muslimgrower.com
 
 

Go Back   muslimgrower.com > Cooking & preservation forum

Reply
 
Thread Tools Search this Thread Display Modes
  #11  
Old 26th November 2012, 04:18 PM
david eugene's Avatar
david eugene david eugene is offline
Junior Member
 
Join Date: Nov 2012
Location: NSW, Australia
Posts: 26
david eugene is on a distinguished road
Default

Wow! There is some this a sweet tooth feast going on here. I am really looking forward for more sweets Saliha...I can't even pick one as my favorite.. My wife will surely be busy making some sweets in the kitchen.
__________________
The greatest gift of the garden is the restoration of the five senses.
-Hanna Rion
Reply With Quote
  #12  
Old 26th November 2012, 11:30 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default

Milk chocolate nut fudge



200 g milk chocolate
3 dl (300 ml) whipped cream
3 dl (300 ml) sugar
3 tablespoon honey
50 g butter
1,5 dl (150 ml) crushed hazelnuts

Crush milk chocolate.
Put cream and sugar to thick-based pan. Heat mixture until it will boils up. Add honey and butter.
Let it boils slowly until it will thicken and temperature is +116 degrees of Celsius. If you haven´t suitable thermometer, test as drop a little amount of it to cold water. If drops solifidy, mixture is ready.
Add crushed milk chocolate and hazelnut. Beat up few minutes.
Pour it to pan (18 x 18 cm) covered by greaseproof paper. Put it to fridge until it is solidify.
Cut by sharp, oiled knife pieces like 2 x 2 cm. Keep in fridge.
Reply With Quote
  #13  
Old 28th November 2012, 03:53 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default Chocolate-vanilla bars



bottom:
90 g butter
3 tbsp sugar
3 tbsp cocoa powder
pinch of vanilla sugar
1 egg
about 300 ml finely crushed Digestive biscuits (about 9 biscuits) (McVitie's, LU)
about 180 ml finely shredded, unsweetened desiccated coconut
about 90 ml chopped walnuts or pecan nuts

vanilla topping:
3 tbsp butter
about 2 tbsp milk
5 - 6 tsp vanilla sugar of top quality
about 300 ml icing sugar

chocolate icing:
90 g sweet or semisweet dark chocolate
15 g butter

For the bottom, mix the crushed biscuits, coconut and nuts in a bowl and set aside. Melt the butter, sugar, cocoa powder and vanilla sugar in a bowl set over a hot water bath. Add the lightly whisked egg and gently heat and stir the mixture until melted, smooth and slightly thickened.

Stir in the dry ingredients. Pour the mixture in an unbuttered, small square or rectangular cake pan and press into a 2 - 2½ centimetres thick layer. Cover and refrigerate until cool and firm.

For the vanilla topping, combine the butter and the milk in a small saucepan and gently heat and stir until the butter has melted. Add the sugars through a sieve and stir until smooth.

The topping should be rather thick and stiff, so add some more icing sugar, if necessary, but not too much, since the mixture will further stiffen when refrigerated. If the topping is too thick, add some more milk. Spread the topping evenly on the cool cookie bottom, cover and refrigerate until firm.

For the chocolate icing, chop the chocolate, cut the butter in smaller pieces and place them in a small bowl over a hot (not boiling) water bath. Without stirring, let the chocolate and butter melt completely, then stir them gently until smooth.

Pour and spread the mixture evenly over the vanilla topping, working fast so that the chocolate will not set too quickly or mix with the vanilla topping underneath. Cover the pan and place in refrigerator until the chocolate layer is cool and firm. Cut the cake in rectangular bars and serve as a sweet snack or dessert with tea, coffee or ice-cold milk.
Reply With Quote
  #14  
Old 30th November 2012, 10:23 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default

Fruity Candies

200 g dried fruits (apple, pineapple, papaya, raisins, apricot)
50 g candied cherries
50 g dried orange peel
50 g pine nuts
150 g ground almonds
3 dl (300 ml) sugar
125 g butter
¾ dl (75 ml) light molasse

Cut the fruit into small pieces and mix together with pine nuts and ground almonds.

Melt the sugar in a saucepan at low heat, add butter and molasse and allow it to simmer for a few minutes. Add the fruit-nut mixture to the saucepan and again allow it to simmer for a while.

Cover a baking tray (25cm x 25cm) with greaseproof paper and pour the mixture on it. Cut into small squares before the mixture hardens.
Reply With Quote
  #15  
Old 30th November 2012, 10:28 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default

Date "biscuits"
20 biscuits

300 g dates
300 g walnuts
1/2 teaspoon salt
1 lemon peel (grated)
icing sugar

Cut dates and walnuts very little pieces. Add salt and grated lemon peel. Push it to pan as thin plate. Keep in refrigenator to next day. Cut to pieces (20). Sprinkle by icing sugar
Reply With Quote
  #16  
Old 30th November 2012, 10:36 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default

Oatmeal-chocolate balls
(40–50)

100 g soft butter
1 dl (100 ml) sugar
2 tablespoon cocoa powder
1 tablespoon vanilla sugar
4 dl (400 ml) oatmeals
3 tablespoon apple juice

Frosting
200 g milk chocolate

1. Froth butter and sugar lightly together. Mix cocoa powder, vanilla and oatmeal together. Add to butter-sugar with juice.

