No trip to Milano would be complete without a visit Chocolate….
Spicy chocolate gelato anyone?
And we meet again: Milano Day 2
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Author Archives: Budour
Namoura
So I was syncing my phone with my computer and what do I see?
A picture of a piece of namoura and coffee.. Perfect!
I think I was supposed to post about it back in Ramadan but of course I got lazy and forgot.
I’ll post the recipe later tonight, tomorrow maximum!
Enjoy!
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The many faces of kanafa
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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Pappa la pomodoro – Italian محروق صبعة
I wanted to write this post when I got back from my Italy trip but decided to wait because this dish is the perfect Ramadan dish. Pappa la pomodoro is a traditional Tuscan bread and tomato soup.
The first time I saw it was on a food TV show a couple of years ago and I was intrigued. I took my copy of The Silver Spoon and searched for the recipe but I didn’t quite like the method. I kind of remembered how they made it on the show so I picked and chose what ingredients and method of cooking I was more comfortable with and created this recipe.
I have made this dish numerous times and every time it’s a little bit different because I never follow a recipe so it was always a couple of this , a pinch of this, a handful of this but yesterday I measured everything to have a recipe people can actually follow!
Of course when I was in Florence, I had this wonderful soup so let’s make a comparison.
Florence's pappa la pomdoro
Budour's pappa la pomodoro
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Kanafa with semolina and nabulsi cheese
My first kanafa of the season!
This time with nabulsi cheese. I used the same recipe as here but instead of the akawi cheese, I used nabulsi.
As with akawi cheese, you need to soak the cheese 3-4 hours, changing the water every 30 minutes.
I personally prefer it with akawi or even ricotta cheese but it wasn’t bad. Actually most people liked it.
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Baked apple pouches
I got the idea of this simple and easy dessert while my mother was describing another apple dessert she saw on Food Network. My mind completely blocked what she was saying and wandered off.
The night before Ramadan I already knew I was going to experiment with this idea.
With the help of my mother and her suggestions, this is the result…
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Suhoor/dinner day 1
My first thirst-inducing suhoor. Not a very good idea but I couldn’t resist.
Small baguette bread, mature spicy cheddar, cheese with dried cranberry pieces and a pot of jasmine tea.
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Ramadan Mubarak
For the past two weeks, my head is about to EXPLODE with desserts ideas for this Ramadan.
So many ideas, so little time and so little energy. I will try my best to make something at least every 2 days. I hope my laziness disappears and my love of the kitchen kicks back in!
Until then, Ramadan Mubarak and happy Feasting.
With love,
The Oven Experiments team
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They’re here!!
A box was waiting for me today when I came back from work with my most prized souvenirs from Italy…..
The olive oils!
There are a million and one ideas going through my head as to how best use the olive oil and the truffle down to the very last drop!
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Tuscan lunches
One of my dream holidays is to go to the Tuscan countryside, rent a house on a farm, pick fresh fruits and vegetables, make delicious food and eat. So when we went to Florence, I just had to go to the Tuscan countryside and eat. I want to accomplish just even a little bit part of my dream and that’s what we did.
We took a beautiful car ride to a medieval town that I completely forgot its name and don’t feel like googling (ok I googled it, San Gimignano) and then off to Chianti, Tuscany’s main wine region. Our driver took us to a vineyard and olive oil producing farm as they called it.
We had a light lunch there but it was in no way light! It was very filling and very amazing!
To taste the olive oil they gave us a plate of a traditional tuscan bread (the non-salted one) soaked in their olive oil and the freshest chopped tomatoes and melt in your mouth cubes of mozzarella cheese.
The Oven Experiments 