What New Year Resolution?

Turkish Delight for BlogWell this is the way to start 2016.  Not only have I failed dismally to post anything recently (and I DO have an excuse – I’ve been setting up another blog and business – but more of that another time) but any idea about giving up on sweet, moorish, yummy, fattening, bad for the teeth, scrumptious delights went zooming out of the window when I came across this recipe for Turkish Delight.

Now I take no credit whatsoever for devising this recipe.  It came from a rather wonderful food writer called Kate Doran and it was tempting me all through Christmas and up until New Year.  And as soon as 2016 came bursting in, I decided right – NOW is the time to start as I mean to carry on.  It’s sugar all the way.

So for those who are already resenting their resolutions, give in gracefully and enjoy this.

Orange Blossom Turkish Delight.

9 leaves gelatine, 525g caster sugar, juice of 1 large lemon, pinch saffron strands, finely grated zest of 1 large orange, 90g cornflour, 1 tbsp honey, 1 tbsp orange blossom water, 30g icing sugar.

Lightly grease 18cm square tin with oil.  Line with cling film and grease again.  Soak gelatine in water for 5 minutes.  Mix caster sugar, lemon juice, saffron, orange zest and 300ml of water in a saucepan and stir over a low heat until dissolved.  Bring to boil and cook for 2 minutes.  Remove from heat.

Mix 75g cornflour with 75ml water.  Squeeze water out of gelatine sheets.  Add cornflour mix and gelatine to the syrup and stir briskly.

Return pan to heat up to simmer then cook for 15-20 minutes on low-medium heat  stirring all the time.  Continue stirring until mixture starts to leave the sides cleanly.

Remove from heat, add honey and orange blossom water.  Pour into prepared tin, smooth level and leave to set – about 6 hours.

Sift icing sugar with remaining cornflour onto worksurface.  Turn out the turkish delight, peel off clingfilm and cut into bite-sized cubes using a lightly oiled knife. Toss the cubes in the cornflour/icing mix and leave for 24hours to fully set.

This will keep for up to 2 weeks in an airtight container.  Ours did not.  It was eaten within 2 days.

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3 comments

  1. Good to see you back! But I won’t try the recipe straightaway, yummy as it looks, because I’ve just started my 2016 health and fitness kick. (Yes, it took me a while to get suitably psyched up.)

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