Dolce Rita

Peanut butter and caramel sandwich cookies with nutella filling!

2013-05-21T14:11:00.000-07:00

Cookie sandwiches, yum!!

I wanted to create a different recipe that combines some of my favorite sweet things, but I didn't want to stress myself and stay kitchen bound for hours and hours. So I went into the kitchen I opened the fridge, and voila, the idea came to my mind. I saw my big nutella jar and I knew I needed to do something that uses said that luscious nutty chocolate cream.

So the train of thought led me to think of something I can sandwich nutella in between. The first thing that popped into my mind was to create a cookie sandwich with a nutella filling. I also wanted to have a more complex flavor so I opted for peanut butter cookies.

The first time I tried peanut butter I hated it and I couldn't understand why people would eat such a thing. Few years later, I tried peanut butter again and I don't know what happened, but I am officially addicted to peanut butter. I always have a jar or two in the cupboard!

Nutella and salted caramel filled cookies

So finally I decided it will make these sandwiches, I got my scale, my food processor, prepared my ingredients and went on with the preparation. The result was just amazing and what was more amazing is how little effort it took to prepare.

Those cookies were perfect for the weather we have had the past few days, rainy and cold. These chewy yet crumbly cookies were so comforting with a hot cup of coffee, watching TV and hiding under the blanket!

Simply irresistible.

What you need for about 20 cookies:

40 g unsalted butter (cold)
60 g peanut butter (I used smooth)
30 g granulated white sugar
100 g flour
20 g caramel sauce

I had more than my fair share of cookie sandwiches!

Combine all ingredients except the caramel in your food processor and pulse until you have a rather sandy mixture (it takes less than a minute). If you take some of the dough and press it will come together. Now add the caramel and pulse again, the dough will come together, if not add some more caramel, but add a bit at a time as you don´t want a soggy dough!

Form the dough into a disk and let it rest for 30 min in the fridge.

Take the dough out of the fridge and roll it between two sheets of baking paper until it is about half cm or less in thickness. Using a round cutter, cut small circles. My circles were around 5 cm in diameter. Before baking the cookies, put them in a freezer to rest for 15 minutes, this way they will keep their shape.

Put the cookies on a baking tray lined with baking paper in a preheated oven (175C) and bake for about 10 minutes.

Now just spread your nutella, or some salted caramel sauce and enjoy!

Served with a warm hot chocolate, it's the ultimate comfort!

Rice pudding: the vegan version

2013-05-14T10:06:00.000-07:00

A variation of a classic recipe

In a previous post I had shared one of my favorite rice pudding recipes, one I always had when I was a child. Just a couple of years ago, I started making a vegan version adding a different touch to this classic recipe.

As vegan and vegetarian diets become more popular, it's only natural to create dessert recipe that appeal to the people who adopt these diets. Though it's a health choice for many, it's a necessity for some who cannot for various reasons consume dairy products and the like. As for me, I'm a happy omnivorous person! However, I do consume more fruits and vegetables than meat and dairy products.
That´s why, from time to time, I like making recipes that have no eggs, dairy or animal products. These come really handy when I am feeling lazy but craving for a balanced and healthy sweet treat.

This recipe is divided into two parts: the first one consists of preparing the sauce that accompanies the pudding whereas the second is the pudding itself.

If you go through some of the recipes I shared so far you will notice my love for summer berries. Indeed I consume a lot of berries and I just can't get enough. They are delicious fresh and they are even better when baked or cooked.
Featured in this recipe are blueberries which have a fragrant and acidic flavor that is only enhanced with the addition of sugar or a sweetening agent. I will use blueberries to make the perfect sauce for the rice pudding.

Fresh or cooked, bluberries are tasty and good for you

So let´s start first with making the sauce:

60 g bluberries
20 g sugar (you can add more for extra sweetness)
2 tbsp orange juice
Half vanilla pod
Sprinkle of cinnamon (optional)

The blueberry sauce, bursting with flavor!

Combine the blueberries with the rest of the ingredients in a saucepan and let them slowly simmer for about 8 to 10 min until the blueberries let their juice out. Before turning off the heat you can add some more berries to the sauce for more variation in texture but this time I didn´t do so!

As for the rice you need: (for 1 serving)

50 g of jasmine rice (or you can use any other kind but of course the cooking time will be different)
150 g soy milk
50 ml water
15 g sugar and a dash of cinnamon

Combine all the ingredients in a saucepan, let them simmer on a moderate heat first, for few min, then let the rice cook slowly for about 30 min, don´t forget to stir every 3 or 4 min.

When the rice is ready, let it cool a bit. Unlike the traditional non-vegan recipe, I enjoy it while it´s still warm, .

Mix some of the sauce with the rice. Sprinkle some toasted flaked almonds or coconuts on top, and dig in. Of course, add some more sauce as you eat. Bon appetit.

A light, fresh and fruity dessert.

Osmaliyeh (عثملية): angel hair cake!

2013-05-06T14:00:00.001-07:00

An exquisite dessert with great textures and flavors

This is one of these desserts that remind me of my sweet childhood years. It is usually served on special occasions or as after a great meal assembling the extended family members or special friends. Either way, it is always delightful!

The name ossmaliyeh, a bit hard to translate but it means ottoman girl or woman!

The shredded phylo dough, it looks like white hair!

I couldn´t find any reference on how and where the recipe started, but I guess the name goes back to the era of the Ottman empire, where most of the Levant was under their control. The recipe is made of shredded phyllo dough, which it seems is of ottoman origins but now is widely used across the globe and in hundreds of ways!

Few ingredients are needed to succeed this delectable dessert

It is a simple recipe. You will need to buy the phyllo dough and you can can buy the ashtah fresh or you can make it following this recipe, It will take sometime but the result is worth the effort. I would suggest that you use heavy cream, cream cheese or mascarpone in case you can't find ashtah. This is not a filling I would be used to in this recipe, but you can prepare something similar to a fresh cheesecake filling.

What you need for this recipe: (enough for 4)

200 g shredded phyllo
75 melted better
20 g powdered sugar
Ground pistachios and rose jam for decoration
Simple syrup (I used this recipe, but instead of lemon peel I used half stick of cinnamon and halved the amount of the ingredients)
About a cup of kachta or achta (I added a half teaspoon of rose water and another half of orange blossom water to the cream)

Easy assembly with the filling and the dough

First start by fluffing the shredded phyllo as they come firmly packed, it´s very important to do so to have a crunchy but soft texture. Add the sugar, mix well then add the butter and mix until all the phyllo is covered with the butter.

Golden, crispy, sweet with a creamy heart.

Generously butter a 18 cm pan add half of the amount of the dough then press with another pan of the same size. Put in a preheated oven (200 C) and bake for 5 min, remove the top pan and bake until golden, it will take between 10 to 15 min.

Repeat the same procedure with the remaining amount of the dough. Now you have two golden crunchy phyllo dough shells.

You can also make a mini version.

Wait until the dough is cold before removing from pan, it might break if you do so while it´s still warm.

Assembling is very easy, place the first layer on the serving platter. Cover it with kachta (the amount you want to put is really up to your taste). Put the second layer over the kachta to cover it.

Finally, garnish with pistachios, rose jam and a small amount of kachta and serve with the syrup! Enjoy!

A must have dessert.

Madrid Cake Expo: Exportarta 2013

2013-04-29T11:17:00.000-07:00

From the 26th till the 28th of April the Exportarta 2013 took place in Madrid which is the 2nd edition of this new annual cake exhibition!

I visited it twice: on the first and the third days. It was just amazing, all the products a baker needs are there. Additionally, many artists exhibited their amazing work. These people are phenomenal, they are able to take a humble cake and transform it into a work of art.

I took some pictures during my visit to the expo. Definitely there were so many cakes and cookies worthy of your camera, but I will leave you with some of my favorites hoping you will enjoy them as much as I did!

My favorite of the expo, hand-painted macaroons!

Four layered strawberry tartelettes!

2013-04-22T15:47:00.001-07:00

An assortment of mini strawberry pies

Strawberry must be one of my favorite fruits. I love their juicy tartness and their aroma that fills the air with an inviting and too hard to resist scent. Strawberries are one of the fruits that are great fresh on their own, but they become greater with a sprinkle of sugar as this enhances their sweet flavor.

I always look forward for strawberry season and when the season arrives I always keep some in my fridge to consume fresh during the day to benefit from the healthy dose of vitamins they contain body or to use with the myriad of desserts these red berries go greatly with.

Decorate to your liking, strawberries offer you lots of possibilities

I also love pies or tarts whether a normal sized tart or mini ones as the french call them tartelettes.

So what better recipe for fresh strawberries than these cute tartelettes with pastry cream?
For the crust you need ( enough for 10 to 15 pieces):

200 g flour
100 g cold butter, cut into small cubes
30 g sugar
dash of salt
1/2 tsp lime zest
Beans of half vanilla pod (or vanilla extract)
Ice cold water

Combine flour, sugar, salt, vanilla and zest in a food processor, pulse until all combined. Add the butter and pulse again until you get a sandy mixture. Now you either can slowly add the cold water into the food processor, or transfer the mixture into a larger bowl and add the water one tsp at a time and mix until the dough forms a ball. The quantity of water will depend on the flour and butter, I only needed to add one tbsp!

