Month: July 2013

  • Lime sorbet

    Lime sorbet

    Lime sorbet

    Lime Sorbet is a light refreshing end to any meal. A great dairy free desert. Ingredients
    5 from 1 vote
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    Total Time 6 hours
    Course Dessert
    Cuisine Persian
    Servings 4 people
    Calories 937 kcal

    Ingredients
      

    • 1 cup white sugar
    • 2 1/2 cups water
    • 2 1/2 cups lime juice
    • 1 egg white

    Instructions
     

    • In a large heavy based saucepan, dissolve the sugar in the water. When the sugar is fully dissolved, gradually bring to the boil and continue to boil for about 5-6 minutes. Leave to cool.
    • Combine the lime juice and sugar syrup mixing well. Place in the freezer for about 4 – 6 hours until ice is beginning to form.
    • Roughly chop and blend with either a hand-held blender or a regular blender until the mixture is of a slushy consistency.
    • Beat the egg white until it is white and stiff peaks are formed.
    • Slowly and carefully fold the lime mixture into the egg white. Great care is to be taken to unsure the mixture is well combined, but the air is not removed from the egg white.
    • Place in a well sealed container and quickly return to the freezer.

    Notes

    Lemon juice or a combination of lemon and lime juice can be used in this recipe according to taste.

    Nutrition

    Calories: 937kcalCarbohydrates: 250gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 93mgPotassium: 761mgFiber: 2gSugar: 210gVitamin A: 303IUVitamin C: 182mgCalcium: 107mgIron: 1mg
    Keyword sorbet
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  • Stretchy Ice Cream – Bastani

    Stretchy Ice Cream – Bastani

    Stretchy Ice Cream – Bastani Salap

    This Ice Cream is very quick and easy to make. The use of salep adds elasticity and results in a marsh mallow like appearance. The delicate flavours of rosewater and saffron create the subtle distinction of this traditional recipe.
    5 from 1 vote
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    Prep Time 15 minutes
    Freezing Time 2 hours
    Total Time 2 hours 15 minutes
    Course Dessert
    Cuisine Persian
    Servings 8 people
    Calories 218 kcal

    Ingredients
      

    • 500 ml full cream milk
    • 250 ml whipping cream
    • 3/4 cup caster sugar
    • 1 tsp rose water
    • 1 tsp salep
    • 1 tsp saffron powder

    Instructions
     

    • Place all the ingredients except the salep in a blender and blend until the sugar is dissolved.
    • Add the salep and blend until the mixture is thick.
    • Pour into a deep container that is suitable to freeze and place in the freezer for about 4-6 hours until the mixture is partly frozen.
    • Put the mixture back into the blender and blend for a couple of minutes until all the frozen ice-cream is mixed with the liquid.
    • Put into a storage container and freeze until hard.

    Notes

    Western flavours can be used in this ice cream, resulting in a mix of Western and Persian tastes. I have blended a few Blueberries into the mixture, or added chocolate topping instead of the Rose Water and Saffron.

    Nutrition

    Calories: 218kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 33mgPotassium: 127mgSugar: 23gVitamin A: 567IUVitamin C: 1mgCalcium: 100mgIron: 1mg
    Keyword safron
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  • Gaz – Pistachios Nougat

    Gaz – Pistachios Nougat

    Gaz – Pistachios Nougat

    A delicious pistachio nougat. Not quite traditional GAZ, but close enough.
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Persian
    Servings 20 pieces
    Calories 4440 kcal

    Ingredients
      

    • 2 cups granulated sugar
    • 1 1/4 cups liquid glucose
    • 1/4 teaspoon salt
    • 1/4 cup water
    • 2 egg whites
    • 1 1/2 teaspoon rose water
    • 1 cup roasted pistachios

