cannoli

Cangkang dari Cannoli harus tertutup dengan gelembung-gelembung untuk memberikan tekstur yang garing dan renyah. upssss .. pasti ada yang belum kenal sama makanan yang satu ini. Cannoli itu merupakan salah satu hidangan yang asalnya dari Itali. oh ya sampai lupa dengan isi whipped riccota sebagai isi yang ditaburi dengan mint chocolate chip. diatas cangkang Cannoli biasanya ditaburi dengan icing sugar dan anda sudah dapat mencicipi salah satu hidangan terbaik dari Itali ini ..... kalo ada yang mau kenalan nihhhh .. aku kasih tau apa sih sebenarnya Cannoli ini. Cannoli merupakan pastry yang berbentuk seperti tube. Cannoli sangat terkenal dalam Italian American cuisine dan di Amerika sendidi Cannoli itu terkenal sebagai kue atau pastry yang berasal dari Italia. Cannoli sendiri terdiri dari adonan cangkang yang dibentuk seperti tube lalu di goreng sampai renyah. lalu diberikan isi dengan krim , namun biasanya adalah riccota. ukuran dari Cannoli sendiri udah ada standartnya , yaitu ga boleg lebih panjang atau besar dari jari. Mungkin kalo di Indonesia hampir mirip kaya semprong atau astor tapi hanya bedanya diisiannya aja hehe ... nahhh jadi nantikan kalo liat ada pastry ini jadi udah tau namanya hehehe ^_^

Dondurma

Have you ever heard Dondurma before ??? Well if you haven't heard that. Dondurma is the named that given to Ice Cream in Turkey. Flaky ice cream requires delicate attention. Chewy ice cream requires hard work. The traditional Turkish salep dondurma is milk sweetened and flavored with mastic, an aromatic resin, and thickened with salep, the powdered bulbs of several wild orchids. The bulbs contain a mucilaginous carbohydrate called glucomannan, which the orchids use to retain water during dry periods. When dissolved in milk, the long coiled glucomannan chains bind up and block the movement of water molecules, and thicken the milk. Hot salep milk is a drink long esteemed in Turkey and Europe for boosting virility (“salep” comes from the Arabic for “fox testicle”). Salep ice cream was probably discovered when someone accidentally let the salep drink freeze. As the water forms ice crystals and the glucomannan chains become more crowded in the remaining liquid, their coils overlap and bond to form an interconnected network. The dondurma-maker, or a machine built for the purpose, pounds and stretches the ice cream for 20 minutes to organize the network into a dense, elastic mass, just as a breadmaker kneads dough to develop its gluten. Portions of the firm, chewy ice cream are cut with a knife. Genuine salep is expensive and hard to find. But it turns out that the commercial stabilizer guar gum (from the tropical cluster bean) and Japanese konjac flour (from tubers of a taro relative) contain closely related carbohydrates that behave in much the same way as salep glucomannan. Guar gum is sold on specialty-ingredient Web sites, konjac in Japanese groceries.

Lokum

Lokum or Turkish Delight .... Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar, to prevent clinging. Other common types include such flavors as cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive. As expected, Turkish Delight originated in Turkey, which is still very much one of the most popular sweets eaten. Turkish Delight has been around since the fifteenth century, and there are several stories of how Turkish Delight was invented originally. One story is that there was once a sultan of Turkey, which had a large harem. The ladies of the harem were always fighting and the sultan was tired of him, so he came up with an ingenious plan. Court ordered his confectioner to reach a sweet that was so delicious that the women of his harem and discuss his peace would reign throughout the palace. The plan worked admirably, and Sultan’s harem ladies tired of the wonderful Turkish Delight again and put an end to their disputes. Another story about the origins of Turkish Delight is that the candy was created by a baker named Bekir Effendi. Bekir was a small village in the mountains of Anatolia and moved to Istanbul to open a candy store in 1776. Bekir was also known as Haci Bekir after completing their hajj pilgrimage to Mecca. Bekir was a very creative candy maker and one of the novelty candy produced in his kitchen was Turkish Delight. It is believed that the original Turkish Delight was based on an ancient Anatolia was sweet with honey or grape syrup and mixed with flour and water. Word spread about his incredible all Istanbul Turkish Delight and pieces of Turkish Delight Shopping wrapped in a lace handkerchief became one of the fashionable things to do. Finally, the Sultan came to hear of the new sweet Bekir had created and was so pleased to be awarded a Medal of Honor Bekir Turkish Delight and soon to be enjoyed over the royal court. Bekir Effendi confectionery shop still stands today in Istanbul and continues to sell their delicious Turkish delights. Haci Bekir Confectionery is the oldest Turkish company still operating in its original location. The company has expanded into a worldwide company and now has representative companies in the U.S., Britain, Japan, France, Egypt and South Africa

