Saffron Cream Topped with Salted Caramel Sauce

img_5919img_5916img_5911Do you ever happen to overbuy milk sometimes, and are left with too much with the expiration date fast approaching? This was my mistake this week, and so to use the milk, I decided to make this easy, simple and no bake ‘custard cream’. It’s flavored with saffron, and topped with salted caramel sauce!

A delicious sweet treat as I like, and just in time to join Fiesta Friday #156!

For the Cream:

Serves: 6/8 ramequins

Ingredients:

  • A few strands of saffron (just a few, as too much saffron, destroys the dish)
  • 500ml full-fat milk
  • 150g caster sugar
  • 3 eggs
  • 30g cornflour

Method:

  1. In a medium saucepan, bring the milk to boil over a medium heat.
  2. Remove from the heat and add the saffron.
  3. Set aside 10 minutes to let the saffron infuse into the milk.
  4. In a large bowl, add the sugar and the eggs, and whisk until they become well mixed.
  5. Pour the cornflour and continue to whisk.
  6. Slowly pour the milk into the large bowl and mix again.
  7. Pour the mixture into a large saucepan and cook over a medium heat (whisk constantly until the cream becomes smooth and thick), remove from the heat.
  8. Pour the cream into individual ramequins and refrigerate for 3 hours before serving.

For the Salted Caramel Sauce:

I adapted the recipe from my friend  Jhuls from The Not So Creative Cook

Before serving, cover each ramequin with the salted caramel. The texture is delicious with the combination of the cold custard and the hot salted caramel sauce!

Bonne dégustation!

Smoky Eggplant Dip (Mutabbal) and Pita Bread

img_5853img_5867img_5882It’s been a long time that I’ve wanted to share a special gift with you. Last year, I received a very kind and exciting message from the Chef and Author Joudie Kalla, telling me that she was writing a cookbook – Palestine on a Plate – and wanted to add my Kaak with Sesame recipe into her book. What a surprise, and of course I replied yes!

Time flew, and in September I received a copy of the book. I was happy to see my own recipe published in a book, but was so keen to discover so many new ones! The book is a beautiful homage to Palestinian food and features many great recipes from her mom, aunts, and grandma, reminding me a lot of my family culture.

Today, I’ve prepared a delicious smoky eggplant dip (mutabbal) served with pita bread. Simple yet so delicious, both of these recipes are adapted from the book Palestine on a Platewhich I highly recommend!!

Time to go to Fiesta Friday #154

For the Mutabbal:

Serves: 4/6

Ingredients:

  • 2 large aubergines
  • Salt (to taste)
  • 2 tablespoons of tahini
  • 60ml Greek yogurt
  • Juice of 1 lemon
  • 1 garlic clove
  • Pomegranate seeds
  • Extra virgin olive oil

Method:

  1. Start roasting the aubergines over a gas flame.
  2. Turn the aubergines (from time to time).
  3. When they are completely roasted, remove them from the flame and set them aside on a plate for a few minutes.
  4. Remove the skin carefully.
  5. Open the skin and remove the flesh.
  6. Chop into very small pieces the aubergines.
  7. In a large hollow plate, place the chopped aubergines, the tahini, the Greek yogurt, the salt, the chopped garlic and the lemon juice.
  8. Mix all the ingredients together.
  9. Drizzle the top with some extra virgin oil.
  10. Sprinkle some pomegranate seeds and refrigerate before serving.

For the Pita Bread:

Serves: 4/6

Ingredients:

  • 400g plain flour/all purpose flour
  • 4g fresh yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 240ml of lukewarm water
  • 3 tablespoons extra virgin olive oil

Method:

  1. In the mixing bowl of a stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Slowly pour the lukewarm water into the mixing bowl.
  4. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  5. Pour the olive oil.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough into a greasy bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour.
  8. After 1 hour, transfer the dough onto a clean floured surface, punch it down gently to release the air.
  9. Preheat the oven to 240C degrees.
  10. Divide the dough into 4 equals balls (for me, you could do more or less depending on the size you want them).
  11. Line a wax paper on a large tray.
  12. With a rolling pin, flatten each ball into a round shape and put them on the large tray.
  13. Let them rise for 1o minutes.
  14. Bake for 15 minutes (more or less depending on the oven or until they puffed up).
  15. Remove from the oven and serve with the Mutabbal.

Bonne dégustation!

Happy New Year and Shakoy (Twisted Fried Donuts)

img_5834img_5844img_5839Happy New Year to all my fellow bloggers all around the world. I wish you, your families and your friends a wonderful 2017!

After a long break on the blog, I’m back! I’ve been traveling; visiting exhibitions and museums, and mostly enjoying different kinds of delicious foods.

I can’t start the year without saying hello and attending Fiesta Friday #153  🙂 For today’s party, I’ve prepared twisted fried donuts called Shakoy, a golden, fluffy and sweet treat that is very popular in the Philippines. The recipe comes from my friend and fellow blogger Jhuls from The Not So Creative Cook. She is a very popular lady of Fiesta Friday, with delectable recipes, and a huge sense of humor. The recipe is so good, yet made with just a few ingredients!

