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Lebanese Food Recipes

Milk Ice Cream
BOUZA BI HALEEB

This is an Authentic Lebanese Recipe
1 qt. milk
1 1/2 cups sugar
1/2 tsp. sahlab (cornflower)
1/4 tsp. mustikah (gum arabic)
1 tsp. ma'es zahr (orange blossom essence)

Middle Eastern hostesses sprinkle chopped pistachio nuts over this ice cream when serving it to guests.

Dissolve sahlab in one cup of milk. Bring the rest of the milk to a boil with the sugar. Add the cold milk and starch mixture slowly to the hot milk, stirring constantly. Pulverize the mustikah and mix with several teaspoons of sugar. Add to the cooking milk mixture. Boil gently over low fire for 10 minutes, stirring constantly. Remove from fire. Stir occasionally while cooking. Flavor with ma'ez zahr. Freeze either in crank type freezer or in refrigerator trays. When mixture is frozen in refrigerator trays it should be removed and beaten three times during freezing to break up ice crystals. Just before serving, take the trays of ice cream from the freezer unit and allow to rest several minutes in the chilling part of the refrigerator.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Nut Pastry
BAQLAWA (Lebanese)

Lebanese Recipe

In the Lebanon the famous pastry called Baqlawa is made of many layers of paper-thin dough with a filling of crushed nuts and sugar between layers. The best samneh (ghee) is used for this dough. Sugar syrup is poured over the pastry when it comes hot from the oven to give it a translucency and a rich honey flavor. The pastry is difficult to make at home for it must be rolled very thin. Sheets of it can be bought at pastry shops selling oriental sweets. Squares of baqlawa are sold at the shops where made, from large trays. They may be eaten there, or taken home. Shops specializing in Arabic sweets box them for shipment around the world. Among the different kinds of baqlawa are Kul wa Ishkur (eat and praise), Zind es Sit (the lady's wrist) or Znood es Sit (the lady's wrists)

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Many Layered Pastries
BAQLAWA (Turkish)

Turkish Recipe

2 cups pastry flour, unsifted
2 eggs
2 Tbsp. salad oil
3/4 tsp. salt
1/4 cup tepid water
1 cup ground walnuts
1 cup melted butter
Pinch of baking powder

Mix flour, eggs and salad oil. Work in the water a little at a time. Knead 15 minutes until very smooth. Divide dough into ten portions and form each into a ball. Roll out on pastry board, liberally dusted with cornstarch, into thin sheets about 10 inches in diameter. Stack the sheets in a round baking pan, brushing each sheet with melted butter and sprinkling walnuts between every third sheet. Score the top in a diamond pattern with a very sharp knife. Bake in a hot oven until well puffed, flaky and lightly browned. While hot cover with simple hot syrup made with three parts sugar to one part water. Chill. Cut in diamond shapes along scored lines.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Easter Cakes
MA'AMOUL

This is an Authentic Lebanese Recipe
2 cups smeed (semolina)
1 cup boiling water
1 1/2 cups samneh (or other shortening)
1 tsp. ma'ez zahr (orange blossom essence)
1 tsp. rose water
3/4 cup fine sugar
1 1/4 cup crushed walnuts

These traditional rich Easter cookies are molded in the bowls of decoratively carved wooden spoons before baking. The molded cookie dough is arranged on large baking sheets and carried to the commercial bakery. Good ma'amoul can be bought at the larger pastry shops at Eastertime.

Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the times of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Sugar Syrup
QATER or 'ATR

This is an Authentic Lebanese Recipe
2 1/2 cups sugar
1 1/2 cups water
1 tsp. ma'ez zahr (orange blossom essence)
1 tsp. lemon juice
1 tsp. ma'el ward (rose water)

Many Arabic pastries owe their succulence to this sweet, rose water flavored syrup. It is usually poured while very hot over such pastries as baqlawa, 'awwamaat (doughnuts), kataif (stuffed small pancakes), macaroons and kanafeh (cheese pastry baked in a flat pan and cut in squares).
Dissolve sugar in water and boil rapidly. Remove foam which rises to top. Add orange blossom water and lemon juice and continue boiling until syrup resembles thin honey. Add rose water last to preserve its essence.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Lebanese Doughnuts
'AWWAMAAT

This is an Authentic Lebanese Recipe
8 cups pastry flour
1 qt. laban
1/2 tsp. soda
1 1/2 cups olive oil
Qater or Sugar Syrup (see recipe above)

These syrupy doughnuts are a famous treat in the Middle East. In Lebanon they are part of the traditional celebration of Ghtas, Christ's baptismal night. The belief of the people is that upon this night the trees kneel down to pray for the Christ Child. To celebrate the feast children dress in costume and dance in the streets begging coins and sweets.

