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 ^_^

Macaron

MACARON .................... ^_^ WUAHHHH ..... rasanya langsung ngiler kalo denger nama itu , warna - warna pastelnya sungguh membuat mata terbuka lebar. bentuknya yang imut-imut dan warna warni , cocok banget buat ngemil sambil ditemenin minum kopi atau teh. Tapi , bagi yang belum tau Macaron itu apa ? ini penjabarannya Macaron adalah meringue manis berbasis gula yang terbuat dari putih telur, gula halus, gula pasir, almond bubuk atau almond giling, dan pewarna makanan. Macaron ini biasanya diisi dengan ganache, buttercream atau selai yang diapit di antara dua cookie. Namanya berasal dari kata Italia Maccarone atau maccherone. Namun Macaron ini snack yang berasal dari Prancis Karakteristik dari Macaron sendiri yaitu meringue basednya smooth soft pada bagian atasnya tru kalo dimakan atau digigit midly moist and easily melts in the mouth gitu ahhhh .... makin ga sabar buat coba >_< Sekarang ditemukan banyak variasi dari rasa Macaron sendiri. dari rasa tradisional (raspberry dan coklat ) sampai yang baru dan banyak disukai yaitu green tea dan marmite. wahh buat nulis ini aja sambil ngebayangin sampe ngiler-ngiler , gimana nanti kalo nyobain yahhhhh. wahhh selamat mencoba ^_^

Cupcake

Cupcake ..... hmmmm sekarang siapa sih yang engga kenal kue yang satu ini ^_^. Cake asal Amerika ini sedang terkenal saat ini sebagai snack pendamping untuk minum kopi atai teh dibeberapa cafe. The berbagai macam frosting dan inovasi , sehingga saat ini cupcake juga diminati sebagai pengganti cake untuk merayakan hari jadi seperti cupcake untuk ulang tahun dan lain-lain. Salah satunya yang dilakukan oleh Georgetown Cupcake. Georgetown Cupcake tengah beberapa kali menerima pesanan Cupcake yang disusun dengan berbagai bentuk seperti Bra , Gorrila , Wedding Dress , High Heels dan masih banyak lagi yang pastinya ukurannya cukup besar dengan cupecake y7ang disusun , difrosting dan diberanikan warna-warna yang menarik sesuai pesanan.

Istilah cupcake sendiri pertama kali disebutkan pada tahun 1828 di dalam buku resep Leslie's Penerimaan Eliza. Pada awal abad ke-19, ada dua kegunaan yang lain untuk "nama cawan" kek atau "cupcake". Dalam abad sebelumnya, sebelum loyang muffin yang tersedia secara luas, kuih sering dipanggang di cawan gerabah individu, atau cendawan dan mengambil nama mereka dari cawan mereka panggang masuk Ini adalah penggunaan nama yang sudah berlangsung, dan nama "cupcake" sekarang diberikan kepada setiap kuih kecil yang seukuran sebuah cawan. Nama "kek peri" adalah gambaran hebat ukurannya, yang akan sesuai untuk sebuah pesta kecil peri untuk berkongsi. Jenis lain dari "cup cake" dipilih bahan kuih yang diukur berdasarkan jumlah, dengan menggunakan cawan bersaiz standard, bukannya ditimbang. . Resepi bahan yang diukur menggunakan cawan bersaiz standard juga boleh dipanggang dalam cawan, namun mereka lebih sering dipanggang dalam tin sebagai lapisan atau roti. Pada tahun-tahun kemudian, ketika penggunaan pengukuran kelantangan tegas didirikan di dapur rumah, resipi ini dikenali sebagai 1234 atau kuih kuih suku, disebut demikian kerana mereka terdiri daripada empat bahan: satu cawan mentega, dua cawan gula, tiga cawan tepung, dan empat telur. Mereka polos kek kuning, agak kurang kaya dan lebih murah berbanding kuih pon, kerana menggunakan sekitar separuh mentega banyak dan telur dibandingkan dengan kuih pon. Nama-nama ini dua kelas utama kuih tersebut dimaksudkan untuk isyarat kaedah untuk tukang roti; "cup cake" menggunakan pengukuran kelantangan, dan "pound cake" menggunakan pengukuran berat.