    Instructions
     

    • Line a Lamington tray with greaseproof paper, and lightly spray with spray oil.
    • Whip the egg yolks is a electric mixer at high until soft peaks are formed.
    • Combine the sugar, glucose syrup, salt, and water in a deep saucepan over medium-high heat. Stir until the sugar is dissolved, then bring to boil and boil till the temperature reaches 250 degrees using a candy thermometer.
    • Remove from the heat and slowly pour about a third of the mixture into mixer bowl while running beating into the egg whites. Continue to beat the egg whites until the mixture has a similar consistency to whipped cream.
    • Continue to boil the remaining syrup until it reaches 300 degrees.
    • Pour the remaining sugar syrup slowly into the egg mixture with the motor running and continue beating until mixture is thick and stiff. Add the Rose Water and nuts and beat just until combined.
    • Spoon the nougat into the prepared pan, and press it smoothly and evenly with a wet hand to stop it sticking.. Keep it in refrigerator until the nougat is partly set. tip out onto a floured board, turning to ensure both sides are lightly floured.
    • Cut into desired shapes, with 2cm squares or cut using a small round cookie cutter, pressing into flour between each cut to reduce the sticking.
    • Store in a lightly floured an airtight container in the refrigerator. Bring to temperature before serving.

    Notes

    Use flour to keep the nougat from sticking. A good electric mixer with a metal or glass bowl is essential for this recipe along with a candy thermometer.

    Nutrition

    Calories: 4440kcalCarbohydrates: 969gProtein: 32gFat: 58gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 30gSodium: 1360mgPotassium: 1348mgFiber: 13gSugar: 624gVitamin A: 319IUVitamin C: 4mgCalcium: 142mgIron: 5mg
    Keyword pistachio
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  • Cinnamon and Almond Pastry Twists

    Cinnamon and Almond Pastry Twists

    Almond & Cinnamon Pastry Twists

    Cinnamon and Almond Pastry Twists

    A sweet pastry with a twist. Traditionally served with Persian Tea. This recipe is an easy recipe using frozen puff pastry.
    5 from 2 votes
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    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Persian
    Servings 32 pieces
    Calories 1495 kcal

    Ingredients
      

    • 2 sheets of Puff Pastry
    • 50 g Slivered Almonds
    • 2 tsp cinnamon
    • 2 tsp brown sugar
    • 1 egg
    • Icing sugar for dusting

    Instructions
     

    • Lay pastry sheets on a flat surface and separate while still frozen with a sharp knife and leave to defrost.
    • Preheat oven to 180deg.
    • Cut each sheet in half, and then each half into 8 strips.
    • In a small bowl, mix egg, brown sugar and cinnamon.
    • Using a pastry brush, brush the egg mixture over the pastry.
    • Place each strip onto a greased pastry sheet, twisting each strip as placing onto the tray.
    • Brush with remaining egg mixture and sprinkle Almond slivers on each pastry.
    • Bake in a preheated oven for about 20 minutes till golden brown.
    • When cooked remove from the oven and carefully place in a large dish, sprinkle icing sugar over and gently toss till coated with a dusting of icing sugar.

    Notes

    These delicate pastries do not keep long, and are best eaten on the day of baking. Frozen puff pastry makes these a simple and quick sweet to prepare.

    Nutrition

    Calories: 1495kcalCarbohydrates: 112gProtein: 31gFat: 105gSaturated Fat: 23gPolyunsaturated Fat: 17gMonounsaturated Fat: 61gTrans Fat: 1gCholesterol: 164mgSodium: 564mgPotassium: 577mgFiber: 11gSugar: 12gVitamin A: 252IUVitamin C: 1mgCalcium: 226mgIron: 8mg
    Keyword almonds
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  • Moist Date Cake

    Moist Date Cake

    A wonderful moist date cake. This is a firm favourite and I often am asked for this recipe. I soak the dates in coffee to dd that extra moistness and interesting taste.

    Moist Date Cake

    A wonderful moist date cake. The addition of coffee adds an interesting taste.
    5 from 2 votes
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    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Course Dessert
    Cuisine Persian
    Servings 20
    Calories 152 kcal

    Ingredients
      

    • 500 g dates
    • 1 cup hot black coffee
    • 1/2 tsp Bi-carbonate soda
    • 185 g butter
    • 2/3 cup sugar
    • 3 eggs
    • 1 3/4 cups plain flour
    • 3 tsp baking powder

    Instructions
     

    • Soak the dates in the coffee overnight or for at least 6 hours.
    • Preheat the fan forced oven to 160 deg.
    • Cream butter and sugar, then add eggs.
    • Stir through the date mixture.
    • Sift the dry ingredients together and stir into the date mixture.
    • Bake in a preheated oven for about 50 minutes until cooked.
    • Turn out to cool on a wire cooling rack.