Form a disk and wrap it in plastic, put in the fridge for at least an hour (you can make it a day ahead).
Roll your dough and cut to fit into mini tart shells. Blind bake in a 180 C oven (preheated) for 10 to 15 min, until dry and with slight golden color on the edge!

The different components of your layered tartelletes

For the pastry cream (creme patissiere):

250 ml milk
50 g sugar
1 egg
20 g corn flour
zest of a lime
few drops of vanilla essence

Heat the milk in a sauce pan, in a bowl whisk the egg with the sugar, lime zest, vanilla until almost double in volume, then add the flour. Mix well then slowly add the hot milk (not boiling) add it very slowly over the egg mixture, and whisk non stop! Put the mixture in the pan on soft heat and keep stirring, it will start thickening after few minutes. When it drops slowly from the spoon then it´s ready; it will continue cooking until it cools down so you don't want to get it too thick while it is still on the flame.

For the strawberry sauce:

150 g strawberries
40 g sugar
Tbsp lemon or lime juice
A vanilla pod (I used the one left from making the pastry)

Fruit, cream, fruit sauce and pastry shell, 4 layers for one great desset

Dice the strawberries and combine with the other ingredients and let it simmer on a very gentle heat for about 20 to 30 min. Make it a day ahead as this will allow all the flavors to combine and it will taste better.

Get your ingredient ready for the final assembly

Time to assemble:

Put about a teaspoon of the sauce in the bottom of the shell or the enough amount to cover the bottom. Cover with the cream and top with strawberry. I called this dessert as four layered strawberry tartellete because it has four layers from top to bottom: the fresh fruit on top followed by the rich smooth pastry cream and the refreshing strawberry sauce all carried by a buttery, fragrant and crumbly pie crust.

To prevent the strawberries from drying while they cool in the fridge you can brush with a glaze of heated strawberry jam or you can do what I did. I had around 4 tablespoons of juice left from the strawberry sauce, so I soaked 1/4 tsp of gelatin powder in a tiny amount of water, heated the juice and added the soaked gelatin and stirred till it dissolved well. I allowed the mixture to cool down before brushing it on the strawberries. This surely gives the fruits a beautiful shine and protects them from drying before you have the time to consume them all.

A note about decoration. There's really no rule for that, just do what feels more appropriate. I tried to make different patterns to inspire you, but I am sure you can come up with more creative ideas.

Beautiful, elegant and tasty tarts

And here you have it, a crumbly, creamy, tart and sweet dessert. It is really hard to resist!

Caramel au beurre salé or salted caramel!

2013-04-14T08:26:00.001-07:00

Jars of delicious caramel, ready whenever you need to use it

Whenever you hear someone talking about caramel your taste buds are stimulated or whenever you come across a recipe that calls for the use of caramel you will know that for sure this dessert will be extra special. Take a humble dessert, drizzle it with some caramel sand immediately you will take it to a higher and more complex level.

Dark, creamy, aromatic, sweet but with a salty hint

Sugar caramelization started in France during the 17th century, and since then this creation has found endless uses and was featured in many recipes that took advantage of the unique flavors caramel imparts to recipes.

One of my favorite ways to enjoy caramel is through the traditional French recipe: caramel au beurre salé which basically means salted butter caramel or simply salted caramel. It is made either with salted butter or you can add salt if you are using the more common unsalted butter.

A thick, decadent sauce that adds lots of flavor to many desserts

Here's an easy way to make this heavenly and decadent sauce. Be careful, the sauce is highly addictive.

Here's what you need to make almost 2 cups:

150 g sugar (white granulated)
40 g water
60 g cold butter
300 ml cream (35% fat content, or more)
3/4 tsp fleur de sel (if not available use regular salt)

Combine sugar and water in a heavy bottom saucepan. Let the sugar dissolve completely without touching it, just swirl to make sure all the sugar melts. If you whisk the sugar while melting, this will not allow it to melt nicely, you will have clumps and crystals which will prevent you from having the smooth and creamy caramel you long for.

After few minutes on the stove the sugar will start changing color, when it reaches a nice amber color and you can clearly smell the characteristic caramel aroma, it's time to add the cold butter (it´s better if it's cold as this will stop the sugar from further cooking and burning) stir a bit then add the salt, as it melts at the end add the cream. Be careful when you add the cream as it might splatter, so keep your face away! Stir well after adding the cream, and if you want a thicker caramel leave to reduce for few more minutes on a gentle heat to avoid burning your caramel.

Pour it in a glass container and let it cool. You can preserve it in an air tight jar and kept in the fridge.

Now you have a great sauce to goes really well with so many desserts!

Suitable for so many desserts, make sure to have some on standby!

Rice pudding, a childhood memory!

2013-04-10T03:58:00.000-07:00

Cold, sweet, and refreshing rice pudding

As a child, rarely were the times where I opened the fridge and didn't find small cups of my mom's fragrant rice pudding. When making yogurt, she would always set aside some milk to make this family favorite. What made her rice pudding special is the flavorings she added. Sometimes she would use rose water and cinnamon but quite often she would perfume the pudding with rose geranium leaves that impart a distinctive and very special taste to this humble pudding.

Rice puddings were enjoyed since ancient times, and it seems their roots were in grain pottages that were made by middle eastern cooks. Even in our modern times, rice puddings are extremely popular across the world with many variations and adaptations to suit local tastes.

As an international dessert, rice pudding is known through different names like kheer, firni, shola, to name a few. Probably the secret of this recipe's success is that from two basic ingredients you can create endless variations, and you can even create even a vegan version that uses milk derived from plants such as soy.

Rice pudding used to be recommended to people who had stomach illnesses for its easy digestion and health benefits so if anyone is looking for a delicious, nutritious and healthy recipe, look no further!

Rice is the main ingredient of this dessert absorbs all flavors you add to it

For the classic rice pudding for two individuals you need:

100 g of rice (I used jasmine rice)
250 ml of milk (plus 3 to 4 tbsp water, the quantity of liquid will also depend on the rice type)
40 g sugar (I used vanilla scented)
2 bruised cardamom pods (use 3 for more aroma)
1 tbsp rose water (or more if you wish)
1 tbsp cream (optional)

In a saucepan combine the sugar, rice, milk and cardamom, mix well and put on a medium heat. When it slightly starts heating lower the flame and let it cook for about 1/2 hour, stirring frequently, when the rice is fully cooked remove the cardamom and add the rose water and cream (if you are using it). Though I believe the cream adds more flavor and makes the texture more velvety you can skip it if you you are watching your calories.

Fill your pudding in the serving cups, let them cool down before you chill them. Rice pudding taste better the second day when it is set, cool and refreshing.

I like to decorate the cups before serving them with some coarsely chopped pistachio nuts and rose petals or small rose buds. Of course, you can decorate your cups anyway you see fit.

I hope you try this recipe, it is really easy and delicious and though this cold refreshing pudding is suitable for hot summer days it is enjoyable anytime of the year! Bon appetit.

Maamoul: Easter semolina cookies

2013-03-30T12:46:00.001-07:00

A special delicacy served during Easter, Maamoul

Across the world major religious or cultural events are usually marked by special foods and sweets that add another dimension to the whole occasion. If you follow my blog you would know that Christmas time of the year, but equally important to me is the holy week before Easter.

As far back in time as my memory can go, I remember that during this week the family gathers, namely my mom and aunts to prepare a special and really delicious sweet usually enjoyed this time of the year: Maamoul (معمول) as they are called in Arabic, or semolina cookies.

Three fillings, same exquisite dough

The whole ritual of making these cookies was so exciting. At first was the all important ingredient shopping which mom would make. She would choose those ingredients that meet her standards.

The dough needs to rest overnight, so she would mix all the ingredients in the evening to let the semolina flour come together with the rest of the ingredients. When done with the dough, she would prepare the fillings. Traditionally, there are three types of fillings: dates, pistachios and walnuts. At this stage, my sister, brother or myself would help her grinding the nuts or mixing the dates with some butter till they soften.

The morning after, D day comes. My mom wakes up early, joined by my aunts. Soon, we all pitch in.

When everything is ready, we all sit around and start shaping and filling the cookies, and wait patiently until all the trays are filled with the elegantly shaped cookies waiting to be baked. Sometimes we would bake the cookies at home but more often we would take them to the bakery so they can be baked more rapidly in the larger ovens.
Baked, they would be sprinkled with powdered sugar after they cool down and then filled in jars. When Easter comes, you are expected to greet your visitors with Maamoul and many housewives would share tips and tricks on how to make the best cookies.

I have been away from home for many years, and every year at this time, I miss being with my family and being part of the fun of making Maamoul and savor the sweet reward afterwards.

Nevertheless, you can, like I did, make these cookies, even if you are not planning to make large quantities for your large and extended family. There are quite a few steps to follow, but the result is well worth it.

