Free The Rose of Provence by Susanna Lehner

(cca. 16 donuts) 40 dkg
extra fine flour, 8 dkg butter, 2 tablespoons sugar, a pinch of
salt, 2 tablespoons rum, 2 tablespoons rose syrup, 1 dl sour cream,
4 egg yolks, oil for frying, 2-3 tablespoons powdered sugar for
covering, rose jam
    Make a mixture of the flour and butter; knead flexible dough
with the rest of the ingredients. Chill it in a cool place for at
least one hour. Roll out the dough to 2 mm thick on a mildly
floured pastry board. Then, take the round pastry cutter (in 3
sizes) and tap it sharply so that it goes straight through the
dough. Cut in the edges of the dough disks; this is how they will
open up and become rose shaped during frying. Take the biggest
piece and spread egg whites in the middle and push the medium-sized
dough on it. Then, spread egg whites again so that we can stick the
smallest piece of dough on it, and then push it in the middle a
bit. We can make 16 rose donuts from the given amount. Fry them for
about 3 minutes in medium-hot oil. Drain the donuts on paper
towels, sprinkle with confectioners’ sugar and serve with rose
jam.
    (Source: Monika Halmos –Taste of Rose www.halmosmonika.hu )

Rose jam
    Ingredients : 50 dkg rose petals, 50
dkg sugar, and juice of 2 lemons
    Wash the petals and cut off the yellowish-white bottom of
each petal. Bring 3 dl of water to a boil, put the rose petals in
and continue to boil for 5 more minutes. Then, add sugar and the
lemon juice and stir over low heat for 25-30 minutes until the
mixture thickens. Remove from the heat, while the jam is still hot,
pour into small, sterile jars, and seal. If we have rose liquor at
hand, pour 1 tablespoon of it into every jar! Let the jam cool in
dry steam; store in the refrigerator after opening.
    We can also prepare jam if we make apple sauce of fallen,
summer apple and add the rose petals to this puree. Then, we will
get a delicious, fruity-spicy jam, in which the flavor of the rose
dominates.
    (Source: Monika Halmos –Taste of Rose www.halmosmonika.hu )



Gourmet Rose Cream Soup
    Ingredients : 2 dkg butter, 1 medium
onion, 4 tablespoons flour, 6 dl broth, 2 dl heavy cream, 1
teaspoon curry, 6 tablespoons honey, a handful of fresh rose
petals, a small chili pepper, 2 tablespoons rose liquor, 20 dkg
fresh or frozen shrimp, a few sprigs of rosemary, butter,
salt
    Melt the butter in a large soup pot, add the onion and
caramelize. Add flour and stir until light yellow, then pour in the
broth. Add the heavy cream, rose petals and season with curry, half
of the chili pepper and honey to taste. Simmer for a few minutes,
then use the hand blender to blend the mixture. Season with rose
liquor. Add salt if necessary.
    Caramelize the shrimp in some butter, add the rest of the
chili pepper, rosemary, salt, and fry it on high temperature until
fragrant. If it is done, roll on a teaspoon of honey again and
serve with the hot soup.
    We can make this soup of dried rose petals as well, and we
can fry the shrimp pierced on bamboo sticks, so it is going to be a
nice decoration for the soup!
    (Source: Monika Halmos –Taste of Rose www.halmosmonika.hu )



Cold Rose Punch
    Ingredients (for 8 people): 3
handfuls of rose petals, 1,5 dl Cognac, 5 dl semi-sweet white wine,
1 lemon, 20 dkg sugar, 20 dkg strawberry, 1 bottle ‘demi-doux’
champagne
    Put two handfuls of rose petals into a punch bowl. Add sugar,
lemon slices, Cognac and the white wine. Cover and marinate the
mixture in a cool place for an hour. Filter the mixture right
before serving. Add the washed and sliced strawberries, pour in the
champagne and serve the punch with the remaining rose petals
floating on the surface.
    If the strawberry season has already passed, other succulent
fruits can also enjoy the rosy bubble bath: it is worth trying with
peach and cantaloupe as well!
    (Source: Monika Halmos –Taste of Rose www.halmosmonika.hu )



Appendix 3 – Book
recommendation
    The Golden Panthers – fantasy
adventure novel
    If you are interested in how the story of Amrita