HELLO DUSTY BLOG, it’s been LONG!
Here’s another feature of mine on Teslam Eedich. I’ve been beyond fond of coconuts and basically trying to incorporate them in any form in ANY dish I could.. from desserts to soup. (coconut Thai soup Tom Kha Gai is DELICIOUS!)
Not to sound snobby but this is the best flan I’ve honestly tasted. It’s incredibly creamy & rich yet not overpowering with sweetness (love the usage of condensed cream instead of sugar.)
Since the recipe in the video is written in Arabic, here’s the written English version! -:
1 cup of sugar
1/3 cup of water
1 & 1/2 cups of condensed milk
1 & 1/2 cups of coconut milk
1 teaspoon of Vanilla essence
- Put the sugar and water in a pan over medium heat until it’s light brown in color. Approx. 7-10 minutes.
- Pour into prepared ramekins or baking pan, swirl to coat.
- Mix the eggs, condensed milk, coconut milk, and vanilla essence together till well combined and no traces of egg-yolks can be seen.
- Carefully pour into ramekins or baking pan and do not disturb.
- Bake in a hot water bath, for 45 minutes in ramekins. 1 hour for a 9-inch cake pan. Insert tooth pick and if it comes out clean it’s ready to go!
- Cool in fridge for 3 hours.
- Loosen the edge or put in hot water for 10 seconds and flip on plate.
- Top with toasted coconut shreds.
It has been over 6 months since I last wrote ANYthing that is food-related. I can only blame it on my academic life and procrastination, but I come back carrying a video that’s featured me on Dubai One during the holy month of Ramadan! Yey!
The video has the Arabic version of the recipe.
This is the English recipe:
250g of digestive biscuits
1/4 cup of melted butter
- Cover a spring form pan with aluminum foil
- Crush the digestive biscuits until powdery, add the melted butter and check if it holds it shape up, if not, add a bit of extra melted butter
- Shape and press the crushed digestive biscuits in the spring form pan with your hands
- Bake for 10 minutes at 350F
1 kilo and 130g of cream cheese
1 & 1/2 cups of sugar
2 tablespoons of rose water
Saffron - as you please
1 cup of sour cream
a tiny pinch of salt
- Add the rose water to the saffron and set aside
- Beat the cream cheese for a minute, then add the sugar and beat for another 2 minutes
- Add the rose water and saffron mixture and the tiny pinch of salt
- While beating, add an egg gradually to the mixture till you run out of eggs
- And last, add the sour cream and beat till creamy
- Pour over the crust
- Bake in a water bath for 1 hour and 45 minutes at 325F
- Cool for 3 hours at least in the fridge before getting it out of the pan
- Served with date molasses and pistachio!
A beautiful get-together set by Saralia - http://saralia-managements.blogspot.com/
Also made some macarons that were arranged in a Tiffany box.
My ultimate favorite is “Recipes from an Italian Summer”. Not sure who the author is, but the publisher is INCREDIBLE! It’s called Phaidon. Highly recommended for fresh and vibrant recipes!
As for home-ish desserts, “The complete Magnolia Bakery cookbook” is wonderful.
Also, if you’re serious about cooking (also for fun and learning!) I recommend you to get Larousse Gastronomique.. Amazing book and highly informative!
Delicious Lebanese dippppp goes well with practically ANYTHING! (Savory, not sweet!)
Whisk in the yogurt to loosen it up a bit
Add in the Tahini
Aaaaaand the crushed garlic, and whisk it all up!
Add the lemon juice, and whisk again.
You can always add more yogurt for a more loosened up consistency.
Grapefruit pavlova has got to be my favorite.
Easy & simple too.
Whip up the egg whites, gradually adding the 16 tablespoons of sugar till firm like so!
Add the rest of the ingredients and fold in.
Till you get a shaving cream consistency!
Now, get a baking sheet with parchment paper on it. You can draw a circle on it to maintain a circular shape for your pavlova!
Put in your meringue… that’s it!
Hottttt oven at 350F and bake for 45 minutes and let it cool inside the oven gradually in order to stay chewy and marshmallowy from the inside!
Top it with whipped cream (make sure it’s very cool)!
Top it with practically any fruit you have…ANY FRUIT. But my absolute favorite is grapefruit and so, I topped it with so!
Bitter + sweet = fit perfectly.
Berries are great too. Or passion fruit and mango!
Mint macarons. I accidentally over baked them *hides* they’re still pretty-looking though!
Drops of kelly leaf food coloring.. and a 1/4 teaspoon of mint extract AFTER I’ve folded in the almond and icing sugar mixture to the meringue!
(excuse the over-baking.)
Filled it with an extremely minty cream cheese filling and some fresh mint leaves as well.
(Notice how we can build a fort out of macarons?)
I filled the Tiffany Blue macarons with this.
Put the sweetened condensed milk, butter, and vanilla in a pan over medium heat.
Keep on mixing till it comes off the pan just like so
Add the cream, and mix off the heat
And you’ve got this amazing spreadable, edible, liquid gold.