Rose baking is nothing new, however. The practice of using roses in cooking dates back centuries. Roses, in fact, have been used extensively in Middle Eastern cuisines to enhance the taste of foods and beverages. Using edible flowers for culinary endeavors is gaining a wider audience, and roses, with their subtle, sweet taste, make a pleasing recipe ingredient. Correspondingly, rose recipes have become popular. Suite101: How to Cook With Roses

• 110 g Butter at room temperature
• 60 g Icing sugar
• 1/2 tsp Vanilla extract
• 1 Egg, lightly beaten
• 1/2 tsp Baking powder
• 200 g Cake flour
• 1 tbsp Rose petals
• Chocolate glaze

1. Stir together flour and baking powder. Beat together the butter and sugar until light and creamy. Gradually add in the egg and beat until well-combined.
2. Add in the sifted flour mixture and rose petals. Cover the batter in greaseproof wrapper and chill for 1 hour.
3. Shape dough into 1-inch balls and place 2 inch apart on the tray lined with a baking paper. Lightly flatten them with a spoon.
4. Bake in the middle part of the preheated 175C/350F oven for about 18-20 minutes. Remove to wire racks and cool completely. Dip with the chocolate glaze.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

1. Clean the fish and drain. Mix in the marinade and let stand for about 15 minutes. Rinse peppers in cold water and then remove stem and seeds. Cut into small chunks. Combine all the sauce ingredients in a small bowl.
2. Heat some oil in a heavy pan until hot. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside.
3. Leave 1 tablespoon of frying oil in the pan and add in minced garlic and ginger root slices. Stir until fragrant and add in red pepper and prepared sauce. Stir well. Return the fish to pan, and add in pineapple chunks and spring onions. Cook for about 1-2 minutes and dish off.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii and Taiwan. by wikipedia

• 250 g Glutinous rice flour
• 250 g Water
• 120 g Sugar
• 50 g Mazola corn oil
• 100 g Dry roasted peanuts
• 30 g Sugar

1. Pulse the dry roasted peanuts in a blender until it resembles coarse crumbs. Pour into a bowl and mix with sugar. Set aside.
2. Place the glutinous rice flour in the bowl of your stand mixer. Combine water and sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved. Add in oil and stir to combine.
3. Pour the liquid into the glutinous rice mixture and stir on the slow speed until all flour is incorporated. Increase the speed and stir until the rice dough is smooth. Transfer it into a bowl and steam over boiling water for about 10 minutes over high heat.
4. Return the steamed rice mixture to the bowl of your mixture and beat until the mixture has cooled down. Pinch off tablespoon-size pieces and roll with prepared peanut mixture. To prevent sticking, wear a pair of plastic gloves and greased with some corn oil. Alternatively, place a teaspoon of the peanut mixture
   ©angiesrecipes in the center of pinched dough, fold the edge to seal the mochi and coat lightly with the peanut mixture.

This is a quick, spicy and flavourful chicken dish made with the ready-made Lee Kum Kee Ma Po sauce, and best served warm with steamed white rice.

• 170 g Chicken breast
• 1/4 tsp Salt
• 1/2 Egg white
• 1/2 tbsp Cornstarch
• 1 stalk Spring onion
• ½ Red bell pepper
• 60 g Lee Kum Kee Ma Po sauce
• 1 tbsp Salad oil

1. Clean the chicken breast and slice them thinly. Add in salt, egg white and cornstarch. Cut the spring onions into chunks and the bell pepper into pieces.
2. Heat up a wok with oil, stir in the sliced chicken. Add in the spring onions, bell pepper pieces and Mapo sauce. Stir until all the ingredients are well-combined and cooked.

Needless to say, these cookies are a true treat for any chocolate lovers, but they are so darn sweeeeeeeeeet.....that would even satisfy the utmost sweet-tooth craving. Except that, I can't really complain having these caramel bars with a couple of glasses of bone dry sparkling Riesling in the afternoon.

1. Preheat oven to 180C/350F. Spread the almond on the baking tray and bake for 10 minutes until they are fragrant. Remove, cool and roughly chop the baked almond.
2. Line a 28cm square baking pan with baking paper and grease the paper with butter. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes. Remove and set aside.
3. Cut the chocolate into the smaller chunks and place in a medium bowl. Heat granulated sugar and water in a small saucepan over medium heat until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and salt. Bring the mixture to a boil, stirring until smooth. Cool briefly.
4. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes. Pour mixture over crust. Sprinkle the chopped almonds on top. Chill at least 4 hours, or overnight. Cut into 24 bars.

