That technique has been used for a very long while and everywhere :D I actually got the idea from Gordon Ramsay when he was cooking a Christmas special and mentioned “holding the bowl over my head and staying like this till new years and it won’t fall off!”
LOL how very “in-the-face” of you!
Yes I do and I’m actually a big fan of hers :D & some recipes on my blog are adapted from her website
Great food + great people = Greatest of all nights!
A beautiful get-together set by my best friend Alio! {www.aliaxiomatic.tumblr.com}
Also made some macarons that were arranged in a Tiffany box! :D glorious day making them *-*
All in all, greatest times come with food, for there’s no greater gift than food, and the people around you!
Now, I’m going to make myself sound so smart and stuff and quote Richard II from Shakespeare’s play:
I count myself in nothing else so happy
As in a soul remembering my good friends.
Have a glorious night all the way from Dubai to everyone in this world ♥
Well, as for myself when I make macarons I don’t add any cream of tartar/salt or whatever..it does make a tiny bit of a difference to make the meringue more fluffy/stiff!
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!
Buttermilk IS laban!
Substitute: 1 cup of milk, 1 teaspoon of vinegar.. Let it sit for around 5 minutes and use it as buttermilk (as much as the recipe requires)
I use gel food coloring that I get from Tavola..the brand is called “Wilton” and they’re in small containers with a variety of colors! I don’t think they’re sold at supermarkets.
I love food.
Delicious Lebanese dippppp goes well with practically ANYTHING! (Savory, not sweet!)
Ingredients:
- 2 cloves of garlic crushed with 1/2 teaspoon of salt
- 1/2 cup of yogurt
- 1/4 cup of lemon juice
- 3/4 cup of Tahini (sesame paste)
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.
TA-DA!
You can always add more yogurt for a more loosened up consistency.
Grapefruit pavlova has got to be my favorite.
Easy & simple too.
Ingredients:
- 4 egg whites
- 16 tablespoons of sugar (yes I know. for each egg white = 4 tablespoons)
- 2 teaspoons of corn starch
- 1 teaspoon of vinegar
- 1 teaspoon of vanilla bean paste/extract!
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!
Aaaaaand tada!
