Homemade With Love

It’s getting to that time of the year where we start thinking about end of year gifting for teachers and work colleges. I love putting together gifts which are homemade with love and what’s more sweeter than chocolates?

Introducing to you “Rosewater & Coconut Truffles”.

I absolutely love the flavours of rose and coconut together, it’s a match made in heaven especially when dipped in chocolate. These are perfect for gifting or just homemade treats for the family. 🎀

It’s super easy to make with just 4 ingredients.

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Rosewater and Coconut Truffles

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

Makes approx 12

Ingredients

1 cup desiccated coconut plus for garnishing

125ml condensed milk

2 tablespoon rosewater

1 large milk chocolate bar (I used Lindt)

Method

1. In a mixing bowl add coconut, condescend cream, rose water and mix together

2. Roll truffle shapes using hands

3. Add into freezer for 30mins

4. Melt chocolate in the microwave or via stove on a double boiler

5. Remove coconut balls from the freezer and dip into the chocolate

6. Add more desiccated coconut over the chocolate.

7. Decorate with rose petals, or gold foil

8. Add into the fridge to set for 15-20 mins.

Dessert For Breakfast

For Sunday breakfast I served rose, honey and coconut lebnah bowls topped rose pashmak, it was so delicious!

Lebnah is a soft cheese which is strained from yogurt and popular in Middle Eastern countries. It’s super easy to make at home and can be used in a veriety of dishes such as salads, spreads and dips

Rose, Honey & Coconut Lebnah Bowls

Recipe Credit: Behind Kitchen Doors By Tasneem Patel

(serves 4)

Ingredients

2 cups Greek yogurt

1 teaspoon lemon juice

1 teaspoon honey per bowl

1 teaspoon desiccated coconut per bowl

2 teaspoon rose syrup per bowl

Rose petals

Rose pashmak (optional)

Method

1. Place 2 cheese cloths in a strainer and set over a bowl

2. Mix lemon juice into the yogurt and place into the cheese cloths

3. Fold layers of the cheese cloth over the yogurt and place in the fridge for 24 hours (this is your lebnah)

4. 24 hours later take 4 bowls and add rose syrup, followed by 4 spoonfuls of lebnah

5. Add honey followed by coconut and rose petals

6. Garnish with pashmak, berries or chopped pistachios (you can top with any fruit or nuts you desire)

7. Enjoy

Turkish Delight, Raspberry & Cardamom Milkshake

If you like Turkish Delight, you will absolutely love the flavours of this milkshake. This Turkish Delight, Raspberry & Cardamom milkshake is the perfect summer shake.

Turkish Delight, Raspberry & Cardamom Milkshake

Recipe Credit: @tasneemxpatel

(Serves 2 glasses)

Ingredients

8x rose flavour Turkish Delight cubes

2 and 1/2 cups milk

3 scoops vanilla Icecream

1/4 cup fresh raspberries

2 and 1/2 tablespoon rose syrup

1 tablespoon cardamom powder

Method

1. Add milk into a saucepan, once it starts heating through add Turkish delight cubes and and allow it to soften for approx 5 mins

2. Remove from heat and blitz the Turkish delight till smooth. Allow milk to cool down

3. Add milk into the fridge once completely cooled. Chill in the fridge for 1-2 hours

4. Add the chilled milk into a blender with the reminding ingredients and serve cold with a side of Turkish delight.