Sometimes when I make some sweets I like to wrap them in boxes or little baggies, just to give them the extra little touch.
Easter is an observed holiday in Norway, Schools are out for a week during the Holy week and Holy thursday, Good Friday untill the third day of Easter everything is closed exept that the stores are open for a few hours easter saturday( Easter eve). We observe the holidays with family and friends, either spent skiing in the mountains, vacating at home or just stay at home. Here as in many countries arround the world we prepare for easter by making decoration, treats and of course the big family dinner on Easter eve.
One year I pimped some Kindereggs see post HERE
I used beans and beads to make my molds.
1 packet 500 g cornstarch
A shallow tray or some trays dempending on the size.
1,5 dl sugar
0,5 dl glucose
0,5 dl water
2 tsp gelatin powder
2 tsp cornstarch
I like mine a little sour so I added 1 tsp citric acid
food colour and flavouring
castor sugar or superfine sugar
Fill some trays with cornstarch, glue some beans to a stick and press them into the cornstarch to make your molds
Mix together the sugar, glucose, gelattine and cornflour until smooth then add the. Heat to 120 C using a Candy Thermometer to check the temperature. When it reaches 120 C take it of the heat and add the citric acid.
Pour into the molds and leave to cool for at least a couple of hours.
When they are set, sift off the cornflour.
In a bowl add foodcoloring and castersugar and flavoring, stir to coat and then dip them into powdered sugar to give them the sugar coating.
I do not have a tumbler,so I thought why not use a salad spinner, it worked quite well.
Instead of spinning, I just rocked it back and forth, if i spunn the spinner the candies would not tumble. It worked quite well to just shake them about in a bowl.
Profeshionally made jelly beans are shiny and tumbled with edible bees wax and since I don’t have bees wax I did not bother to tumble them very long. I tumbled until they had a smooth coating and dusted them with edible luster to give them a shine.
Doughnuts, beignets come in different shapes and sizes. We went to a short trip to The UAE and came across these dumplings at one of the hotels we satyed at. I had to try to make them as soon as I got back home. Luqaimat, fried duplings with syrup and chopped pistachios
These pictures from The Hilton in Fujairah, depicts a local lady in niqab making the duplings. The local womens college had a little project at the hotel and it was to show the tourist the local culture.
It looked so easy, but as you can see from my little duplings it was not. She got nice even shapes to hers.
I got a recipe but instead of making my own syrup I used store bought maplesyrup.
3 cups flour
1 tablespoon yeast
2-2 1/4 cups warm milk
3 tablespoons yoghurt
3 tablespoons cornflour
1 teaspoon salt
1 cup sugar
1/2 cup water
chopped pistachios or roasted sesameseeds
Sift dry ingredients into bowl.
Add in yoghurt and milk, mix until mixture is not watery and not too thick.
Just somewhat thicker than a pancake batter consistency. Rest this batter, allowing it to rise in a warm place for 1/2 an hour.
Heat oil and when it is hot, drop a teaspoonful of the batter and cook until it is golden brown.
Well, mine did not turn out as nice and round as the lady’s in Fujairah:(but it was my first attempt making these.
Drain the oil and place immediately into the sugar syrup and toss it well, allowing it to coat the dumpling.
When coated completely remove and place on a serving dish. Best eaten warm. Garnish with pistachios.
Boil water and sugar together on low heat without stirring (so that it’ll stay clear) until it reaches the point where it cools on the spoon, and forms a thick, sticky consistency.
or use ready made syrup like I did:)