Thursday, December 29, 2005
Turkish Delight
Here is a recipe for Turkish Delight, which is softer than the shop bought ones. This should make about 15 - 20 pieces depending on how big you cut the cubes.
Ingredients
500 ml of Water
150 g of Jam Sugar (or normal caster sugar with 1 teaspoon of pectin)
50 g of Corn Flour
2 teaspoons of Lemon Juice (or 1 teaspoon of shop bought lemon juice)
1 teaspoon of Rose Water
1 tablespoon of Raspberry Juice (or 2-3 drops of pink food colouring)
For dusting use 1:4 ratio of icing sugar to cornflour
Method
Heat 250 ml of water in a pan with the sugar and dissolve into a light syrup and add the lemon juice.
Add the corn flour to the other 250 ml of water and heat slowly in a pan, stirring constantly as it thickens to prevent lumps. The mixture should be smooth and glossy and then pour in slowly the syrup, mixing constantly.
Once the corn flour and syrup has been mixed together and is smooth, allow to simmer in the pan for 30 minutes without stirring.
Take the pan off the heat and add the rose water and raspberry juice, mixing until the colour is even.
Pour the mixture into a rectangular tub (approx 10 x 15 cm in dimension) and allow to cool and set without moving.
Cut the sweets into cubes and dust with a mixture of icing sugar and flour.
Ingredients
500 ml of Water
150 g of Jam Sugar (or normal caster sugar with 1 teaspoon of pectin)
50 g of Corn Flour
2 teaspoons of Lemon Juice (or 1 teaspoon of shop bought lemon juice)
1 teaspoon of Rose Water
1 tablespoon of Raspberry Juice (or 2-3 drops of pink food colouring)
For dusting use 1:4 ratio of icing sugar to cornflour
Method
Heat 250 ml of water in a pan with the sugar and dissolve into a light syrup and add the lemon juice.
Add the corn flour to the other 250 ml of water and heat slowly in a pan, stirring constantly as it thickens to prevent lumps. The mixture should be smooth and glossy and then pour in slowly the syrup, mixing constantly.
Once the corn flour and syrup has been mixed together and is smooth, allow to simmer in the pan for 30 minutes without stirring.
Take the pan off the heat and add the rose water and raspberry juice, mixing until the colour is even.
Pour the mixture into a rectangular tub (approx 10 x 15 cm in dimension) and allow to cool and set without moving.
Cut the sweets into cubes and dust with a mixture of icing sugar and flour.
Labels: Recipe
Sunday, December 11, 2005
Almond and Cherry Biscuits
Ingredients
4 oz Butter
2 oz Sugar
4 oz Plain Flour
4 oz Ground Almonds
2 drops of Almond Essence
Glace Cherries (quartered)
Method
Cream the butter and sugar until pale and fluffy. Beat in the flour, ground almonds and almond essence and form a stiff paste. Roll teaspoonfuls of the dough into little round balls and place them on a baking sheet and flatten them slightly. Top each biscuit with a sliver of glace cherry and bake in an oven at Gas Mark 2 for 20-25 minutes until lightly brown.
4 oz Butter
2 oz Sugar
4 oz Plain Flour
4 oz Ground Almonds
2 drops of Almond Essence
Glace Cherries (quartered)
Method
Cream the butter and sugar until pale and fluffy. Beat in the flour, ground almonds and almond essence and form a stiff paste. Roll teaspoonfuls of the dough into little round balls and place them on a baking sheet and flatten them slightly. Top each biscuit with a sliver of glace cherry and bake in an oven at Gas Mark 2 for 20-25 minutes until lightly brown.
Labels: Recipe
