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Nuts about Nuts : Turkish Delight from Azerbaijan

I woke up this morning to find that a sister in law had just flown in from Baku, Azerbaijan. She presented me with a gorgeously wrapped box that I just had to photograph and share.

Image of a gift from AzerbaijanI am a real sucker for gift wrapping and wanted to keep the box just the way it was so that my grandsons could open it when they came home this evening.

But I am even more curious than the cat, so I quickly opened it to find an assortment of Turkish Delight that I’d never seen before.
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A sister-in-law just flew in from Azerbaijan early this morning and brought along a box of the most delicious Azerbaijani sweets. It was an interesting array of Turkish Delight from a famous shop in Baku called XURJUN ( pronounced Khur Jun) . With a strong Arabic influence, it resembled the Karachi halwa that is ever so popular in India. In fact it reminded me of the Halwa I got from the Dubai Mall earlier this year.

Turkish Delight is a sugar and starch sweet meat that is a popular Arabic dish. It has a soft chewy texture that children often love. It lasts long ( rather it keeps long) though in our house it barely lasted the week!

Have you had Turkish Delight before?

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Stale bread ? Make Pudding.

Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!

Let them eat breadImage for let them eat bread pudding

Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects

Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.

I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.

However, this is one ‘cake’ that will have your family asking for more.

How to make bread pudding

Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.

Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.

Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.

Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.

Serve warm either plain or with some cream or vanilla ice cream.

TIP

You could grate some nutmeg as well in the milk and egg mixture for added flavour.

Black currants give a special tangy crunch but you could substitute with regular raisins too.