Shakira Jelly (Rosehips Don't Lie)

Shakira Jelly

It's nearing the end of my foraging season, but I happened upon some of my favourite rosehips whilst out walking at the weekend so I felt it would be rude not to pick some.

Rosehips come in various shapes and sizes, but my favourites are the hips from the Scotch Burnet Rose. These hips look black and are spherical, unlike the torpedo-shaped hips of the Dog/Wild Rose. Scotch Burnets make a beautiful deep-purple jelly, so that's what I used them for today.

Scotch Burnet Rosehips

I picked 4 apples from a local, wild tree, so I'm not sure what type they are - maybe an apple expert will happen upon this blog and inform me.

Unidentified Foraged Apples

Shakira Jelly

Ingredients:

• 250g rosehips (one small sandwich bag full)
• 4 small apples (crab apples work well, too)
• Jam sugar
• Water

Method:

• Wash apples and rosehips separately

• Put rosehips in a pan and cover with water.

• Bring to the boil and simmer for 40mins, topping up with water if necessary.

• Chop apples and add to rosehips.

• Cover with water, bring to the boil and simmer for 15mins.

• Strain overnight in a jelly bag/muslin/a clean dish towel.

• Measure strained liquid and add 1g jam sugar for every 1ml of liquid (I used 350g sugar to 425ml juice, as I like my jelly quite tart)

• Bring to a rolling boil and check for a set using the wrinkle test (put a plate in the fridge and put a spoonful of jelly on the cold plate - after a minute, push the jelly with a finger. If it wrinkles, it's set. If it doesn't, keep boiling until it does).

• Pour into sterilised jars.

• Enjoy, once it cools. 

This may be my last post of the season, but that won't stop me looking. Until we meet again, Good Foraging xx

Bloomin' Cheesecake: Elderflower and Rose

I planned to make an elderflower and wild strawberry cheesecake, but the wild strawberries were not quite ripe, so I decided to try a rose petal topping, instead. The elderflower cordial and rose petal syrup (before you add the gelatine) can be made in advance, and can also be bought pre-prepared.

Elderflower

Rosa Rugosa

Wild/Dog Rose

Yesterday I posted on facebook that I would deliver said cheesecake to my friends. This was a rookie mistake, as I hadn't made the cheesecake at that point. The result was more of a soup than a cheesecake, so I tried again. This is the second result:

Elderflower & Wild Rose Cheesecake

Elderflower & Wild Rose Cheesecake

Base

225g oat biscuits - I used Hobnobs
100g butter
1 1/2 Tablespoons of sugar

Method:

Melt butter
Crush or blend biscuits
Mix together thoroughly
Spread firmly into base of a loose-bottomed cake tin
Place in fridge for 30mins-1hr, until set

Filling

400g cream cheese
4 Tablespoons of Elderflower Cordial

Method:

Beat or whisk together until you have a firm cream consistency.
Spread over the chilled base and smooth out with a spatula or knife.
Place in freezer for 2 hours then apply topping.

Topping

Rose syrup recipe adapted from Nithas Kitchen

1 1/2 cups of rose petals (I used mainly Wild Dog Rose, but added 4 Rosa Rugosa blooms to add a deeper flavour and colour)
1 cup sugar
1 1/4 cup water
1 tsp lemon juice
Pinch of salt
3 sheets of Gelatine (I use 1 sheet per 100ml of liquid, but added extra here to ensure a firm topping)

Method:

Boil water and add petals, sugar, lemon juice and salt.
Continue to boil until liquid reduces to a light syrup consistency (about 1 cup)
Cut gelatine into small pieces and add 4 tablespoons of the syrup
Leave for 10mins
Heat gelatine/syrup mixture over a pan of hot water for 5mins
Mix gelatine with rest of syrup and allow to cool a little
Spoon topping over set cheesecake
Allow to set in fridge (approx 2 hours)
Eat.

Next week I'm heading up North for a bit of camping, so hope to be able to post a blog with some foraged, Highland ingredients. Until then, Happy Foraging! X