Rose Turkish Delight
Makes 36-49. Cooking time 20 mins
Turkish delight delicately flavoured with rosewater looks
gorgeous and taste wonderful. It’s a great gift that anyone
would love to receive. This easy rose Turkish Delight recipe
makes 36-49 squares and is the perfect food gift to wrap
up in cellophane bags and give to loved ones. It’s a classic
recipe that you’ll want to make time and time again. Don’t
forget to dust each cube with icing sugar before handing to
friends and family. Once you’ve made your Turkish Delight
store in a cool, dry place (but not in the fridge) for up to 1
week. This recipe is not suitable for freezing. Turkish Delight
like most recipes is best made and eaten on the same day.
Ingredients
• 8 leaves gelatine
• 500 g granulated sugar
• one teaspoon of rosewater
• Few drops of pink liquid food colouring
• 2 level tbsp icing sugar
• 1 level tbsp cornflour
• 18 cm (7in) square sandwich tin
Method
Pour 300 ml (½ pint) water into a pan and add the gelatine
leaves, breaking them in half, if necessary, so that they fit.
Leave the gelatine to bloom for about 5 mins, then place
the pan on a low heat and stir gently until the gelatine melts.
Add the sugar and stir until it has dissolved. Increase the heat
and bring the mixture to the boil, then reduce the heat and
simmer it gently for 20 mins.
Remove the pan from the heat and stir in rose water and
food colouring, until its pale pink.
Wet the sandwich tin with cold water, then pour in the rose
syrup. Leave this in a cool place to set overnight.
Sift the icing sugar and cornflour together onto a plate or
board. Ease the set Turkish Delight out of the tin on to the
icing-sugar mixture. Use a long knife with a damp blade
to cut the jelly into 2.5-3cm (1-1¼in) squares. Coat all cut
surfaces in the powder mixture.
Store in a cardboard box, lined with baking parchment, in
a single layer, dusted with a little extra icing-sugar mixture.
Keep in a cool, dry place (but not in the fridge) for up to 1
week (not suitable for freezing).
Slow Cooked Lamb
Curry with rice
INGREDIENTS
• 100gms Plain Flour
• 1 kg Diced lamb
• 2tbs Olive oil
• 1 large onion chopped
• 2 crushed cloves of garlic
• 1.5 cm ginger grated
• 1 chopped red chilli
• 2 tbs Indian Madras curry paste
• 270 ml coconut milk
• vegetable stockpot
• 1 cinnamon stick
• 3 bay leaves
METHOD
Put flour, salt and pepper in large bowl
and coat lamb thoroughly, heat the oil
in a saucepan over medium heat for 3-4
minutes until brown, then place lamb in
to slow cooker.
Put the onion, ginger and garlic in to a
pan and cook for 4-5 minutes and then
add curry paste and chilli.
Stir and then add stockpot, coconut milk
and 3/4 cup of cold water, bring to boil
and then add to lamb in slow cooker.
Put in the cinnamon stick and bay leaf,
stir and cook slowly for 6 hours.
Take out the bay leaf and cinnamon
stick and serve with rice and naan
bread.
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