Manzapades Lemon Marzipan Recipes

20 BEST WAYS TO USE MARZIPAN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MANZAPADES (LEMON MARZIPAN)

Steps:

• Put the lemon peels in a bowl with water to cover. Let soak for 2 days, changing the water every 3 to 4 hours thru the day and evening.
• On the third day, rinse the peels and put into a large saucepan with water to cover. Place over low heat and simmer for 45 to 60 minutes, until peels are very soft.
• Remove from the heat and mash to a pulp or pulse in a food processor. You should have about one cup of pulp.
• Return pulp to large saucepan and add the ground almonds and 2 cups granulated sugar. Mix well and place over low heat. Stir often with a wooden spoon. Cook until the mixture thickens and starts peeling away from the pan sides.
• Remove from the heat and pour onto a chilled marble slab or chilled platter. Let cool.
• When cool, spread the powdered sugar onto a separate plate. Kneed the mixture a little and them pinch off pieces the size of hazelnuts. Roll them into balls and then roll in the powdered sugar.
• Put onto a large platter and when finished making balls, dust the marzipan again with the powdered sugar.
• Let the marzipan rest for 24 hours before serving.

LEMON & MARZIPAN HOT CROSS BUNS

Steps:

• Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until it has melted and the milk has cooled slightly.
• Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
• Dust your largest baking tray with flour. Tip the dough onto the work surface and knead again to knock out any air bubbles. Roll the dough to a rectangle roughly 30 x 40cm. Grate the marzipan on the coarse side of a cheese grater, straight onto the dough, covering the whole surface. Scatter over the dried fruit and candied peel too. From one of the longer edges, roll up the dough into a tight sausage shape. Use a sharp knife to cut the dough into 12 equal pieces, then lightly roll each piece into a smooth ball, closing the cut edges. Try not to overwork the dough or you'll lose the layers of marzipan. Instead, pinch the sides together in a purse shape, concentrating on creating a smooth surface on the bottom (which will become the top). Arrange the balls on the tray, smooth-side up, leaving a small gap between each one. Cover loosely with a piece of oiled cling film and leave somewhere warm to prove for 1 hr or until almost doubled in size - the buns should be just touching.
• Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the 140g flour with enough water to make a thick, smooth paste, then transfer to a piping bag fitted with a small round nozzle (or use a sandwich bag and snip off one corner). Use the paste to pipe crosses over the buns. Bake for 25 mins until deep golden brown and cooked through.
• Mix the lemon curd with 1-2 tsp water to loosen it a little, then brush over the top of the buns. Leave to cool for 10 mins on the baking tray. Serve warm from the oven or toasted, with butter and lemon curd. Will keep for up to 3 days in a tin, or freeze for up to 2 months.

CHOCOLATE-OAT BALLS WITH MARZIPAN

Steps:

• Mix all ingredients in a bowl.
• Roll 30 small balls - approx 1/2 tbsp each.
• You can roll the balls in a bit of cocoa if you wish.
• Cool for 2 hours in the fridge.
• Keep refrigerated.

HOMEMADE MARZIPAN

Steps:

• Sift the sugars and ground almonds together, then stir in the orange zest. Beat together the egg and egg yolk, and stir into the sugar mixture.
• Knead briefly to make sure the marzipan is well mixed, and easy to work with. If it is too dry, add a little orange juice. If it is too wet, add some more icing sugar.
• Place the cake on the cake board and use small balls of marzipan to plug any holes in the cake. Glaze the cake with a thin layer of apricot jam or shredless marmalade.
• Dust the work surface with a little icing sugar and roll out the marzipan in one direction, keeping the pressure even and turning a 1/4 turn every feel rolls.
• When it's large enough (about 40cm for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your hands and continue to smooth it over the sides of the cake. Trim the marzipan where it meets the board and leave it to dry overnight.

MARZIPAN

Steps:

• Place almonds in a blender container or food processor bowl Cover and blend or process until ground.
• In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.
• Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.
• Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture.
• Tint with food coloring, if desired.
• Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.

GHEVAR EASY RECIPE

Steps:

• For the sugar syrup.
• Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
• Remove from the heat and keep warm.
• Process for ghevar.
• Combine the flour, corn flour,edible color and melted ghee in a bowl.
• Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
• Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
• The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
• Keep the batter in a cool place away from the heat.
• Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
• Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
• Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
• When the froth subsides, pour in another spoonful in the centre in a thin stream.
• Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
• Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
• When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
• Immerse in sugar syrup, drain quickly and place on a serving plate.
• Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
• Serve the ghevar with rabdi topping,garnish with almonds,pistachio.