Here is what you need:

450 g coarse semolina
120 g fine semolina
1/2 tsp mahlab cherry (if not available use few drops of almond extract)
1/2 teaspoon mastic (if available)
Dash of salt
210 g melted butter (warm)
120 g sugar
1/cup of liquid, you case use water, rose and orange blossom water (together) or milk, I used half rose and half orange blossom water

The dough and the fillings

First you have to combine the semolina, sugar, mahlab, salt and mastic, mix well then add the butter. You have to mix well with your hands or with a mixer using flat beater, mix well for at least 5 minutes. Leave it to rest for 4 hours, mixing it from time to time.

How the dough should look eventually

After 4 hours you need to start adding the liquid. At this stage I would use the hook tool to mix, or you still can use you hands, start adding the liquids slowly, mixing thoroughly . When you mix with your hands and especially when you use orange blossom water, you would have a very biblical feeling and your hands would smell amazing!

Leave the dough over night or at least 8 hours. After that time, some kneading is needed again: first with hook tool for about 5 to 8 min, then use your hands to get a smoother dough (you can do it all with your hands but of course the machine makes it a bit easier).

Now that the dough is done, we are ready to fill and shape.

For the shaping we use special moulds which are readily available in the Middle East, but of course not so in Europe. If they are not available, you can decorate the cookie balls with a crimper and get excellent results.

Moulding, filling and shaping

For the walnuts filling you need:

100 g coarsely ground walnuts
1 1/2 tbsp sugar
Rose and orange blossom water (almost a tbsp of each)

Mix everything together and let it sit for a bit

For the pistachios filling you need:

100 g coarsely ground pistachios
1 1/2 tbsp sugar
Rose and orange blossom water (almost a tbsp of each)

Mix everything together and let it sit for a bit

For the date filling you need:

100 gr Date paste (you can buy the mature date remove the pits and grind them)
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1 tsp butter

Add the spices to the dates mix then add the butter and mix well.

Different shapes same great taste

You can make big or small cookies. I prefer the small ones but you can try both and stick to the ones you prefer.
At first you need to make a small ball of dough, flatten it in the palm of your hands till it is less than 1/4 cm in thickness. After which, you put the filling in the middle of the dough and bring the edges together to close it. Alternatively, you can make a hole in the dough ball, fill it with the filling you desire then bring the edges together and close the ball.

From left to right: Pistachio, dates, and walnuts cookies

Once you fill your tray, bake them in a preheated oven (180C) from 10 to 15 min, once they are golden brown on the bottom and just dry on the top.

Take them out and leave them to cool a bit, then sprinkle with dusting sugar or you can do this step just before serving the cookies!

Maamoul covered with dusting sugar, a pure joy!

Coulant au chocolat or molten lava cake, with a surprise!

2013-03-28T11:35:00.001-07:00

Chocolate wrapped in chocolate, a soft oozing tender heart waiting to be released. That's the promise of the molten chocolate cake. You grab your spoon and dig in, releasing a chocolate flow from the cake casing. What an evocative sight! I can't imagine someone would be able to resist this sight without being taking a bite, no matter how small!

The French chef Vongerichten claimed the creation of this delicacy in 1987 in New York city, but the other French chef Jack Torres disputed this claim saying it was created in France.
It has been suggested that the well known French chef Michel Bras, after a day skiing with his family, went home and enjoyed a hot chocolate that warmed them all up, and he started to think about transferring this heart warming moment to his food recipes.

After 2 years of experimentation he developed the coulant au chocolant. Since then, it became a must have and an extremely popular dessert across the globe.

With time this recipe has been copied and simplified. I also had my take on this recipe and share with you a modified version with some additions. The result is amazing and you will find it hard to resist doing the dessert over and over again.

100 g chopped dark chocolate (at least 70 percent)
2 eggs
35 g sugar
35 butter
20 g flour
5 g freshly toasted and ground almonds
few drops of coffee liquor
The seeds of half vanilla bean
Lindor chocolate (use any flavor) optional
Some butter and cocoa powder to grease the ramequins

First start melting your chocolate in bain marie or microwave, once melted add the butter and let it melt with the heat of chocolate. Whisk the eggs, vanilla and liquor then add the sugar and beat well until all combined.

Slowly add the chocolate to the egg mixture and mix well, then add the flour and the almonds and mix again until all well combined.

Grease your ramequins and cover them with cocoa powder, pour some of the batter then put the lindor then cover it with more batter, fill only 2/3 of the ramequin.

Chocolate still bubbling!

Heat your over to 240C, and place the ramequins in the fridge for at least 15 min. Bake the coulant for 10 min. Take out and leave it to cool for 5 min then serve it with ice cream if you wish.

Lindor heart, coconut flavor

You can easily freeze the batter. I froze some batter for five days and then took out of the deep freeze, put it in the fridge for a day and bake the following day. It will taste great. I didn't try the deforst option in the microwave, so I wouldn't know if it works. Either way, if you freeze the batter, do as I did and you will enjoy the coulant as if it were freshly made.

Once you try the recipe you will want to make it everyday, it is so easy to make and tastes so good!

Welcoming Spring with decorated cookies!

2013-03-21T16:44:00.000-07:00

It´s spring time again, and though the last winter storms may linger, you know that all too soon nature will once again put on a most sublime and colorful dress.

To celebrate this special event, I decided to bake some cookies and decorate them in a way that pays tribute to spring colors.

I made two batches of cookies, each flavored differently. The first one is the rose petals and nuts cookies (I made these on Valentine) while the other batch consisted of spicy orange and vanilla cookies (recipe to be shared soon).

I will leave you with some pictures of the spring cookies! They will do the talking.

Pancakes with a carrot cake flavor!

2013-03-19T08:19:00.001-07:00

Carrot cake pancakes, a great start of your day

If I had to choose my favorite cakes, definitely carrot cake would be among the select few. Although making a basic carrot cake isn't too complicated, its decoration and finishing touches are often time consuming.
So whenever I crave the heavenly taste of carrot cake but lack the time I resort to a shortcut recipe I developed: carrot cake pancakes!

Crepes and pancakes have deep historical roots. In fact, they go back as far as the Roman times. Back then they prepared the Alita Dolcia (another sweet in Latin), considered as the first form of pancakes.

As time passed, each nation and region added something special to the original product, depending on their social customs and what their land offers.
A Swedish friend told me that pannkakor (or pancakes) are enjoyed on Thursday nights with some jam as a dessert after the traditional pea soup.
Along with crepes pancakes were linked to Shrove Tuesday or Thrurday which is the time when Christians prepare for the lent season, a time where the consumption of dairy products is discouraged.

The main ingredients that you need

As much as I love pancakes preparing them the same way over and over again can get boring, that's why I never follow a recipe strictly and I always vary and add my personal touches. Recently I have been making pancakes with carrots and trying to recreate the carrot cake taste. Although the texture will never be the same but the aroma is almost the same and the taste is quite similar.

Now let me tell you what you need for these delicious pancakes:

140 g flour (about a cup)
120 ml of buttermilk (milk would also be suitable)
50 g cream cheese
1 egg
1 tsp vanilla extract
1 tbsp of sugar (or you can use 2 if you want a sweeter result)
1 tsp cinnamon
1/4 tsp each of ground nutmeg, star anise and cloves (or use your favorite spices)
1/4 tsp salt
100 g of finely grated carrots (about a half cup)
2 tbsp of slightly roasted coconut (optional or you can use pecans or walnuts)
3/4 tsp baking powder
1/4 tsp baking soda
1 tbsp of melted butter (or vegetable oil)

Mix the dry ingredients together (flour, spices, salt, baking powder and baking soda and coconut).

In a separate bowl mix your wet ingredients ( the egg, cream cheese, vanilla and milk) together until well combined.

Create a hole or a well in the center of the flour mixture, add the butter and the wet ingredients mixture, mix well. Finally incorporate the grated carrots.

Savor your pancakes with a cream cheese mix

Let the mixture rest for some time allowing the flavors to develop (you can leave it in the fridge for 20 min).

While the batter is resting, you can prepare a cream cheese topping to go with your pancakes. It's dead easy to make. Simple use 4 tablespoons of cream cheese to which you add a dash of cinnamon, a tablespoon or two of powdered sugar and a tablespoon of maple syrup.

Warm pancakes and cream cheese topping, heaven!

Cooking pancakes is simple. People often worry that the batter will stick, but if you butter your pan or spray it with a cooking oil it won't.
Heat your skillet and add a knob of butter, add enough batter so you get the size you want. I prefer my pancakes to be medium sized, I am not a big fan of oversized ones.
When you start seeing bubbles forming on surface of the pancake and the edge starts to color, flip them to the other side and cook until golden brown on both sides.

Serve the warm pancakes with the cream cheese mix, with maple syrup or with both. Enjoy!

Give these pancakes a try, you will fall in love with their sweet spiciness

Blueberries and kefir cupcakes!

2013-02-28T13:08:00.001-08:00

Bluberries cupcakes, a must have!

