500ml cooked bulgur wheat 250ml parsley, chopped 1 red onion, finely chopped 80ml chopped pickled cucumber 125ml roasted red peppers, chopped 250ml pomegranate seeds 80ml raisins Dressing: 60ml olive oil 60ml lemon juice 1 clove of garlic, minced 2,5ml granulated mustard 5ml sugar 2,5ml salt
Add the cooked bulgur wheat, parsley, onion, pickled cucumber, red peppers, pomegranate seeds and raisins to a large mixing bowl and toss together. Whisk the dressing ingredients together until amalgamated and drizzle over the salad.
It is best not to attempt making Turkish delight when rainy – the moisture in the air prevents the sweets from setting properly.
50ml water 45ml powdered gelatine 300ml water 100ml red grape juice, store bought 450g sugar 1ml citric acid (you will find it in the baking isle) 5ml rose water 50ml cornstarch 25ml icing sugar
Line a 28cm x 18cm container with plastic wrap. Leave an overhang of the plastic so that you can lift the Turkish delight out of the tin once it has set. (2 x 14cmx9cm Tupperware containers also work well) Pour the 50ml water in to a small heatproof bowl and sprinkle the gelatine on top. Set aside for 5 minutes. Pour the 300ml water and grape juice in to a small saucepan and set it over medium-high heat. Add the sugar and citric acid and stir the mixture until the sugar is completely dissolved. Bring it to a boil, turn the heat down to a simmer and cook for 20 minutes. Melt the gelatine by placing it in the microwave for 5 second bursts at a time – it should be liquid. Remove the grape juice mixture from the heat and drizzle in the melted gelatine . Mix well and set aside until the mixture is at room temperature. Add the rose water, mix through and pour in to the prepared container. Refrigerate for 8 hours.
Lift the Turkish delight from its container, pull off the plastic wrap and slice into even-sized squares. Sift the cornstarch and icing sugar together and roll the Turkish delight in it. Place it on a pretty serving dish and be the star of the show!!
1 x 400g can chickpeas, drained and rinsed 4 cloves of garlic, minced 1 onion, finely chopped a big handful of parsley, chopped a big handful of coriander leaves, chopped 5ml ground coriander 5ml ground cumin 2,5ml salt 45ml flour vegetable oil for frying
Add all of the ingredients, except the vegetable oil, to a mixing bowl and blitz together with a stick blender. Lift the blender often and stir the mixture around – you want everything mixed together but not too fine. Wet your hands and scoop up 15ml of the mixture. Roll into a ball and place on a tray. Keep going until you have rolled all of the mixture into balls. Pour enough oil to come 7cm up the side of a saucepan and allow to heat up. Fry a few of the falafel balls at a time until beautifully golden and crisp on the outside. Serve with a dipping sauce as a starter or fill a pita bread with falafel, salad and tzatziki sauce.
My Whisk and I 