Rose Cookies

I love this recipe, the cookies are light and yummy :)

225g (8 oz) Butter, softened
225g (8 oz) Caster Sugar
1 Large Egg, lightly beaten
1 tbsp Rose Water (I put in 2 tbsp)
280g (10 oz) Plain Flour
1 tsp Baking Powder
pinch of salt

Icing:
250g (9 oz) Icing Sugar
2 tsp Plain Flour
2 tsp Rose Water
pink food coloring

Step 1 -> Put butter and sugar in to bowl, and mix well. Then beat in egg and rose water. Sift flour, baking powder and pinch of salt into mixture and stir until thoroughly combined. Shape into a log, wrap in cling film and chill in fridge for 1-2 hours.
Step 2 -> Pre-heat oven to gas 5 and line 2 baking trays with baking paper.
Step 3 -> Unwrap the dough and cut into thin sliced with a sharp serrated knife. Put the slices on the baking tray, well spaced apart and bake for 10-12 min or until light golden. Leave cookies to cool, and carefully transfer on to wire rack to cool completely.

To make icing:
-> Sift icing sugar into bowl, add flour and sufficient rose water to make a smooth, easy-to-spread icing. Stir in a few drops of pink coloring, to a light pinky color.

Leave cookies on racks, gently spread icing over them and leave to set

Kulfi Ice Cream

Kulfa sellers have always made kulfi and continue to this day, without using frezzers. Kulfi is packed into metal cones sealed with dough and then churned in clay pots until set. This recipe can be modified easily for different flavours.

3 x cans Evaproated Milk
3 Egg whites, whisked until peaks form
350g (12 oz) Icing Sugar
1 tsp Ground Cardomon
1 tsp Rose Water
175g (6 oz) Pistachios, chopped
75g (3 oz) Sultanas
75g (3 oz) flaked Almonds
25g (1oz) Glace Cherries, halved

Step 1 -> Remove labels from cans of evaproated milk, lay them down in a pan and fill up to three-quarters with water. Bring to the biol, cover with lid and simmer for 20min.
When cool, remove and chill in fridge for 24hours.
Step 2 -> Open the cans, and empty the milk into a large chilled bowl. Whisk until it doubles in quantity, then fold in the egg whites and icing sugar.
Step 3 -> Gently fold in remaining ingrediends, seal bowl with cling film and leave in freezer for 1 hour.
Step 4 -> Remove the ice cream from freezer, and mix well with a fork. Transfer to a serving container (an ice cream box) and return to freezer for a final setting.

Remove from freezer 10mins before serving.

Chocolate Crossants and Danishes (Quick version)

This is a quick recipe, fantastic of your short on time and have guests arriving any min!

1 packet ready made Butter Puff Pastry
1 bar of plain or milk Chocolate (small squares)
1 egg (beaten)
caster sugar, for sprinkling

For Pecan filling:
75g (3 oz) Demera Sugar
50g (2 oz) Butter (softened)
75g (3 oz) Pecans (chopped)

-> Combine nuts and sugar and cream together with butter.

For Almond and Apricot filling:
100g (4 oz) ground Almonds
50g (2 oz) butter (softened)
75g (3 oz) Caster Sugar
80g Apricot Jam

-> Combine almonds, butter and sugar to a soft paste.

(Also can try using almond marzipan with molero cherry jam)

*Pre-heat oven to gas 6*

Step 1 -> Roll out pastry in to a oblong shape, and trim sides and cut into 8-12 equal squares. With half of the squares, cut them in half so you have 2 triangles.
Lay a triangle in front of you, the widest part nearest to you and the pointy bit away from you. Put a square of chocolate in the center of the widest part and roll the pastry up around it. Then pinch the edges so the chocolate wont escape and bend the corners inwards so it looks like a small crab shape or a cresent moon.
Place on baking tray that is lined with foil. And do some more!
Step 2 -> For the danishes, cut the squares in half like a rectangle, brush with egg and place a small spoonful of one or two of your fillings in the center. Then bring the corners together and place them one over the other, so that it is overlaped and pinch together. Filling should be partialy seen.
Step 3 -> brush both danishes and crossants with plenty of egg. And bake in oven for 12-15 min.

Leek And Potato Soup

(Step 2^)
(Step 3 ^)

Really easy and yummy recipe, which can be enjoyed hot or cold. If you add more potatos it becomes a whitish soup or more leeks if you want a greener color.
To make it low-fat, use oil instead of butter and simi-skimmed milk instead of whole milk.

3-4 Leeks
1 medium Oniuon, (sliced)
2 medium Potatos, (chopped into cubes)
2 oz Butter
1 and a half, pints of Veg Stock
10 floz (275ml) Whole Milk
Salt & Pepper

To Garnish (optional)
Chives (chopped) or Parsley



Step 1 -> Trim leeks, slice lenghways and then slice finely. Wash in 2-3 changes of water and drain.
Step 2 -> In a pan, gently melt the butter, then add the leeks, onouns and potatos. Stir them so that they all get a nice coat of butter. Season with salt and pepper. Then cover the pan with its lid and let the vegtables sweat for 15min.
Step 3 -> Then add the veg stock and the milk and bring to simmering point, and let the soup simmer gently for 20min or until veg is cooked.
Step 4 -> Let the soup cool and then blend.
(I tend to blend two thirds of the soup, so then I have some bits inside...yummy!)
Then return the soup to the pan and gently reheat it, and season to taste.
Step 5 -> serve garnished with chopped chives or parsley.

Enjoy!