The mere mention of cupcakes makes you drool! Not many people can exert self-control when looking at a cupcake as it calls them begging to get eaten! Well I hope it's not just me who looks at cupcakes that way, but I am sure it's not!

What's great about cupcakes and it is really the source of their worldwide success is their extreme flexibility. With few basic ingredients, an endless array of flavors and a sprinkle of imagination you will be able to make irresistible treats ready to be enjoyed anytime and anywhere.

Cupcakes have existed for many centuries and they were called so because they were baked in cups. An additional origin to their name may reside in the fact that their making called for a cupful of flour, a cupful of sugar and a cupful of butter.

Nowadays, endless choices of cupcakes can be found, with strong emphasis on fancy decoration using a variety of frosting and techniques.

If you follow my blog you might have picked up that I am a fan of berries, especially summer ones. Blueberries are one of these berries that lend themselves so well to baking, it's as if their flavor really shines when used in combination with other ingredients, like for instance kefir. They melt in the batter, they have tiny seeds, they add an aromatic and acidic flavor that goes well with a mildly sweet frosting.

Blubberies add an aromatic tartness to cupcakes

So no more talking and let´s start with the recipe:
For the cupcakes: (makes about 10)

120 g soft butter
100 g sugar (you can add 20 gr if you want)
2 eggs
140 g flour
1 tsp baking soda
6 tbsp blueberry kefir or yogurt
70 g blueberries
tsp vanilla essence
pinch of salt

For the frosting:

100 g cream cheese
150 ml cream
1 tbsp of granulated sugar
1 tbsp powdered sugar
1 tbsp blueberries syrup

Sift the flour, baking soda and salt together.

Cream the butter and sugar, add the eggs one by one and mix until well combined. Start adding 1/3 of the flour mixture, fold slowly with a spatula, add 3 tbsp of the kefir, add another third of the flour, then the kefir and finish by adding the last 1/3 of flour.
You can either mix the berries with the batter or just drop some as you pour the mixture into the cups.

Do not fill the cups to the top as the batter will rise

Pour the mixture in the baking cups and bake for 25 min in a preheated oven (180C). The baking time will depend on the size of the cups you are using, for smaller ones 20 min are enough for the big ones, about 30. Whatever the case, keep an eye on them while baking, nobody likes a dry cupcake.

Baked, cupcakes have a golden top crust

As for the frosting, mix the cream cheese, the powdered sugar and the syrup until well combined. Whisk the cream with the sugar until light and fluffy, slowly start folding the whipped cream to the cream cheese.

Decorate with sweet frosting and fresh fruits

I decorated my cupcakes with frosting, some blueberries syrup and fresh berries.

Bluberries cupcakes, simple, elegant and delicious

Nutella French toast!

2013-02-24T08:58:00.000-08:00

A delicious way to start your day

Like everybody else I wait for the weekend impatiently, to rest, have some time for myself and indulge my tired self with comforting recipes, especially during breakfast my favorite meal of the day.

My favorites during the weekend mornings are pancakes, bread or croissant pudding and french toast. I always like to make variations of these classics so they always feel new.

It´s a cold weekend and what better than a chocolate inspired recipe to warm you up and leave any chocolate lover very satisfied!
In this spirit, I decided to make nutella french toast; can you have a more decadent start of the weekend? The hazelnut chocolate spread we all grew up with, tucked between two layers of soft, tasty and slightly toasted bread, with some extra chocolate on top and red berries, sounds great, right?

To make this recipe for 2 you need:

Few ingredients to delight your morning

200 ml of milk (you can use soy milk or divide the quantity equally between milk and cream)
1 egg
Tsp of kahlua (or any other coffee liqueur)
Tbp of maple syrup
Nutella (you can put as much as you wish on your bread)
4 bread slices (I used cereal bread)
Hazelnut praliné paste (optional)
Some butter for frying

Add as much chocolate spread as you wish

Combine milk, egg, kahlua and maple syrup in a blender, and blend until well combined (you can use a manual whisk if you wish).

Spread the nutella on one slice and the praliné on the other (if you decided to use it), seal the slices together. Soak the bread on both sides with the milk mixture. Fry both sides, on a medium heat, until golden brown.

Lightly toast the bread with some butter

Sprinkle some powdered sugar over the toast and serve. You can add some extra nutella, toasted hazelnuts and some fruits, especially red berries like raspberries and strawberries if you wish to.

And there you have it. A tasty, nutty, chocolaty and energetic start to your weekend. Enjoy!

Breakfast worth the effort!

Valentine's Special: Walnuts and Rose Petals Cookies

2013-02-13T15:02:00.001-08:00

Valentine's cookies, colorful and tasty

Valentine's day is upon us. Despite the commercial aspect of this day, I kind of like it. In fact, I believe we need to set aside at least one day during the year to celebrate love, humanity's most talked about and sought after feeling. Love is a creative force and it is in this mindset I decided to pay tribute to this day the best way I know how: baking.

Cookies can be shaped however you like

Whether you are in love or still on the lookout for that special someone who will make your heart jump, I recommend you treat yourself (and your significant other) with this sweet cookies packed with flavors that will surely evoke your senses.

Baked cookies are not a novelty, they have been around since the earliest times, but with time they got more refined and incorporated more complex flavors. Early Middle Eastern civilizations prepared cookies using dough to which they incorporated butter, cream, nuts, honey and fruits as sweeteners.

As the Arabs invaded Spain, establishing Al-Andalus (Andalusia), they brought with them the tradition of making cookies which spread to Northern Europe and from Europe all the way to the USA. The rest is history.
Cookies now are so diverse, versatile and flexible that you spend a lifetime and still learn a thing or two about them every day.

Back to Valentine. I wanted to make something simple, inexpensive, yet packed with flavor that evoke and overwhelm your senses and of course inspired by this special's day. What speaks of Valentine more than roses? It's the flower of choice for most lovers.

Not all rose petals are edible or have a special aromatic flavor, but the Damask Rose or the Damascus Rose (Rosa damascena) is highly prized for its enchanting scent. It is widely used to prepare rose water, and rose oil. I frequently use the dried petals to give a delicate flavor to my baking. For these special Valentine cookies these rose petals fit the bill perfectly, especially when they are combined with walnuts and cinnamon.

Grind the mix in a blender until it has a sandy texture

So here's what you will need to make these cookies (makes about 10 to 12 cookies)

150 g flour
75 g cold butter
50 g sugar
20 g slightly toasted walnuts
5 g Damascus rose dried petals
One tsp cinnamon
dash of salt
20 to 40 ml of liquid (you can use cold water, cream or milk, I used cream).

Start by combining the petals, walnuts, sugar and cinnamon in a food processor, process until you obtain a sandy mixture, set aside.

Flatten your dough and cut it

In the food processor, combine flour, salt and butter and process for few seconds. When well combined, add the rose and walnut mixture, mix, and now start adding the liquid gradually, when you see that the dough is coming together stop adding the liquid. The amount of liquids absorbed depends on the flour and the water in the butter you are using.

Undecorated cookies still look great

Form the dough into a disk shape and leave in the fridge to rest for at least an hour.

Cut the dough in the shape you desire and put again in the fridge for at least half an hour, then bake it in a preheated over (180C) between 10 to 15 min. When the edges are slowly golden then it´s ready.

If you want you can decorate them as you wish. Personally I was inspired by Amber Spiegel's motifs. I flooded the cookies with royal icing, then dropped some fondant rose petals before the royal icing was allowed to set. The petals, however, were made earlier and left to dry a bit. The heart-shaped cookies were flooded and then I did some embroidery on them. I am still new in decorating cookies but I am determined to succeed and perfect my techniques and skills.

Happy Valentine´s day! Surprise your loved ones with this thoughtful and coming from the heart gesture.

Crepe suzette

2013-02-10T10:28:00.001-08:00

Crepe Suzette, a classic that will never go out of fashion

Even though crepes can be traced back to anciant Rome but it is with the French that these very thin pancakes were made famous. In medieval times, crepes were consumed during the Shrove Tuesday, also know to many as Mardi Gras. The delicate thin crepes we know now and love so much were born in Brittany (La Bretagne), which is a northern region of France with a rich culinary history.

There is something special about any recipe carrying the name of a person. You are almost certain that the recipe has a story, a history which makes it a bit more special. Crepe Suzette, many attribute its creation to Chef Henri Carpentier, who claimed the invention of this crepe in 1896. The crepe caught on flame by accident, Carpentier thought it was ruined but when he tasted it, he was surprised by the harmony of flavors. This new crepe was served to the Prince of Wales who was pleased by the taste of the delicacy. Asking for the name of the dessert, Carpentier told him it is called Crepe Princesse (Princess Crepe), but the Prince of Wales preferred to change the name to Crepe Suzette in honor of a beautiful lady who was with them at the table.

Another story says that the owner of the Marivaux restaurant was hired provide crepes for a comedy play starring actress Suzanne Reinchenberg, artistically known as Suzette. The crepes preparation was part of the show and to attract the attention of the audience, they were flambee at the end. Since then crepes Suzette became a hit and consumed worldwide.

