Almond-Lemon Tea Cake~كيكة الشاي باللوز والليمون

I picked this tea cake as my first recipe from Tartine because it was easy enough, and it just screams out summer. It was delicious. And mouth-watering. And you just want to have more of it till it’s all gone. And the citrus glaze that […]

How to Make Almond Paste~معجون اللوز

There are some cake recipes that call for almond paste, and since it was not readily available in my city, I decided to make my own! Which is not only cheap and easy, it’s also wonderful, because that way I can make it less of […]

‘Tartine’ Book Review

Hello, everyone! I missed blogging here so much. I have good reasons for stopping, I promise! Last few months have been hectic. Mom was in the hospital for about 2 months, and she had an open heart surgery that she is still recovering from. I’m trying my best to take care of her and that lead to me spending all my free time just… sleeping. However, things are much better now and you’ll be seeing a lot more of me. 😀 Let’s get on to the review, shall we?

If you know me, I LOVE reading and collecting cookbooks. I actually stopped reading anything that’s not a cookbook this year. I bought a few, and I decided I shall review ‘Tartine’ because I have been looking forward to owning it for so long, and I heard really, really good things about it.

Tartine by Elisabeth Prueitt and Chad Robertson

First of all, the cookbook is obviously very visually appealing. It’s beautiful, and the paper material while not kitchen friendly, it’s certainly one of the best I’ve seen. I also really appreciate that the authors took the time to write the weight measurements for ingredients instead of just listing them in volume. Anyone who bakes a lot will be thankful for this. I think I lost my ability to measure flour in cups. The directions are in EXTREME detail, most recipe directions are listed in TWO pages in SMALL font. Can you believe this?

Most importantly, more than 50% of the recipes in this cookbook is something you want to make. It doesn’t have weird inaccessible ingredients nor requires equipment that most bakers won’t have on hand.

I have only made one recipe so far (which I will be posting VERY soon, stay tuned!) and that is the almond-lemon tea cake. It’s unbelievably delicious and if you love citrusy cakes, I’ll be damned if you don’t love this, too. The texture is beautiful. It’s moist. Delicious. I don’t even love citrus cakes much and I loved it.

I can’t wait to try the croissants, brioche, and scone recipes in this book! As well as the cakes. And tarts. And everything else really. The croissants has about 8 pages of instructions. Wow is right.

My recommendation? If you want to buy a cookbook, and you love baking, and you’re tired of ordinary things.. just buy it. It’s beautiful and owning it alone is worth the price.

Buy it on Amazon here!

 

أهلاً جميعاً. حبيت أعتذر لكم لأني ما نزلت في المدونة شيء من زمان.. بس للأسف أمي دخلت المستشفى وظلت فيه شهرين، وسوت عملية قلب مفتوح والآن هي طيبة الحمد لله، ولكني إنشغلت في العناية بها، فما كان عندي وقت أبداً أنتبه لأي شيء ثاني غير النوم في وقت الفراغ. 😀

لكن الوضع أفضل بكثير الآن فرح أتفرغ أنزل وصفات – ما أدري كيف بتكون المدونة في رمضان، عندكم اقتراحات؟ – بس المهم.. سويت مراجعة لكتاب الطبخ “تارتين” فوق، تقدرون تقرونها والكتاب بشكل عام جداً جميل وواضح وأنصح به. لكنه غير متوفر في السعودية، شريته أونلاين.. تقدرون تشترونه من أمازون:
الرابط

رح أنزل وصفة سويتها منه بعد شوي.. ترقبوها. 🙂

Spiced Tea (Masala Chai)~شاي بالحليب والبهارات

I love tea. I mean, I REALLY love tea. Whenever I get the munchies, and just want to eat everything in sight… I calm down and make myself some tea. A sweet variation is tea, with milk and spices. The aroma just makes me melt. […]

Chocolate Chip Cookies~كوكيز بالشوكولاته

Hi. These are the most delicious chocolate chip cookies you can make at home. And you are going to love them. It’s not my recipe, that’s for sure. It’s in the way of Jacques Torres… what’s so special about it? Well, he uses two types […]

New York Cheesecake with Mixed Berry Puree~تشيز كيك نيو يورك مع صلصة التوت المشكل

I promise that this is the smoothest, creamiest cheesecake you will EVER have.

Which also has an awesome crust.

