Apple Ring Fritters

You know how they say :An apple a day keeps doctor away. Well who said in what form this apple should be eaten, right? Ok, maybe it is better to eat it fresh, but let’s forget about it for the moment, shall we?

Baked rice pudding with stewed cape gooseberries

Has it been that long since I last posted here? One year flew in a blink of an eye...

It’s not like I have forgotten about my little space. Just life got so busy and I had to choose my priorities...

It certainly has been busy year. Many things happened. We had some wonderful moments and some I wish would have never happened.

After seven years of marriage I finally met my in-laws. I had unforgettable time with them and I will certainly share those moments with you but another time.

Hello New Year and Orange Marshmallow recipe

Good-bye 2011 and hello 2012!

For me New Year always means a new beginning. A blank page in my life that waits to be filled with hopes and dreams. Yes, these dreams might slightly change later in a year, but for me it’s important to have them.

Usually at the beginning of the year I sit down and write all my goals and wishes so after I can look over and cross out the ones are fulfilled. Or think how to accomplish ones that has not been yet    realized.                                                                                 

That list helps me to stay motivated and work harder towards my goals.

This year one of my main goals is to keep us healthy and happy. Although we do eat healthily, I still feel we could do better. And I am going to work as hard as I can to do that. 

But to make our life sweeter I am still going to make some treats for us. I do believe that there is no harm to have a treat now and again. Or that’s just my excuse...

Anyhow, I decided to start this year on The Coffee Break on the sweet note and share this orange marshmallow recipe I found couple of month ago. Very easy to make and are perfect with a hot chocolate cuppa to keep you warm in the dark and cold winter evenings. Enjoy!

Baked Cardamom Custard with Cherries and Raspberries

 

Hello friends.

How are you? Hope you all are well. Sorry for my absence but lately I have been feeling under the weather.

Thankfully I am better now and hopefully you will hear from me more. But until then, please enjoy these little treats - baked cardamom custards. Enjoy!

Prep time : 15 min + 15 min to infuse

Cooking time : 35 min

Serves 2

Ingredients:

250 ml milk

4 cardamom pods, crushed

2 egg yolks

4 tbs sugar

2 tbs flour

120 g cherries, pitted

120 g raspberries

Icing sugar for dusting

Method:

Place milk and crushed cardamoms to a medium size saucepan. Over medium-high heat bring milk until almost boiling then remove from the heat and let it stand for 10-15 minutes.

In the bowl whisk egg yolks and sugar until pale and light. Add flour and whisk until smooth and well combined. Gradually whisk in milk.

Pour milk mixture back to the saucepan; cook for 3-5 minutes or until thickness. Strain custard through the sieve and leave to cool for a minute.

Divide cherries and raspberries between two heatproof bowls. Pour over custard and transfer to the 180⁰ C preheated oven, bake for 20-25 minutes. Cool for 15 minutes.

Dust with icing sugar before serving.

Algerian Sweets - Dziriettes

 

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water. 

For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 

Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )

Prep time: 45-50 min

Total time: 1 ½ h

(Makes approx. 15)

Ingredients:

For the dough:

220 g all purpose flour

Pinch of salt

50 g butter, melted

60 ml water

For the filling:

500 g ground almonds

250 g icing sugar

2 tbs orange blossom water

Zest of 1 lemon

2 large eggs

For the syrup:

250 ml water

150 g sugar

2 tbs orange blossom water

15 whole almonds to garnish

Method:

In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 

 Cover with cling film and set aside.

For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.

Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.

Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.

Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.

Bake for 20 minutes or until lightly browned.

Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.

Before serving dip each cookie into the syrup.

From palms to dandelions... and Walnut and Honey Cake (Medovik)

Update: Due to blogger technical problems, all your lovely comment are gone and I didn't have a chance to answer to you. But I would like to say thank you for taking your time to stop by and leave a comment : ) THANK YOU!

Coming back from the airport I could not but notice that everything is blooming. Everything is green.

And dandelions, they were everywhere! Anyplace I looked I saw dandelions.  Every little land of grass was covered with these bright yellow flowers.  They always bring lovely memories from my childhood.

 

Next day we woke up early.  After having our breakfast, cinnamon oatmeal porridge for A. and usual eggs and strong cup of coffee for me, we headed to the park. Since it was still early, there were not many people. But neither of us minded that, we had fun of our own.

We came home just before lunch, pleasantly exhausted.  With A. happily napping I decided to make cake. But not any cake. The cake from my childhood - Walnut and Honey Cake or as we call it Medovik.  It is quite time consuming to make the cake but when is ready it will be worth all efforts!

Prep time: 45 min + 30 min to stand

Total time: 1 ¼ h + 6 h to chill

(Serves 16)

Ingredients:

2 eggs

200 g sugar

120 g honey

100 g unsalted butter, melted

1 ½ tsp baking powder

500 g all-purpose flour

For filling:

2 cans (800 g) of caramelized condensed milk*

200 g sour cream or crème fraiche

For coating:

250 g plain biscuits, crushed

150 g chopped walnuts

Method:

In a large bowl beat eggs and sugar. Add honey, butter and baking powder, stir well.

Place bowl over pot with simmering water and stirring constantly heat up batter until it will double in size and slightly change in colour.

Remove from the heat then sift in flour. Cover dough with cling film and leave to stand for 30 minutes. The dough will be soft and sticky but it will harden as it cools. 

Preheat oven to 200⁰C. Line baking tray with parchment paper or non stick baking sheet.

Transfer dough onto lightly floured surface then divide it into 10-14 equal pieces. Roll out each piece into 2-5 mm thick circle, about 18-20 cm in diameter. Repeat with remaining dough.

Bake for 3-7 minutes or until golden brown. Leave to cool.