2. Shape little balls. Put them to fridge for 4 hours to over night.

3. Melt chocolate.

4.a) Roll balls by two teaspoons in chocolate and move them to baking paper. Let them be in fringe over night. Store them in cool place before serving.

4.b) You can also roll balls in coconut flakes. Do it immediately when you have shaped them as balls and put them to fridge after that.

Or you can decorate them also like:



Or use icing sugar, cocoa powder, crushed nuts, almond flakes...

With cocoa powder:


Last edited by saliha; 30th November 2012 at 10:40 PM.
Reply With Quote
  #17  
Old 1st December 2012, 03:07 PM
nipias nipias is offline
Senior Member
 
Join Date: Jul 2012
Posts: 122
nipias is on a distinguished road
Default

Thank you Saliha for all the sweets!

I am so hungry.
Reply With Quote
  #18  
Old 4th December 2012, 12:35 PM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default Nougat with nuts

(Nougat blanc)



125 g honey
2 egg whites
125 g icing sugar
1 tsp vanilla sugar or essence
100 g blanched almonds
150 g mixed nuts — pistachios, hazelnuts, walnuts, cashew nuts etc

Spread the almonds (and other nuts, if using any) evenly on a baking sheet covered with parchment paper and toast them in oven at 175 °C for 5 - 10 minutes or until they are very lightly browned. Set aside to cool.

Place the honey, sugar and egg whites in a thick-bottomed saucepan and stir until mixed. Cook the mixture over a very low heat, stirring continually, until it thickens and turns ivory white. This will take for about 20 minutes. Be very careful not to burn the mixture. It is best to mix it with a heat-resistant rubber spatula, constantly scraping the bottom of the pan with it, to prevent burning.

To test whether the nougat mixture has cooked sufficiently, drop a small amount of it into ice-cold water — if it immediately hardens, the nougat is done. Remove the saucepan from heat and quickly stir in the vanilla sugar or essence, the almonds and mixed nuts.

Cover the work surface with some icing sugar, pour the nougat on and quickly form it into a ball. Then press the nougat tightly into a small tin lined with lightly buttered parchment paper. Cover with another paper, place some weight on top and let cool completely. Cut the cold nougat into bars and store in tightly sealed jar.
Reply With Quote
  #19  
Old 13th December 2012, 07:17 PM
david eugene's Avatar
david eugene david eugene is offline
Junior Member
 
Join Date: Nov 2012
Location: NSW, Australia
Posts: 26
david eugene is on a distinguished road
Default

Another mouth watering batch Saliha.. This is really perfect for the holiday..
__________________
The greatest gift of the garden is the restoration of the five senses.
-Hanna Rion
Reply With Quote
  #20  
Old 17th December 2012, 11:11 AM
saliha's Avatar
saliha saliha is online now
Moderator
 
Join Date: Jun 2012
Location: Finland
Posts: 3,776
saliha has a spectacular aura aboutsaliha has a spectacular aura aboutsaliha has a spectacular aura about
Default

One more temptation:

Sweet Praline Bites covered in Chocolate



Ingredients:
•1/2 Cup of pecans, halved (plus about 12 to garnish)
•1/2 Cup of walnuts, in big enough pieces but not whole
•1/2 Cup of white sugar
•1/2 Cup of brown sugar
•1/4 Cup of heavy cream
•1 Teaspoon of hazelnut or vanilla extract
•1 Tablespoon of butter
•1/2 Cup of melted semi-sweet chocolate

Cooking instructions:
1.Line a baking sheet with parchment paper and set aside.

2.In a small microwavable bowl, put your chocolate chips (or chopped chocolate) and microwave for 10 seconds at a time, mixing between each time, until the chocolate is completely melted. Set the chocolate aside.

3.In a deep pan, put your 1/2 cup fo pecans and 1/2 cup of walnuts, both sugars, cream, butter and extract and mix it a bit to blend the ingredients. Attach a candy thermometer to the side of your pan. Bring to a boil on medium high heat and swirl the pot from time to time but do not mix with spoon. Let the mixture boil until the thermometer shows 236 F degrees/150 C degrees (this will take about 6 minutes or so, maybe less).

Note: if you haven´t candy thermometer, drop it a little to cold water and when it stiffen, it is ready.

4.Remove the pan for the heat and with a wooden spoon, mix vigorously for about 2 to 3 minutes or until the mixture has thickened and the nuts are suspended in the mixture. The mixture should not be liquidy. Fill heaping spoons with the mixture and drop them on the parchment paper. Take the melted chocolate and drop a dollop on each bite. If you have fleur de sel, drop a few grains on each bite. Place a pecan (the ones you kept aside to garnish) on each of the bites. Chill for about 30 minutes or until they are set.

5.You can freeze them in an air tight container.

6.Enjoy!
Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT +1. The time now is 10:13 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright ©2007 muslimgrower.com