Baklava Recipe

Original Recipe Yield 3 dozen

Ingredients

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

well , good luck for try it , hahaha :D
just dont forget , it would be great if eat it accompany with some tea

Macaron Recipe

Yields 35-40 sandwiches
Classic French almond-meringue sandwich cookies are the quintessential dessert in a tiny package. They are not to be confused with macaroons. These handheld cookies are not as sweet; they are delicately crunchy and chewy all in one bite. Best of all for the baker, with a little patience and practice they bake off with a smooth, clean shell. Almond flour can be found in most markets. The finer the grain, the smoother the cookie surface will be. You can also pulse blanched almonds to a fine consistency. Also note, room temperature egg whites whip and thicken easier.

Ingredients:
1 1/2 cups almond flour
1 3/4 cups confectioners sugar
1/2 cup fresh egg whites from 4 to 5 large eggs
1/4 cup granulated sugar Pinch of salt

Method:
Sift almond flour and confectioners’ sugar through a sieve and set aside.
In a stand-mixer bowl fitted with a whisk attachment, whip egg whites on low for a few seconds until foamy, then gradually add granulated sugar. Continue to whip until whites become stiff peaked, about 5 to 8 minutes. Fold in sifted ingredients in 3 to 4 increments. Add a few drops of food coloring and/or flavoring at this point, if desired. Be quick but gentle, and be sure to scrape down flour that sticks to sides of bowl. Batter should not be too thin or too thick. Line 3 baking sheets with parchment paper. In a piping bag fitted with a 1/2 inch plain tip, fill with batter. Pipe out 1 inch mounds about 1 1/2 to 2 inches apart on the sheet. To avoid a peak on the cookie surface, flick the pastry tip to the side when finishing, instead of straight up. Let batter rest on sheets for at least an hour to form a dry skin on its surface. Meanwhile, preheat oven to 325°F. Bake macarons for 10 –12 minutes, rotating after 5 minutes. Finished cookies should be smooth and very lightly golden. A characteristic, crackly ringlet that circles the flat side of the cookie should form, called ‘feet. Let rest for 15 minutes before filling and sandwiching. Experiment with flavors and fillings to your heart’s desire. Fill with jam, chocolate ganache, buttercream, or caramel. My personal favorite: adding chopped nuts between the sandwiched buttercream layer for another level of texture. Amazing. Macarons can be refrigerated for up to 3 days and unfilled macaron shells can be frozen for 2 weeks.

Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.The name is pronounced unlike the name of the dancer, which was The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source. The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.

Baklava

yeahh ... kita bicarain soal yang manis-manis lagi
Baklava .....
wah mungkin bagi sebagian orang , makanan ini masih jarang didengar. Baklava merupakan makanan khas dari Turkey , rasanya yang sangat manis itu sangat menarik perhatian saya untuk menulisnya.
Baklava merupakan dessert khas Turkey yang sangat kaya akan lapisan-lapisan dari pillow pastry yang diisi dengan potongan atau cincangan dari kacang pistachio atau kacang tanah biasa yang disiram dengan syrup atau madu. Baklava sendiri merupakan makanan ciri khas dari kerajaan Ottoman dan diberbagai Asia Tengah dan Asia Selatan.
Baklava biasanya dibuat di large tray dan di potong berbagai macam bentuk. Karena terdiri dari banyak lapisan pillow pastry pasti kalo digigit crunchy ditambah dengan potongan kacang pistachio dan disiram madu atau air gula woooow , rasanya yuuummm ^_^