For the cream, combine caramelized condensed milk and sour cream or crème fraiche. If desired add chopped walnuts.

Assemble the cake by coating each layer with generous amount of cream. Coat the sides with cream and sprinkle top and sides with biscuit crumbs and ground walnuts.

At this point the cake will be hard, but after leaving it in the fridge for 6 h it will be soft and moist.

*if you can’t buy ready caramelized condensed milk, you can do it yourself by boiling 2 cans of  condensed milk for 2 hours. Just let it cool completely before opening the cans.

Apricot and Coconut Balls and The Coffee Break turns ONE!

The Coffee Break turned a big ONE! Yay! I can’t believe it’s already a year since I started this blog. Where did the time go???

 

Well there is not much to say but a BIG THANK YOU for your support and comments. They really kept me going. And I hope that next year will be as good as this one if not even better.

 

But meanwhile please enjoy these guilt free treats. I have been addicted to these little balls for some time now and finally decided to share them with you, my wonderful friends! Enjoy!

Prep time : 10 min + 2 h to chill

(Makes 15-18 balls depending on size)

Ingredients:

250 g dried apricot halves

3 tbs milk

3 tbs desiccated coconut plus extra for coating

Method:

Put apricot halves, milk and 3 tbs coconut into food processor or blender and process until smooth then transfer to a bowl. 

Take one tablespoon of the mixture and form a ball then roll into coconut flakes. Repeat with remaining mixture.

Chill for 2 hours or until firm.

DB Challenge: Lemon and Mascarpone Panna Cotta with Vanilla Poached Pears

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Spicy Apple Bundt Cakes

 

’’ We would like to visit you’’ I wrote to my friend K.       

’’ You and A. are always welcome’’ she wrote me back.

Lemon and Coconut Mini Cakes

It’s always nice to start Monday with a little treat.  It doesn’t have to be anything complicated, just quick and easy one. 

Daring Bakers January Challenge - Biscuit Joconde Imprime/Entremet

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Coffee Macarons with Dark Chocolate Ganache

As I opened my eyes I could see my little A. was already awake. I looked at the clock, it showed exactly 6.34 in the morning. It’s Monday morning and A. is up at her usual time. Bright and early!

Fruity Mini Carrot Cakes

When I first time heard about carrot cake I was sceptical – carrot and cake - it just didn’t make sense to me. Carrot is a vegetable and a cake is a cake and I couldn’t put them together.  It took me few years before I got courage to try it. And you know what the first thing came to my mind? Why on earth I didn’t try it earlier??

Chocolate Log

 

Whenever I want to feel closer to my family I tend to cook something from my childhood.  And this is one of the sweet treats my mother used to make when I was a child. It’s ridiculously easy to make, doesn’t cost a fortune yet taste so divine. Enjoy!

November Daring Bakers Challenge – Crostata

Mixed Berry and Almond Crostata

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Prep time : 40 min + chilling

Cooking time : 30 – 35 min

(Serves 6)

Ingredients: 

For dough:

100 g sugar

235 g all-purpose flour

Pinch of salt

115 g unsalted butter, chilled and cut in small cubes

1 teaspoon vanilla sugar

1 large egg + 1 egg yolk, lightly beaten

For filling:

400 g mixed berries

1 egg

100 g ground almond

100 g sugar

60 g butter

2 tablespoons flour

1 teaspoon vanilla sugar

Handful of flaked almonds

2 tablespoons sugar

Method:

For the dough:

 Whisk together sugar, flour and salt in a bowl.

Cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use). 

Add the lemon zest to your flour/butter/egg mixture.

Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

Knead lightly just until the dough comes together into a ball. 

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

For the filling:

Combine ground almonds, sugar, egg, butter and vanilla sugar; mix until smooth then set aside.

Preheat oven to 180⁰C. Line baking sheet.

Once the dough has chilled, remove from the refrigerator and roll out until it reaches roughly 45 – 40 cm in diameter. Using a rolling pin, transfer the dough to a baking sheet lined with parchment paper.

Spread almond filling in center, leaving a 5 cm border; top with mixed berries and sprinkle with flaked almonds. Fold border over edge of filling, pleating all around; press down gently to seal. Brush dough with remaining egg wash. 

Bake until the crust is golden brown and berries are soft and thickened, 30 to 35 minutes.

Remove the crostata from the oven and cool 10 minutes before cutting and serving.

Sunday Treat- Golden Brioche

Very delicious, rich and tender bread with a golden crust – great way to treat yourself and your family. Enjoy!

Prep time :  30 min + for dough to rise

Cooking time : 15-20 min

(Makes 6 large brioches)

Ingredients:

500 gram flour

7 gram dry yeast

1 teaspoon sugar

125 ml warm milk

1 teaspoon salt

2 tablespoon sugar

4 eggs, lightly beaten

175 gram butter, softened

1 egg yolk

1 tablespoon cream

Method:

In small bowl mix milk, 1 teaspoon sugar and yeast; leave to stand for 5 minutes.

Into large bowl sift in flour, salt and 2 tablespoons of sugar; make well in the centre then pour in eggs and yeast mixture, add butter. Mix until dough is smooth, glossy and elastic.

Transfer to a clean bowl; cover and let it rise for 1 h or until doubled in size.

Grease six large muffin cups.

Gently punch down the dough; transfer to a floured surface. Cut ¼ of the dough and divide into 6 parts, form into a ball; set aside. Divide remaining dough into 6 equal parts. Knead each part into round shape and place into greased muffin cups. Make an indentation in each larger dough ball and place a small ball into the indentation. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

Mix egg yolk with cream and brush brioches. Bake brioches in the 210⁰C preheated oven for 10 minutes then turn heat to 180⁰C and continue to bake for another 10 minutes or until golden brown. Once baked place on a wire rack to cool down a little.