I’ve been planning to post a recipe for a while, I made caramel shortbread a few weeks ago (and I even prepared the post) but decided not to post it because, well, the end result did not look good at all even though it tasted really good. So, if you want me to post that sometime soon, tell me, and I will. Otherwise, it’s definitely not something I’d post on my own. OH… CHEESECAKE. RIGHT. The recipe.

Secret ingredient? A block of Kiri cream cheese mixed with Philly cream cheese instead of just Philly. You don’t have to use it, but damn… it makes one hell of a smooth cheesecake.

New York Cheesecake with Mixed Berry Puree

Ingredients:

Crust:
– 1 3/4 cups crushed digestive biscuits
– 1 stick of melted butter (100 grams) – I’ve found that you can use half of that amount and it will still be fine!
– 1/2 cup crushed walnuts
– 1/4 teaspoon cinnamon

Filling:
– 750 grams of cream cheese (I used 500 grams Kiri, 250 grams Philly), softened
– 1 and 1/2 cups caster sugar
– 5 eggs, room temperature
– 1 teaspoon vanilla extract
– 3 tablespoons lemon juice
– 2 cups sour cream
– 1/4 cup of sugar

Mixed Berry Puree:
1 jar of mixed berry jam
1 cup of frozen strawberries, thawed and blended till smooth

Directions:

Preheat oven to 180 C. Combine ingredients for the crust and press evenly across bottom and sides of a 10-inch springform pan. Chill the crust for 10 minutes.

Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45-50 minutes. Remove cheesecake and reduce heat to 150 C.

Note: if you’re afraid that the crust might burn (since the filling will certainly not get dry!) you could wrap the outside of the pan with 3 layers of heavy duty foil and then place it in a roasting pan filled halfway with water. That will make for a more gentle heat. It will probably take longer to bake, certainly more than an hour.

In a bowl, mix the sour cream, vanilla extract, and sugar, and pour on top of cheesecake (spread evenly!), return to the oven and bake for 15 more minutes.

Take out from oven, let it cool to room temperature for SEVERAL hours, then chill in the fridge overnight (8+ hours). Serve with the mixed berry puree (directions below):

To make the puree, whisk the jam and the strawberries puree in a saucepan over medium heat till combined, and then cool.

Enjoy! 😀

تشيز كيك نيو يورك مع صلصة التوت المشكل

المقادير:

القاعدة:
– 1 3/4 كوب بسكويت دايجستف مطحون
– 1 اصبع من الزبدة المذابة (100 غرام)
– 1/2 كوب جوز مطحون
– ربع ملعقة صغيرة قرفة

التشيز كيك:
– 750 غرام من جبنة الكريم تشيز( 500 غرام كيري، 250 غرام فيلادلفيا)

– كوب ونصف من السكر
– 5 بيضات
– ملعقة صغيرة روح الفانيلا
– 3 ملاعق كبيرة عصير ليمون
– 2 كوب كريمة حامضة
– 1/4 كوب من السكر

الصوص:

علبة مربى توت منوّع
1 كوب من الفراولة المجمدة، مذوبة ومخلوطة بالخلاط لين تصير سايلة

الطريقة:

سخنوا الفرن على درجة حرارة 180 مئوية، واخلطوا مقادير القاعدة سوا ورصوها بصينية تشيز كيك 10 انتش. حطوها بالثلاجة شوي عشان تمسك.
اخلطوا مقادير التشيز كيك: الجبن مع السكر مع البيض تدريجياً لين يصير مرة كريمي وناعم.. بعدين أضيفوا عصير الليمون.
اخبزوها بالفرن لمدة 45 أو 50 دقيقة.

(ملاحظة: إذا خايفين تحترق القاعدة وهذا شيء يصير مع ناس كثار، ممكن تغطون الصينية من برا بثلاث طبقات قصدير وتحطونها في حمام مائي، رح تطول أكثر يمكن تأخذ فوق ساعة بهالطريقة.)

وهي قاعدة تخبز جهزوا الخلطة اللي بنحطها فوق.. كوبين الكريما الحامضة + سكر + فانيلا.. طلعوا التشيز كيك من الفرن عقب ما تستوي  وخفضوا الفرن لـ 150 درجة مئوية وحطوا هالخليط فوقها، ورجعوها الفرن لمدة ربع ساعة.

طلعوها وخلوها تبرد برا حول اربع ساعات وبعدين دخلوها الثلاجة لمدة ثمان ساعات ع الاقل.