    Nutrition

    Calories: 152kcalCarbohydrates: 34gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 111mgPotassium: 203mgFiber: 2gSugar: 23gVitamin A: 53IUVitamin C: 1mgCalcium: 61mgIron: 1mg
    Keyword dates
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    Additional Tips

    For a variation, stir through 1 cup of chopped walnuts or almonds.

  • Almond Cake with Cardamom

    Almond Cake with Cardamom

    This Almond cake is very light as opposed to many other varieties of Almond cakes. The cardamom adds that distinctive Persian flavour.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Dessert
    Cuisine Persian
    Servings 0
    Calories 2559 kcal

    Ingredients
      

    • 185 g butter
    • 3/4 cups brown sugar
    • 2 eggs
    • 2 cups self-raising flour
    • 2 tsp ground cardamom
    • 1/2 cup golden syrup
    • 1/4 cup ground almonds
    • 1/2 cup milk

    Instructions
     

    • Grease and line a 22cm x 34cm cake pan and preheat the oven to 180c or 160c fan forced.
    • Using an electric mixer, beat the butter and sugar to a cream.
    • Add eggs and continue beating.
    • Gently stir through the remaining ingredients until all ingredients are well combined.
    • Pour the mixture into the prepared pan.
    • Bake for about 50 – 60 minutes.
    • Allow to cool in pan to 10 minutes before turning out.
    • Dust with sifted icing sugar before serving.

    Notes

    When measuring the golden syrup, use a spoon and measuring cup that has been rinsed with boiling hot water. This will stop the syrup from sticking quite as much.

    Nutrition

    Calories: 2559kcalCarbohydrates: 502gProtein: 58gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 362mgSodium: 417mgPotassium: 1068mgFiber: 10gSugar: 312gVitamin A: 983IUVitamin C: 1mgCalcium: 661mgIron: 7mg
    Keyword almonds
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  • Saffron Butter Cookies

    Saffron Butter Cookies

    These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home Economics at High School, with the addition of powdered saffron and crushed pistachio nuts giving it a Persian twist.

    The trick with this recipe is to make sure that the butter and sugar is well creamed and light an fluffy. An orbital mixer makes this easy to achieve.

    The more crushed pistachio nuts on the top the better. These light Saffron Butter cookies are great with Persian Tea.

    Saffron Butter Cookies

    Saffron Butter Cookies

    These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home economics at High School, with the addition of powdered saffron and crushed pistachio nuts. A delicious light butter cookie. Great to have with some Persian Tea.
    5 from 1 vote
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    Prep Time 30 minutes
    Cook Time 20 minutes
    Course Dessert
    Cuisine American, Persian
    Servings 24 cookies
    Calories 77 kcal

    Ingredients
      

    • 125 g butter
    • 3/4 cup caster sugar
    • 1 tsp vanilla essence
    • 1 tsp saffron powder
    • 1 egg
    • 2 cups plain flour
    • 1 tsp baking powder
    • chopped raw pistachio nuts

    Instructions
     

    • Preheat oven to 160 deg (fan forced).
    • Cream butter and sugar together.
    • Add saffron powder, egg and vanilla and beat well.
    • Sift the flour and baking powder together and stir into the mixture until well combined.
    • Roll teaspoons of mixture into the a ball and place on a greased baking tray, leaving room to spread. Flatten with your fingers.
    • Sprinkle each biscuit with chopped pistachio nuts.
    • Bake for about 12 – 15 minutes in a moderate oven.
    • leave to cook on the trays for about 5 minutes then carefully lift onto wire cooling racks to cool.

    Nutrition

    Calories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 26mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword pistachio, safron
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