General Tso's Chicken is not really a Chinese dish, but actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants.

1. Rinse the chicken breast and pat dry with kitchen paper. Cut into the inch dices and place them in a bowl. Add in salt, egg and 1 tablespoon of cornstarch. Stir until well mixed and set aside for 20 minutes. Mix the ingredients for the sauce in a small bowl and save for the later use.
2. Fill a large skillet with enough oil and heat until very hot. Coat the chicken dices with cornstarch and deep-fry until golden and crispy. Drain on paper towels.
3. Leave a small amount of oil in the same skillet and heat until hot. Stir in garlic, chillies and spring onion chunks. Stir-fry briefly. Return the chicken, bell peppers to the skillet and pour the prepared sauce over. Stir until all well combined. Remove and serve with steamed rice.

Lentils are loaded with nutrients, fiber, complex carbohydrates, and folic acld. Lentils are a low calorie, low fat, and cholesterol free food.
There are hundreds of varieties of lentils, with as many as fifty or more cultivated for food. They come in a variety of colors, with red, brown, and green being the most popular. Lentils have an earthy, nutty flavor, and some varieties lend a slight peppery touch to the palate.

Lentils are also an important source of iron. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.
Lentils are also protein rich. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or egg will provide a complete protein.
Soluble fiber in lentils acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol, and decreases insulin requirements for people with diabetes. from Lentil Facts & Lore

1. Rinse lentils thoroughly under cold running water and drain. Heat butter in a skillet until melted. Add in minced garlic and chopped onion, stirring until soft and fragrant. Add grated carrot, crushed tomatoes and curry powder. Stir briefly.
2. Add in lentils, vegetable bouillon and water to the skillet. Bring to a boil over high heat. Reduce the heat and simmer for 40 minutes or till the lentils are soft. Season with salt and pepper to taste. Serve.

The beetroot are eaten boiled either as a cooked vegetable, or cold as a salad with vinaigrette dressing or raw, either alone or combined with any salad vegetable. Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
I too added some left-over Dinkel potstickers, that need using up, to the salad. It might look weird, but really really delicious.

1. Heat the olive and Mazola oils in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary and vinegar, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope. Remove from the heat and leave to cool.
   
2. Take out the beetroot wedges and put them into a salad dish together with the salad leaves. Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.

One of my favorite ways to cook frozen fish is in flavourful rich curry sauce together with some veggies. A delicious dish for any time of the year, but particularly welcome and soothing in the cold winter days with some steamed rice.

1. Rinse and pat fish dry with paper towels. Cut into the 2-inch chunks and place them in a bowl. Add in the marinade and leave it for 10 minutes.
2. Heat a skillet half-filled with cooking oil. Coat lightly the fish fillet with cornstarch and fry them over the medium heat until light golden. Remove and drain.
3. Heat a little of oil in the same skillet over moderately high heat until hot but not smoking. Stir-fry sliced onion until aromatic, add in peas, return the fish to the skillet, pour in sauce and gently stir to combine. Cover and cook for 5 minutes. Dish up and serve with the steamed rice.

The delicate, tangy and sophisticated flavours of Belgian endive matches perfectly well with the Feta cheese and walnuts. Belgian endive, also known as French endive and witloof, or white leaf, is a leafy vegetable that looks like a thin cylinder of tight, pale green leaves. The tangy, deep, well-rounded flavor is unmatched by any other endive.

• 1 Belgium Endive
• 50 g Feta cheese
• 50 g Walnuts, roasted
• 1 tbsp Olive oil
• 2 tsp Raspberry vinegar
• Salt and pepper
• 1/4 tsp Dried parsley

1. Roast the walnuts in the 180C/350F oven for 5-8 minutes. Remove and leave to coll completely. Whisk together the olive oil, vinegar, salt and pepper together in a bowl to make the dressing.
2. Trim off the base of Belgium endive with a knife. Gently remove the 9 outer leaves, one at a time. Rinse leaves and pat dry with paper towel. Cut the remaining endives into the small pieces. Rinse and pat dry. Place in a large bowl with roasted walnut pieces and crumbled cheese. Drizzle the prepared dressing over and toss until blended.
3. Spoon the salad into the endive leaves and arrange them on a serving plate. If there’s any left, then place them in the center of the serving plate. Sprinkle the dried pasley over. Serve with melba toast or crackers if desired.

Thank you, Happy Cook@Foodie's Kitchen and PearlYn@A Full Time Housefly for sharing this cool award with me. Thanks!