Turkish Delight
- rind of 1 medium lemon
- rind of 1 medium orange
- 1/4 cup (2 fl oz) orange juice
- 2 tablespoons lemon juice
- 3 cups caster sugar (superfine)
- 1/2 cup (4 oz) water
- 2 tablespoons gelatine
- 1 cup (8 fl oz) water, extra
- 2/3 cup cornflour (cornstarch)
- 3-4 drops orange or rose flower water
- red food colouring
- 1/2 cup icing (confectioners) sugar
Line base and sides of a deep 17 cm (6 3/4 inch) square cake
tin with aluminum foil, leaving edges overhanging. Brush foil
with oil or melted butter. Remove white pith from rinds. Combine
rinds, juices, sugar and water in large heavy-based pan. Stir
over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet
pastry brush. Bring to boil, reduce heat slightly and boil without
stirring for 5 minutes or boil until a teaspoon of mixture dropped
into cold water forms long threads, or if using a sugar thermometer
it must reach 105 C (221 F). Combine gelatine with 1/2 cup (4
fl oz) extra water in bowl. Stir over hot water until dissolved.
In separate bowl combine cornflour with remaining water, mix
until smooth.
Add gelatine and cornflour mixtures to sugar syrup. Stir over
medium heat until mixture boils and clears. Stir in flower water
and a few drops red food colouring. Strain mixture into tin;
refrigerate over night. When set peel off foil and cut into
squares. Roll in icing sugar.
Turkish Delight -2
Turkish delight was quite a treat in Narnia, and still is
around the world. Try this recipe to make some of your own.
Ingredients:
- 2 cups granulated sugar
- 1 1/4 cups water
- 1 lemon, the peel cut into strips, the juice squeezed
and strained
- 1 orange, the peel cut into strips, the juice squeezed
and strained
- 4 tablespoons unflavored powdered gelatin
- 2 tablespoons confectioners' sugar
- 1 tablespoon cornstarch
What to do:
Dissolve the granulated sugar in half of the water over medium
heat. Add the strips of lemon and orange peel and the juices.
Bring the mixture to a boil and simmer for 15 minutes. Soak
the gelatin in the mixture for 5 to 10 minutes. Strain the
mixture into a shallow, dampened pan or onto platters, and
let it set for 24 hours.
Cut the candy into 1-inch squares. Sift the confectioners's
sugar and cornstarch together into a shallow dish.
Roll the pieces of candy in the mixture. Store the squares
in boxes with more confectioners' sugar and cornstarch between
each layer.
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