cookies and add crushed pistachio and dried rose pedals on top. Let it dry before eating ♥
Rose Jam Filled Butter Cookies
Ingredients: 200g butter (room temperature); 70g rose sugar; 250g wheat flour; 1 tsp vanilla sugar; pinch of salt; 1/2 tsp Rosaya organic rose jam for each cookie
Mix sugar and butter until the paste is smooth, add all other ingredients and mix well. Let the dough stay in the refrigerator for about an hour. Roll the mixture between two baking sheets until the thickness is 0,5 cm and cut round shapes. To the bottom, half spread jam and add on top another round dough piece, and press the edges together. Heat the oven to 175 Celsius and bake those 12-15 minutes, until the cookies get golden yellow. Let the cookies cool down before eating and if desired sprinkle powdered sugar on top ♥
Rose Cake
Ingredients: 4 eggs; 125g sugar; 120g wheat flour; 150g melted butter; 1 tsp baking powder; pinch of salt; 1 tbl Rosaya organic rose water
Add eggs (room-temperature) in a bowl mixed with sugar and rose water. Stir 10-15 minutes until the mix is light and fluffy, carefully strain flour, add salt and cooled butter into the mix, then pour it in a cake form. Bake the cake in the oven (180 Celsius) for about 50 minutes until the top is golden ♥
“Goddess Cake”
Author of the recipe: Paula Särekanno
The original article can be found at http://www.ruubik.ee/
A creamy cake with rose water is perfect for decorating a women’s evening. This white dream is so luxurious and gently rosy!
Photo: Viljar Särekanno
Ingredients (20 cm diameter form): 200 g digestive cookies, 50 g melted butter, 1200 g cream cheese, 1 teaspoon vanilla sugar, 200ml agave syrup, 2 sheets of gelatin, 5-6 teaspoons rose water, half lime juice
200 g
Crush the cookies and mix with the melted butter. Line a 20 cm openable cake tin with baking paper and press the bottom of the cookie crumb into an even layer. Place in the refrigerator to solidify. Put the gelatin leaves in cold water. Mix cream cheese, vanilla sugar and agave syrup into the cream. Press the lime juice into a small pot, heat and turn the fire off the bottom. Take a soaked gelatin sheet, press out excess water in the palm of your hand and dissolve in warm lime juice. Repeat with the other page. Pour the gelatin liquid into the cream while stirring quickly with a whisk. Lastly, add either 5 teaspoons or 6 teaspoons of rose water, depending on the taste. Pour the cream on the bottom of the cookie, leaving the top to wave nicely. Refrigerate to solidify for at least 3-4 hours or overnight. Before serving, remove the baking paper, lift the cake onto the serving tray and decorate with cookie crumbs and rose flowers♥