情人节爱心美味甜点DIY

Turkish delight from Annie Rigg's Gifts from the Kitchen. Perfect for Valentine's Day.

山莓和百香果粒做法 粉白香草棉花糖做法

Homemade sweets and candies are always a pleasure to make and to receive as a Valentine's Daygift.

A box of sugar-dusted, rose-scented Turkish Delight is something we often associate with Christmasbut makes a perfect Valentine's Day gift packed into a box linedwith waxed paper.

You could also try adding pure lemon extract and a drop of yellow food colourin place of the rosewater and pink colouring.

Turkish delight

Makes 20 pieces.

375g caster sugar

juice of 1 lemon

25g gelatine powder

100g cornflour

25g icing sugar

2–3 teaspoons rosewater

pink food-colouring paste

50g shelled unsalted pistachios, roughly chopped

sunflower oil, for brushing the tin

Tip the sugar into a medium-sized pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.

Mix the gelatine with 75g of the cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.

Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin to a depth of 4–5cm and line it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.

Remove the pan from the heat and set aside to cool. Add the rosewater, food colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours or until completely setbefore cutting into squares and dusting with the rest of the icing sugar and cornflour mixture.

Stored in an airtight container, these will keep for about a week.

在情人节到来之际，自制糖果和甜点，或者收到这样一份礼物都是一件令人开心的事。

我们总以为表面撒糖、有玫瑰花香的土耳其软糖应该作为圣诞礼物，但用蜡纸包进盒子里后，它也是一份精美的情人节贺礼。

你也可以尝试添加纯柠檬香精和一滴黄色食用色素，而不是玫瑰水和粉色色素。

土耳其软糖

做20份。

375克细白砂糖

柠檬汁，用量为一个柠檬

25克明胶粉

100克玉米粉

25克糖粉

2至3茶匙玫瑰水

粉色食用色素

50克去壳的无盐开心果，稍微切碎

葵花籽油，用来轻抹容器

把糖放进中等大小的平底锅，加入柠檬汁和300毫升水。低温将糖溶化，然后慢慢烧开。

将明胶粉与75克玉米粉混合，加入200毫升水，放入锅中。不停搅拌，直到明胶粉溶解。之后继续小火慢炖20分钟，直到变浓。

将剩余的玉米粉和糖粉掺在一起。在20平方厘米的烘烤听罐里轻抹一层油，深度大约4至5厘米，盘内衬一层保鲜膜。在保鲜膜上撒一层玉米粉和糖粉混合物，将多余的部分擦掉。

关火，放在一旁冷却。加入玫瑰水、食用色素和开心果，将混合物倒入烘烤听罐，平摊开，冷却至少4小时，或待完全凝固。之后切成块状，抹上剩余的糖粉和玉米粉。

放入密封容器内，可保存大约一周时间。

Vocabulary:

line: 用……做衬里，在内部形成一层

food colour: 食用色素

bring to the boil: 使沸腾，煮沸

clingfilm: 透明薄膜，保鲜塑料薄膜

set: 凝固；凝结

airtight container: 密封容器

Raspberry and passionfruit pastilles

Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag.

One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one.

Try using a small heart-shaped cutter to stamp out the pastilles, toss in sugar and package into little bags or boxes as wedding favours or Valentine's gifts. Any offcuts are a little gift to yourself.

Makes 20 pieces

400g raspberries

3 passionfruit

juice of lemon

approx. 300–400g preserving sugar with added pectin

caster sugar, to serve

Lightly oil a 17cm square baking tin and line with non-stick baking parchment.

Tip the raspberries into a solid-bottomed shallow pan. Halve the passionfruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp.

Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting puréeand return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened considerably to the consistency of jam and reached setting point.

Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight.

Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and on to the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging.

Stored in an airtight jar these pastilles will keep for 4–5 days.

山莓和百香果粒

将果粒切成小块，裹上细白砂糖，装入漂亮的糖果玻璃瓶，外面系上丝带和礼品签。

这些果粒需要用几个标准大小的广口瓶来装，或者用一个较大的瓶子。

试着用一个小的心形切刀来切果粒，裹上糖，装进小的袋子或者盒子里，作为新婚贺礼或者情人节礼物。切掉的边边角角自己尝尝也不错。

做20份。

400克山莓

3个百香果粒

柠檬汁，用量为1/4个柠檬

大约300克至400克添加了果胶的蜜饯糖

细白砂糖，备用

将17平方厘米的烘烤听罐内轻抹一层油，里面贴上一层不粘的烘烤纸。

将山莓倒入固底的浅平底锅。将百香果切开，将籽和果汁倒入平底锅。加入柠檬汁，盖好锅盖，用中火烘焙，直到山莓变软至浆状。

关火，将山莓放入精细的尼龙滤网中轻挤至碗内，称量挤出的果浆，放入干净的平底锅。加入等量的蜜饯糖，用低中火烹饪，直到溶解。继续煮大约30分钟，用木质汤匙不停搅拌，直到果浆变浓稠，成为酱状，并且可以凝固。

使用橡胶抹刀将果酱抹进准备好的听罐里，放置待凝固，大约需要6小时或者一夜时间。

在烘培板或者烘焙盘上盖一片不粘的烘焙纸，均匀地撒上细白砂糖。将果粒糊从听罐中取出，放在洒满糖的烘焙纸上，仔细去掉衬纸。切成颗粒状，裹满细白砂糖。在包装前晾干一小时。

放入密封容器内，果粒可保存4至5天。

Vocabulary:

pulp: 浆状物

purée: （用水果、熟的蔬菜压成的）酱，糊，泥

Pink and white vanilla marshmallows from Gifts from the Kitchen by Annie Rigg.