Making crepes is easy and fun and so versatile, with countless savory or sweet fillings that you can cook up.
It´s orange season, so my choice of crepe was made easier, especially that I have cointreau bottle lying in the cupboard. As always, I like to add a personal touch to the classics. Orange and chocolate go extremely well together, and since crepe Suzette is an orange delight I decided to add dark chocolate ganache to my crepes.

Use a combination of oranges if possible for a more complex flavor

For 6 crepes you need:

1 egg
62 g flour
12 g melted butter
1 tsp sugar
zest of half an orange
100 ml of milk
25 ml orange juice (I used normal and blood orange)
Pinch of salt

First whisk the eggs slightly, add the salt and the sugar, whisk again until well combined, add 1/3 of the milk mix well and thoroughly until you get a smooth batter (adding small quantity of milk will prevent the formation of clumps). Add the melted butter and whisk, orange zest and juice, mix well and at last add the remaining milk and continue mixing. Leave the batter to rest for at least an hour in the fridge which allows all the flavors to mix well.

Stack your cooked and cooled crepes on top of eachother

In a non stick pan, bake your crepes by adding a small amount of batter and swirl the pan to cover the surface with the crepe mix. It will take maybe 2 min or 3 for the crepe to be done, flip it on the other side and leave it for another min.

For the ganache

150 g chopped dark chocolate
80 g cream (35 per cent)
Tsp of of cointreau (sweet orange liquor)

Heat the cream, (be careful not to burn it) and pour it slowly over the chocolate, when they are well combined add the cointreau.

Stuff the crepe with a decent amount of dark chocolate ganache

For the sauce:

250 ml orange juice
2 tbsp sugar
tsp butter
30 ml cointreau or grand marinier

Before I started doing the sauce, I sauteed some orange slices with a teaspoon of butter, and in the same pan (without washing) I added the sugar, when it starts melting add the orange juice and let it simmer for few minutes.
At this point you can add the crepes and let them cook a bit, add the orange liquor and tilt the pan over so slightly until it liquor catches the falme (flambee), or you can light a flame above the pan and the liquor will catch it.
However, you might be interested to do what I did. I waited for the orange juice to start thickening and then I added the cointreau (or grand marinier) and flambee and when the flame turns off the syrup is ready. You will use this sauce to drizzle over the crepes instead of cooking them in it.

Add a tbsp or 2 of ganache to a crepe. Now, you can roll it or get the sides together and tie it with an candied orange strip, drizzle with the sauce and serve with the orange slices.

Believe me, the result is well worth the effort.

Orange, crepe, and dark chocolate, what a combination!

Oatmeal cookies: two ways, my way!

2013-01-23T07:08:00.002-08:00

Humble looking but oh so delicious!

After Christmas, New Year and all their excesses, it's good to go back to normal and tone things down a notch in the sugar department. However, as a sugar-holic, it's not an easy thing for me, but luckily there are some healthier sweet recipes out there that offer joy without the overwhelming guilt.

Inspiration came while watching the lovely Julie Andrieu on her quest to understand the food culture around the world. While in Scotland, she was understood the importance of oats and oatmeal is to the Scots.

Actually it is said that the Romans had hard times conquering that country because of how strong their men were which many attribute to the oatmeal based diet!

The oat cereal was used by humans since thousands of years but only made its way to pastry in the beginning of the 19th century!

I love oatmeal with its floury nutty taste and fibrous texture, in fact one of my favorite light dinner meals is oatmeal with spices, honey and nut soaked in soy milk. This dinner meal was an additional source of inspiration of this recipe. But I also wanted to experiment with flavors and create different tastes using the same dough, at the end I made two kinds of cookies with one simple dough and flavorings ingredients which you most likely have at home.

Two ways to savor a cookie classic

The first kind of oatmeal cookie was flavored with nuts, spices and honey whereas the second one was flavored with white chocolate and lyophilized summer berries. I usually eat these berries with my cereals in the morning and luckily they are better suited for this recipe than fresh berries as the fresh ones will make your dough too soggy.

For the basic cookie dough you need (makes about 18 to 20):

55 g butter
70 g brown sugar
1 egg
1/2 tsp vanilla essence
75 g flour
1/2 tsp baking soda
dash of salt
120 g oatmeal (I used the quick cooking oats)

The two different flavoring agents

For the 1st variation you need:

2 and 1/2 tsp spice infused honey (I used 4 tbsp honey, 1 tsp cinnamon, 1/2 tsp of ground star anise, pinch of ground cloves and nutmeg. Combine the spices with a tsp of water then add the honey and simmer gently for few min).
2 tbsp of mixed nuts (I used raw walnuts, pecans and almonds)
1 tbsp dried cranberries
Tsp ground hazelnut or almond praliné (optional)

2nd variation:

One tbsp lyophilized summer berries
40 g white chocolate

Shape your cookies and space them as they expand during cooking

How to:

Cream the butter and sugar with a blender, add the egg and vanilla. Mix until well combined, slowly start adding the flour and oatmeal that previously you had mixed with the salt and baking soda.

When all well mixed divide your dough in 2. Add each set of flavoring ingredients to a half. Form your cookies using an ice-cream scoop or by band and bake them in a preheated oven (180C) from 10 to 12 min. Be careful not over-bake and take them out as soon as the edge of the cookies turns golden! Let them cool for 5 min then transfer them to a cooling rack!

Milk revives the flavors of cold cookies

It snowed in Madrid and it's really cold, but I can calmly sit on my chair looking at the snow falling outside while sipping a hot cup of milk and biting into these delicious oatmeal cookies with their heart-warming flavors.

Savor the cookies with a warm glass of milk, enjoy!

Carraway Pudding For New Borns

2013-01-15T02:45:00.001-08:00

Mighleh, a pudding to welcome newborns

Different cultures around the world celebrate the arrival of a newborn in different ways. However, what's common is the great joy this occasion brings and you know for sure a sweet delicacy will likely be served to mark this joyful event.
As the older sister in the family, I had the chance to savor the special middle-eastern pudding that is served on this occasion: mighleh. I still remember the wonderful spicy smell that invaded every corner of our house as my younger brothers and sisters came to life. That heavenly aroma was the same in our relatives' homes as they too welcomed their little bundles of joy.
Whether it was in the middle of winter or at the height of summer, the recipe lends itself well to all seasons. Its spiciness warms during cold times and it is usually served chilled during summer.

Some also prepare this pudding during Christmas to celebrate the birth of Jesus Christ. However, Christmas has so many special recipes that you hardly have enough time to make a handful.
Madrid nights are bitterly cold and since I´m a still nostalgic for Christmas seasons, I decided to make this childhood recipe that I cherish deeply. It should warm me up!

I am not sure about the origins of this recipe, but I know that is made in many countries of the middle east. It is very easy to make and really delicious.
What's great about it too is that is naturally suitable for lactose intolerant people and for those with allergy to wheat. It sweetness can be adjusted to taste. It is an easy, healthy and delicious recipe.

The main flavorings of this pudding

To prepare this pudding for 6 to 8 persons, you need:

1/2 cup of rice flour or powdered rice
3 cups and 1/2 of water
3/4 cup of sugar
1 tsp of cinnamon
1 tsp of ground anise
1 to 2 spoons of ground caraway seeds (it is a spice similar to anise and fennel seeds)

For the decoration you need shredded coconut (unsweetened) and a mix of various nuts.

The essential steps in making the pudding

First combine all the dry ingredients, mix well, then add the water! Put on a gentle heat and keep stirring. After 5 to 8 min you will notice that the mixture will start to thicken, keep stirring until you see bubbles forming on the top. At that point you will know that it is time to remove of the heat!

A regular sized cup makes an ideal serving portion

Wait for the pudding to cool for about 5 min, then pour it into individual serving cups.

Leave it to cool completely, after which put it in the fridge.

Golden cups and serving plate add opulence to a rather humble dessert

Before serving, sprinkle coconut on top, then add the nuts you desire. Usually, pine nuts, walnuts, pistachios and almonds are mostly used, but you can experiment and use cashew or macadamia nuts or whatever your heart desires. The joy of this recipe is its simplicity and flexibility. You can omit the coconut for example or reduce the amount of sugar or come up with a unique mix of nuts! As I said earlier, experiment in the kitchen.

So next time there's a new born in the family, surprise your family members with this creamy, soft and spicy and refreshing pudding! But you know what, you don't have to wait for that to happen, so to kitchen and get cooking!

Coconut and a mix of delicious nuts complement the flavor of the pudding

Spicy hot chocolate and Roscon de Reyes!

2013-01-06T11:11:00.001-08:00

Hot chocolate and roscon, a Spanish tradition

When most of the Christian World celebrates the epiphany, in Spain, the 6th of January the arrival of the wise men or Los reyes magos is celebrated.

On the 5th of January, you can see the wise men parade in the streets of almost every city in Spain. Families gather and wait for the passing parades accompanied by kids who feel very excited at the sight of the wise men.