Sift flour and mix with laban and soda. Knead well together. Heat olive oil until almost smoking. Drop dough by the teaspoon-ful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the fat. Drain on absorbent paper. When all the 'awwamaat are fried, dip a few at a time in thin sugar syrup (qater, see recipe above). Serve the doughnuts hot or cold.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Dates in Syrup
MURABBA EL BALAH

This is an Authentic Lebanese Recipe
2 Ibs. fresh dates
2 1/4 cups sugar
2 cups water
Several whole cloves
Few drops lemon juice
Blanched almonds

Peel the fresh dates carefully and then boil in water until tender. Drain and let dry until they no longer feel moist to the touch. Push out the pits with a knitting needle. Save the water in which the dates have been boiled. Put layers of fine sugar and dates in saucepan, starting with a layer of sugar. Let stand overnight. In the morning, remove the dates from the pan, shaking off the sugar. Add the water in which the dates were cooked to the sugar and boil until the syrup is thick. While syrup is boiling, stuff each date with a blanched almond. Add the stuffed dates to the thick syrup and boil gently for 10 minutes. Store in covered glass jars.

These dates may be served as confection after a meal, or offered at teatime. In Lebanon they could be offered to visitors at any time.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Fig Jam
TEEN BI SUCCAR

This is an Authentic Lebanese Recipe
2 Ibs. dried figs
3 cups sugar
3 cups water
1 Tbsp. lemon juice
1 1/2 tsp. powdered anise seed
1 1/2 Tbsp. roasted sesame seeds
1/4 tsp. powdered mustikah (gum arable)
1/4 cup pine kernels
1/2 to 1 cup walnuts

This delicious and nourishing jam will keep for several months, unsealed, in a cool place. The figs are preserved in the fall when the fruit is in its prime and the jam is relished by Lebanese villagers as a spread for bread, as a pudding or just as a sweet.

Cut the dried figs in small pieces. Dissolve sugar in water and bring to a full boil. Skim off the foam. Add lemon juice. Place figs in the syrup and boil together on a medium flame. Gradually increase the flame, stirring mixture constantly to avoid burning. Add walnuts, pine nuts, sesame seeds and anise seeds and cook on low fire for five minutes stirring constantly. Remove from fire. Stir in mustikah. Pour into jars. Decorate tops with walnut halves which have been lightly toasted.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Dried Figs
TEEN MUTABBA'

This is an Authentic Lebanese Recipe

Figs are preserved in this manner in Lebanon to be served in the winter as part of nokl, the light refreshments at an informal family party. Figs are preserved in all of the principal fig growing areas of the Middle East for they are highly nutri¬tious. Anise seed is the preservative used to ward off worms and other insects. The figs are usually packed in tins with tight fitting lids or in heavy cloth bags. Children often take handfuls of dried figs to school.

Figs are gathered from the trees as they ripen in the fall. Each one is pressed lightly in the middle with the fingers and placed on a large straw tray to dry. When well dried each fig is individually dipped into boiling water to which a spoonful of anise seed has been added. Again the figs are spread out to dry and when they are thoroughly dry they are packed away for winter eating.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Bitter Orange Peel in Syrup
MURABBA QISHR EL ABOU SFAYR

