Sunday, 5 September 2010

Cooking with rosewater

Make sure you buy edible rosewater from a delicatessen or health food shop. Some products sold for sprinkling on household linen contain diluted rosewater (rose-scented sheets sound delightful, but I have never wasted my life ironing sheets so have never tried this).

For a taste of Morocco, stir a teaspoonful of rosewater into a small tub of thick Greek-style yoghurt to accompany stewed fruit or small sponge cakes. Or add a tablespoonful of rosewater and half a teaspoonful of ground cardamon seeds to any traditional recipe for rice pudding or ground rice pudding.

No comments:

Post a Comment