For kids, the reyes magos are the equivalent of Santa Claus. In fact, the next morning the whole family gathers to open the gifts the reyes magos left for the little ones.

Before gift are unwrapped, kids have to patiently wait and have a traditional breakfast with the family. To make the waiting more manageable, the traditional breakfast offering is a sweet delicious treat: hot chocolate with roscon de reyes!

Roscon is a roll shaped bread decorated with candied fruits. Some rolls have a small surprise inside of them (usually small figurines of wise men) and tradition goes whoever gets the roll with the surprise piece will have a lucky year ahead.

I didn´t have time to make roscon, so I bought some from a local bakery, but I had time to make my favorite hot chocolate!

During the increasingly cold days of winter, the best way to warm up your heart is by sipping a spicy cup of hot chocolate. The recipe is not a discovery, nevertheless, I like to share my take on this popular and comforting beverage!

Chocolate and spices, a warm and rich combination

For a cup of this hot chocolate you need:

150 ml of soy milk (that´s what I used you can use milk of course)
50 g of coarsely chopped dark chocolate
2 star anise
1/4 bean of vanilla
1/2 tsp of honey
whipped cream and ground cinnamon for the decoration

In a saucepan combine the milk, star anise and the seeds and the vanilla bean. Let them simmer for about 5 to 7 min until fragrant. Add the chocolate and whisk until it melts and is well mixed into the milk.
If you want a thicker hot chocolate you can add half tsp of corn flour mixed with a teaspoon of water then add it slowly and whisk quickly.

Cinnamon powder and stick add flavor to the hot chocolate

Pour the chocolate and add whipped cream and a generous sprinkle of cinnamon. Enjoy this drink on your longer winter nights or whenever you're in the mood for some comfort. Don't wait for the next winter storm, try it now!

End and Start Your Year with Decorated Cookies

2013-01-01T15:28:00.000-08:00

As we bid 2012 farewell and we welcome 2013 with excitement I decided to take more time to master the art of decoration, especially that of cookie decoration.
So challenge yourself this year and start 2013 on a sweet and artistic note.

I will not share the recipes now as I am short on time, but the cookies I made share the same basic ingredients but differ in the added flavorings. Both flavors are warm and festive: orange and vanilla cookies and rose petals and walnuts cookies!

With these cookies you can use your artistic imagination to create endless combinations of shapes and colors. Hopefully, I will share with you many tips and tricks on how to decorate cookies very soon.

Enjoy the pictures and hope you like what you see.

The different patterns and shapes I created

A beautiful Christmas tree

Elegant Snow Flakes

An abstract shape of a Christmas tree

Beautiful abstract green lines

Beautiful abstract red lines

The mistletoe, a Christmas classic

All cookies wrapped in bags for individual servings.

Panforte and Buon Natale a Tutti Quanti!

2012-12-19T14:01:00.000-08:00

It's Christmas and this dessert will surely meet your sweet needs

Our sweet Christmas adventure started in the Middle East, from there we flew all the way to Germany and now we land in la Bella Italia.

Ah Italy!!! Where to start? The history? The elegance? The art? The architecture? The people? The dolce vita? The simple yet bursting with flavor food? Okay, you get it, I am deeply passionate towards Italy. It's nothing new, I had developed this passion almost 20 years ago.

My first trip to Europe was to Italy and the first region I visited was Tuscany which is arguably one of the most beautiful regions in the world featured many times in great classical movies. The first major city I visited was Florence, the Renaissance city. I was amazed by the beauty of this city, the immense Santa Maria de Firoi or the Duomo Cathedral, its museums, the walk to Ponte Vecchio and simply wandering in its old narrow streets soaking in all the art, history and beauty.

The next major city was Siena, another beautiful Tuscan city with a unique character. Like all Italian cities it has a wealth of sites worth seeing. While walking in its picturesque streets a type of sweets caught my attention: Panforte. With my broken Italian, I walked into the shop and bought a piece, I was happy with my little discovery. Needless to say, it was delicious, it was love at first bite!

Panforte is essentially consumed during Christmas times, but can be found in Siena all year long.

Panforte or Siena cake, goes back to the 13th century, the first documented recipe was in 1205, it is said that the recipe originated in monasteries as a strong bread that had honey and pepper, other spices were added later to the recipe.

For some time, panforte was reserved to the nobility, but luckily now everyone can sample this delicious bread and even better, with my easy recipe, you can prepare this sweet in the comfort of your home, probably thousands of miles away from Siena and its beautiful churches, monasteries and houses.

High quality ingredients needed for panforte

Without further ado, here's the recipe to follow!

What you need:

200 g of nuts (I used 100 g almonds, the remaining quantity divided between pistachios and hazelnuts)
100 g candied peels (I used orange and lime peels that I made few days earlier; store bought is fine too)
100 g sugar
100 g honey
1/4 tsp cinnamon
2 g of coriander seeds
1 or 2 cloves
1/4 tsp of freshly grated nutmeg
2 g of pepper
45 g flour
Tsp of glucose or corn syrup (optional, and just to be on the safe side, to prevent any crystallization)

Pour the amber syrup over the roasted nuts

Start by roasting the nut in a preheated over (180C) for about 10 min. Dice the peels into small cubes.
Mix the peels and the nuts (you can peel the nuts if you wish but I didn´t bother). Add the flour.
Grind the cloves and the coriander seeds and add them to the rest, followed by the cinnamon and the grated nutmeg.

In a heavy bottom pan, combine the sugar, honey and glucose (if you are using it), put them on a low heat, and wait for the sugar to dissolve and for the syrup to get an amber golden color.

Add the syrup to the nut and spices mixture and mix well until all is combined. The smell that filled the air at this point was so intoxicating, it took me back to those narrow and beautiful streets of Siena!

Honey and citrus peel give sweetness and freshness to panforte

When you combine your liquid and dry ingredients, if you feel your mix is too dry add some hot water, a teaspoon at a time. When all is well mixed and combined, transfer the mixture into an 18 cm pan, covered with parchment paper and greased. Press down gently to have an even top.

Bake for about half an hour (160C), until it becomes a bit darker in color.

The dark translucent color it acquires while baking

Let it cool down before you dust it with confectioner sugar, and this is it.

You can appreciate the great mix of taste of panforte eating it with a cup of espresso, a sweet wine, or just alone, a nibble from time to time will do you good!

A heart warming, spicy and rich with nuts, Christmas delight

Vanillekipferl or half moon vanilla biscuits!

2012-12-11T02:59:00.003-08:00

Almond and hazelnuts in one sweet dough

Add sweetness to your Christmas preparations

In the previous post I shared with you a recipe that I grew up with, those oriental pancakes, a pre-Christmas delicacy, filled with nuts and a slight hint of spices that would bring warmth into cold December days and nights.

Today I will share another recipe, that I discovered by the end of 2005.

For almost a decade I shared my living spaces in Madrid with different people from across the world. I co-rented with French, Japanese Americans,... with which I shared some quality moments. Sharing the flat also meant long talks in the kitchen, midnight chats from bedroom door to another, and the best was having international dinners, where each would make a typical dish from his country. Sharing food and recipes for me is always the highlight of sharing a flat!

One cold december day, when I got home, as I stepped in I was greeted with this incredible aroma of a baked sweet. I got into the kitchen and my flatmate at that time, Rebecca, a great German girl with whom I shared fond memories, was baking these white crescent shaped cookies. She asked me to try one and it was delicious. I still have her recipe written in Spanish on a small piece of paper.

As I try new and exciting recipes all the time, I got to do Rebecca's recipe only once. However, as winter creeps in and below freezing temperatures are becoming more frequent in the long Madrid nights, I decided to do these cookies again since they go along perfectly with a big warm cup of coffee or even a warm glass of wine.

It is not clear where this recipe originated, some say it´s a Hungarian recipe, some say it´s Austrian, and other say it is a specialty of the Bavarian city of Norldlingen! Perhaps they were inspired by the almond snowdrops, after all they are very similar in terms of ingredients and texture, by these ones are characterized by their vanilla flavor.

Anyways, during Christmas those cookies are enjoyed in many countries, and they can also be found in many Viennese coffee shops all year long.

As for the recipe few ingredients are needed, I made half batch and got almost 28 cookies, and to make them you will need:

25 g toasted ground almonds
25 g toasted ground hazelnuts
140 g flour
35 white sugar
100 g butter pinch of salt
1 egg yolk
1/4 teaspoon of vanilla extract

To make thing easier,put the butter,salt and flour in a food processor, pulse for few seconds until combined. Add the nuts and sugar and pulse again. When all combined add the egg yolk and the vanilla, pulse again then transfer the mixture onto a surface and with your hands work the dough a bit to make sure everything is well combined. Wrap the dough in plastic and put in the fridge for about an hour.

Easy dough, processor friendly

Take your dough out, and form your crescent, I took pieces of 10 to 12 gr each, I think they make perfect cookies, bigger is just too much.

When done forming the crescents, just leave them for about 10 to 15 min in the fridge, then bake them for about 10 to 15 min in a preheated oven (180 C). You know they are done when you see that the edges are golden brown.