بعدها تكون جاهزة للأكل، قطعوها وحطوا فوقها الصوص.. طريقته: اخلطوا ع النار المربى مع الفراولة لين يتمازجون وخلوه يبرد قبل لا تصبونه ع التشيز كيك.

وبالهنا والعافية 😀

Biscotti with Almonds and Dried Pomegranate~بيسكوتي الإيطالي بالرمان المجفف

After hours of looking at different recipes for biscotti, I decided to make my own. At least I’d have no one to blame but myself if it turned out awful. And it turned out very awesome. I already had ratios in mind, and I just […]

Lamb Kofta with Potatoes~كفتة لحم الضأن مع البطاطس

I’ve been hesitant to post this recipe since the photography session didn’t turn out well, and I didn’t document the steps. But, you know what? THAT IS ABSOLUTELY FINE. I’m an amateur, and people view this for free, and me posting this would cost nothing, […]

Arugula Salad with Balsamic Vinaigrette~سلطة الجرجير بالبالسمك

Okay, so I can’t let you think that I only bake buttery chocolatey goodness and don’t attempt anything else. I DO! And here’s proof.

I present to you, Arugula Salad. Okay, so yes, it has croutons and feta cheese and olive oil. But, it’s still healthy, so shut up. And the croutons are homemade and awesome (which is, honestly, the only reason I’m posting this. Who doesn’t know how to make a salad?) And please don’t notice the burnt wooden spoon.

I’d like to thank my brother-in-law and his family for providing us with great-tasting arugula from their farm in Garayen. 😀

Arugula Salad

Ingredients:

  • 3 cups arugula
  • 3 tablespoons feta cheese (Crumbled. I use President. It’s not too salty. Works well with salads)
  • 2 tablespoons sweet corn (optional) OR 2 tablespoons of pine nuts (optional)

Croutons:

  • 1 cup of cubed bread (Any type of bread you like, but IMO, what works best: hot dog buns. I know. Crazy)
  • 3 tablespoons olive oil
  • 1 tablespoon herbes de provence
  •  1 teaspoon garlic powder or minced garlic
  • 1-2 teaspoons of salt

Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon sugar
  • salt, pepper (to taste)
Directions:
The croutons are super delicious and quick and easy to make! Mix the olive oil, herbs, and garlic, and toss the cubed bread piece in that mixture till they are coated. Pop them in a toaster oven for 10-15 minutes or till they’re hard. And they’re ready!
Mix vinaigrette ingredients, and toss some of that on the salad. Top with croutons and pine nuts.

 

Dig in, and enjoy!

 

 

سلطة الجرجير مع البالسميك

المقادير:

3 أكواب جرجير
3 ملاعق كبيرة جبنة فيتا (مفتفتة، أنصح بماركة برزدنت، مناسبة للسلطات لأنها مب مالحة مرة)
ملعقتين كبار ذرة حلوة أو صنوبر (اختياري)

للخبز المحمص:

كوب من الخبز، مقطع مكعبات (تقدرون تستخدمون أي نوع بس أنا استنتجت إن الصامولي اللي يجي شوي مسطح أحسن نوع)
3 ملاعق كبار زيت زيتون
ملعقة كبيرة أعشاب دوبروفينس
ملعقة صغيرة من بودرة الثوم أو ثوم مفروم
ملعقة أو ملعقتين صغار ملح

التتبيلة:

ربع كوب زيت زيتون
ملعقتين كبار خل البلسمك
نص ملعقة صغيرة خردل ديجون
نص ملعقة صغيرة سكر
ملح وفلفل أسود حسب الرغبة

الطريقة:

الخبز المحمص: هذي الطريقة مرة سهلة ومرة سريعة وبصراحة أفضلها على اللي ينشرى جاهز 😀 منها توفير ومنها طعم لذيذ: اخلطوا كل المكونات المخصصة (إلا الخبز) وبعدين خلوا الخبز يتغطى بهالخليط تماماً، دخلوه بالفرن لين ما يتحمص، يمكن 10-15 دقيقة إذا الفرن على 180 درجة مئوية.

اخلطوا التتبيلة مع السلطة وبعدين حطوا الخبز المحمص فوقه والصنوبر.

بالعافية!

Chocolate Fondant with Raspberry Sauce~فوندنت الشوكولاته مع صلصة التوت

It was my sister’s birthday on December 28th, and since I’m a poor student who cannot afford a decent present or even an OK tasting cake, I decided to make her a chocolate fondant with vanilla ice cream. I didn’t have to buy any ingredients […]