| Winter Recipe |
|
|
 Have fun this festive season by creating your own sweet delights. For an extra special touch why not gift box a small selection to give to your friends and family...
(A point to note: line the box with greaseproof paper as opposed to tissue paper to ensure the fruits do not stick)  Marzipan Fruits125g ground almonds, 125g icing sugar 3 tablespoons of orange petal water or rosewater (available in larger supermarkets) 1 tablespoon of caster sugar 1 teaspoon of vanilla essence Food colourings (red, yellow, green) 1. Mix ground almonds and icing sugar together well. 2. Add vanilla essence to orange/rosewater, gradually add to almond and sugar mix, a little at a time until mixture binds together. 3. Divide mixture into 4, put into separate bowls, add a few drops of a different food colouring to each bowl, (yellow & red for orange) mix well to avoid streaking. Divide each colour marzipan into about six depending on how large you want your marzipan fruits. 4. Shape fruits. Sprinkle some with a little caster sugar, for a different texture. 5. Store in an airtight container to prevent from drying out. Consume within a few days. Tip: Orange petal water or rosewater can be substituted with cointreau or similar liquor. (Suitable for adult consumption only)  Turkish Delight500ml water, 450g caster sugar, 150g cornflour, 100g icing sugar Juice of 1⁄2 a lime 1 teaspoon of cream of tartar 1 tablespoon of rose water 1 tablespoon orange flower water (both available in larger supermarkets) Almond oil, Pink food colouring For dusting 6 tablespoons of icing sugar 2 tablespoons of cornflour 1. Put half the water into a heavy based saucepan, add lime juice and the caster and icing sugar. Once the sugar has dissolved bring to the boil. (Take care not to burn yourself with the sugar syrup). 2. Mix cornflour and cream of tartar with the remaining water, making sure that the cornflour is completely dissolved. Add carefully to sugar syrup. Simmer the sugar and cornflour mixture, stirring every few minutes until reduced by about two thirds (this will take about an hour). 3. Divide the mixture in two, add rose water and pink food colouring to one and orange flower water to the other. 4. Pour into two dishes greased with almond oil. 5. When set, turn out onto a surface covered with icing sugar. 6. Absorb any excess almond oil with kitchen paper. 7. Cut into squares. Mix icing sugar and cornflour together then toss Turkish Delight in it, until well dusted. 8. Store in an airtight container to prevent from drying out. Consume within a few days. |