Crumbly texture guaranteed

Let them cool for few minutes, then put them in a bowl that has 25 g of vanilla sugar and a 1/4 cup of icing sugar, give them a big coating and it´s done. Easy and quick way to get crumbly and full of flavor cookies!

Nutty and sweet, perfect for your Christmas celebration

The sugar coating adds flavor and texture

Katayif, Oriental Pancakes, a Pre-Christmas Delicacy

2012-12-03T13:06:00.001-08:00

Katayif, sweet oriental pancakes announce the upcoming Christmas!

December is upon us, one of my favorite months of the year. Despite the cold, it's a month that warms my heart and fills me with the Christmas spirit. I've always been one of those people who impatiently wait for the 25th of December.The excitement of the celebration, the stress of buying the perfect gift, the frenzy in the streets, shops and markets is just amazing. But Christmas season is a culinary feast where each region around the world has a specific set of traditional sweets and treats that are served before and after Christmas eve.

Back home, the preparation for Christmas starts on the 4th of December; on that day, in some Near Eastern countries , we celebrate Saint Barbara, an early Christian martyr. Among the traditions, several cereals and grains such as wheat, chickpeas, lentils, are sprouted in small pots to be used in the decoration of the Nativity scene. As they sprout, the green they bring is seen as a symbol of hope in the birth of Jesus Christ.

The West has Halloween, the Eastern Christians celebrate Saint Barbara, during which little children wear creative disguises and roam the streets singing songs and knocking on doors to be rewarded with treats and money.

Sweets abound in that day too. Wheat is boiled and perfumed with cinnamon and anise then it is served with a sprinkle of sugar or honey and decorated with nuts. More elaborate sweets are prepared too such as a fermented dough that is fried in balls than dipped in syrup known as Ouwamet. Mchabak is even more elaborate and requires some skills to make, it is a fried dough shaped in a bicolor laced fashion then dipped in syrup. But what I loved most during Saint Barbara are the Katayif which are the Arabic version of pancakes minus the eggs and butter.

The katayif recipe is very old, it is said to go back to the 7th-8th century, while others say it goes back to the Fatimid caliphate era (909-1071). The story says that a cook had created a a flat dough that he filled with nuts, arranged it on a plate so people could pick up the one they desired and this is why they are called katayif which in Arabic means 'picked up'.

These baked goodies are especially consumed during the holy month of Ramadan all over the Arab World and in some other religious celebration like Saint Barbara.

We always used to help my mom baking those panckaes, she used to prepare the dough and we used to take care of the rest. Baking, chopping the walnuts, filling them and of course eating them!
Since I moved to Spain I always made sure to make katayif on the 3rd of December. It makes me feel that I´m not that far away from home and this year is not going to be an exception!

For the dough you need:

200 g flour
Teaspoon of granulated sugar
Tsp icing sugar
1 tsp of instant yeast
1/4 tsp bicarbonate
A dash of salt
Few drops of lemon
300 ml water

The thick runny batter with bubbles forming on the surface

Combine all the ingredients but the flour in a blender. Whisk all together well then add the flour, blend for few seconds until all combined. You will get a thick runny batter, leave it to rest for about 20 min.

Heat a non stick pan, pour a bit of the batter and cook until the top is dry. The dough will have small holes when it dries!

Put the cooked ¨pancakes¨ on a clean towel, and let cool. When cooled cover them so they won´t harden.

As they cook, small bubbles appear on the surface

For the filling you need:

150 g walnuts
2 tbsp cinnamon (you can add the quantity you desire)
4 tbsp sugar
3 tbsp orange blossom water
1 tbsp rose water

Chop the nuts, add cinnamon and sugar then the rose and orange blossom waters. You can also fill the katayif with kachta (or heavy clotted cream if you want) and decorate with pistachios and rose petal jam!

The walnuts katayif are usually fried, but mom never did, and I must admit I really prefer them like that, just delicious, soft from the outside crunchy in the inside, and served with a drizzle of syrup, just amazing! You can of course fry them in deep vegetable oil if you want to, but while fried food is good, when something is just as good without being fried, I prefer to eat the healthier option.

As for the sugar syrup, just combine a cup and a half of sugar and a cup of water, add a small stick of cinnamon, a cardamom pod, let it simmer for 15 min and when it is ready add few drops of lemons juice, teaspoon of orange blossom water and another of rose water and take off the heat.

How to fill the katayef with walnuts

To fill the walnuts katayif, put about a teaspoon and a half of the filling in the center, then close the katayif by joining the sides together, press to make sure you seal them well. As for the kachta ones, you join the sides of the pancake half way to create a small pocket which you fill with Arabic cream or other creams you want.

I´m sure once you try these pancakes you will do them over and over again. They are so easy to make, and you can even eat them without any filling. They are very healthy and have low fat and calories. You can just drizzle them with honey and some nuts making them an ideal breakfast!

Enjoy and happy Saint Barbara!

Walnut filled and Arabic cream filled katayefs

A Choux Pastry that Floats

2012-11-27T13:11:00.001-08:00

Elegant little swans

Since I was a kid I remember enjoying the delicate and light choux pastry. It came in different shapes and different flavors, the house favorite were always éclairs and choux.

Choux is a small cabbage-shaped pastry filled with pastry cream dusted on top with icing sugar. I just loved how the sugar would fly of the pastry as your edges ever so closely to this delicacy and you open your mouth to take a bite or just to throw the whole piece inside! These are sweet moments that you always cherish!

I don´t remember exactly when I first saw the swan shaped choux pastry, but I remembered that I just loved the idea, perfect shape for a perfect taste.

Choux pastry is a true classic, it has withstood the test of time due its versatility, its lightness and delicate crisp exterior. It was already in use some five centuries ago. It´s not exactly known who invented this recipe. Some speculate that the relatively simple ingredients and preparation process this recipe requires makes it possible that it was developed in various places separately.

Legend says that when Catherine de Medicis moved to France, she was accompanied with her a chef called Pantanelli, and that he was the creator of this delicacy in 1540. But many recipes were found under the same name but had different ingredients and made in different ways. On the other hand similar recipes were found but under different names like benets (in English cook books dating back to 1584), french fritters or beignets soufflés. Also similar recipes were found in German cook books dating back to 1553!

Anyhow, it doesn´t matter where, who or when this recipes was created, what really matters that now we can enjoy it in different shapes, different flavors and at any time. Just few easy steps and we have such a versatile pastry that can be filled with sweet and savory fillings.

Here in Spain, this dough is used to make buñeoles del viento, specially made on the 1st of November which are ball shaped and deep fried pastries filled with many different types of creams, chocolate and praliné among others.

So let's see how you can make at home this pastry and get creative with the shapes you want to make.

For the choux dough you need:

12,5 cl water
12,5 cl milk
3 g salt
3 g sugar
75 g flour
50 g butter, cut into small cubes
2 eggs
Lemon zest or few drops of vanilla essence

The dough is not complicated but requires a certain know-how

How to:

In a heavy bottom pan, combine milk, water, salt, sugar, butter and lemon zest or vanilla. Put on the flame and when the mixture is boiling add the flour in one batch and stir quickly. With a wooden spoon cut through the dough, this way it will dry perfectly, you need to mix and cut the dough for about 4 minutes.
When the mixture doesn´t stick to the walls of your pan, and makes a ball, transfer it to a bowl and leave it to cool for 3 min. Now Start adding the eggs one by one, make sure that each egg is well combined before you add the next. The dough is ready when it falls slowly forming a ribbon.

Thick but fluid dough that forms ribbons

If you decide to make the swans, start by piping the heads, make some extra ones if any breaks, and bake them in a preheated oven (200 C) for about 5 min, as they are thin they will be done quickly.

It is a flexible dough, so be creative

Meanwhile pipe the body of the swans in large balls that taper and become pointy at one end. You need to bake those for about 20 to 30 min depending on your over and how big the choux balls are. Usually when the choux is of a nice golden brown color it means they are done. Don't be tempted to open the oven before they have this nice color because the choux will flatten and no longer puff.

The main body of the swans

While the swans are cooling, you can prepare the filling, I went for an easy one, whipped cream with cream cheese and maple syrup, for it you need:

250 ml cream (35%)
2 tbsp cream cheese
1 or 2 tbsp of maple syrup (to taste)
20 g of sugar

Beat the cream with the sugar until thick and fluffy, Beat the cream cheese in another ball with the maple syrup than fold it in with the cream. Before beating my cream, I put the bowl and the whisks in the freezer, this helps the cream to thicken quickly and hold its shape.

Now you can assemble your swans!

Cut the ball that will form the main body of the swan. Make the upper layer smaller than the bottom one. Now slit the upper layer in two, these parts will form the wings of the swan which will be positioned on top.

Fill the bottom layer with cream, put the top layer on top making sure you fan the two parts a bit to make them resemble wings in a resting position.

Swan assembly line

You can vary the shape and size of your swans to your liking

When you have them ready, you can dust some icing sugar on the top.

