Beautiful Nescafe Oriental Spring Recipes

EXOTIC ORANGE BLOSSOM WATER AND ROSE WATER - MAKE YOUR OWN!

Steps:

• How to go about making your delicious Rose and Orange Blossom water:.
• Pick your petals and blossom early in the morning, ideally those which have been grown completely organically.
• Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects.
• Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don't go overboard with the water as you can always add more later.
• Leave the jar, with the lid on, in the sun for a couple of weeks, and check the scent. If it is too weak, continue to leave in the sun for another week or so.
• Experiment with the quantities of water and petals to see what works for your water, and voila, you will be known as a culinary genius. Good luck and happy cooking!

ORANGE BLOSSOM YOGURT DRESSING WITH FRUIT

Steps:

• Peel and chop apple, slice each date into 3 or 4 slivers, wash and halve grapes and wash berries.
• Arrange fruit on a plate or in a bowl.
• Top with sliced almonds and finely chopped pistachios.
• Mix Balkan yogurt with unpasteurized honey and orange blossom water.
• Drizzle dressing over fruit.
• Enjoy!

ROSE WATER OR ORANGE BLOSSOM PANCAKES

Steps:

• Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl.
• Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
• Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
• Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
• Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.

ROSE WATER SYRUP

Steps:

• Combine water and sugar in small saucepan.
• Bring to boil, then simmer until syrupy, about 5 minutes.
• Stir in lemon juice and rose water.
• Cool completely.

ORANGE BLOSSOM COCKTAIL

Steps:

• Pour 1 tablespoon orange juice, 1 tablespoon Grand Marnier, and 1 tablespoon vodka into each of 10 Champagne flutes.
• For each drink, stir in 1/4 teaspoon orange flower water and fill with 1/2 cup Champagne.
• Garnish drinks with orange strips, if desired.

NESCAFE

Steps:

• Put the Nescafe granules in a coffee mug. How much you use will depend on how strong you like your coffee.
• Add the light brown sugar.
• Add just enough boiling water to cover the granules and sugar, but not too much more than that.
• With an electric (or battery powered) hand-held frother, whip the sugar and Nescafe together until it gets to the consistency of cream. (This took a little practice for me to get it to foam. Just continue frothing; it will ultimately cream-up. I found that using the frother in an up & down manner to add a little air, worked best for me).
• Once you get the creamy consistency, add more boiling water to fill the mug.
• The creamy part will rise to the top of the mug. Do not stir. Add just a shot of milk on the top of the cream.
• Enjoy!

FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS

Steps:

• Mix the flour, baking powder, salt and sugar in a bowl.
• In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
• Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
• Beat the egg whites until they form soft peaks and gently fold into the batter.
• Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
• Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
• Flip and cook for a few seconds more, until golden.
• SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
• Garnish with rose petals, orange blossoms, or fresh lavender flowers.
• TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.