We were approached by the lovely Chaitali Roy from the Arab Times for an interview and to introduce five fun, summer guiltless treats!
To read the interview click here or the image below.
Due to space, the photos of the other treats were not included but because I thought they embody summer so much, I decided to include them here! Continue reading
Inspired by the Food Network and much recently the Food Revolution Day event at Chef Boutique, I made this fresh and fun frozen treat yesterday with friends and family.
So what do you need?
In a food processor, pulse all ingredients, except for the flakes until smooth and creamy. Scoop into individual ice cream cups and sprinkles with almond flakes and enjoy!
This is so versatile and easy. I’m already excited about the many possibilities, this frozen treat can be flavored.
Happy experimenting!
Photo courtesy of H
For my BDesserts day, I created desserts that were no-fuss and simple, tiramisu were one of them. Traditionally, to make tiramisu, raw egg whites are whipped with the mascarpone cream but since I don’t trust eggs in Kuwait, in fear of salmonella, I came up with a simple recipe that does not require eggs.
You can whip this up in no time and forget it in the fridge for hours so the flavors develop. The longer it stays in the fridge, the better it tastes! Trust me.
What you will need: Continue reading
Since I still had many meringues left from my previous order and my mother wanted a dessert to take to her friend’s, I made something I always wanted to make, the Eton mess.
All you need:
Arrange the crushed meringues at the bottom of the bowl and then scatter the thinly sliced strawberry on top.
Spoon the whipped cream and swirl for an effect. Lastly, arrange whole meringues to decorate.
My mother also melted some chocolate and swirled the melted chocolate on top. She did this while I was already out so I didn’t take a picture of the final look. She said it looked beautiful, so I trust her on that.
Someone special’s favorite cake is the strawberry charlotte cake but since that person can’t have any dairy products, I had to substitute the dairy product ingredients with non-dairy options.
I used this recipe for reference and substituted the milk with rice milk and the whipping cream with a vegan whipping cream, both found in Sultan Center and selective Co-Ops. The sponge cake turned out light and airy. The whipping cream does taste a little different from regular dairy whipping cream but it whipped beautifully.
Oh and I didn’t really make a make charlotte cake because I almost never eat the ladyfingers. I opted for a strawberry mousse cake instead, which is exactly the same as the charlotte cake but without the soaked ladyfingers.
I think I want to experiment with other dairy-free cakes so stay tuned!
One of the cakes I used to make for BDesserts. I stopped making this a long time which is a shame. It’s such a great high noon tea cake. I’ll remake and post the recipe soon.
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 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
The Oven Experiments 