I still have around 2 tins of chestnut cream back when I was baking for Life with Cacao’s highlight dish.
Since today was my family’s weekly dinner, I decided to put the chestnut cream to good use and be creative with it. One thing led to another and so the chocolate and chestnut tart was created.
To recreate, you will need: Continue reading
So I quit my job!
And what have I been up to lately? Baking and cooking of course!
On my first day of unemployed life, I woke up early in the morning and went to Sultan to grab a fresh salmon fillet. Look how beautiful it looks!
I wanted to bake the salmon with fresh herbs and lemons.
What you need: Continue reading
So I know I haven’t been posting about too many Ramadan-esque recipes but it’s only because I’m experimenting with different fillings and crusts.
Last Friday for my uncle’s futoor gathering, I created a kanafa with a creamy semolina filling.
This is the easiest kanafa with the shortest prep time.
All you need is: Continue reading
I have always been the type of person that would give every type of food a chance, except for figs.
I always thought they looked weird and very unappetizing. The first time I tried figs was this summer in the cutest bakery in Toronto. We had a savory fig tart and it was amazing. I fell in love and gave myself such a hard time for not giving them a chance earlier in my life!
When I returned to Kuwait, I grabbed a container of fresh figs and had no idea what to do with. They stayed in the fridge for two weeks until they rotted and had to be thrown away. I was determined the other day to make something with figs so I bought another container.
And this is what I came up with:
a maple fig tart Continue reading
As soon as I returned from my trip to the US and Canada, I wanted to use the typically Canadian souvenir that I lugged everywhere with me…
The maple syrup
I still have a lot of whole grains and alternative flours stored in my fridge so I wanted to use them before they go bad. The only thing I can think of that was quick and used both flour and maple syrup is to make pancakes! Continue reading
After a failed baking attempt that made feel ridiculously stupid, this is what I want to have right now to make me feel better.
With beautiful weather, I can’t help but always be in the mood to bake, cook and eat outdoors! Last night (Saturday), we decided to stay in and make dinner.
I just received a copy of Plenty by Yotam Ottolenghi and it’s just moutwatering. I decided to use 2 recipes from the book, the sweet potato wedges and the surprise tatin, which is a savory tarte tatin made with potatoes, onions, goat cheese and oven-roasted tomatoes instead of the traditional apples.
We all fell in love with the sweet pumpkin wedges!
I’m on a mission to recreate all dishes that I fell in love with in Milan. This time, it’s pasta with porcini mushroom.
I discovered a coffee drink in Milan. On our last morning there, I ordered it twice because I didn’t want to let go but I had to.
The next morning, back in Kuwait, I recreated this drink. The moracchino. You see I thought I took a picture of it in Milan and whatsapped it to my cousin but I think that was all in my head?
So you must be wondering why the radio silence in Ramadan nonetheless!
Well I’m experimenting with a new kanafa recipe and haven’t perfected it yet so I diverged and made many kanafas!
Also work has been crazy busy!
Kanafa with khashkawan cheese – perfect texture but still on the salty side
Pistachio kanafa bil smeed (my experiment) with ricotta cheese – strange after taste
Pistachio kanafa bil smeed with akawi cheese – something happened to the cheese! I need to rework something there.
Kanafa with creamy ricotta filling (adapted from a book) with honey sugar syrup – loved it and will post its recipe.
So here’s a slideshow of some of the kanafas I made
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