This is an Authentic Lebanese Recipe

This recipe calls for bitter oranges. They have a tang which is not duplicated in ordinary oranges, although they can be successfully candied according to the following rule. Chop the preserved peel and use it in fruit cakes or puddings, or serve it as you would candy.
Rub the skin of bitter oranges lightly with a fine grater to remove some of the oil and its bitterness. Section the skin carefully into six parts and remove it from the orange with a sharp knife. Thread the peel sections with a needle onto a heavy thread so that they may be handled easily during the candying process. Boil the peel gently in water until soft. Drain. Soak in cold water for five days, changing the water morning and evening.
Boil the orange peel in a thick syrup made of equal parts of sugar and water for half an hour. Add several drops of lemon juice. Some of the peel may be removed from the syrup at this point and rolled in granulated sugar to be served as candy. The rest may be preserved in its syrup in sealed glass jars.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Pounded Rice Pudding
MUHALLABIEH

This is an Authentic Lebanese Recipe
1 qt. milk
1/4 cup pounded rice
3/4 cup water
3/4 cup sugar
1 tsp. ma'ez zahr (orange blossom essence)
1/4 cup chopped blanched almonds and skinned pistachio nuts

This Lebanese pudding is a favorite both summer and winter, especially liked by childrenandalways served toinvalids. In the Middle East the rice may be purchased already pulverized. It could also be pulverized at home with a mortar and pestle or in an electric blender.

Mix rice with water and add to milk which has been brought to a boil. Stir and cook until thickened and then add sugar. Continue cooking and stirring until mixture coats the spoon. Add flavorings and boil a few minutes longer. Pour into indi¬vidual serving dishes and decorate with chopped nuts.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Festive Rice Pudding
MOGHLIE

This is an Authentic Lebanese Recipe
1 1/4 cups pounded rice
8 cups water
2 1/2 cups sugar
1 Tbsp. caraway seed
1 Tbsp. anise seed
1/4 tsp. powdered ginger

When a boy is born in Lebanon this ceremonial pudding is served to all the family's friends and relatives. This is also served for girls—sometimes! The recipe calls for pounded rice which can be purchased in grocery specialty shops but most Lebanese prefer to prepare their own.

Pound rice in a mortar until fine and powdery. Pound spices separately. Mix rice with two cups water. Add sugar, caraway and anise. Add it to the remaining six cups of water, which should be boiling. Add ginger. Boil, stirring occasionally, until mixture coats the spoon. About an hour of cooking, at least, is required. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut. Makes about 15 portions.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Rice Pudding in Pressure Cooker
MOGHLIE II

1 Tbsp. pounded rice
1 1/2Tbsp. sugar
1 cup water
1 tsp. caraway seed
1 tsp. anise
I tsp. powdered ginger

Moghlie should only be prepared in small quantities when using the pressure cooker. It swells considerably during cooking, making large quantity cooking under pressure dangerous. This is an excellent quick method of preparing a small amount of this favorite Lebanese pudding.

Pound rice in a mortar until fine and powdery. Mix rice with water in pressure pan. Bring to boil, stirring constantly and cook under pressure for five minutes. Reduce pressure, open cooker and add sugar, caraway, anise, cinnamon and ginger. Stir and cook uncovered until the consistency of thick cream. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut.

If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you

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Rice Pudding
RIZ BI HALEEB

This is an Authentic Lebanese Recipe
Here is another rice pudding loved by Lebanese children.
1 qt. milk
3/4 cup rice
1 1/4cups sugar
1/2 tsp. ma'el ward (rose water)
1/2 tsp. ma'ez zahr (orange blossom essence)
1/4 tsp. powdered mustikah (gum Arabic)
1 cup cold water

Wash rice well in several waters to remove loose starch. Add cold water and rice to milk which has been brought to the boil. Boil for half an hour over a medium flame. Stir well and gradually turn up the cooking flame. When pudding has thickened add the sugar, rose water and orange blossom essence. Continue boiling until bubbles break through the pudding. Pour into individual serving dishes. Decorate in the traditional manner with a design of blanched almonds, pistachio nuts or pine nuts.

Creamy Sweet Potato Pudding

Give the traditional Sweet Potato pudding a twist by cooking and serving it differently this Christmas.

For this recipe, sweet potatoes are first cooked, mashed, then baked and again mashed before finally serving. Baking the already cooked potatoes gives the pudding its warm taste and also helps infuse the aroma of cinnamon in it.
Ingredients:
• 3 pounds sweet potato (white or yellow)
• 12 ounces sweetened condensed milk + some more for drizzling
• 1/2 cup butter – melted
• 1 teaspoon cinnamon

Baklava Recipe

This is a baklava recipe with cinnamon, walnuts and honey and filo pastry sheets.

