large bowl. Stir in nuts. Cut in butter until mixture is
Mix mayonnaise, sugar and vinegar. Add onion, celery and pickle relish. Mix well. Fold in English peas. Chill before serving.
Season chicken with salt and pepper.
Combine yogurt and mustard.
Marinate chicken in mixture for about 20 minutes.
Combine crushed muffins, cheese, parsley and pepper.
Remove chicken from yogurt mixture shaking off excess.
Dredge chicken in english muffin crumbs.
Place breaded chicken on cookie sheet and bake at 450 degrees for about 25 minutes.
Chicken will be golden brown.
mooth, set in refrigerator.
Grate English cucumber and set in a sieve
garlic and half the mint in a bowl.
Marinate chicken
ore.
Slice the chillies in half (discarding the seeds for
nd 1/2 cup water in a small saucepan on low
Beat butter and granulated sugar in a large bowl with an
Lightly grease two 8 x 4-inch loaf pans tins. Line bottom and sides with parchment paper, leaving a 1-inch overhang.
Combine Turkish delight, marshmallow, nuts and coconut in a large bowl; mix well. Stir in chocolate.
Divide mixture evenly among prepared pans and press down well. Refrigerate until firm. Cut into slices to serve. Store in an airtight container in the refrigerator for up to 1 month.
In a small bowl, mix cheese, mayonnaise, scallions, curry, salt and olives.
Spread mixture on split English muffin halves. Cut into bite size pieces.
Spread out onto a baking sheet and bake at 400\u00b0 for 10 minutes.
Combine chocolate and cream in small saucepan over low heat. Stir for 3 mins, or until chocolate is just melted. Transfer to a heatproof bowl and let cool for 15 mins.
Add nougat, Turkish delight and rosewater. Chill for 2 hours, or until firm.
Roll into balls, each around 2 tsp. Place on a parchment paper-lined baking tray and chill for 1 hour, or until firm.
Working in batches of 12, coat balls, 1 at a time, in melted chocolate. Return to tray. Sprinkle with 1 tsp pink sugar. Chill until set. Serve.
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.
Line a 20 x 30 cm slice tin with non-stick baking paper.
Place chocolate in a large heat proof bowl, place bowl over a saucepan of simmering water for 3-4 minutes or until chocolate is melted and smooth. Remove from heat.
Add the turkish delight, marshmallows and nuts to the chocolate and stir well, until all ingredients combined.
Pour mixture into slice tin, smoothing into the corners.
Allow to set in refridgerator (at least 30 minutes).
Cut into fingers, bars or chunks while still in the tray with a sharp knife.
t some more!
Chop Turkish Delight into pieces (I made
old cornstarch, vinegar, rosewater and Turkish delight into meringue until just
Blend or process raspberries with the powdered sugar.
Coarsely chop the Turkish delight bars.
Layer scoops of ice cream with the raspberry puree, Turkish delight and pistachios in serving glasses. Serve immediately.
br>Heat 2 tbsp oil in a non-stick pan and
Puree raspberries and powdered sugar in a blender.
Layer scoops of ice cream, raspberry puree, Turkish Delight and nuts in 6 serving glasses.
Line 2 (10x3 inch) loaf pans with baking paper, extending paper 3/4 inch over all sides of pans.
Combine marshmallows, Turkish delight and macadamia nuts in a large bowl. Working quickly, stir in melted chocolate, mixing until well coated. Distribute between prepared pans and refrigerate until set. Cut into 1/3 inch-thick slices to serve.
In a 4-quart saucepan, boil