I watched a cooking show about rose, raspberry and coconut fool and wanted to make it, but I only had raspberries, lemon, and rose water. Instead, I quickly made lunch with cream cheese, mortadella, cos lettuce, Kraft slice cheese, and two slices of bread.
Do you ever wonder what to do with leftover food? Instead of preparing separate dishes, why not combine them? I have been able to use my raspberries and mortadella. I also finished off the last bits of cream cheese, sliced cheese, and cos lettuce. God gave us the ability to mix fruits, meat, and vegetables. Let’s use both our knowledge and the abundance of food we have.
I enjoy cooking and exploring my culinary skills, thankful to God for everything He has given me. I am happy with how perfectly the dish turned out—comforting, colourful, easy to make, and delicious. Let’s have fun creating food!!!
Ingredients
115 g raspberries
100 g cream cheese
30 g castor sugar, divided
3 g Parmesan Pecorino
2 slices of bread
2 sliced cheese, divide
1 cos lettuce leaf, thinly cut
1 slice mortadella
1-1 1/2 Tbs butter
1 Tbs lemon juice
1 Tsp rose water
oil
milk
Method
Place raspberries, 10 g castor sugar and lemon juice in a small pot. Press the raspberries lightly with the back of a fork. Cook over a medium heat for 3-5 minutes, or until the mixture thickens, then remove from hob and set aside to cool completely.
Meantime, cut cos lettuce and mortadella into thin strips and set aside. Next put cream cheese in a metal bowl with the remaining sugar and beat to soft peaks. Add rose water to taste (be careful as rose water varies considerably in strength) and beat again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife and leave to chill in the freezer for about about 10 minutes.
Dip the two slices of bread in some milk on a shallow plate for about 2-3 minutes, press lightly to soak in milk. Bring out the raspberries ripple mixture. Heat 1 Tbs butter and 1 Tbs oil in a small pan on low heat, place one slice of bread into the pan, spread some raspberries ripple. Then add a slice cheese, and scatter mortadella and cos lettuce on top.
Spread the second slice of bread with raspberries ripple mixture and place a slice of cheese on top. Place on top of the cooked bread. Add the remaining butter and oil. Scatter some Parmesan Pecorino over the top. Flip over to cook the other side until cheese melted and bread are golden brown about 2-4 minutes.
Note: The remaining raspberries ripple mixture can be store in airtight container and keep in fridge for about 3 days. You may use any vegetables: cucumber, pickle, tomatoes or salad. You may add salami, bacon, or ham or sausages. You can use strawberries, blueberries, blackberries or any fruits of your choice.
https://helenscchin.com/2024/09/27/rose-raspberry-cheese-toast/
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