Ingredients - Makes about 20 slices
4 x 150g pkt walnuts, chopped
2 1/3 cups (300g) caster sugar
1 tsp cinnamon
20 sheets filo
80g butter, melted
1 1/2 cups (375ml) water
2 cinnamon sticks
1 tbs lemon juice
1/4 cup (60ml) honey

Preparation
Preheat oven to 180°C. Spray a 20cm x 30cm slab pan with oil. Combine 4 x 150g pkt walnuts, chopped, 1/3 cup (80g) caster sugar and 1 tsp cinnamon.

Use 20 sheets filo and 80g butter, melted. Make 4 stacks, layer 5 sheets per stack, brushing layers with butter. Put a stack in pan. Top with one-third of walnut mixture. Repeat layers, finishing with filo. Cut into four. Bake for 25-30 minutes.

Stir 2 cups (220g) caster sugar, 1 1/2 cups (375ml) water, 2 cinnamon sticks, 1 tbs lemon juice over low heat until sugar dissolves. Bring to boil, add 1/4 cup (60ml) honey. Remove sticks. Pour over hot slice and cool.

Roz bil halib (Rice Pudding )

4 cups milk.
1/3 cup short grain rice(known here as Egyptian rice) washed.
1/4 cup sugar.

qaimar mixture:
2 Tablespoons rose water.
1 teaspoon vanilla extract.
2 Tablespoons corn starch.
3 Tablespoons qaimar(you can replace it with cream).

Chopped pistachios,toasted.

1)In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it

simmer for 1 1/2 hour.

2)After the mixture is thickens stir in qaimar mixture .

3)Spoon the mixture to 5 dishes,topped with pistachios, serve it warm or cold .

Enjoy

Morocco food

Morocco food is often considered one of the best in the world. It is rich and varied with its influence by different cultures, from Africa, Arabia and Mediterranean.
Morocco food is characterized by a very wide variety of dishes as couscous, tagines, pastilla and many other dishes often known only to Moroccans, but equally delicious: the tagine mrouzia, the tangia, harira.
Abundant fresh vegetables and variety of meat such as lamb, beef and camel and seafood are all permeated with spices.
Spices such as saffron, Cinnamon, Cumin, Ginger, Black Pepper and special mixture called Ras-Alhanout are used to enhance, rather than mask the flavor and the fragrance of their dishes.Rice, Semolina, Wheat, Grains are used in different dishes. They are used to complete the dishes as starch or to make variety of bread such as rounded bread called “Khoubz”, Baghrir, Msammen and baguette.
A typical Moroccan meal start with something light such as cold or cooked salad. The main course is usually a large pot or Tagine. After the main course a variety of fruits are arranged on the table. Mint tea is served after the meal. Moroccans usually eat with their hands and use bread as a utensil.
Here is a common Morocco food items you will certainly come cross during your travel.

Breakfast:Baghrir: Moroccan pancakes or crepes.
Harsha: Moroccan pan-fried bread made from semolina flour, butter and milk. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.
Melwi: are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug, and then flattening the upright coil into a circle. They can be eaten plain or with syrup made from butter and honey.
Msemman: Square-Shaped Moroccan Pancakes (Rghaif)

Lunch and Dinner:


Harira: Morocco’s famous tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion.
Couscous: Steamed Semolina served with meat and vegetables.
Tagine: Tagines are primarily used to slow-cook savory stews and vegetable dishes.
Bastilla: Morocco’s famous chicken or seafood pie with a crispy pastry shell.
Brochette: Kebabs with Lamb, beef or kefta grilled over charcoal fire.Kefta: type of ground seasoned meat shaped into meatball, sausage or brochette.
Khubz: Rounded flat loaf of bread.
Mechoui: Roasted whole lamb or beef.
Zaalouk: cooked salad made with eggplant, tomatoes, garlic and olives.

