Adapted from bread.com
This a very basic and easy muffins recipe.. its great because you can add on many different variations to it. it makes about a dozen of muffins.
-2 cups all purpose flour
-3 tsp baking powder
-1/2 tsp salt
-3/4 cup white sugar
-1 cup milk
-1/4 cup vegetable oil
-preheat the oven to 200 C
-stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl beat egg with a fork stir in milk and oil. ” I like adding a tea spoon of vanilla to get rid of the egg’s smell ” pour all at once into the well of dry ingredients. Mix quickly and lightly with a fork until moistened, but do not beat. The batter with be lumpy. Lumpy batter makes the best muffins.
this time I added 1 cup of chopped strawberries. and folded in the mixture.
Blueberry: 1 cup of fresh blueberries
Dates : 1 cup of chopped dates.
chocolate chip : 1 cup of chocolate chip
the variations are endless. I like to experiment and dry different combination.
After folding the desired filling into the batter, pour the batter into prepared paper muffin pans and bake for 25 or until golden.
I used silicon muffin/cupcake molds.
Serve while warm. can be reheated.
rose sables and red tea
recipe coming up
After many failed attempts at making macarons I’m finally figuring it out and slowly getting to know who to make them. Making these little french delights could be a real pain in the neck at first but after figuring them out they are really easy once you understand the science behind making them.
Here is a recipe by David Lebovitz I found / adapted from Vanilla and Lace
Its really simple and straight to the point.
-100 gr icing sugar
-50 gr almond powder or sliced almonds
-25 gr chocolate powder
-2 Large egg whites at room temperature
-65 granulated sugar
Preheat the oven to 160 C
Prepare two baking trays with baking wax paper
Prepare piping bag with a plain tip
- Grind the icing sugar + almond powder + cocoa powder in a food processor
-In standing mixer or using a hand mixer beat the egg whites until soft peak forms. (not to stiff and not to runny)
-Gradually add the granulated sugar to the egg whites beat for almost 2 minutes until the egg whites mix gets stiff.
-Fold in the almond sugar and cocoa mix to the egg whites until well incorporated
-Fill the piping bag with the macaron batter
-Pipe circles onto the trays keep one inch between each macaron
-Let the macarons stand before baking them for about 10 minutes
-Bake for about 10 minutes
-Let them cool completely before moving them
White chocolate cream filing
White chocolate cream
-100 gr white chocolate
-200 gr whipping cream
-100 gr icing sugar
-over a double boiler melt the white chocolate
-when the chocolate is completely melted add the cream
-using a mixer beat the cream + chocolate mix and gradually add the icing sugar until you get the consistency you like
- pipe the white chocolate cream filing into a macron shell and sandwich it with another macron shell.
Tips and notes:
It took less time to bake in my oven the original recipe calls for 15-18 minutes of baking. With my oven it took almost 10 minutes .. its recommended to separate the egg whites before hand 24 hours before making the macarons. You can separate the egg white and keep them in the fridge. Take them out of the fridge an hour or two before starting making the macarons to bring them to room temperature.
When folding the egg whites with the almond be careful and gentle. Use rubber spatula or a metal wide spoon.
The original recipe calls for the oven to be preheated on 180 degrees, but I thought that’s too high .. so I decreased it to 160 .. I guess it depends and varies from one oven to another.
Keep in an air tight container and keep them refrigerated until serving
Bonne chance and bon appetite
Arabic Ice-cream بوضة
Adapted from The Ice cream book - By : Joanna Farrow and Sara Lewis
Serves 4 to 6
-3 tbsp Cornflour
-2 1/2 Full fat milk
-213g Condensed milk
-1 tbsp Clear honey
-2 tsp Orange flower water
-Chopped Pistachios to serve with (optional)
1 Put the cornflour in a saucepan and mix to a smooth paste with a little of the milk. stir in the remaining milk and the condesed milk and bring to a boil, stirring until it has thickened and is smooth. Pour the mixture into a bowl.
2 stir in the honey and orange flower water. Cover with a plate or plastic wrap to prevent the formation of a skin on the mixture Leave to cool, then chill in a frigde for about an hour.
3 By hand: Pour the mixture into a plastic tub or a freezeproof container and freeze for 6-8 hour, beating twicewith a fork , electric mixer or in a food processer to break the ice crystals.
By Ice-cream maker: Churn until its firm enough to scoof for about 20 minutes or follow the instructions of the ice-cream machine’s manual.
4 To serve, scoope into dishes and serve with chopped pistashio or sugared almonds.
Tip: Rose water can be used instead of the orange flower water.