Many thanks to Angie and to our co-host for this week Quinn @ Dad What’s 4 Dinner and Monika @ Everyday Healthy Recipes

Ingredients:

  • 15g fresh yeast
  • 225ml lukewarm water
  • 1 tbsp caster sugar
  • 400g all purpose flour/plain flour
  • 1/2 tsp salt
  • Caster sugar (for coating)
  • 1 tsp of cinnamon powder (optional)
  • Sunflower oil (for frying)

Method:

  1. Line a wax paper on a large tray and set aside.
  2. In the mixing bowl of the stand mixer add the flour and the sugar.
  3. Crumble the fresh yeast in the middle and add the salt on the side.
  4. Slowly pour the lukewarm water into the mixing bowl.
  5. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  6. Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
  7. Transfer the dough into a greasy bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour (for me).
  8. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  9. Divide the dough into 8 equals balls (for me, you could do more or less depending on the size you want them).
  10. Shape each ball into a long log, then twist it and pinch the end.
  11. Transfer the Shakoy on the tray.
  12. Proceed the same way for the rest of the dough.
  13. In a deep pan add the sunflower oil on a medium heat.
  14. When the oil is hot, slowly add the Shakoy.
  15. Remove when they are golden brown and transfer them into a colander.
  16. Finally, roll them into the sugar and cinnamon.
  17. Enjoy, they are best when they are savored immediately.

Bonne dégustation!

Thanks Jhuls for this amazing recipe!

Hazelnut Cake

IMG_5759IMG_5760IMG_5776IMG_5797Time flies so fast, I cannot believe it we are in August plus I missed a couple of Fiesta Friday but I’m back with a light, simple and delicious Hazelnut Cake. It reminds me a meringue and also crunchy with the addition of roasted hazelnut.

This cake is from the Aquitaine region (southwestern France), and the original recipe is made with nuts, not butter and is gluten free. I opted to use roasted hazelnuts, and adapted the recipe from the book Gâteaux from Christophe Felder and Camille Lesecq, which I think I’m becoming addicted to!

Now it’s time to go to Fiesta Friday #131A huge thanks to Angie and to our co-host ladies for this week Su @ Su’s Healthy Living and Laura @ Feast Wisely

Serves: 8/10 Slices

Ingredients:

  • 1 egg
  • 1 egg yolk
  • 160g of caster sugar
  • 45g of Maizena/Corn Starch
  • 3 eggs white
  • 100g of chopped roasted hazelnut (for me)
  • Cocoa powder

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease a cake pan with a movable bottom (23 centimeters for me).
  3. In a large bowl, beat energetically the egg yolk, 1 egg, and 80g of caster sugar until you obtain a light and creamy texture.
  4. Add the maizena/corn starch and continue to beat.
  5. In another bowl add the 3 eggs white and the rest of the caster sugar (80g), with an electric mixer, whisk until soft peaks form.
  6. Pour this mixture to the first one, and add the chopped roasted hazelnuts.
  7. Mix gently with a spatula.
  8. Pour the mixture into the cake pan and bake for 25 minutes (more or less depending on the oven).
  9. Remove from the oven and allow to cool for 30 minutes.
  10. Transfer the cake onto a serving plate.
  11. Sprinkle some cocoa powder on the top, and decorate with some chocolate sauce.
  12. Serve with a good hot coffee.

Bonne Dégustation!

PS: Maizena is a brand name for a popular cornstarch!

For the chocolate sauce frosting, I used some pieces of 70% of dark chocolate. Add the dark chocolate in a pan with 1 tablespoon of milk. Cook on a medium heat and stir until the chocolate melts with the milk together. Remove from the heat, and place the melting chocolate in a pastry bag, or a ziplock bag with the corner cut off, and cover the cake.

 

Macarons of Nancy

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Everyone knows macarons, the little round cookies.They come in pastel colors filled with a ganache or jam in the middle and on sale everywhere.

There is another version of macarons, more rustic, golden brown color. This version is made with almond powder, egg white and icing sugar. These macarons are from Nancy, the capital of the north-eastern French. They were created 200 hundreds years ago by two nones, Marguerite and Marie-Élisabeth to help funding their monastery. Now, these macarons are popular and became the reputation of the city of Nancy.

They are delicious, crunchy, sticky and smells almond. I love to serve them with a coffee.

This recipe is adapted from the book Gâteaux from Christophe Felder and Camille Lesecq!

Serves: 16

Ingredients:

  • 190g of almond powder
  • 255g of icing sugar
  • 100g of egg white
  • 20g of acacia honey
  • A few drops of Almond extract for me

Procedure:

  1. In a large bowl add the almond powder, the icing sugar, the egg white, the honey and finally the almond extract.
  2. Mix very well all the ingredients together with a spatula.
  3. Cover with a plastic wrap paper and refrigerate for 3 hours (more is better).
  4. Remove the dough from the refrigerator and let the dough rest for 15 minutes at room temperature.
  5. Preheat the oven to 180C degrees.
  6. Line a wax paper on a large tray and set aside.
  7. With a teaspoon take a little piece of the dough and drop it on the tray.
  8. Repeat the same way with the remaining dough (don’t forget to late space between them).
  9. Flatten the macarons with a wet teaspoon to try to have a nice circle (6 centimeters).
  10. Bake for 2o minutes (more or less depending the oven).
  11. Remove form the oven when they are golden brown and allow to cool for a few minutes.
  12. Serve with a hot strong coffee.