Restaurant:Most Moroccan prefer to eat lunch at home, it is considered the most important meal of the day, but there is plenty of restaurants to accommodate travelers that are away from home or they are enable to make it home for lunch.
Restaurants in Morocco play big rule to introduce Moroccan cuisine to the travelers.
There are four categories of restaurant that you will encounter on your journey in Morocco and they are arranged by price:
Very expensive are from 250 Dh and above.
Expensive are from 160 Dh to 250 Dh.
Moderate are from 75 Dh to 160 Dh.
Inexpensive are less than 75 Dh.
Tips are not included with the price of the meal. A tip is at least 10% is expected.
Most Restaurants do not accept Credit Cards in their establishment. Don’t get surprised if they ask you to pay cash instead of using your Credit Card.

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2011

Croissants

Croissants (DB)

 

The Daring Bakers’ go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I don't typically complete the DB challenge until the last minute, but still get it posted in time.  Ironically, this month I actually completed it by mid-September, but couldn't get it posted in time.  I was supposed to get this post up on September 27th, but I've been sick, working, chasing around a toddler, and getting ready for a trip.  So you'll have to forgive me if this post is short and sweet.

Making croissants really isn't as hard as it might sound (time consuming, yes, but not very difficult).  It simply involves rolling out some dough, adding a layer of butter, and then folding it over several times until you've got layers of alternating dough and butter.  As it bakes up in the oven, it puffs up into wonderful, buttery, flaky layers.

I filled my croissants with nutella and they were delicious.  I baked up a few and then put the rest in the freezer so that I can enjoy more at a later date.

Thanks Sarah, for hosting this month's challenge.  Nothing beats a fresh, homemade croissant and these were no exception! Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed these flaky, buttery, treats.

Croissants


Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

Directions:

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in this video.  It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag.
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). (Photo 24)
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Halloween Cupcakes

Halloween Cupcakes - Simply Sweets Cake Studio Cake Decorating Class

Halloween Cupcakes
Tuesday October 25th, 2011
6:30 pm - 9:00 pm
$55

To register please call 480.307.6461

Fun and spooky Halloween cupcake designs including a sparkly pumpkin, mummy, blood shot eyeball, graveyard, spiderweb and ghosts will be covered.
In this class we will teach 12 different Halloween themed cupcakes designs which students will recreate as time permits. Techniques will include buttercream piping, fondant and chocolate work. No previous experience required. All supplies are included and everyone goes home with a box of decorated cupcakes.

Refer a friend bonus. Anyone who registers for the class and refers a friend or family member who also registers for the class will receive a $10 credit towards a future class.

Students will receive a 10% discount on any supplies purchased the day of class.


Ages 16 and above (ages 13-15 may register if an adult also registers with them). Full payment of class fee is required to reserve spot. Payment is nonrefundable. Maximum of 16 students. No visitors allowed. This is a decorating class and no baking will be covered. No video taping allowed.

 

Ingredients:

Besltan Mtosttan sliced

Two heads of leeks Moktaan atilt

Half a kilo of fresh mushrooms sliced

6 to 8 pieces of chicken breast cut into long thin strips and fried in oil and butter

6 to 8 sheets of ready-made spring roll dough

How to prepare:

Fry onions in a pot in a mixture of oil and butter. Add the shallots and continues frying.

Add mushrooms to the shallots and onions. Cook all together until all the water absorbed.

Add the tablespoon of flour to the mix before. Add the fried chicken to the mix.

Add the tablespoon of chicken broth or MAGGI ® Chicken with a glass of water. Cook all together until the absorbed water.

Add a cup of fresh cream and mix it all together.

Ready-made dough fried chips in oil. You have to squeeze by a glass on the center of the dough during frying to give them a deep dish.

Drain the chips fried dough on a kitchen paper.

Stuff the chicken baskets dough padding. This meal is hot
.

Pasta shells stuffed with cheese and spinach

Ingredients:

  250 g of pasta in the form of Safed
200 g of ricotta cheese
200 g of cooked spinach + small onion finely chopped + tablespoons of oil
500 g of tomato sauce (tomatoes)
Quarter teaspoon of pepper a small white



How to prepare:

Climb the pasta shells in the water and salt until tender.

