Hello, community, friends, food lovers, and well-wishers greetings.
We have an abundance of blessings of nature here. And the summer season offers us many ways to connect with nature.
Two days before we were walking for looking some mushrooms in the forest. We park our car at a place previously it was an old school which not active anymore but the parking lot is still open to the public.
The school building is still in good condition and had some plants from the previous garden. A few years ago we found there are some herbs and black current still grows in summer. As nobody wants it I usually pick them up for three years. But this time we were a little late. But I got some and it is enough for us this time.
After we walked into the forest and had fun seeing different kinds of mushrooms, picked some edible also.
While coming back to parking suddenly I noticed there are rosehips almost ready to see them long distance. But when I started to pick them they are few ready and some needed time to ripe. I collected around 1.5 kilos. that is enough for us and we are satisfied.
Norwegians make traditional soup from these rosehips. and my husband loves to make it.
But I made my new recipe for rose hip pudding.
These rose bushes are full of hips, but not so many flowers now.
These beautiful orange-red rose hips are ripe and sweet in taste. I eat them just by biting the outer skin. they grow in the town also. Close to my workplace in the small park plenty of them at the end of August. but collecting from natural places is safer than in a busy town.
I had never seen/tasted them before I came to Norway.
Here is my collection.
I washed them thoroughly. Now they look bright and shiny.
I cut them in halves.
Then using a spoon scoop all the inside part seeds and some hairy particles which is important to remove.
Here are separated halves and seeds.
Washed them two/three times to remove leftover seeds and small other particles.
After washing they look like this.
Added 2 cups of water to cook them for around 10 minutes on medium heat.
they are soft enough to make a puree.
![15.jpeg](
Added 1 cup water and made puree using an immersion blender
Strained puree using a strainer It was so thick that I thinned it with some water.
I strained it one more time to get a smooth puree.
The nice, clear smooth puree is ready. Around 1.3 liters.
cooked and save to use several times.
My pudding making
ingredients;
2 cups of rose-hips puree
1/4 cup of sugar
1 pinch of salt
1 tbsp potato starch.
In rose hip puree added salt and sugar.
Made slurry using potato starch and some leftover water from the puree pot.
A nice sticky slurry ready mixed in the mixture of sugar and puree.
gave a nice mix.
Cooking the mixture on low heat continuously but gently stirred to avoid burning and lumps.
then poured in a mold.
And kept in the fridge/Refrigerator
After 1 hour took out from the fridge.
loosened from the mold
my new creation: rosehip pudding.
so smooth it melts in the mouth.
Thank you