Guest blogger: Friend’s Mom and her German apple cake

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

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Maple fig tart

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

Experiment: Date four grains pancakes

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

A tarte tatin …. a winter favorite!

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

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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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.