Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - sares

Pages: [1]
1
Desserts / Re: Turkish Delight from Sares
« on: December 23, 2011, 11:51:30 pm »
I'm so sorry you all had such failures  :( I guess the recipe needs some extra tweaking.

I've never had a problem with the cornflour not incorporating properly. I made it again about a week ago and left it to cook for about 15 minutes longer to see if it made any difference and it didn't change the texture. I agree it is denser than normal turkish delight.

I have noticed that the mixture isn't going a light golden colour as it should in the time so perhaps the heat is too low. I will fiddle again when i get the chance.

Perhaps refrain from trying this recipe until it is perfected!

2
Desserts / Re: Turkish Delight from Sares
« on: December 03, 2011, 02:27:21 am »
I've slightly changed the recipe to reduce the water content which should stop the icing sugar coating from dissolving into the turkish delight.

Here is the edited version


Turkish delight (makes about 40 large pieces)

950mL water
900g sugar
225g cornstarch (cornflour made from corn)
20mL rosewater (or whatever flavour you like)
10mL lemon juice
6.5g cream of tartar
red or pink food colour

To coat
60g cornstarch
225g pure icing sugar.

In a heavy based saucepan place 250ml water, sugar and lemon juice and heat until the mix reaches soft ball stage (about 115*C). Do not stir.

While this is happening place butterfly attachment into Thermomix bowl and add cornstarch and cream of tartar. Set time to 5 mins, temperature varoma, speed 2 and gradually add in remaining water ensuring no lumps are formed. At the end of this time it should be boiling and a thick paste should have formed (looks like clag!)

Set time to 60 mins, temperature 80, speed 2 and slowly pour in sugar syrup. In the meantime line a 20cm square tin with clingwrap. When the time is almost up (1 minute left) add rosewater and a drop of food colouring.

Quickly pour mixture into tin and smooth as fast as possible. It will set quite quickly. Allow to cool to room temperature then cover with cling film and leave to cool overnight.

Mix together coating ingredients.  Unwrap turkish delight and cut into squares. I found my knife cut through it easily with no sticking but if it starts to stick you can oil your knife. Toss pieces in coating mixture and enjoy! If you don't plan on eating straightaway i would advise not coating the pieces in the icing mixture as mine melted into the turkish delight after awhile. Just coat before serving :)



3
Introduce Yourself / Re: Young Aussie Thermomixer
« on: December 02, 2011, 09:46:11 pm »
Thanks for the lovely welcome! It's great to see i have so many Taste stalkers on here!!!  :D

4
Recipe Requests / Re: Turkish Delight in TMX?
« on: December 01, 2011, 11:12:00 am »
Rosie - maybe lemon oil? I'm not sure if the acidity of the juice would disrupt the gel.... anyway whatever flavour you use it needs to be added right at the very end.

Apparently because my icing sugar dissolved it means that not enough evaporation occurred during the cooking. I left the MC off but that wasn't enough i guess. The original quantities were for a saucepan which has a lot more evaporation so i think next time i'll reduce the amount of water that is mixed with the cornstarch. According to a wise food nerd 705mls rather than 750ml.

5
Introduce Yourself / Young Aussie Thermomixer
« on: December 01, 2011, 03:47:45 am »
Hi  :)

My name is Sarah and i'm from Melbourne, Australia. I'm 24, an obsessive cook and baker and i'm also vegetarian. I have been playing with my Thermomix for a couple of weeks now and am obsessed! It's brilliant! Can't wait to try more and more new recipes and quirky food ideas!

My biggest problem is finding enough people to eat all the food i cook! My housemate and I can barely manage  ;D Christmas is my favourite time of the year because it is an excuse to cook and bake excessively for everyone!

6
Recipe Requests / Re: Turkish Delight in TMX?
« on: December 01, 2011, 01:07:51 am »
Just to add - i found that my icing sugar coating dissolved into the turkish delight after awhile so i'd advise storing the turkish delight uncoated and only coat prior to serving.

7
Recipe Requests / Re: Turkish Delight in TMX?
« on: December 01, 2011, 12:47:51 am »
Hi Everyone. Thanks so much for the lovely welcome!

Here's the recipe!


Turkish delight (makes about 40 large pieces)

1L water
900g sugar
225g cornstarch (cornflour made from corn)
20mL rosewater (or whatever flavour you like)
10mL lemon juice
6.5g cream of tartar
red or pink food colour

To coat
60g cornstarch
225g pure icing sugar.

In a heavy based saucepan place 250ml water, sugar and lemon juice and heat until the mix reaches soft ball stage (about 115*C). Do not stir.

While this is happening place butterfly attachment into Thermomix bowl and add cornstarch and cream of tartar. Set time to 5 mins, temperature varoma, speed 2 and gradually add in remaining water ensuring no lumps are formed. At the end of this time it should be boiling and a thick paste should have formed (looks like clag!)

Set time to 60 mins, temperature 80, speed 2 and slowly pour in sugar syrup. In the meantime line a 20cm square tin with clingwrap. When the time is almost up (1 minute left) add rosewater and a drop of food colouring.

Quickly pour mixture into tin and smooth as fast as possible. It will set quite quickly. Allow to cool to room temperature then cover with cling film and leave to cool overnight.

Mix together coating ingredients.  Unwrap turkish delight and cut into squares. I found my knife cut through it easily with no sticking but if it starts to stick you can oil your knife. Toss pieces in coating mixture and place in an airtight container lined with greaseproof paper and sprinkled with the coating mixture.


8
Recipe Requests / Re: Turkish Delight in TMX?
« on: November 30, 2011, 12:01:33 pm »
I just made turkish delight and it worked perfectly! It's an authentic recipe - real sugar, no gelatine. I'll post the recipe tomorrow once i've cut it up and taken some photos

Pages: [1]