Wednesday, June 17, 2015

Appel Pie Recipe

We all love pies and especially apple pies, who doesn't? Anyway, apple pies are extremely perfect with a fresh juice or ice tea in this hot summer; they're also very good desserts after a light supper. They're so easy to make that when some of our friends just have called us and said: Hello Emy I'm coming for a tea or for a supper!! Whatever, apple pies are definitely yummy and quick to make. In addition you're going to eat something clean and homemade in 30 min.

For the stuffing;
5 green apples
70g of sugar
Nuts (depending on your taste) 
1 tsp of cinnamon
1 tsp of lemon juice
A few drops of water

For the dough;
2 eggs
100 of sugar
100g of butter
1 tsp of baking powder
1 tsp of vanilla powder
2 cups and a half of flour

First of all; mix all the dough ingredients then add the flour slowly until you have soft dough then cut it into two pieces.
If you have the pie's mold put the first piece of the dough in it but if you don't have it; you can make a decoration just with your fingertips as you see in the picture.

Preheat the oven for 10 mins at 190C/374F.
In the second stage: In a pan put the apples and the rest of the ingredients on the stove on medium heat for 5 mins. Then put the mixture of the apples and nuts on the dough as you see on the pic.

For the second piece of the dough; cut the rolled out dough into as many 1" wide strips as it will yield as you see on the picture.

Then put them on the top of the tart as you see on the pictures.

Enter the tray in the oven for 20 min.

The temperature of the oven is 190C/374F.

Monday, June 8, 2015

Lemon Tart Recipe

Here I'm posting one of my favorite desserts; easy, soft, tasty and refreshing recipe in this hot summer.
As everyone know; tarts are perfect for an afternoons tea or a mornings tea; even are good as a dessert after lunch or supper.

We are going to need:

For the cream;
300g of melted butter
100g of sugar
200g of eggs
10 lemon (zest and juice)

For the dough;
2 eggs
100 of sugar
100g of butter
1 tsp of baking powder
1 tsp of vanilla
2 cups and a half of flour

 The way we make the lemon tart:

First of all; mix all the dough ingredients then add the flour slowly until you have a soft dough.

If you have the tart mould put the dough in it but if don't have it; you can make a decoration just with your fingertips as you see in the picture. 

Preheat the for 10 min.
Put the tray in the oven for 10 min.

In the second step;in a large bowl put 7 eggs, sugar. 
Mix them for around 15 minutes with hand mixer then add the lemon zest and lemon juice.
Cook on the stove on a low heat without boiling until thickening.

Add the cream on the dough then enter the tray again for 15min.

Enjoy this lovely Lemon Tart Recipe from Gourmet Dish kitchen.

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 

Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.

Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart). 

As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.

Tuesday, March 31, 2015

The Healthy Bread with Nuts

I recently made my first healthiest nuts bread, and it was heavenly. Sweet, moist, fragrant topped with oats.
This wonderful, healthiest nuts bread is the perfect choice for a healthy breakfast so you can begin a lovely healthy day full of energy and love.
Enjoy this easy and healthy recipe from gourmet dish kitchen.


2/3 cup of mix of walnuts sultanas (you can choose any type of nuts as you like)

1/3 cup wheat bran (not the cereal - can also use oat bran)

1/3 cup packed dark brown sugar

1-1/3 cups boiling water

1 tbsp (1 packet) dry active yeast

1 tsp vanilla powder

2/3 cup lukewarm water

2 cups whole wheat flour

1/2 tsp salt

2-3 cups unbleached all purpose flour

How to make the gourmet nuts bread:

In a bowl, combine the nuts, bran and brown sugar then stir in the boiling water and set aside until cool.
In another bowl, combine the yeast and warm water. Let it stand until frothy, about 5 minutes.
Then add the nuts mixture to the yeast mixture.
Stirring by hand or using the dough hook/blade in a mix master or processor, blend in the whole wheat flour and salt until you have a soft dough, but firm enough to handle, starting with 2 cups.

Lightly sprinkle oat flour on a flat work surface. Turn the dough and knead until smooth (about 10 min). Roll it into a ball.
In a clean bowl, place the dough, cover with a plastic wrap.
Set aside to rise until doubled about 1 hour.
Then make small balls and Place them on it and cover with a plastic wrap kitchen towel dusted with flour and let rise about 30 minutes.
Preheat the oven on 250C, 15 minutes before and put the bread on an oven tray then put it in the oven for 40 minutes.

Tuesday, March 24, 2015

Kimbap Sushi or 김밥

 Here I am posting a recipe for kimbap (the Korean name is 김밥), is a traditional Korean style sushi roll, and also is the most popular recipe in Korea. The kimbap combine a variety of vegetables, meat, rice and seaweed. It is really easy and quick to make.

