Kunefe Turkish Dessert Recipe

Ingredients Measure Amount

Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter 1 cup 200 g
White cheese 1 2/3 cups 375 g

Instructions: Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.

12 servings

Thank you to:
http://turkishcook.com/TurkishFoodForum/blogs/turkishdelights/archive/2008/07/12/kunefe.aspx

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Green Tea Pound Cake

Ingredients

For this recipe, you will need:

* 2 large eggs
* 1 cup flour
* 2/3 cup sugar
* 1/2 cup butter
* 1 tbsp maccha (green tea powder)
* 1/2 tsp baking powder

Combine Dry Ingredients
In a large bowl combine together flour, baking powder and green tea powder and mix them with a wooden paddle.
Cream the Butter
Soften the butter at room temperature. Mash it slightly with a fork so it's easier for the mixer to handle it. Insert the mixer and turn it on high, then slowly add the sugar and continue mixing it until they're combined. Then gradually add beaten eggs until you get a mousse consistency of a batter.
Combine All Ingredients
With the mixer running add your flour mixture to your butter-egg bowl and continue mixing until the batter is smooth.
Bake the Green Tea Pound Cake
Preheat the oven to 180 degrees Celcious. Oil your loaf pan and pour the batter into it. Place your loaf pan in the oven for 30-40 minutes. You will see the pound cake is done when the sides of it turn golden brown and pull away from the pan. Take it out and cool it.

Serve it with a sprig of mint.

Green Tea and Soy Sauce Ice Cream recipe

(Servings: 4)
- 3 egg yolks
- 125g (4 1/2 oz.) granulated sugar
- 2 teaspoons soy sauce
- 200 ml milk
- 100 ml heavy cream
- 2 teaspoons (10g) granulated sugar for whipping heavy cream
- 1 Cup strongly brewed green tea (1 1/2 Teaspoons green tea leaves, with 250 ml boiled, not boiling, hot water)

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Mix egg yolks with sugar and soy sauce.
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Add milk to the egg mixture and strain. Cook over very low heat, stirring constantly with a wooden spatula until the mixture starts steaming and thickens slightly.
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Remove from heat and put pan in cold water; mix in cold green tea.
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Process mixture in an ice cream maker until partially frozen. Add heavy cream that has been whipped with sugar until soft peaks form. Continue processing until the mixture hardens.
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Serve with nuts or praline.
Enjoy!!
note that this japanese green tea ice cream isn't a strong green colour compared to others, I think the commercial green tea ice cream that is around must add colouring

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Caramel, pecan and dark chocolate tart recipe

Ingredients

1. 200g digestive biscuits
2. 75g butter
3. For the filling
4. 150g butter
5. 150g unrefined light muscovado sugar
6. 1/2 x 397g can Carnation Condensed Milk
7. 100g good-quality plain chocolate, broken up
8. 50g pecans, toasted and roughly chopped

Method

1. 1. Whizz the digestive biscuits in a food processor until finely ground. Melt the butter in a saucepan and stir in the ground biscuits. Mix well. Tip into a 20cm loose-bottomed fluted flan tin and, using the back of a dessertspoon, press into the base and up the sides to make the biscuit casing. Chill for 30 minutes in the fridge until set.
2. 2. Make the filling. Put the butter and muscovado sugar into a saucepan over a gentle heat and stir until dissolved. Add the condensed milk and bring to the boil over a gentle heat, stirring continuously. Stir for 2-3 minutes to make a golden caramel. Pour into the tart case and chill for 1 hour in the fridge.
3. 3. Put the plain chocolate pieces into a heatproof bowl over a pan of simmering water to melt, making sure the bowl is not touching the water. Leave to cool until slightly thickened. Spoon the chocolate into a sandwich bag and snip off the corner, then quickly drizzle in zig-zag lines over the tart. Sprinkle the tart with the chopped pecans and leave the cake to set in a cool place for 1 hour.