Turkish delite cake made in cuppies

Turkish delite cake. Jee I used dis recipe just made dem in cuppies But I nozzled butter icing on d top. White base ώĩ†̥ђ pink roses around. Cut up turkish delit °̩ή centre. Den drizzled d syrup on it

230g stork Bake 280g sugar 5 extra large eggs 270g cake flour 10ml baking powder 2 drops red food colouring 7ml rosewater 75g Turkish Delight sweets, finely chopped 130g icing sugar Sugared roses and extra Turkish Delight sweets to decorate Method: Beat the Stork Bake until soft and creamy. In a separate bowl, beat the sugar and eggs together until thick and light. Fold the sifted flour and baking powder gently into the egg mixture. Fold the Stork Bake in. Add a drop or two of red food colouring and 5ml rosewater. Fold gently then spoon half of the mixture into a greased ring pan. Sprinkle the Turkish Delight pieces over the batter. Top with remaining batter and bake at 180ºC for about an hour until a skewer inserted comes out clean. Remove from the oven, cool, and then invert onto a cooling rack and cool completely. Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater. Stir to make a spreading consistency. Add a few drops of colouring if you prefer. Drizzle over the cake and allow to run down the sides. Decorate the cake with sugared roses.

Sweet Syrupy Pumpkin and Sweet Potato INGREDIENTS 1kg cubed pumpkin and sweet potato 3 tablespoons ghee/butter 3 elachi pods 3 cinnamon sticks 1 ½ cup sugar 1 ½ cup water METHOD 1.Braise the pumpkin and potato in ghee with elachi and cinnamon for a minute

2.Add sugar and water and allow cooking on medium till soft and syrupy.

3.Serve as a starter sprinkled with coconut or sliced almonds.

ENJOY!!!

Royal Custard Biscuits

150 g butter 1/2 cup icing sugur

Beat 2gether! Den add:

1/2 cup custard powder 1 1/2 cups flour 2 tsp b/p Sifted

Make soft dough, and use biscuit machine! Bake for 10- 15 min at 180'! Leave in warm oven to crispen! Sandwich with butter icing when cool!

I double the recipe!

Autumn Cinnamon Roll Cupcakes

adapted from Paula Deen

Ingredients (Dough)

1 cup skim milk 1 7g package of dry active yeast 3 tablespoons honey 1 teaspoon salt 2 cups all purpose flour 1 1/4 cups whole wheat flour 1 egg 2 tablespoons unsalted butter, room temperature Ingredients (Filling)

3 tablespoons unsalted butter (melted) 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons cinnamon 1/2 cup chopped pecans 1/2 cup finely chopped apple (approximately one medium apple) 1/4 cup raisins Ingredients (Icing)

1 cup powdered sugar 2 tablespoons water

How-To

Warm milk to about 100 degrees (should feel like a bath-tub water temperature) In your mixing bowl, add the milk, yeast and honey. Dissolve and let sit for 5 minutes. Add the salt and the all purpose flour and beat with a kneading with the dough hook for 2 minutes (remember the scrape down the sides occasionally). Then, beat in the egg and butter. Beat in the whole wheat flour, 1/4 cup at a time, beating well after each addition. Place the dough in a greased large bowl, cover and let it sit in a warm place for 40 minutes (or until doubled in size). While the dough is rising, make the filling by mixing the sugar, brown sugar, pecans, raisins and apples, and set aside. Roll the dough out to a 1/4″ thick rectangle. Brush with the butter. Spread the filling on the dough, leaving about an inch on each side. Roll the dough onto itself from the long side, making a really long log. Slice the dough into 12 even slices. Line the cupcake tin with liners and place a slice in each. Cover the cupcake tin with a towel and let rise in a warm place for about 40 minutes. Preheat oven to 350°. Bake for about 30 minutes or until golden brown. After cooled, mix up the icing. Feel free to use your best judgment in regards to the amount of water you add. Keep stirring it until it is the consistency you’d like.

Garlic naan 6 cups flour 1 sachet yeast 6 tblsp oil 6 tblsp sugar Salt Mix all together with luke warm water till you get a soft flour Leave to rise for 1 hour Then portion the dough and roll into small saucer size Bake in the oven till brown When done mix butter mixed herbs and crushed garlic together and put on the hot naan enjoy (ayesha)

Jalepeno fish

1 kg fish 1 Tblsp garlic 1 tsp lemon pepper 1 tsp aromat 3 Tblsp jalapeno sauce 1 tsp fresh green chillies 2 Tblsp lemon juice 1 tsp fish spice 1 tsp crushed almonds ¼ cup fresh cream. Combine all the ingredients together-form into paste and spread over fish. Place fish in oven tray. Heat little oil and ghee and pour over fish. Bake @ 180 °c until done. Place sauce ingreds in pot and boil until thickens. Pour over fish and serve immediately. Garnish with fresh parsley

Remove fish from oven and pour the following sauce over: 2 Tblsp butter, the remaining fresh cream, 2 Tblsp mayo, 2 Tblsp garlic flakes, a dash of salt & pepper.

Butternut n sweet potatoe salad

1 butternut cleand n cubed 4 sweet potatoes washd n cut up

2 tbl olive oil Salt Pepper 1tsp garlic Mix nycly in2 da veges.put in a tray,cover wit foil n cook in oven until jus tender.Remove frm oven.Allow 2 cool, slice red onion rings n mix in.

Wagaar Half cup choppd pecans Half cup cut almonds 2 tbl thull 3 tbl olive oil Crushd red chillies Salt Braise until nuts r roastd,throw over veges.

Dressing 1 cup mayonaise Half cup sweet chillie sauce Salt Pepper Mix n pour over da salad. Njoy!;)

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