Wash well and then placed in a colander to get rid of excess water.

Prepare the filling by frying the onions in oil until it changes color.

Add the pepper and the spinach and cook for 5-6 total minutes.

Leave the mixture to cool, and add the ricotta cheese. Stuff pasta shells with this mixture.

Put half tomato sauce (tomatoes) in the bottom of a non-stick frying pan or dish resistant to heat and paved; over pasta shells stuffed in a mattress. Pour the remaining sauce over the pasta and bake for 15-20 minutes in the preheated oven beforehand.

Banana custard

 

Ingredients:

Cups of milk
Tablespoon of custard powder
Bananas sliced
75 g of dark chocolate, chopped
Tablespoon of sugar.

How to prepare:
Mix a tablespoon of custard with half a cup of cold milk.

Add the tablespoon of sugar to the rest of milk and placed over the fire until boiling.

Pour the custard over the melted milk boiled and used hand-Whisk to mix quickly with the mixture is still on the fire until bubbles begin to appear.

Pour half the custard dishes in a while add chopped chocolate to the rest of the custard and mix well with him before the custard poured over the white.

When cool dishes, can be saved in the refrigerator. Served with banana slices.

CAKES Almond and chocolate

Ingredients:

 300 g egg whites at room temperature30 g of sugar125 g of peeled almonds ground with 125 g of caster sugar to get the almond powder50 g of milkChocolate chipsCocoa powder

Cream butter60 g of sugar175 g of egg white330 g of sugar boiled with 85 g of water for the sugar syrup center600 g butter at room temperature.

Prepare cream
Beat egg whites until the mixture becomes Zgba. Add sugar and whipping continues even get to mix white and shiny and rigid to the touch.
Add the sugar syrup gradually to center the content and mixer bowl. Follow whipping until the mixture Almirng cold.
Add butter, one piece at a time, until the mixture becomes Akecdia and white in color. Add 100 to 150 g of melted chocolate to the mixture. Mix all together and use the mixture to be placed between two layers of brioche.

Prepare brioche
Beat egg whites in a mixer. Add sugar gradually to get the sticky foam.
Add the almond powder to the mixture and mix all by a wooden spoon.
Content is placed in a bag supplied with a cream for decoration and pour in the form of individual pieces in a non-stick parchment or above (paper brioche) subject in the bottom of an ordinary Chinese.
Chinese intervention for 55 to 60 minutes to an oven temperature of 200 degrees Fahrenheit. (Do not never letting the oven to check the brioche, and just look through the window of the oven).
Placed a layer of butter cream between two pieces of brioche when cooled completely.
Cocoa powder sprinkled over the brioche pieces before serving.
This brioche is very light and delicious taste.

Pistachio Ice Cream

Ingredients:
• 3 cups and a half cup of whole milk• promises Vanilla• 9 eggs yolks• cup of caster sugar• a few drops of almond extract• a few drops of green food color• cup of peanuts milledHow to prepare:
Pour the milk in a saucepan with heavy bottom and add the vanilla and promises to leave the fire until boiling. Remove pot from heat and leave the milk aside for 15 minutes.
Beat egg yolks with the sugar in a bowl to become pale in color. Raises the promise of vanilla milk, and add milk slowly to egg mixture, stirring constantly with a wooden spoon.
Strain the mixture into double boiler and cook over low heat for 10 to 15 minutes, with constant stirring, until the mixture condenses and sticks to existing body of the spoon. The mixture should not boil but never coagulates.
Raise the custard from the heat and leave to cool for at least an hour, with the move between now and then to get without a layer on its surface.
When the custard is cooled, add the almond extract and food color, if used, to make the custard pale green in color.
Finely chopped pistachios.
In case of non-use machine, ice cream, puddings preserves in a bowl of ice resistance within the binding section of the refrigerator, without cover, for an hour to two hours, or until the edges begin freezing.
Transfer custard to a bowl and stir with a fork or fails in a blender until smooth food. Add chopped pistachios to it, and then returned to the Department of binding of the refrigerator and keep it with a lid.
Note
If the use of ice-cream machine, it fails in the cold custard machine and immediately prior to freeze the ice cream is added to the chopped pistachios.