Bonne Dégustation!

PS: If you want to have perfect macarons use a piping bag.

 

Chicken with Coriander and Kalamata Olives

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The weekend has arrived so fast, and I’m in my kitchen busy preparing special dishes for my friends and family for Ramadan. Yesterday I prepared this Roasted Chicken with Coriander and Kalamata Olives. It’s a flavorful and tasty combination. The chicken is tender and aromatic with the addition of coriander (one of my favorite herbs). The Saffron brings a delicious flavor and a nice color to this simple dish. We really enjoy this recipe in my family (with Arabic homemade bread on the side of course), and hopefully so will you!

Ready for Fiesta Friday #124. Thank you to our wonderful host Angie, big thanks to  Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons  for co-hosting this week’s Party!

Serves: 6

Ingredients:

  • 6 chicken thighs
  • 6 garlic cloves
  • 1 brown onion
  • 1 bouquet of coriander
  • 100g of kalamata olives (soaked in water)
  • Black pepper
  • Salt
  • 6 saffron threads
  • 3 tablespoons of extra virgin olive oil
  • Water

Procedure:

  1. Rub the chicken thighs with olive oil, salt, black pepper and set aside.
  2. In a large deep pot add the olive oil, the garlic cloves and the sliced onion.
  3. Start to cook on a medium heat for 2/3 minutes.
  4. Add the chicken thighs, sprinkle the saffron threads and finally add the chopped coriander.
  5. Roast the chicken legs tights a few minutes then cover with water.
  6. Pour the olives on the top.
  7. Cook for about 30/45 minutes depending on the stove or until the chicken is very tender and the sauce becomes reduced.
  8. Remove from the heat and transfer the chicken to a serving dish.
  9. Sprinkle with coriander leaves and enjoy!

Bonne dégustation, Saha Ftourkoum!

PS: Here are some popular chicken recipes served during Ramadan.

 

Sesame and Nigella Seeds Bagels

IMG_5471IMG_5474IMG_5477I’m a bread Lover and since my childhood I’ve loved playing with dough. The stretchy and sticky texture, kneading,  the smell of the fresh yeast, the bubbles and watching the dough rise. If you’ve never tried to make bread before, you should at least try it once in your life!

Last week, I missed Fiesta Friday but today I’m on time for Fiesta Friday #122  with some fresh, delicious and home made bagels. I like these bagels with a hole in the middle. I discovered these beauties when I was living in Montréal, so great when they’re warm, and perfect for sandwiches or served for breakfast with salted butter and maple syrup on the top. A treat for my taste buds.

Thank you to our wonderful host Angie, and a big thanks to Mollie @ The Frugal Hausfrau  and Aruna @ Aharam for co-hosting this week’s Party!

This recipe is adapted from the book “How to make bread” from Emmanuel Hadjiandreou. In his book, the entire process is made by hand, but lazy me used a stand mixer.

Serves: 6 bagels

Ingredients: (for the dough)

  • 500g of plain flour/all purpose flour
  • 20g of caster sugar
  • 5g of fresh yeast
  • 10g of salt
  • 20g of melted butter
  • 1 egg
  • 250ml of warm water
  • 1 egg yolk for the brush
  • Sesame seeds
  • Nigella seeds

PicMonkey CollageProcedure:

  1. In the mixing bowl on the stand mixer add the flour and the sugar.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. In a medium bowl whisk 1 egg with 250ml of water.
  5. Add the mix into the bowl and now mix on a medium speed for a few minutes.
  6. Add the melted butter.
  7. Finally mix on a high speed until the dough becomes elastic and detaches from the bowl.
  8. Cover the dough with a clean kitchen cloth and let the dough rise for 1 hour.
  9. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  10. Divide the dough into 6 equals balls.
  11. Roll each ball to make a perfect round shape.
  12. Using your fingers make a hole in the middle and stretch out the dough to make the hole larger.
  13. Flour a baking tray and transfer the bagels on the top.
  14. Let the bagels rise for 10mn
  15. Bring a large pot with 1,5 liters of water with 5g of salt to boil.
  16. Add 3 bagels at the same time into the large boiling pot.
  17. Cook for a few minutes then flip the bagels and let them boil for 3 more minutes.
  18. Remove the bagels with a spatula and put them on a floured baking tray (let them cool for a few minutes).
  19. Preheat the oven to 240C degrees.
  20. Brush each bagels with 1 egg yolk and sprinkle the tops with sesame seeds or nigella seeds.
  21. Bake the bagels and reduce the heat to 200C degrees.
  22. Cook for 15 minutes (more or less depending the oven).
  23. Remove from the oven and serve your bagels with any topping that you like and enjoy (I added some smoked salmon and Greek yogurt with dills).

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind the package.