Text 25253, 101 rader
Skriven 2015-03-23 15:43:00 av Janis Kracht (1:261/38.0)
  Kommentar till text 25220 av NANCY BACKUS (1:123/140)
Ärende: Re: New Toy
===================
Hi Nancy,

>> Yes, a relief for sure... there were some nights it woke me up if I
>> moved at all.  Right now it feels like it never happened. :)

> Not fun to be woken up by pain, for sure.  Glad it's all better now.  :)

Yes, no kidding :)

>> hehe.. yes.  When I was single and younger that would have been one
>> thing... but once I met Ron and had children that was the life I
>> wanted. :) I remember making a conscious decision along those lines
>> when I was still in college after I met Ron. ;)

> True, quite different lifestyles.. :)  Had your sister already gone to
> the West coast by then, or would you have been the first to go...?

She was there, working in Hollywood for several years by then.  I wouldn't
doubt she was involved in pointing them to us though I don't remember her
mentioning it.

>>> from Turkey. You mix 1 cup tahini, 4 garlic cloves, 2Tb. lemon juice,
>>> coriander, red pepper sauce, and 2Tb olive oil, pour it over fish
>>> fillet and bake the fish. Then you stir fry 2 or 3 Tbs. pignoli nuts in
>>> olive oil until browned and after the fish is baked for 30 minutes, you
>>> top it with the pignoli nuts.  Talk about spicy hehe.. we loved it
>>> though.
>> Sounds tasty...  :)   Is that 2 Tb each of the lemon juice, coriander
>> and red pepper sauce, or are the second two "to taste"...?

>> Coriander to taste.. I used a half teaspoon since that's all I had..
>> the red pepper sauce also to taste.. I used Sriracha Hot Chili Sauce
>> and gave it several shots until it was "just right" since I didn't have
>> much coriander :)

> Ok, I've got a better idea of the spice level now... ;)

I always make things from this cookbook as written the first time, to get a
sense of the original 'spice level', etc.  Then I go from there for the next
round of a particular recipe :)

>> It's a great cookbook... it even has a recipe for the equivalent of
>> 'rice a roni'.  I think that one is from Turkey as well...
>> ==Chicken Rice a Roni {Copycat}==

>> 1 cup long grain white rice
>> 1 1/2 cup angel hair pasta, broken into pieces 5 Tbsp butter
>> 1/2 of an onion, chopped (I added this) 3 cups chicken broth
>> 2 tsp dried parsley flakes (I added this as well)

> Sounds better than the regular boxed stuff...  (G)

It is good ;)  This is a dessert:

==Turkish Delight (Lokum)==

 25 pieces

Ingredients
Olive oil spray
860g (4 cups) caster sugar
1L (4 cups) water
2 tablespoons fresh lemon juice
3 tablespoons gelatine powder
130g (1 cup) cornstarch
1 teaspoon cream of tartar
2 teaspoons rosewater essence
Red food colouring
300g (2 cups) icing sugar mixture

Method
1. Spray a square 20cm (base measurement) cake pan with olive oil spray to
grease.  Line the base and side with non-stick baking paper, allowing the sides
to overhang. 2. Place the sugar and 500ml (2 cups) of the water in a large
heavy-based saucepan over low heat and stir until the sugar dissolves.  Place a
sugar thermometer in the pan.  Increase heat to medium.  Cook, without
stirring, brushing down the side of the pan occasionally with a pastry brush
dipped in water, for 25 minutes or until the sugar thermometer reaches 125+#C. 
Stir in the lemon juice.
3. Meanwhile, place the gelatine, cornstarch and cream of tartar in a large
saucepan.  Use a balloon whisk to whisk in a little of the remaining water to
form a paste.  Gradually whisk in the remaining water.  Place over medium heat
and cook, stirring, for 3-5 minutes or until the mixture boils and thickens. 4.
Gradually pour the sugar syrup into the cornstarch mixture, whisking constantly
(if the mixture becomes lumpy, pour through a sieve into another saucepan).
5. Reduce heat to low. Place the sugar thermometer in the saucepan.  Simmer,
stirring occasionally to prevent the mixture sticking to the base of the pan,
for 1 hour or until the mixture is light golden and sugar thermometer reaches
110C.  Add the rosewater and a few drops of the food colouring and stir until
well combined.  Pour the mixture into the prepared pan. 6. Set aside to cool to
room temperature and place in the fridge for 4 hours or overnight until firm.
7. Pour the icing sugar mixture onto a large chopping board. Turn the lokum
onto the icing sugar and use a lightly greased knife to cut into 3cm pieces. 
Toss the lokum in the icing sugar to coat.  Serve.
===

Take care,
Janis

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