Ingredients (four rolls)

3 cups cooked rice

4 sheets of gim (seaweed paper), roasted slightly

1 large cucumber cut into matchsticks (about 1 ½ cup)

1 large carrot, cut into matchsticks (about 1 ½ cup)

5 eggs

Ham cut into matchsticks

1 teaspoon of black pepper( depending on your taste)

1 teaspoon of salt

1 teaspoon of olive oil

1 teaspoon of sesame oil oil

1 teaspoon of soy sauce

How to make the best kimbap sushi or 김밥

first how to make a good rice for sushi: its so easy and tasty, just place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon. Let it cool down enough so it’s no longer steaming. Cover and set aside.

Then add a pinch of salt on the cucumber matchsticks and leave it 5 minutes then wash it with water and make sure to take it out the water with a clean kitchen towel.

Combine the carrot matchsticks with a pinch of salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops olive oil.
Squeeze out excess water from the carrot, then saute for about 2 minutes. 

Crack 5 eggs in a bowl and add a pinch of salt and 1 teaspoon of black pepper(depending on your taste). Mix it with fork or hand mixture depending what do you have at home take it easy. In a large pan add a few drops of olive oil then put it on the stove on medium heat for 3 minutes.Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.

When the egg is cooked, flip it over with a spatula. Try to keep the egg as yellow as possible, and not brown. Cut it into wide strips.

Now and after everything are already, lets roll the kimbap nicely and gently.
Place a seaweed (sheet of gim) on a sushi mat with the shiny side down. Evenly spread the cooked rice over top of it as you see at the picture.

 Then add all ingredients that we have on it as you see at the picture.
Use both hands to roll the sushi mat over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.

Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the sushi mat as you roll, so it doesn't get wrapped in the gimbap 김밥.

Put some sesame oil on the finished roll. Cut each roll into ¼ inch bite size pieces with a sharp knife.

Put it on a serving plate and serve it immediately with Soy sauce, you can serve it too with Chinese or Korean tea or a regular tea depending on your taste. 

BambooMN Brand - Sushi Rolling Kit - 2x rolling mats, 1x rice paddle, 1x spreader - natural

  • BambooMN branded products are sourced from Certified Factories that provides a fair and good working conditions for the workers. BambooMN supports Oxfam and Second Harvest Heartland. Please make sure that you report violations if you are not getting BambooMN products from this listing.
  • 4 piece sushi rolling kit - 2x rolling mats, 1x rice paddle, 1x spreader ($2 value)
  • Each mat made from matchstick rods of bamboo woven with cotton sting and measures approx 9.5" X 9.5"
  • 8" Bamboo paddle is perfect for mixing rice vinegar seasoning mixture into the sushi rice , 7.5" Bamboo spreader valued at $2
  • For best results periodically rub paddles with a protective food safe oil. (often sold as cutting board oil)

Saturday, September 13, 2014

Mini croissants by Puff pastry

In baking, a puff pastry(In arabic: العجينة المورقة or in frensh:La patte feuilleté) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out. It is sometimes called a "water dough" or détrempe.

The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges. (From Wikipedia).
From the time I was in college until about 3 years ago, croissants were flaky, layered, buttery rolls of heaven, no matter where I bought them or who made them, Today I made my favourite croissant by puff pastry, this is my first time I try to make it and i succeed.
It was soft crunchy and yummy! The best Mini Croissants from Gourmet dish kitchen by simple way :)

500 g of white flour
250 ml of cold water
1 tsp salt
400g of margarine lamination cut into pieces and very cold
 How to make the Mini croissants by puff pastry!?
In a bowl; put the flour and the frozen butter then; mix it just by the tips of your fingers...
after that; add the mix of water and salt and also mix it just by the tips of your fingers.
Until you have an incoherent dough.

Knead your dough by hand for 5 minutes.
Using a small dusting of flour and yeast (for 100 g of flour we need 25 g of yeast),

roll out the rectangle to 9 x 20 inches. Using a dry pastry brush, brush off any excess flour -- otherwise it will get trapped and start to brown, eventually discoloring your dough.

Fold your dough into thirds, like you're folding a letter, and repeat: Roll to 9 x 20 inches, brush off excess flour, and fold into thirds. Chill for an hour.

You will repeat this whole process (roll, fold, roll, fold, chill) two more times, each time chilling the dough for 1 hour, for a total of six folds.
It is helpful to make indentations with your finger on the dough to keep track of were you are at with your folds. (One indentation for the first fold, two for the second, and so on.)
You can keep this dough in the fridge 24 hours.

This puff pastry is a base of a lot of pastries and desserts; today I Am using my puff pastry in the gourmet croissant recipe from gourmet dish kitchen.
With the rolling pin, make a rectangle by pressing firmly along its length and with a knife make triangles and a small scrap of dough at each end, as you see in the picture..

 Hold a dough triangle so that the short notched side is on top and gently elongate without squeezing or compressing the dough

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.
(you can make small triangles, medium or big depending on your taste)
(also you can fill it with chocolate or anything else or you can keep it classic without
Put the croissants in the oven-tray on 170C°/388F° for 15 mins.

Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees, & Sweets Made with Frozen Puff Pastry Dough!!

Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes.
Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.

Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folded over savory appetizer fillings, molded over casserole fillings to create one-step pot pie "lids," or rolled and slice into elegant, but oh-so-easy cookies.

The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there's a sweet treat for every taste and occasion.