White Chocolate And Pistachio Rocky Road Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try White chocolate and pistachio rocky road Recipe. Enjoy Middle Eastern desserts and learn how to make White chocolate and pistachio rocky road.

Your sweet-toothed pal will love every piece of this pretty white, green and pink treat.

Makes 27 pieces

Ingredients

350g Turkish delight
75g (1/2 cup) pistachio kernels, coarsely chopped
20g (1/4 cup) desiccated coconut
200g white chocolate, coarsely chopped

Method

Line the base and sides of a 8 x 26cm (base measurement) kafetaria pan with nonstick baking paper. Combine the Turkish delight, pistachio and half the coconut in a bowl. Spoon into the lined pan.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Add the remaining coconut.

Pour the chocolate mixture over the Turkish delight mixture. Shake the pan to coat the Turkish delight mixture in the chocolate mixture. Use the back of a spoon to smooth the surface. Place in the fridge for 2-3 hours or until firm. Cut into squares to serve.

Notes

Make this recipe up to 1 week ahead. Store in and airtight container. Turkish delight is available from delicatessens and Middle Eastern specialty stores.

Source
Good Taste – December 2006, Page 141
Recipe by Louise Pickford 

Save and share White chocolate and pistachio rocky road recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Source Recipe: https://homemade-recipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *