Pistachio Baklava Cake. I love Baklava—the Greek, Turkish, Lebanese rich, sweet pastry made of layers of phyllo dough filled with nuts and sweetened with syrup. Something about it just grabs me, which is surprising since I usually don’t like very sweet pastries. Perhaps it’s the subtle scent of rose water infused in the syrup or the gossamer layers of phyllo dough. Maybe it’s the baker’s fascination with the amount of liquid that Baklava can absorb.
It could be the oozing of syrup in your mouth when you bite into the once crispy, but then chewy pastry layer with the earthy nut filling. Every time when I go to Kaluystan’s for spices, I can’t help but be seduced by their array of Baklava from many regions. As I pay for my purchase, I always treat myself to a piece (maybe two, or three). As long as there’s a pistachio filling, or a mix of it with other nuts, I’m game for a new variation. I’ve often thought of making baklava, but hadn’t worked out the right approach. Yield: one 6-inch cake Ingredients Directions 1. Okinawan Purple Sweet Potato Pie With Haupia Topping Recipe - Food.com - 359757. Sweet honey poached pears with star anis and cinnamon. Malaysia’s First Ever Blogger MasterChef : Poached Pear in Cage {Pear Tart} MasterChef is a worldwide phenomenon. A cooking reality show, that although doesn’t allow viewers to vote, has still broken viewership records in US and Australia.
MasterChef is a success because not only is Food something we are all very passionate about but the show only allows amateur cooks to compete. Malaysians who love cooking but never had a chance to really showcase their skills and be appreciated, now get the opportunity! Get ready for the MasterChef phenomenon to take over Malaysia on 22nd October 2011! I don't have a signature dish... (yet..) but I do have a long list of favorite recipes. Since time is not Mom's best friend, I simply chose this Poached Pear in Cage as my favorite recipe.The recipe is adapted from my previous post here.
Guest Post # 3~ Lemang/ Glutinous Rice wrapped in Banana Leaf. I am so excited to be invited by Rosa of Rosa's Yummy Yum to write and share with everyone about a traditional Malaysian delicacy, Lemang... (pronounce as Le-Mung). Lemang is a 'must-have' dish during Eid celebration. Being far away from home, with only glutinous rice, coconut milk and banana leaves easily available, I managed to re-create Lemang at home... To my fellow Malaysians who reside overseas...and at times have that 'craving' for Lemang... fret no more... you too can make Lemang without bamboo and a huge bonfire in your back yard. So let us head over to Rosa's Yummy Yum blog to enjoy my Homemade Lemang.
And while you are there, do check out Rosa's exciting photographs of her mouth-watering food and her beautiful homeland of Switzerland... These mouthwatering Beef Rendang is a good accompaniment to Lemang. Saffron Pistachio Kulfi - An Indian Ice Cream. Velvet cold cheesecake with peaches. This is very similar cheesecake to that. If you like cold cheesecakes (no baking), you'll be delighted. There is nothing much to say - just must try! Apple Pine Nuts Tarts Recipe: Gluten Free & Vegan Dessert or Breakfast. There has been a wispy bit of cool air blowing around here in the San Juan mountains. With the crispness in the air I get really excited for fall and of course my favorite season winter. Flavors that swoon include apples, cinnamon and pumpkin pie spice.
I created this Nutty Apple Tart with cool days in mind, but it is equally as good in the heat of the summer. What is not to love about a tart loaded with apples, fruit jam and nuts? You know what I also love? I made sure this tart was gluten free to so everyone can enjoy it. This tart has the texture of a Linzer tart cookie and layers and layers of flavor. Using quinoa, oat and almond flour gives a great dimension of texture and flavor. Think of this recipe like a sweet pizza, layer it with the fruits, nuts and jams of your choice. Have you ever noticed that tarts can be made in so many different ways? Do you have a favorite tart recipe? Nutty Apple Tarts - Gluten Free and Vegan Ingredients For the Crust Topping Method Tart Recipe Links.
Connecting Over Coffee {Recipe: Toffee Caramel Dessert Coffee} White chocolate, lime and candied kumquat truffles and two kinds of recycling. Hollywood has been recycling some of the movies I loved watching on TV as a kid; last night at the movies I saw the trailer for the new “Conan the Barbarian”, which, to be honest, did not impress me much – for starters, they do not have James Earl Jones as the villain I’ll stick to recycling food – isn’t it much better?
Needing to use up the candied kumquats left from the cupcake recipe, I made truffles – and they turned out absolutely delicious. White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 ½ teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats* icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth. Makes about 25 truffles. Apple Cranberry Tea Ring. Weather is so cold and snowing outside and the best way to warm up the house is doing some baking. But it is definitely not a good idea to make bread. Wrong move on my part and because of the cold making this loaf of bread took me over 6 hours from start to finished baking.
It just refused to rise. I even stick it into the warm oven to help with the proofing. IngredientsDough recipe adapted from Taste Of Home recipe book. 3/4 cup warm milk (70°F to 80°F) 1/4 cup butter, melted 1 egg, lightly beaten 3 tablespoons water (you might not need it) 3 tablespoons sugar 3/4 teaspoon salt 3-1/3 cups bread flour 2-1/4 teaspoons active dry yeast 1/4 cup packed brown sugar 3 tbsp of sugar 3 tablespoons butter 1 cup of chopped fresh apple 1/2 cup dried cranberry 1/2 cup raisins 1/4 cup chopped walnuts Egg wash 1 egg -beaten Glaze 1/2 cup confections’ sugar 2 tbsp lemon juice 1.
Note: To prevent overbrowning you can cover it with foil during the last 10 minutes of baking.
Baked. Un dejeuner de soleil: Noël en Italie: Panforte di Siena (cadeaux gourmands italiens) Versione italiana più giù Un petit voyage dans le temps avec ce dessert italien de Noël qui remonte au Moyen-âge. Il semblerait qu'il ait plus de mille ans (et se porte très bien ;-). Je le connais depuis toute petite, c'est un gâteau dense, riche et parfumé que nous grignotons surtout les après-midi de fête... entre les repas pantagruéliques. Il est lié à la maison chaude d'hiver, la bonne compagnie, les rires et les papotages. Le Panforte, originaire de Sienne, signifie pain fort grâce à la présence des épices. Oui d'accord me direz-vous, mais de quoi s'agit-il? Le procédé est très simple et, comme toujours, vous trouverez beaucoup de variantes: avec que des amandes, du cacao, plus ou moins de fruits confits ou d'épices.
Panforte di Siena (pour 8-10 personnes environ) - 120 g d'amandes entières (éventuellement mondées) - 80 g de noisettes - 150 g de sucre -100 g de miel (d'acacia ou d'oranger) - 200 g de melon confit - 100 g d'orange confite - 50 de cédrat confit - 50 g de farine 1. 2. 3. 1.