Yesterday, I made lamb biryani, southern Indian style. The difference between this biryani and the Northern biryani, which is what we are usually accustomed to in Kuwait, is the use of shredded coconut in the base mixture.

The base for the biryani is super aromatic with lots of sautéed onions, chopped mint and parsley, a myriad of spices, yogurt and what sets this is apart from the other biryanis,  the shredded coconut.

Below is an image of the base slowly simmering, perfuming the entire kitchen.

To get this recipe, and if you’re a fan of Southern Indian cooking, I highly suggest you a get a copy of Savoring the Spice Coast of India by Maya Kaimal.

This is an upcoming product from Quirky

The pictures below were taken by my friend HS on the first night.

Before leaving, we each got a bag full of goodies: Khaleejesque’sfirst print issue with the breathtaking cover, a beautifully designed planner and a m&ms cookies from Nestle Toll House! We couldn’t be more happier.

Now lets go support local initiatives and go grab your own copy. Click here to find out where you can find them.

And here’s a cool video from Cuppow

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:

Crust:
100 grams cold butter
170 grams flour
pinch of salt
2 tablespoons salt sugar
2 tablespoons ice water mixed with 1 egg yolk

In a food processor, pulse the flour with cold butter until it resembles fine bread crumbs. Add salt and pulse again. Sprinkle the water mixture and pulse a few times. Continue working with dough on tabletop, sprinkle more water if its too dry. Make sure not to overwork it. Form the dough into a disc and cover with plastic wrap. Place in fridge for 1 hour or until firm.

Remove from fridge and roll pastry to fit a 9 inch buttered tart pan. Line the pan with the pastry dough and fridge for another hour. Meanwhile, preheat oven to 200 degrees Celsius.

Line the tart crust with parchment paper and baking beans or uncooked rice and bake for 20 minutes. Remove the parchment paper and beans and bake for additional 10 minutes, until light golden brown. Leave the crust to cool. Reduce oven temperature to 170 degrees Celsius.

For the filling:

• 500 grams of chestnut cream
• 200 gram good quality dark chocolate, chopped
• 200 ml whipping cream
• 1 egg
• vanilla extract
• fresh chestnuts
• simple syrup*

Bring to boil the whipping cream and add to the chocolate. Mix until velvety smooth. Cool for 5 minutes and then add the egg and vanilla extract and mix.

Once the crust is cool add half the chestnut cream and half the chocolate mixture, and then add the rest of the chestnut cream and end with the chocolate mixture. Bake for 30-35 minutes until firm around the edges but slightly jiggles in the center.

Leave to cool completely before removing from tart mold. Meanwhile, make the candied chestnuts. Bake the chestnuts until their done in a high oven, for around 30 minutes. Peel and add to a small sauce pan. Add enough simple syrup to cover the chestnuts and cook until the syrup is thickened and the chestnut has absorbed the syrup. Leave to cool completely and then chop roughly.

Decorate the cooled tart with the chopped candied chestnut and icing sugar. Slice and enjoy!

* To make simple syrup bring to boil equal quantity water and sugar for 15 minutes and then remove from heat to cool completely.

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:

• 1 salmon fillet
• half a bunch (the bunch you get from the supermarket) of mint leaves, dill and parsley, chopped
• 4 lemons
• olive oil
• salt and pepper

Preheat an oven to 220 degrees Celcius.
Get a large baking tray and line with wet newspapers or sandwich paper, then line it with parchment paper. Place the salmon fillet on the parchment paper, add the chopped herbs, drizzle olive oil and squeeze 4 lemons and throw them in. Generously season with salt and pepper.

Add another layer of parchment paper on top of the salmon and then again another layer of wet newspaper or sandwich paper.
Bake for 20 minutes. Remove from oven and leave to steam for another 15 minutes. Transfer carefully to your favorite serving plate and enjoy!

Suggestion: Serve with a potato dill salad with sour cream dressing.
To make: Boil potatoes and cool. Cut into cubes and season with salt and pepper. Mix  one tub of sour cream (250 ml) with some olive oil and a squeeze of lemon. Dress the potatoes and serve with the salmon.

For two straight weeks, my life consisted of work + baking + taking the role of the delivery person!

As much as I loved making these cakes and getting the amazing feedback, I am more than ready to move on and go back to regular baking schedule.

Stay tuned…