Yet another recipe thread
06 Aug 2009 08:12
Well kind of anyway.
I'm planning a Turkish meal for me and the mrs, got everything sorted for the full experience aside from pudding.
Quite a few times in different restaurants we've been served a really odd pudding and don't know what it is.
It is usually chocolate or banana flavour, and it is chilled in a metal dish, and has a consistency like set custard.
Does anyone know what this is, and does anyone know how to make it.
If not, i'm just gonna go down the Angel Delight route, but would rather stay authentic.
Cheers
I'm planning a Turkish meal for me and the mrs, got everything sorted for the full experience aside from pudding.
Quite a few times in different restaurants we've been served a really odd pudding and don't know what it is.
It is usually chocolate or banana flavour, and it is chilled in a metal dish, and has a consistency like set custard.
Does anyone know what this is, and does anyone know how to make it.
If not, i'm just gonna go down the Angel Delight route, but would rather stay authentic.
Cheers
Re: Yet another recipe thread
06 Aug 2009 12:53
Turkish Milk Pudding (Muhallebi)
1 lt milk (5 cups)
1-1½ cup sugar
4-5 tbsp flour
125 gr butter/margarine (1 stick)
1 tsp vanilla extract/1 package ground vanilla or mastic/mastic gum
Crushed nuts or cinnamon for garnish
In a pot, sautee margarine/butter and flour over medium heat for about 2-3 minutes. Then stir in milk and sugar and stir continuously. If you’ll use mastic gum, add it. Then stir till the pudding becomes thick, turn heat low and cook for 3-4 minutes. If you’ll use vanilla instead of mastic gum, then add vanilla, stir and turn the heat off.
Transfer the Milk Pudding into glass or porcelain cups and let it cool. Garnish with any kinds of crushed nuts or cinnamon.
1 lt milk (5 cups)
1-1½ cup sugar
4-5 tbsp flour
125 gr butter/margarine (1 stick)
1 tsp vanilla extract/1 package ground vanilla or mastic/mastic gum
Crushed nuts or cinnamon for garnish
In a pot, sautee margarine/butter and flour over medium heat for about 2-3 minutes. Then stir in milk and sugar and stir continuously. If you’ll use mastic gum, add it. Then stir till the pudding becomes thick, turn heat low and cook for 3-4 minutes. If you’ll use vanilla instead of mastic gum, then add vanilla, stir and turn the heat off.
Transfer the Milk Pudding into glass or porcelain cups and let it cool. Garnish with any kinds of crushed nuts or cinnamon.
Re: Yet another recipe thread
06 Aug 2009 14:37
You really are a font of knowledge Mr The Viking.
Cheers.
Cheers.
Re: Yet another recipe thread
07 Aug 2009 10:33
going to try that one sounds lovely