A few weeks ago, a friend of mine tweeted about her mother’s German apple cake and she described so deliciously. I think the coarse sea salt sprinkled over the cake cake is what sold it for me.
I asked her if her mother would agree to be a guest blogger on The Oven Experiments and she did!
I drafted a couple of questions to send to her mother about the cake. 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
This post is long overdue! This was planned for months and months ago! But let me stop with my excuses and share this sinfully rich chocolate, chestnut cake. Click on continue reading for a step by step procedure with pictures! Continue reading
Tarte tatin, where do I begin…
I absolutely love this easy, quick, makes you feel all warm and fuzzy inside sweet dish.
Apples in Kuwait are available year-round but having this when it’s cold outside makes it magical!
It was one of the most popular orders during BDesserts days.
So to make it you need: Continue reading
So I was going through my pictures and found this!
The problem is, I have no idea where I got this recipe from but I do remember how good this ice cream tasted. My mission is to find it!
Until then, enjoy the picture…
Update: click here for the link
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!
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
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.