情人節愛心美味甜點私密配方

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.

在情人節到來之際，自制糖果和甜點，或者收到這樣一份禮物都是一件令人開心的事。

我們總以爲表面撒糖、有玫瑰花香的土耳其軟糖應該作爲聖誕禮物，但用蠟紙包進盒子裏後，它也是一份精美的情人節賀禮。

你也可以嘗試添加純檸檬香精和一滴黃色食用色素，而不是玫瑰水和粉色色素。

土耳其軟糖

做20份。

375克細白砂糖

檸檬汁，用量爲一個檸檬

25克明膠粉

100克玉米粉

25克糖粉

2至3茶匙玫瑰水

粉色食用色素

50克去殼的無鹽開心果，稍微切碎

葵花籽油，用來輕抹容器

把糖放進中等大小的平底鍋，加入檸檬汁和300毫升水。低溫將糖溶化，然後慢慢燒開。

將明膠粉與75克玉米粉混合，加入200毫升水，放入鍋中。不停攪拌，直到明膠粉溶解。之後繼續小火慢燉20分鐘，直到變濃。

將剩餘的玉米粉和糖粉摻在一起。在20平方釐米的烘烤聽罐裏輕抹一層油，深度大約4至5釐米，盤內襯一層保鮮膜。在保鮮膜上撒一層玉米粉和糖粉混合物，將多餘的部分擦掉。

關火，放在一旁冷卻。加入玫瑰水、食用色素和開心果，將混合物倒入烘烤聽罐，平攤開，冷卻至少4小時，或待完全凝固。之後切成塊狀，抹上剩餘的糖粉和玉米粉。

放入密封容器內，可保存大約一週時間。

Raspberry and passionfruit pastilles from Annie Rigg's Gifts from the Kitchen.

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

將果粒切成小塊，裹上細白砂糖，裝入漂亮的糖果玻璃瓶，外面繫上絲帶和禮品籤。

這些果粒需要用幾個標準大小的廣口瓶來裝，或者用一個較大的瓶子。

試着用一個小的心形切刀來切果粒，裹上糖，裝進小的袋子或者盒子裏，作爲新婚賀禮或者情人節禮物。切掉的邊邊角角自己嚐嚐也不錯。

做20份。

400克山莓

3個百香果粒

檸檬汁，用量爲1/4個檸檬

大約300克至400克添加了果膠的蜜餞糖

細白砂糖，備用

將17平方釐米的烘烤聽罐內輕抹一層油，裏面貼上一層不粘的烘烤紙。

將山莓倒入固底的淺平底鍋。將百香果切開，將籽和果汁倒入平底鍋。加入檸檬汁，蓋好鍋蓋，用中火烘焙，直到山莓變軟至漿狀。

關火，將山莓放入精細的尼龍濾網中輕擠至碗內，稱量擠出的果漿，放入乾淨的平底鍋。加入等量的蜜餞糖，用低中火烹飪，直到溶解。繼續煮大約30分鐘，用木質湯匙不停攪拌，直到果漿變濃稠，成爲醬狀，並且可以凝固。

使用橡膠抹刀將果醬抹進準備好的聽罐裏，放置待凝固，大約需要6小時或者一夜時間。

在烘培板或者烘焙盤上蓋一片不粘的烘焙紙，均勻地撒上細白砂糖。將果粒糊從聽罐中取出，放在灑滿糖的烘焙紙上，仔細去掉襯紙。切成顆粒狀，裹滿細白砂糖。在包裝前晾乾一小時。

放入密封容器內，果粒可保存4至5天。

Vocabulary:

pulp: 漿狀物

purée: （用水果、熟的蔬菜壓成的）醬，糊，泥

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

Pink and white vanilla marshmallows

Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine's Day treats.

Makes about 30

1 tablespoon icing sugar

1 tablespoon cornflour

2 tablespoons powdered gelatine

400g granulated sugar

50g golden syrup

2 large egg whites

pinch of salt

1 teaspoon vanilla extract

pink food colouring paste

Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess.

Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside.

Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted.

Place the egg whites in the bowl of an electric mixer fitted with a whiskattachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl.

Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours).

Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging.

Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.

粉白香草棉花糖

自制棉花糖是最令人渴望的禮物！就像粉色的絮雲一樣輕，香甜可口，而且只要加入微量純香草精。切成塊狀，包裝進漂亮的粉白相間的袋子，可以用作女子婚前單身派對、女孩生日聚會，或者情人節禮品。

做30份。

一湯匙糖粉

一湯匙玉米粉

兩湯匙明膠粉

400克砂糖

50克糖漿

蛋清，用量爲兩個較大的雞蛋

少量鹽

一茶匙香草精

粉色食用色素

將糖粉和玉米粉放進小碗中攪勻。在23平方釐米的烘烤聽罐中輕抹一層油，深度大約爲5釐米，加入少量葵花子油，撒上糖粉和玉米粉混合物。倒出，並保留多餘的部分。

在另一個小碗裏倒入6湯匙冷水，撒入明膠粉，放在一旁。

將糖倒入一箇中等大小的平底鍋，加入250毫升水和糖漿。用中火烘焙，直到糖溶解。大火燒開，繼續煮，直到糖漿到達120攝氏度/250華氏度的高溫（按照糖果溫度計測量）。關火，加入海綿狀的明膠粉，攪拌至完全均勻，明膠粉溶解。

將蛋清放入帶有攪蛋器的電動攪拌機。加入少量鹽攪拌，直到蛋清成形。緩緩加入香草和熱的明膠漿，繼續攪拌3至4分鐘，直到拿開攪拌器時，碗內保持帶狀痕跡。

將其中的一半倒入準備好的聽罐裏，放在平臺上。在剩餘的一半內加入少量粉色食用色素，攪拌，直到均勻着色。將粉色棉花糖倒在白色棉花糖的上方，晾涼至凝固（最少兩個小時）。

待棉花糖完全冷卻凝固，在面板上撒上剩餘的糖粉和玉米粉。小心地倒出棉花糖，放在準備好的檯面上，用刀切成塊狀。包裝前在每塊棉花糖上撒糖。

裝入條狀紙袋。放進密封盒內，可保留3天。

Vocabulary:

hen night: 女子婚前單身派對

whisk: 攪拌器，打蛋器