ore. Stir rose water and food coloring into mixture.
Lightly
few drops of red food coloring to tinge it pale
tir in the rosewater and food coloring. Pour the mixture into
hermometer. Stir in rosewater and food coloring. Pour into pan. Set
Cut and chop in a food processor until a pulp.
nd tint as desired with food coloring. Pour the mixture into
nd a few drops red food coloring.
Strain mixture through
Puree all the fruit with honey and lemon juice in the food processor.
Add yogurt and milk and turn on the machine for about 40-45 seconds.
Pour into the glass with ice cubes and serve it. It is very refreshing and a great way to start the day.
nd a few drops of food color until smooth; stir into
eat; stir in rosewater. Add food coloring, 1 drop at a
dd one teaspoon of powdered Turkish Coffee into the cazve/very
ascarpone, powdered sugar, rosewater and Turkish delight in a medium bowl
ell. Stir together buttermilk and food color. Mix flour, cocoa and
t some more!
Chop Turkish Delight into pieces (I made
Preheat oven to 180\u00b0C.
Grease and flour a 12-hole standard muffin pan (or 36 mini) or line with individual paper cases.
Cream butter and sugar until pale. Beat in eggs, rose water and sour cream.
Fold in sifted dry ingredients.
Pour into prepared tins and poke a piece of Turkish delight into each (cut Turkish delight to fit mini size).
Bake for 25 minutes or 15 minutes for mini size or until a skewer inserted into the cake part (not the Turkish delight part) comes out clean. Makes 12 (or 36 mini) cup cakes.
Line a round cake tin with baking paper.
Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
Fold in the raspberries, turkish delight, marshmallows and pistachios.
Spoon into the cake tin and freeze for 24 hours.
Turn out and decorate with extra turkish delight, berries and nuts.
acadamia nuts and half the Turkish delight and marshmallows.
Pour
Mix gelatin, sugar and salt in a heavy pot.
Add water.
Bring to slow boil and simmer without stirring for 10 minutes.
Remove from heat and stir in juice and rind.
Add a few drops of food coloring.
Taste for flavor; may add more juice.
Pour into 8 inch square pan which has been rinsed in cold water but not dried.
Chill overnight.
Cut into squares and roll each in powdered sugar.
uice, and a little yellow food coloring to tint the mixture
Stir the sugar, water and gelatine in a saucepan over low heat until dissolved.
Bring to a boil.
Boil without stirring for 20 minutes.
Add the citric acid, rose water and food colouring.
Pour into a lightly greased tin.
Allow to cool and set.
Cut into squares.
Roll in icing sugar.
Serve and relish the delight!