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I spent part of my last visit to my parents' house harvesting this year's rosehips, so I thought I would throw up a little pantry post on rosehips. Rosehips are the fruit of the rose, growing from the base of the bud after the flower becomes overblown Swirl Rosehip Soup Rosehip and Chestnut Chicken Stew Rosehip Coulis Pumpkin and Rosehip Tart The most With the rest, I plan on trying a rosehip ketchup, so watch this space!

Rosehips are ripening, and I decided to use some rosehip purée to trial a new muffin recipe. : 1 1/4 c flour 1 tsp baking powder 1/2 c oats 1/2 tsp allspice 1 c sugar 1/2 c veg oil 1 egg 3/4 c Rosehip Hurray for a new rosehip recipe!

I've used a number of them in different things (I used my apple and rosehip vinegar in my Black Pudding An idea I had a while back was to use the rosehip vinegar in a homemade mayo and then to use that mayo You could use apple cider vinegar instead of the rosehip vinegar for an easy swap. Portions: 4-6 -- Cooking Level: Easy Ingredients: for the mayo: 1 egg yolk 3/4 c rapeseed oil 3 tbsp rosehip The flavour of the rosehip vinegar worked in the mayo, but was less pronounced than I would have liked

As mentioned in Day 64 of The Challenge I love rosehips and their season is upon us! I discovered them a couple of years ago and am gradually expanding what I do with rosehips. Ingredients: 1/2 c rosehips Juice of 1 lemon 1 tbsp honey 1 tsp pomegranate molasses 1/4 tsp urfa biber (Turkish black chilli) 1 pinch of salt 1) Top and tail rosehips and boil them in about 1 to 1 1/2 c Reduce heat and simmer for 15 minutes or until the rosehips are softened. 2) Strain rosehip juice using

Both rosehips and pumpkins are in season just now and we have quite an abundance of both at the moment pieces 1/4 c (approximate) milk 1 tsp of cinnamon sugar 1 small pumpkin, cut into 1.5cm thick arcs 2 c rosehip 30 minutes. 3) Roll out the pastry and line a pie dish with it, and stab it with a fork. 4) Mix the rosehip Spread on the pastry base. 5) Arrange the pumpkin on the rosehip mix, then sprinkle the cinnamon sugar My husband declares though that pumpkin or no he would eat an entire tart of the rosehip mix.

Add all the other ingredients except the rosehip purée, and mix well. 5) Roll out the pie crust and line Dollop a spoonful of the rosehips into the centre, and using the blade of a knife or a thin spatula, swirl the rosehip gradually out from the centre to form tendrils of rosehip through the pumpkin, yet Repeat this several times until all the rosehip is swirled in, being careful not to scrape up the pie The sweet pie with its deep note contrasted beautifully with the tart note of the rosehips and the sweet

The tart rosehips balance out the sweet chestnuts well, and the acidity tenderised the chicken. Ingredients: 2 tbsp olive oil 2 chicken legs 3 onions, thinly sliced 1 - 1 1/2 c rosehip purée (for more info on rosehips see here or here) 500g chestnuts, parboiled and peeled 1/2c pomegranate juice 2 large around the chicken and let them cook gently with the chicken. 2) When the chicken has browned, spoon rosehip

The new addition was the Rosehip and Chestnut Chicken Stew, which is delectable and I highly recommend

I made six different kinds of vinegar, using cranberries, raisins, apples, lemon slices, rosehips and one combo vinegar of apple and rosehips.

I only discovered rose-hips two years ago, My brother-in-law mentioned them as one of our rose bushes wasn't being pruned. My grandmother and I started harvesting them and turned it into a whole enterprise, cleaning them and prepping them. Rose-hips are the fruit of the rose which grows from the base of the bud after the flower becomes overblown - if it is not pruned. They grow wild as well as on domestic rose bushes and can be a treat along a walking trail. They are bright red when ripe and vary in size and shape, some being squat spheres, others being more ovaloid. Prepping them involves removing the seeds and small hairs attached to the seeds as these used to be used as itching powder - less than pleasant if left in food. Removing the seeds and hairs involves either turning the rose-hips into purée by soaking in boiling water then passing through a food mill or a sieve, or deseeding and drying. Both are a bit of work, the latter more so, but worth the effort I find. On their own, rose-hips are quite tart, and are very high in vitamin C. I like the idea of using a food that we had harvested from our garden. More local and organic would be hard to find. It was also a fun time spent together, just the two of us harvesting and processing buckets of rose-hips. Some of these we made jam with and some we deseeded and dried (excellent in porridge with apple juice and cinnamon). Only last year did I start expanding what I used them in, both sweet and savoury, This was an experimental soup, no recipe, just taste test and tweak as needed. Ingredients: 600ml Rose-hip purée 600ml water 3 cloves of garlic, finely chopped 1 onion, roughly diced 1 knob of ginger, minced 3 carrots, roughly chopped 2 small-medium potatoes A handful of spinach or Swiss chard or some such 1 tsp honey 2tsp olive oil 2 tsp chilli flakes - I used Turkish Urfa biber -Smoked chilli flakes. A handful of fresh basil Salt and pepper to taste 1) Heat oil in a small saucepan. When it starts to shimmer add onion, garlic and ginger. Stir them and cook until they start to crisp. The browned garlic, onion and ginger add a nice-counter balance to the tartness of the rose-hips. 2) Add the potato and carrot and stir for a minute before adding the rose-hip purée and water, then the rest of the ingredients. Be sure and taste test as perfect tart-sweet-heat balance for me may not be right for you. Salt and pepper to taste. Serve with crusty bread and enjoy! As an experiment this worked rather well. It was refreshing but flavourful, especially on a hot day, with mild heat and a well rounded flavour, hitting heat, tart and sweet notes.. We have soup most days for lunch and this provided a tasty variation to most soup bases. I hope you enjoy!