Following some few steps and knowing some few tricks you will get and very tasty and light dessert, that can be served in many ways, floating swans is one of them. Bon appetit!

Swans made from choux pastry, a floating delicacy

Pumpkin Pie and Happy Thanksgiving!

2012-11-20T07:01:00.000-08:00

The earthy tones of pumpkin pie reminds us of the fall season

The world is acquainted with American traditions and celebrations thanks to the strong influence of American movies, TV series and music have on the world's pop culture.

While growing up I was, and still am, a fan of American movies. Many of these movies showcased a celebration which is totally alien to us, but its accompanying traditions seemed pretty similar to how we celebrate Christmas. The celebration in question i.e. Thanksgiving is American and putting aside the true meaning of this celebration, I always enjoyed the scenes where families gathered to enjoy a delicious meal of a perfectly roasted turkey and all its side dishes as well as the traditional pumpkin pie.

The idea of pumpkin pie always intrigued me. Back home we use pumpkin in many savory dishes but not in desserts, although a delicious jam is made from it. Additionally, pumpkin pie is not a traditional dish in in Spain and I didn't sample pumpkin pie in Madrid till last year when I went to a well know American restaurant in the Spanish capital. Needless to say, I really enjoyed the pie!

The origins or precursors of pumpkin pie are a few centuries old. Pumpkins were among the many new food items brought from the New world to the old world. The Europeans specially embraced the use of pumpkins as they were similar to squash and courgettes but more interesting.

The first recipes known date back to the 16th century, and they were known under the name of pompion a name probably derived from the Greek pepon which means large melon. Pompon was the french name given to the recipe, and the English called it pompion, which may implicate that the origin of the recipe is french.

According to some historians, the first pumpkin pie recipe published in Amercia was in 1796, in Amelia Simmons´American cookery, that recipe is the most similar to the pies known nowadays, and was called pompkin pudding!

We are half way through fall, and pumpkins are available now among other fall fruits and vegetables and as I have so many things to be thankful for, I decided to have my own Thanksgiving and the star of my own celebration will be a delicious Pumpkin pie.

It is the first time that I bake this pie and of course I wanted it to be special. I have to say I did experiment on this one, and a lot, but hey that's the fun of baking and cooking!

Easy to make pie crust

For my take on the traditional pumpkin pie you need for 2 small pie shells or tarts: (10 cm tart tin)
Crust:

100 g flour
20 g freshly roasted walnut
15 g sugar (you can use more but if you do so use powdered sugar for the rest of the desired amount)
A pinch of salt
A pinch of freshly ground star anise
50 g cold butter, cut into small cubes
Ice cold water

In a food processor, combine flour, sugar, walnuts, salt and star anise, pulse until the ingredients are well combined and the walnuts turned to powder. Add the butter and pulse for few seconds, until you have a sandy mixture. Put in a bowl and gradually add few drops of water until the dough stops sticking and can be formed into a ball. Wrap it in plastic and put it in the fridge, you can do that a day ahead.

On a floured surface, roll the dough to about a half cm thick, transfer it to the pie tin, and put it in the fridge for 30 min. Now cover the dough with baking sheet and any kinds of grains and blind bake it for about 10 to 15 min in a preheated over (180 C) (depends on the oven). When the edges are slightly golden, take the dough out. Wait for few min to cool, remove the paper and bake it for an additional 10 min.

Spice up your pie with these wonderful flavors

Meanwhile, prepare the filling which requires:

3 FULL tbsp pumpkin purée
1 tbsp cream cheese
1 tbsp black treacle
1 tbsp molasses (and 1 tbsp of sugar if you want it sweeter)
2 tbsp of cream (35%)
1 egg
Spices: you can use whatever you wish, I used fresh ginger, star anise, cloves, nutmeg (all freshly ground) and of course cinnamon. You could also use all spices. A dash of each is enough, but I did use more cinnamon than the other spices, about half tsp.
Few drops of vanilla essence

Easy steps to make a wonderful sweet filling

I made the purée a day ahead. Just cut the pumpkin in two, remove the seeds, put it on a tray cover it with aluminum foil, and bake for about an hour and a half depending on the size of the pumpkin. The result is better than the canned one, the roasting gives the pumpkin a smoked taste, and will effect the final result.
I did remove the excess water of the roasted pumpkin so I won´t get a too liquidy purée.

To make the filling start by adding the spices to the pumpkin purée, I think this way the flavors will be better absorbed (you could do so an hour ahead)! Combine the cream cheese, treacle, molasses, sugar (if using) and cream, mix with a hand mixer until well combined. Add the egg and whisk thoroughly for about a minute until you get a homogeneous mixture. Now add the purée and mix well.

The journey of the pie shell from empty to filled then baked

Transfer the mixture to a saucepan and heat slowly while mixing the whole time, turn off the heat when the mixture starts to thicken, this will cut the time the pie will spend in the oven.

Pour the mixture over the crust and bake for about 30 min (it might take less or more, depending on the thickness of the filling and the type of oven, so keep watching the pies). It will be ready when the center is set.

And here you have it, my version of pumpkin pie, and I have to say I´m pretty satisfied with the result. Happy Thanksgiving!

Glaze with maple syrup and decorate with shaped cookies

Praliné Pastes!

2012-11-13T13:56:00.001-08:00

Parline nut pastes give an immediate flavor boost to any recipe

The word praliné comes from Praslin, a confectionnary created by Marshal du Plessis-Praslin´s cook.
The cook had the idea of the praliné after seeing a person biting into a piece of melting sugar. In 1680 the prasline started to be known as Praliné, and ever since it became a must ingredient in the pastry making notably in chocolate houses.

Praline pastes have infinite uses in the kitchen. They can be simply used as spreads on your warm toasted bread, or cookies, or use them as flavor boosters in cakes, muffins, cheesecakes, as a filling for chocolate, or wherever your imagination takes you.

I made four different types of pranile pastes using pistacho, hazelnut, hazelnut and chocolate and almonds to create four delicious pastes.

So much flavor packed in these small oily fruits

For the pistachio paste:

80 g raw shelled pistachios
70 g white granulated sugar
15 ml water
One tsp peanut oil
A drop of pistachio essence (or almond essence or kirsh)
Green food coloring (optional)
Hot water

Start by putting the pistachios into hot boiling water for about a minute, remove them from boiling water and place them into ice water for few secondes, dry the nuts, at this point you will be able to remove the skin. Then place the nuts on a baking sheet and toast them for few minutes, they will be ready when you can smell their wonderful aroma.

Make the syrup by combining water (the 15 ml) and sugar, when sugar is dissolved, it will need few minutes until it starts to change color, at the point you add the roasted pistachios, the sugar might crystalise but in few mintues it will melt again, even if it doesn´t it´s not a problem.

Transfer the mixture onto a silpat mat or onto a greased surface, and leave it to cool. Transfer the nuts into the food processor and start grinding, when you have a fine powder add the essence, oil and food coloring (adjust the color to your taste), pulse again and you can start adding the hot water one tablespoon after the other until you get the desired consistency. If you want to use it as a filling, you might want to leave it thick, but you might want it be more fluid if you want to add it to creams, so you will have to adjust the thickness depending on the ultimate use of the paste.

Oily green pistachio paste

For the hazelnut paste you need:

90 g raw hazelnut
70 g sugar
2 g corn syrup
15 g water

Toast the hazelunt, once out of the oven, put them onto a clean towel and start rubbing so the skin comes out, maybe you won´t be able to get all the skin off and it´s ok.

Make the syrup by combining water, sugar and corn syrup. When the syrup becomes amber, add the nuts and stir with a spatula or wooden spoon, pour the mixture over a silicone mat or a greased surface. Leave to cool.

Amber colored hazelnut paste

Break the mixture into small chunks, place them in the food procesor and grind. First you will get a coarse powder and this point you can stop if you only want a coarse texture that you can add to ice cream or to garnish cakes or whatever you wish.

You can continue pulsing, each pulse of 15 seconds, and mixture will become wet. Scrape down the mixture and stir with a spoon or spatula between each pulse and after 6 or 7 pulses you will get a runny paste!

Expect a nutty, buttery with a roasting taste from this paste

You have your paste ready, but you can go a step further by adding chocolate. I divided my hazelnut praliné into equal parts. I mixed with one half 15 g of grated chocolate and a teaspoon of cocoa powder and a 1/4 tsp of vanilla and mixed until well combined.

Chocolate and hazelnuts is an ideal combination

Finally, for the almond praliné paste:

90 g raw almonds with skin on
70 g sugar
2 g corn syrup
15 g water

Toast the almond for few minutes, let them cool. You can use them with their skin on or as I did remove the skin of the half amount as I didn´t want to get a very dark color.

Leave the skin on some almonds to get a deep colored paste

Now repeat the same procedure you did for the hazelnut but don't add the chocolate. Almonds might take a bit longer to become rather liquid.

Almond praline paste, perhaps the most popular praline

And there you have it, an interesting way to prepare pastes from three delicious nuts. Get creative and use these pastes in whatever way you like!

Make one or all four, the choice is yours!