Posts Tagged ‘rose’
Looking for an eye-catching party snack? Try this recipe for crunchy deep-fried potato & beet chips in the shape of a rose.
Roses again today! If you’ve ever made beet chips, deep-fried or baked in the oven, you will have noticed that they look a little bit like dried roses. Consequentially, the idea of reignofgaming.net making beet rose chips isn’t far away. And since purple potatoes have such a nice colour they can’t be missed out as well. I’ve researched a bit and found out that the deep-fried rose thing has been done before using regular potatoes. They look very nice. Any suggestions for other vegetables you could use?
Deep-Fried Purple Potato & Red Beet Roses
Cooking Soundtrack: Nick Cave & Kylie Minogue – Where The Wild Roses Grow
- red beets, raw
- purple potatoes, raw
- canola oil
- Peel the beets and the potatoes.
- Slice the beets and potatoes thinly using a mandolin slicer. It worked best for me when I cut the beets into 0.5 mm and the potatoes into 1.3 mm slices.
- Spread the slices on a kitchen paper and add another layer of paper on top. This will draw out the moisture of the vegetables.
- When the slices have lost enough water so you can easily bend them, arrange 5-7 pieces like shown in the picture.
- Roll it!
- Fixate with 2 toothpicks.
- Cut in the middle.
- Bend the petals a bit.
- Deep-fry in canola oil for 30-90 seconds at about 170°C (340° F).
- Add salt and you’re done.
If you are looking for easy decoration ideas for your salads or bento lunches than this tutorial on how to make a radish rose might interest you.
A few days ago, I bought a rose flavoured lassi (South Asian yogurt drink). It had a picture of white roses with pinkish petal edges on it. I wanted to recreate that look so I came up with with the idea of informz.net infusing white radish with red beet juice. Unfortunately, the roses Moneygram honorarios turned out to look a lot different from the roses on the lassi package! Next time, I will shorten the infusion time and cut the slices thinner.
White Radish Rose Decoration
Cooking Soundtrack: Francoise Hardy – Mon Amie La Rose
- 1 piece of raw white radish, peeled
- 1 Tbs salt
- ca. 1 cup red beet juice
- Rub all sides of the radish with the salt. Let sit for an hour to draw out the water. This will make the radish softer and it will absorb the beet juice easier (at least that’s what I’m guessing).
- Wash the salt away and place the radish in a bowl. Pour in the beet juice and let it stand for 30-60 minutes. If the beet juice doesn’t cover the whole radish, rotate it once a while.
- Take the radish out of the juice and pat it dry with a kitchen paper.
- Cut thin slices and lay 6 of them out like shown in the picture.
- Cut the roll in the middle.
- Now you have 2 roses.